Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowMy Cloud Bread Recipe Makes The Lightest, Fluffiest Low Carb Bread
I first made this cloud bread almost 10 years ago, when not many people knew about it. And while I’ve since made lots of other keto bread and flourless bread recipes, I still make this one regularly. Here’s why:
- Light white bread texture – My cloud bread recipe is soft and fluffy, never dense! I think it tastes like those very airy white breads (not a baguette, though). The lightness reminds me a tiny bit of angel food cake, but it’s a bit more chewy and of course not sweet — unless you want it to be.
- Pretty neutral taste – I don’t think it’s too eggy, just a little. The trick to avoid that is ensuring it doesn’t deflate (see my tips below). If you’re sensitive to that flavor, though, you might prefer my almond flour bread or keto bagels.
- 3 simple, clean ingredients – They’re not what you’d expect when making bread, but it works so well! You don’t need any specialty ingredients. I also have some options for add-ins to make different variations.
- Low carb, gluten-free, light, and protein packed – Some versions use cornstarch or cornstarch substitutes, but it’s totally unnecessary. I don’t use any starches. My cloud bread only has 100 calories, nearly 0 net carbs (yep, it’s keto friendly), and 4 grams of protein per serving. You can even enjoy it on an egg fast!
- Quick and easy – You can whip up a batch in just around half an hour. It’s quite simple once you get the hang of working with the whipped egg whites.
Some people call this keto cloud bread, oopsie bread, or oopsie rolls, but they’re all the same delicious, low carb bread. And although the recipe started out as a little trend, those of you who have made it understand how it has stood the test of time. Make it with me, and you’ll see why it’s still worth making today!
“I’m absolutely AMAZED at just how delicious and how much like bread this bread actually was!!! I’d give it 10 stars if I could.”
-Vanessa
What Is Cloud Bread?
Cloud bread, sometimes calls oopsie bread, is a gluten-free, low carb bread substitute made with eggs and cream cheese. It gets its name from its light, airy texture (like a cloud), and requires no flour. While this bread has become popular on TikTok in recent years, I’ve been making mine since 2016.
Ingredients & Substitutions
Here I explain the best ingredients for my cloud bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – For the right ratio, use large eggs, not medium or jumbo. Separate the egg yolks and whites.
- Cream Cheese Or Mascarpone – Most cloud bread recipes are made with cream cheese, and you can make this recipe using that, but I love the buttery flavor from using mascarpone (either store-bought or my homemade mascarpone). I’ve also experimented with it using Greek yogurt (or my keto yogurt should work as well), super thick coconut cream (runny won’t work), or even a thick mayonnaise.
- Cream Of Tartar – This ingredient is optional, but I always use cream of tartar to beat my egg whites, because they reach stiff peaks faster and more effectively. If you haven’t heard of it, it is a powdery acid that helps stabilize the whites. (You’ll find it in the baking aisle at the grocery store, or online here.) You can still make fluffy cloud bread without it — just make sure your egg whites are at room temperature for easier whipping, which I recommend anyway.
- Sea Salt – You only need a little bit for balance. The rolls won’t be salty.
Sweet Or Savory Variations:
Cloud bread is a blank canvas. The neutral flavor is perfect when you just want something resembling regular bread, but sometimes I make additions in step 3 together with the yolks:
- Sweet – Add 1-2 tablespoons of your favorite sweetener, 1/2 teaspoon of vanilla extract, and a dash of cinnamon if you like.
- Savory – Add a tablespoon of fresh herbs or a teaspoon of Italian seasoning, along with 1/4 teaspoon of garlic powder.
- Colorful – You can also add natural food coloring just for fun, if you want different colors.
How To Make Cloud Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat your oven. Line a baking sheet with parchment paper. Grease the paper lightly (you can use butter or brush with oil, but I often use avocado oil cooking spray for a shortcut).
- Whip the egg whites. In a large bowl, use a hand mixer (or a stand mixer) with a whisk attachment to beat the egg whites and cream of tartar, until stiff peaks form. (This is called meringue.) Ironically, I accidentally grabbed my beaters instead of the whisk attachment when I took these pictures — they still worked, but it took longer.
- Beat the yolks with mascarpone or cream cheese. In a second large bowl, use the mixer to beat mascarpone or cream cheese, egg yolks, and sea salt, until smooth.
- Fold together. Carefully and gradually fold the meringue into the mascarpone and egg yolk mixture with a spatula, being careful not to break down the air bubbles in the whites. (See my tips on this below.)
- Form the rolls. Spoon the batter onto the prepared baking sheet to form 6 circular discs.
- Bake until golden. Pop the cloud bread in the preheated oven, and bake until it’s nice and golden brown. Let the bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying. The flavor and texture improves as it cools!
My Tips For Fluffy Results
- Lining the pan is crucial. Cloud bread sticks to pans easily, so I always line my baking sheet with parchment paper. A silicone mat can work too, but not as well as parchment. Avoid using foil, as the oopsie rolls will definitely stick to it.
- Use ingredients at room temperature. Having room temperature egg whites helps them form stiff peaks faster. If your eggs are cold, my shortcut is to place them in warm water to come too room temp more quickly. The mascarpone or cream cheese is best at room temperature as well, so that it mixes well and doesn’t form small chunks. You can soften it faster by cutting it into small cubes first.
- Beat the egg whites longer than you think you need. If the whites don’t get “stiff” enough, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up (see my picture above). They also should not move or slide out if you tilt or invert the bowl.
- Traces of fat will prevent your whites from whipping. To ensure your egg whites whip properly, make sure your bowl is clean and free of any traces of fat. Even a drop of yolk can prevent stiff peaks from forming. Avoid plastic bowls, which can retain traces of residue from previous cooking. Glass or stainless steel both work great, but stainless actually works the fastest.
- Use a folding motion to avoid breaking down the whites. This is my top tip! When combining the yolk mixture and beaten egg whites, it’s super important to use a folding motion to avoid deflating the whites. My best way to describe this is, you use your spatula to scoop from underneath and “fold over” the sides. Avoid stirring at all costs!
- Monitor during baking. The exact baking time for my cloud bread recipe varies a bit depending on the size and thickness I make them. Check on them occasionally, because they can go from done to burned fairly quickly.
Cloud Bread (Easy Recipe)
My cloud bread recipe is light, fluffy, and a little buttery! It's naturally low carb, gluten-free, & easy to make with just 3 ingredients.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
-
In a large bowl, use an electric mixer to beat the egg whites and cream of tartar, until stiff peaks form. (Make sure they are stiff peaks, not soft peaks!)
-
In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
-
Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, being careful not to break down the air bubbles in the whites.
-
Scoop the mixture into 6 circular discs onto the parchment paper.
-
Bake for 25-35 minutes, until golden.
-
Let the cloud bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 piece
- Tips: Check out my recipe tips above to help you get the right texture in your cloud bread, and avoid excessive spreading or flat results.
- Storage: Keep the bread in an airtight container in the refrigerator for up to 1 week. I line with parchment paper between the pieces. Don’t stack them without lining with something, because they will stick together!
- Reheat: You can certainly enjoy your cloud bread cold, but if you want it warm, reheat it in the toaster very briefly. It burns much faster than regular bread.
- Freeze: Arrange in a single layer on a parchment lined baking sheet until solid, then transfer to a freezer bag and freeze for up to 6 months. Thaw in the fridge overnight, or on the counter for quicker thawing also works.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cloud Bread
Serving Ideas
My cloud bread recipe is very versatile! You can use it in most ways that you’d use regular bread, though not all. Here are some of the things I do with it:
- Sandwiches – Surprise, this is how I use cloud bread the most. One of my faves is a BLT (pictured above) or a turkey sandwich with lettuce, sun-dried tomatoes, and pesto sauce. You can also slather creamy crack chicken between 2 slices, or even make grilled cheese.
- Toast – Grab a slice, pop it in the toaster, and finish with a spread! My kids love it with sugar-free Nutella, but I’m a fan of strawberry chia jam or sugar-free jelly. You could also slather it with peanut butter, or just plain grass-fed butter.
- Meals – I love using slices to sop up the sauce in my creamy mushroom chicken or garlic butter shrimp, or dunk them into comforting bowls of broccoli cheese soup or vegetable soup. But you can also just serve these alongside salads — the garlic herb version in the variations above is perfect with my antipasto salad.
- Cloud Bread Pizza – Top baked cloud bread with marinara, mozzarella, and your favorite toppings, then bake again until melted. Check out my keto pizza recipe for sauce and topping ideas.
- Cloud Cream Puffs – For a light dessert, get the recipe in my Easy Keto Carboholics’ Cookbook.
525 Comments
Elizabeth Rodriguez
0Hi Maya, Silly question – would the nutritional information for the cloud bread rolls be for 1 roll only?
Maya | Wholesome Yum
0Hi Elizabeth, Not silly at all – yes, the nutrition info is for one roll.
Erin Morrissey
0About a month now gluten-free, because I have Hashimoto’s Hypothyroidism. Now I have another problem, I really miss pizza and sandwiches. I made these earlier. Very easy and really yummy. I had a tuna salad sandwich, and was pleasantly surprised. Thanks for that! Your pizza crust and tortillas are next!
Maya | Wholesome Yum
0Thank you, Erin! I’m glad you enjoyed the cloud bread and hope you get the chance to try the other recipes, too.
megunprocessed
0Homemade is always better!
amindfullmom
0Congratulations!! This is such exciting news <3
Maya | Wholesome Yum
0Thank you!
Yvette
0How do you measure your marscarpone cheese?
Maya | Wholesome Yum
0Hi Yvette, You can use a kitchen scale if you have one (reset the scale to zero with a container on it, then add the mascarpone until it shows 3 ounces). Otherwise, you can use the conversion of 1/2 oz = 1 tablespoon. So, 3 ounces would be 6 tablespoons, which you can measure out by volume instead using a measuring spoon.
Alexia
0Hi! I’m allergic to dairy. Any suggestion to sub the cheese? Thanks and congrats from Argentina!
Maya | Wholesome Yum
0Hi Alexia, A dairy-free cream cheese substitute might work. Otherwise, I also have a recipe for dairy-free 4-ingredient almond flour biscuits here, which I’ve used as sandwich bread as well by making them flatter. (And thank you!)
Marion
0What is mascarpone?
Maya | Wholesome Yum
0Hi Marion, This was asked recently by Trudy, so I’ll paste the answer I gave her: “Mascarpone is a soft Italian cheese similar to cream cheese. Any grocery store should have it – sometimes it’s next to specialty cheeses and sometimes next to cream cheese. I buy mine at Trader Joe’s.” Mascarpone is a bit more buttery in flavor than cream cheese, and less tart. Hope that answers your question!
Trudy Guldin
0What is mascarpone cheese and where do you buy it?
Maya | Wholesome Yum
0Hi Trudy, Mascarpone is a soft Italian cheese similar to cream cheese. Any grocery store should have it – sometimes it’s next to specialty cheeses and sometimes next to cream cheese. I buy mine at Trader Joe’s.
Andrea Escobar
0This looks so good! Gotta try this. Awesome recipe.
Charlotte Sumner
0Congratulations and thank you so much for your awesome recipes. You make living low carb really easy 🙂
Sarah
0I have a 21 month old, so I completely understand all the energy! (I also have 9 and 7 year olds who are a big help!) I’m so happy for you and your new little one – babies are such a sweet blessing! It’s been a long time since I made oopsie rolls – these look fantastic!
Katrin
0Congratulations Maya! Getting over the first few months of pregnancy is always the hardest. Glad to hear you’re feeling better. I’ll have to have another try at cloud bread – for some reason, I have never managed to beat egg whites until stiff. My last attempt broke the food processor! You do make it sound very easy, so I am feeling inspired 🙂
Debra Elwell
0When beating egg whites, ALWAYS use a glass or metal bowl that is super clean. One drop of oil or yolk will keep the whites from getting stiff. This is why plastic bowls won’t work.
Yvette
0Hi maya! I’m wondering if I could add some garlic powder or even onion powder to help with the eggy taste. How much would you suggest? Thank you!!
Wholesome Yum M
0Hi Yvette, Yes that would be great! Start with a pinch and build up to 1/8 teaspoon depending on how strongly flavored you want your could bread to be.
Taryn
0Congrats!! I know that if we have another baby my blog posts will be sparse for a few months as well. Those early months of pregnancy are so hard. Hoping you feel better soon!
And this cloud bread looks delicious!
Georgina
0These look SO good. Love mascarpone. And many many congratulations!
Tasha
0OMGOMGOMGOMGOMGOMG! Congratulations Maya! What a blessing! <3 I've been wondering since last week what the big news was and just truly so happy for you!
My little ones are about the same age apart as your LOs and it's fantastic now that they're a bit older and starting to play together. They are the best of buds! Happy news! Thank you for sharing!
Kim | Low Carb Maven
0What happy news! I’m thrilled for you and your family. I can’t imagine how you’ve been dealing with the food aversions and testing – nightmare! Yes, your advanced planning was a blessing, just like your new little one. Congratulations.
Stacey
0I love the idea of using mascarpone cheese instead of cream cheese. 🙂