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I first made this easy 3 ingredient cloud bread recipe years ago, and while I’ve since made lots of other keto bread and flourless bread recipes, I still make this one regularly — it’s so easy, fluffy, and light. Whether you call it keto cloud bread or oopsie bread or oopsie rolls, these are all names for this same delicious low carb bread. You’ll only need a few common ingredients, which you probably have on hand.
Why You’ll Love This Cloud Bread Recipe
- Tastes like light and fluffy white bread
- Airy texture (not dense!), a bit like angel food cake
- Just 3 simple ingredients
- No cornstarch or cornstarch substitutes
- Quick 10 minute prep
- Great for low carb macros (less than 1g net carbs)
- High protein (4g apiece) and low calorie (less than 100 calories each)
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 has a light, airy texture and requires no flour.
This bread has been around for years, but more recently there has been a Tiktok trend that made it popular all over again. While it’s pretty common on a keto diet, I made one little tweak that I believe makes this the best cloud bread recipe. But if this isn’t your thing or you think it tastes eggy, try my white keto bread, keto bagels or almond flour bread instead.
Cloud Bread Ingredients & Substitutions
This section explains how to choose the best ingredients for keto oopsie bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggs – For the right ratio, use large sized 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 homemade mascarpone). Other popular alternatives to the cheese include Greek yogurt (or keto yogurt should work as well!), super thick coconut cream (runny won’t work), or sometimes a thick mayonnaise.
- Cream Of Tartar – This optional ingredient is a powdery acid that helps stabilize the egg whites, so that it’s easier to beat them to stiff peaks. (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.
- Sea Salt – You only need a little bit for balance. The rolls won’t be salty.
How To Make Cloud Bread
This section shows how to make cloud bread without cornstarch, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with parchment paper. Grease the paper lightly (you can use butter, brush with oil, or simply use cooking spray).
- Whip egg whites. In a large bowl, use an electric 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.)
- Beat 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.
VARIATION: Add herbs or spices!
Beat garlic powder and dried herbs (such as Italian seasoning) into the yolks. You can also add natural food coloring just for fun, if you want different colors.
- Fold. 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.
- Scoop. Spoon the mixture onto the prepared baking sheet to form 6 circular discs.
- Bake. Place the cloud bread in the oven and bake until golden.
- Cool. Let the bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Tips For The Best Cloud Bread Recipe
- Lining the pan is crucial. Cloud bread sticks to pans easily, so line your baking sheet with parchment paper or a silicone mat. Do not use foil, because the oopsie rolls will stick.
- Use ingredients at room temperature. Egg whites will form stiff peaks faster if you have them at room temperature first. If you have cold eggs, you can let them sit in warm water for a bit to help them come to room temperature. 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.
- Use cream of tartar to beat egg whites. Just 1/8 teaspoon of cream of tartar helps the egg whites reach stiff peaks faster and more effectively. Use it if you can!
- Beat the egg whites longer than you think you need. If you don’t beat the egg whites sufficiently to stiff peaks, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up. They also should not move or slide out if you tilt or invert the bowl. See the photo in the step-by-step process above for a visual of how it should look.
- Traces of fat will prevent your whites from whipping. Make sure your bowl is completely clean, and don’t get even a drop of yolk into the whites. They won’t form peaks if there are traces of fat.
- Use a folding motion to avoid breaking down the whites. When you combine the yolk mixture and beaten egg whites, it’s super critical to use a folding motion, otherwise the result will be flat. To do this, use a spatula to scoop from underneath and “fold over” the sides.
- Monitor during baking. The exact cloud bread baking time will vary depending on the size and thickness. Watch them closely, because they can go from done to burned fairly quickly.
Storage Instructions
- Store: Keep leftover oopsie bread in the refrigerator for 5-7 days, with parchment paper between the pieces. Don’t stack them without lining with paper, because they will stick together.
- Reheat: If your cloud bread has been refrigerated or frozen, reheat it in the toaster very briefly, as it burns much faster than regular bread would.
Can You Freeze Cloud Bread?
Yes, cloud bread can be frozen for up to 6 months. Freeze in a single layer on a parchment lined baking sheet until solid, then transfer to a freezer bag. Thaw in the fridge overnight before using.
Ways To Use Keto Cloud Bread
Get ready to explore the versatility of 3 ingredient cloud bread recipe! From savory sandwiches to sweet desserts, here are a few ideas to get you started:
- Sandwiches – The easiest way to use this recipe for cloud bread! Try a BLT, peanut butter and jelly, sandwich with crack chicken, or grilled cheese. One of my faves for lunch is a sandwich turkey, lettuce, sun-dried tomatoes, and pesto sauce.
- Toast – Grab a slice of bread, pop it in the toaster, and top with your favorite sugar-free toppings! Try strawberry chia jam, sugar-free Nutella, sugar-free jelly, peanut butter, or just plain butter.
- Pairings – Serve oopsie bread on the side with salads like taco salad or antipasto salad, dunk in soups like broccoli cheese soup or vegetable soup, or use it to sop up the sauce in creamy mushroom chicken or garlic butter shrimp.
- Cloud Bread Pizza – Top baked cloud bread with marinara, mozzarella, and your favorite toppings, then bake until melted. Check out my keto pizza recipe for sauce and topping ideas.
- Cloud Cream Puffs – Get the recipe in The Easy Keto Carboholics’ Cookbook!
Recommended Tools
- Electric Hand Mixer – Ideal for making stiff peaks. I like this one because it comes with storage for the attachments.
- Baking Sheet – A warp resistant baking sheet ensures even and consistent baking results, making it a must-have tool for this easy cloud bread recipe.
- Parchment Paper Sheets – Super convenient, so you don’t have to fight curling edges from a roll.
Cloud Bread Recipe
Cloud Bread Recipe (Easy, 3 Ingredients!)
This popular cloud bread recipe is soft, fluffy, keto, & gluten-free! You need just 3 ingredients: eggs, cream of tartar, and cream cheese or mascarpone.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
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In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
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In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
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Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, being careful not to down the air bubbles in the egg whites.
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Scoop the mixture into six circular discs onto the parchment paper.
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Bake 25-35 minutes, until golden.
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Let the cloud bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
Serving size: 1 piece
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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405 Comments
Becky
0Thank you Maya for sharing this recipe, I was about to give up on keto bread. I have made many different keto bread recipes using almond flour & coconut flour. None of them were that good & I usually ended up throwing most of it away. I’m going to make my 3rd batch of ur cloud bread. My husband & I love it! We use it for everything from Burger buns to just toasting it with some butter. It is amazing, & I am so happy to be able to have a sandwich again.
Jenifer Del Rio
0This was the first recipe I made. It was so good and easy to make. I was very happy. Loved it and will make it again.
FinaG
0I absolutely love how these turned out!!! I poured mine a bit thinner and came out with about 12. My kids absolutely fell in love with them! I will definitely be making more. Thank you do much for sharing!!
Angela Bryant
0My cloud bread came out perfect!! Good recipe!
Rachael
0Just made my 1st batch of Keto Cloud Bread and it definitely won’t be my last ! One of the challenges with keto is finding low carb treats. This works great as a bread for sandwiches etc, but I love it with a tbsp of peanut butter along with a cup of coffee in the afternoon.
Thanks for sharing this recipe.
Maya | Wholesome Yum
0So glad to hear that, Rachael! It’s the best with coffee, right?!
Susie Cooperstein
0I made them. They all grew together, but one was perfect still waiting to be golden brown? They are on the bottom shelf (maybe not a great idea). Can you put these in a popover pan?
Maya | Wholesome Yum
0Hi Susie, It sounds like you broke down the egg whites too much when folding, this will cause them to run together and flatten. I also recommend baking in the middle of the oven and not the bottom shelf. I haven’t tried them in a popover pan, but in theory that should work.
Christina
0Is the 98 calories for 6 individual pieces?
Maya | Wholesome Yum
0Hi Christina, It’s 98 calories per piece (1/6 of the recipe). All nutrition info is per serving.
Doreen Garrett
0Maya, these are truly mouth watering!! Great with fresh off the bone ham and a touch of dijon (or english) mustard!!
Kimberly
0I was a bit skeptical because I had a hard time with the egg whites. Even though they were already at room temperature it was easy to get them the way the recipe called. And my marscarpone mixture was more runny than I anticipated. So overall the mixture was more runny but somehow they still turned out great. They’re so good. I’ll have to double the recipe next time to make more than just 6. Thanks so much for sharing!
Rachel
0I’ve had the same problem with the batter running when I put it on the cookie sheet. I bought a set of six, small tart pans. The kind where the bottom lifts out after baking to remove the tart. I bake the cloud bread in these, and love it. Each piece is the same size which is great for sandwiches.
Pauline Geas
0You get it to hold up for sandwiches? I definitely did something wrong then cause it didn’t hold up for sandwiches for me
Ashley
0Do you think this would work with goat cheese in place of cream cheese? I love cloud bread but recently had to remove cow’s milk products from my diet.
Maya | Wholesome Yum
0Hi Ashley, I haven’t tried that. Let me know how it goes if you try it.
Jon Rueck
0This was OK. I expected too much. It’s easy. Cream Cheese was used. The recipe was adapted to 4 oz cheese and 4 eggs to use half of an 8 oz package of cream cheese. Another recipe for the same thing also used 3 oz and 3 eggs, so apparently that may have had something to do with the mascarpone package size.
It was flimsy, and soft. That’s not bad, just odd. Drying it by leaving it out on the counter uncovered overnight made it curve up, so that wasn’t good. Taste? Not much. But easy? Great! And useful, yes, it would suffice to avoid holding something you wanted to put in a sandwich.
Maya | Wholesome Yum
0Thank you for sharing, Jon. Cloud bread is definitely meant to be soft. If you prefer a different type of bread, check the other low carb bread recipes here.
Agha
0Worked perfectly and came out exactly like the photo shows. It’s VERY fluffy and light, and does not feel like bread at all actually. I think it could use some more taste with spices or herbs or garlic, I might try adding those to the cream cheese/yolk mix next time.
As Bethany pointed out, it sticks a little on a silicon sheet, but not an issue.
Willow
0Super easy! My six pieces are in the oven right now. Can’t wait to test them!
I think this is going to be a favorite of mine.
Thank you for the inspiration!
Bethany
0My notes on cloud bread/ oopsie bread:
To taste more eggy, bake on silicone non stick mat (mine kinda stick on that).
To taste less eggy, bake on parchment paper (mine did not stick at all).
They freeze great and toast nicely. Thank you for the recipe!
Terry M Yarbrough
0No idea what I did wrong! I thought I followed your directions, but the batch turned out like soupy cake mix. Poured on the pan and now I am baking a giant single biscuit, I think. I did not use cream of tartar, however, so maybe it was the egg whites? I may try again…
Maya | Wholesome Yum
0Hi Terry, It sounds like the egg whites were either not whipped to stiff peaks enough, or they were broken down when folding with the other ingredients. Hope you’ll try again! Watch the video to see how they are supposed to look.
Paula
0I just made this today. Your instructions were perfect & even though I don’t like egg yolks, the bread turned out great. I love the fluffyness & how it pops when you bite into it. I made mine a bit crispy. Thank you for the recipe & all the tips.
Maya | Wholesome Yum
0I am so happy to hear that, Paula! Have a great day!
Agata
0Hi Maya, I like how easy the recipe is, but unfortunately, it tasted like a very fluffy omelet to me. After reading the comments, you mentioned that it’s probably overmixed egg whites that broke down. What I did is, I beat the egg whites till they were stiff enough so that when I turned the bowl around they wouldn’t move anymore, just like in your video. So I don’t think it’s because of the broken egg whites… However, the mascarpone & egg yolks mixture was very different from what was in the video and I only beat it for maybe 1 min. cause it started to get runny instead of creamy pretty fast. Should I just beat it longer until it gets really creamy? Then, even when I folded the egg whites into the mixture, it wasn’t that fluffy anymore. I appreciate any advice you have cause I love easy recipes like this one! 🙂 Thank you!
Maya | Wholesome Yum
0Hi Agata, Yes, beat the egg whites and mascarpone until they are creamy. But also, when you said “even when I folded the egg whites into the mixture, it wasn’t that fluffy anymore” – that is what I mean by broken down egg whites. Even if they are stiff peaks, you have to fold very gently to avoid breaking them down, and it sounds like this is what happened. I’d fold more slowly and gently next time – check the video again to see how it’s supposed to look.
Alma
0Hi Maya, First time reading by accident your blog and I’m very surprised of knowing such a different way of make healthy recipes. Thank you.
My question on this easy and wonderful sounding recipe, can I add just a drop of vanilla or a pinch of cinnamon to the mix to fade off the eggy taste?
Have a wonderful day!!
Maya | Wholesome Yum
0Thank you, Alma – so glad you’re here! Yes, you can definitely add vanilla or cinnamon.
Leslie T
0Great recipe, clear and well executed. My only question is how is this a ‘bread’? It simply is an empty omelette. I was disappointed to expect a bread.
Maya | Wholesome Yum
0Hi Leslie, Sorry to hear that it wasn’t for you. It shouldn’t look or taste like an omelette, if it does most likely you overmixed and the egg whites broke down. Did yours look like the pictures and video? Other than that, I agree that there are keto bread recipes that are closer to a wheat bread than this one, but the advantage of cloud bread is it’s very light in both carbs and calories. If it’s not for you, you might like almond flour bread (more chewy and similar to whole wheat bread) or 5-ingredient keto paleo bread (more similar a light, fluffy white bread).
Tammy
0Hello- I want to try this cloud bread but I’m afraid it’ll taste eggy. Does it? I don’t care for eggs. Thanks!
Maya | Wholesome Yum
0Hi Tammy, This is a matter of taste, as some people think cloud bread tastes eggy and others like it. I think it’s good, but if you’re afraid it will be egg-y, you might like this keto white bread (it uses only egg whites so no egg-y flavor) or this 90-second bread which isn’t egg-y either.
Betsy
0We find that after a day of storage in the fridge they don’t taste as eggy and are quite great for making sandwiches and mine are usually about 3 1/2 inches round, the perfect sandwich size.
Maya | Wholesome Yum
0Thank you, Betsy!
Rochelle Dunn
0This is the perfect recipe to keep in rotation in Keto! Thank you for all of the extra tips-it makes a big difference. So so good and useful in many ways!
Maya | Wholesome Yum
0Thank you, Rochelle! Have a nice day! Please come back again soon!
Jamie
0Huh… Ten minutes in it looked super puffy, then when I checked it at twenty minutes it has gone flat. 🙁
Any suggestions?
Maya | Wholesome Yum
0Hi Jamie, Were they already golden when they were puffy? If so, they were probably done at that point. Otherwise it could be that the egg whites were broken down too much before placing in the oven.
Theresa
0I have never tried cloud bread before. I have tried a ton of paleo bread recipes using almond flour and they were all too heavy for my tastes. So I resorted to regular bread on the rare occasion that I just HAD to have bread. Well I decided to try your cloud bread recipe. I was skeptical because I don’t like cheese. I figured if I don’t like it I’d give to my daughter. I made 2 batches. 1 with cream cheese and 1 with the mascarpone. They are awesome. I actually like the cream cheese one better but I forgot to put the salt in the mascarpone batch so that may be why. I added a little sweetner to the last 2 scoops before baking. It is awesome either way. Looking forward to experimenting with different flavors. Thanks for the great recipe.
Maya | Wholesome Yum
0I am so happy you liked the cloud bread, Theresa!
Susan
0I tried your Oopsie Bread today and, even though it didn’t LOOK like bread, it was surprisingly tasty! I cannot eat wheat so on top of wanting another lo carb alternative, it’s kinda difficult. Thank you.
Maya | Wholesome Yum
0Thank you, Susan! Oopsie bread doesn’t ever look like bread but I’m glad you liked it. I have lots of other bread recipes in the recipe index, and some of them look more like bread if that matters.
Rebeca Ruiz
0Hi! It would be great if you could make a video for this recipe 🙂 thank you!
Maya | Wholesome Yum
0Hi Rebeca, A video for this one is coming soon!
Lynn Ellis
0I just made this cloud bread for the second/third time. It’s very tasty. This time I made two batches and added garlic/herbs to one and cinnamon/vanilla to the second. I accidentally dropped some egg yolk in the whites of the first one and it didn’t hold it’s shape very well. The second batch seems to be doing better. First time I’ve ever used mascarpone cheese, too. I do like it lightly toasted.
Maya | Wholesome Yum
0Toasting the cloud bread sounds amazing, Lynn! Thank you for stopping by!
Fareea
0Hi, We are a family of 4, 2 are large teenage boys. Could I double or triple the recipe? Thanks.
Maya | Wholesome Yum
0Yes, definitely! You can adjust the number of servings on the recipe card and it will update the amounts for you.
Fareea
0Thanks for sharing the recipe. How much in weight or tablespoons is 3 ounces mascarpone please?
Can’t wait to try. Never tried before, as many people said cloud bread tastes “eggy”, so really can’t wait to try.
I also want to make savory pies, if you could please advise a recipe.
Thanks, Fareea
Maya | Wholesome Yum
0Hi Fareea,
A tablespoon of mascarpone is 1/2 ounce, so 3 ounces would be 6 tablespoons. Hope you like the cloud bread!
For a pie, I have a coconut flour pie crust and almond flour pie crust that you can use for any savory filling (each has a version for sweet or savory). You might also like spinach pie.
Madeleine Mulanix
0Do you use the same amount of cream cheese as marscapone?
Maya | Wholesome Yum
0Hi Madeleine, Yes, it’s the same amount!
Fran
0How much cauliflower?
Maya | Wholesome Yum
0Hi Fran, Are you looking for a different recipe? This one doesn’t have any cauliflower.
Kathy Swingle
0Yes, love this cloud bread!! But how long will it keep? I assume you refrigerate leftovers. Thanks, Kat.
Maya | Wholesome Yum
0Hi Kathy, It will keep for about a week in the fridge. Store it in a container lined with paper towels on the bottom and between each piece, otherwise they will stick together.
Scott in Chicago
0I want to share how badly I messed up the recipe and what happened. New to keto (2 weeks!) and not really someone who bakes. A cautionary tale? 1) I doubled it since I thought 12 could fit on a cookie sheet. But I ended up using a 12-unit muffin pan instead when I realized the volume of the doubled mix. 2) I thought I had 3/4 cup of mascarpone, but found I only had about 2/3 when I was well underway. So I just used that and the ratios were off. 3) I used a Nutribullet twice, once for the whites w/cream of tartar, and once for the yolks with mascarpone and salt. The whites weren’t meringue-like, they were more like frothy milk. 4) So when I baked this in the muffin pan, they rose and released so much oil off their tops which ran off the muffin pan edges and dripped to the bottom of the oven. Seriously I had about a half cup of clear, slightly yellow oil that smelled and tasted like vegetable oil at the bottom of the oven (between 6 eggs and 2/3 cup of mascarpone, how could this recipe even generate that much oil?) 5) When I pulled them out and they started cooling, they sank into the muffin cups. I ended up having little fluffy omelet tops that were apparently floating on air in their cups in the oven. With just enough stuck at the bottom that the pan still needs a decent cleaning. 6) This won’t be accurate in the chronometer site where I enter all my food since so much fat was lost in the oven that my metrics for this food will be way off (one reason I should stay away from complex recipes – apparently even those with 4 ingredients!)
I’m not blaming the recipe or Maya at all. Just sharing how I learned the hard way that baking, even when you’re not using flour, is nothing like assembling a salad. 🙂 I think I did at least 3 major things wrong here. Not deterred. I’ll keep trying your recipes!
Maya | Wholesome Yum
0Hi Scott, I’m sorry you had so much trouble the first time making these! I encourage you to keep trying as I’m sure you’ll get the hang of it. 🙂
Holly
0Congratulations. I love how all the recipes you make make dieting easier. Thank you.
Maya | Wholesome Yum
0Thank you, Holly!
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. 🙂