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My 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.
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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)
By
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.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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. (Make sure they are stiff peaks, not soft peaks!)
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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 break down the air bubbles in the whites.
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Scoop the mixture into 6 circular discs onto the parchment paper.
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Bake for 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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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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.
527 Comments
Kris
0What is cream tartar? I have never heard of such.
Kris/Northern Europe
Maya | Wholesome Yum
0Hi Kris, Cream of tartar is an acidic powder found in the baking aisle. It stabilizes egg whites, so they whip faster and stay whipped better.
marymldillon
0I love this bread. Perfect for my diet. The texture is amazing too. Thanks for sharing.
Maya | Wholesome Yum
0I’m so happy you love it, Mary! Enjoy!
John D
0I made this yesterday. I followed the recipe, but with one exception, I used a small loaf pan, silicone, and then I baked it in a Toaster oven (to keep heat down in kitchen in summer). It did take a little less time in the toaster oven, but came out just as wonderful. I used Cream Cheese because our local supermarket that I usually weekly shop at was out of mascarpone. Really liked it. Worked well as a very light bread and could also be a nice dessert with whipped cream or a keto dessert sauce. I just ate half of it plain, hot, with some butter!
Maya | Wholesome Yum
0Thank you for sharing, John! It’s good to know this worked in a loaf pan in the toaster oven.
Riann
0I wish I could leave a picture!! If you’re familiar with Cloudies, these are identical in their look but superior taste and slightly larger size. Cloudies are $8 for 6 servings. Thank you!
Maya | Wholesome Yum
0I’m so glad you like them, Riann! I don’t have a way to post a picture here on the website, but you can post it on Instagram or Facebook and tag me @wholesomeyum. I’d love to see!
Kendra Menth
0Can you freeze these?
Also I would like to make breakfast sandwiches ahead as mornings are crazy at our house. Have you tried this? Just wondering how it would come out.
Maya | Wholesome Yum
0Yes, you can! I have storage instructions above with freezing as one of the options. 🙂
Cotton
0Made these to have as a snack everyday with a tiny bit of jam and tea. They are great because they don’t contain nuts the only gripe I have is they freeze but then when they’re defrosted they become squishy/watery inside. I have made three batches thus far sometimes their watery I don’t know why I might try holding back one yoke and not putting vanilla extract. I’ve been using ricotta cheese or yogurt. They come out better with the ricotta. I’m definitely going to pick up some cream cheese this weekend shop and try it with cream cheese.
Charles
0Hello Maya, I would like to use a carton of egg whites to make these, could I hold back an equal amount (relative to an egg yolk) to mix with the cream cheese or is this a non-starter? Thank you, sincerely. Charles Lessick
Linda
0I made my first batch the other day (it was my first time making cloud bread) and I not only used carton egg whites but I also used powdered egg yolks. It’s the same ratio for each just as you would with eggs. They were amazing and I ate the entire batch in a day lol. Next time I will try using my homemade yogurt in place of the cream cheese.
Maya | Wholesome Yum
0Hi Charles, Carton egg whites would work to replace the whites, but I think the recipe needs the yolks, so you don’t gain much by using the carton whites. If you try it with egg whites only, let me know how it goes!
Sondra Maria Ace
0Very good recipe!
Keith R McCaffery
0How many carbs in your strawberry smoothy?
Maya | Wholesome Yum
0Hi Keith, I have several smoothie recipes, so am not sure which one you’re asking about. I always put the nutrition info on the recipe card, though.
Christine M
0Good recipe!! Thanks for all the keto tips Maya.
Alison
0KETO CLOUD BREAD- excellent- and my husband loves it!!!!!
Jeannette
0Absolutely great! Delicious with butter, sugar free powdered sweetener such as Monkfruit and a bit of cinnamon for breakfast.
K Bowen
0Made this today!! It was easy and delicious!
Nancy
0Can you freeze cloud bread?
Wholesome Yum D
0Hi Nancy, Yes, you can! I have instructions for this in the post above.
Margaret
0Mine came out flat but still very good
Thank you for all the recipes
Maya | Wholesome Yum
0So glad you liked these, Margaret! I have some tips in the post above to avoid them coming out flat.
Jessie Emerson
0This recipe for cloud bread was the first experience with wholesome yum, and cloud bread. It was a fun recipe, it tasted so great. This made me look up numerous more recipes which led to making your alfredo sauce for the first time, which I’m in love with. Then I moved on to your stuffed peppers. OMG, DELICIOUS. Thank you for these amazing recipes. I love your website.
Zeena
0Loving this bread. Added some spinach which made it super yum. Thanks.
Jeannette
0Ohhh… spinach…. what a good idea.
Samantha
0This is now my favourite recipe. I didn’t use cream of tartar but it a has worked out great and I’ve made this more than 5 times. But I will try with cream of tartar next time. I also have silicone trays that are like one slice of bread each tray. I cook these in my air fryer and they come out like slices of bread.
Thank you ?
Sara Wilson
0What is the best way to store?
Wholesome Yum D
0Hi Sara, Keep leftovers in the refrigerator for 5-7 days, with parchment paper between the pieces.
Laelle
0Thought I’d try these as an alternative to roti. I don’t think I whipped the whites long enough though. It was staying in peaks but not as firm as I think it could of been. The stayed mostly in shape after baking! Taste was not to bad at all, but I didn’t add any spices etc. Definitely happy to try again and even do a sweet version.
Jeannie Mello
0Rather than using up 3 whole eggs, could I use the egg white in a carton? Thank you!
Wholesome Yum D
0Hi Jeannie, You will need the yolk for this recipe.