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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.
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Instructions
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 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.
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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.
525 Comments
Laura Taff
0I had to make the cream cheese version because that’s all I had on hand. I can’t wait to try the mascarpone version because even the cream cheese version topped with butter tasted like heaven. I havent had bread in three weeks so its a great way to trick my brain into thinking I’m having some bread. yes, it is “eggy” but I do not care. That was wonderful. And this is a bread replacement that can fit in my every week budget cause it’s just eggs and cream cheese or mascarpone. Ah, I love you. Thank you.
Laura
0I just had to share my recent discovery with everyone. I don’t know if anyone has tried this yet or not. I was in the mood for pizza but I didn’t want to spend the time making one of the low carb pizza crusts. It’s late in the evening and I just wanted a snack. I remembered I had a number of oopsie bread rounds. I grabbed one and put it in a glass pie pan on 350 in the oven. I let it warm for a few minutes then took about 2 or 3 tbls of marinara and spread it around, added 1 oz of shredded mozzarella and scattered a few pepperoni slices. I let it bake until the cheese was melted, maybe 10 minutes or so. This turned out better than I expected. The oopsie bread was soft, but firm enough to fold over, which I did, because I found it easier to eat. I was pretty happy with this little snack…very tasty and only 3 carbs. Be careful not to burn the oopsie because it seems to take on a funky flavor. I gotta go…I have to go make another one!
Laura
0What a great recipe!! When you’re dieting and have to give up bread this is a super substitute. Being able to have a sandwich everyday for lunch has made all the difference in the world. I honestly believe I can achieve my weight loss goal now. Thank you!!
Pauline
0I love it taste great easy to make the 8 yr old loves it cant get enough of it as I make it she consumes it lol
Donna r Smith
0I just started the keto diet and bread is really big for me so I made the cloud bread and it’s great I love it! I put some butter on one and it was really good, I’m very pleased!
Keith
0Do you think these could be good to replace buns for burgers?
Wholesome Yum
0Absolutely, Keith! It’s a very versatile recipe.
Cyn
0Wow, just wow is all I have to say. I am shook. I used these to make a bacon, egg and cheese (shout out to NYC) and all I have to say is wow, they are soooooo good.
Johanne
0Just making this now… looks amazing in the oven! Wondering what kind of mascarpone you are using to keep that carb count so low? Mine end up being 1.3 net carbs per serving. Thanks for the amazing site!
Wholesome Yum
0Hi Johanne, we use the USDA Food Database for all our nutrition information. Keep shopping around and checking your labels to find the lowest-carb mascarpone!
Wholesome Yum
0Hi Johanne, like other soft cheeses, mascarpone varies by brand for carb counts. Just keep shopping around and checking your labels. 🙂
Katherine Bowser
0Accidentally used whole 8 oz. Cream Cheese…Oopsie. Still came out good, cooked longer to brown the tops. At least I can eat my mistakes…lol.
Paola
0Amazing recipe Maya, thank you!
I followed the recipe exactly and it came out delicious! I have already make twice this week!
Being a type 1 diabetic low to zero carbs, delicious, healthy food is what I’m all about!
I’m so happy I found this super tasty and basically 0 carbs bread!! Thanks!!
Holly
0I just made your cloud bread for the first time and it turned out great. Tastes good! I used the mascarpone. I’ve only been on keto for a week now, I’ve lost 9 lbs.
KJ
0Hi,
Its feels so great to hear about your progress. Would you mind sharing a your keto routine, any diet plan you follow. Any tip would be really helpful.
Thanks
Denise Faustino
0Hi Holly, congrats on your weight loss thus far! I began my weight loss journey about a year ago and slowly lost 25 lb over about six months or so but I’ve been on keto since February and have to happily say I’m now down 80 lb so far. I love keto and just wanted to wish you the best of luck! Wholesomeyum has TONS of GREAT recipes to try. I haven’t found one yet that I didn’t like, even my husband enjoys them!
Kathy Partridge
0The nutritional info for Cloud Bread was listed, but what is the serving size?
Thank you.
Wholesome Yum L
0Hi Kathy, the serving size is one roll.
Jenifer Trzepacz
0I love this recipe but i had the same problem where they weren’t puffy mine would be thin and runny no matter how stiff my peaks. I was never a fan of eggs so i just bought regular white ones. Ive been doing keto for a few months now and finally bought brown eggs. Wow! What a difference my cloud bread was beautiful! So brown eggs equals beautiful clould bread. I couldn’t believe the difference.
Scachi
0There IS a difference. Usually, brown eggs are local eggs. Thus more apt to be fresher. Call your state co-op extension rep to get more info.
Mike
0There is no difference between white & brown eggs other than colour.
LaDonna
0Interesting recipe! I made some keto biscuits that were a waste of ingredients, so I searched for keto bread and found this one. It was easy enough to make and I was shocked to find it tastes very similar to the shell of a cream puff! I slathered butter on the first one I ate but I think I’ll make some whipped cream tonight, add a little swerve and see how it tastes as a “cream puff”. Thanks so much!
Catinnie
0There is absolutely no difference in white or brown eggs.
Beth
0I disagree, my backyard, free range eggs are better tasting, prettier, and I refuse to believe those pale yoked, store bought, mass farmed eggs are the same quality of nutrition. But, to each his own…
Valeria
0Store eggs will be older, much older than anything you procure from your back yard. So that is probably the main difference. No one really knows how old store eggs are as some are often repackaged multiple times with later use by dates. Any other difference would be in the yolk more than anything so that also would’t affect the whipping of the whites to ideal peaks. Even if you bought organic brown whatever, they are likely to have been stored longer and shipped farther than any home hen eggs. But if you harvested white eggs from your white hens and brown eggs from your red hens, you would see that the color of the shell would make no difference in the quality of the whites because the other factors would be equal. Now of course what you feed them might be superior to store bought so the various levels of vitamins and minerals in the yolks would make them better, and prettier(deeper) in color.
Denise Faustino
0I was reading your blog this morning and wishing I had some bread. That’s the one thing on keto that I have missed. So I ran across your oopsie bread and decided I was going to make it this morning. It’s just out of the oven and I had my first piece and oh my gosh! I completely love this and will most certainly be making it again. Thank you for a great recipe and a way for me not to miss bread.
Sylvia
0Did the cloud recipe today and love it. I have really missed putting butter ON something, instead of cooking with it. These are yummy, so good with cream cheese in the. Sprinkling onion salt over the butter eas tastes! I am eagerly anticipating trying more of your recipes! Thank you
Ellen Gillam
0I am just starting on this adventure after see what my daughter and husband have done. I will be starting on March 4,2019.
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.
Cristy
0Can this be made without dairy (cheese)?
Maya | Wholesome Yum
0Hi Cristy, Dairy-free alternative cream cheese would probably work.
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!
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!
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.
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!