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I first made this easy 3 ingredient cloud bread recipe about 5 years ago, and while I’ve since made lots of other keto 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. Another huge plus is you’ll only need common ingredients you probably have on hand, which is super convenient.
I originally posted this cloud bread recipe together with an announcement that we were expecting my second little girl. While it sure brings back fond memories, it seems strange for me to rehash that several years later. And let’s face it, I’m sure what you really want to know is how to make cloud bread, not the story of my life during that time.
So let’s just suffice to say, even my kids happen to love this bread, which says a lot about how good it is. While it’s pretty common on a keto diet, I made one little tweak that I believe makes this the best cloud bread recipe. Try it and see what you think!
If for whatever reason this isn’t your thing, or if you think they taste eggy, try my white keto bread, keto bagels or almond flour bread. Or, check out my entire collection of low carb bread recipes. I’m sure you’ll find one you like.
But you wanted to know how to make cloud bread, right?
What Is Cloud Bread?
Keto cloud bread, also known as oopsie bread, is a gluten-free, low carb bread replacement that has a light and airy texture. It requires no flour to make – not even low carb flours like almond or coconut.
This 3 ingredient cloud bread is not only light on carbohydrates and keto friendly, but it’s high protein and light on calories too. And even if low carb is your focus, calories do still matter for your macros.
The traditional way to make the oopsie bread trend is by using eggs and cream cheese. Beating the egg whites until stiff peaks form achieves the fluffy texture.
As far as I can tell, the original no carb cloud bread recipe came fom Your Lighter Side. The story goes that they are called low carb oopsie rolls because they came about by accident. Oops! Apparently, the recipe author was trying to make something else entirely, but turned into a bread substitute. Funny how that works!
What does cloud bread taste like?
Oopsie bread is similar to a very light and fluffy white bread. The texture is airy (you can see it in the image below). It doesn’t have a lot of flavor on its own (maybe just a hint of egg), which makes it that much easier to use on sandwiches.
Is cloud bread good?
Yes, I think cloud bread is delicious! The flavor is very neutral on it own, but the original version does have a bit of tartness from the cream cheese.
For a long time, I would just make the usual easy cloud bread with cream cheese. Because I love mascarpone so much, I decided to give that a try one day and I liked it even better. Now I always prefer to use mascarpone in my cloud bread recipe – it gives it a more neutral, buttery flavor.
Cloud Bread Ingredients
This section will explain how to choose ingredients for the best cloud 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.
- Mascarpone cheese OR cream cheese – Mascarpone is my preference for the best flavor, but you can also use cream cheese.
- Sea salt – You only need a little bit for balance. The rolls won’t be salty.
The other ingredient I highly recommend for making oopsie bread is cream of tartar. This is a powdery acid that helps stabilize the egg whites, so that it’s easier to beat them to stiff peaks. But, it’s optional and you can still make cloud bread without it!
How To Make Cloud Bread
This section will show you how to make cloud bread with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Beat egg whites. Use an electric mixer (hand mixer or stand mixer) to beat the whites to stiff peaks. As mentioned above, the easiest way to do this is with a little cream of tartar, but you can skip it if you don’t have any.
- Beat yolks, cream cheese or mascarpone, and salt. Do this in a separate bowl, and make sure your mascarpone is soft first, so that it incorporates well.
FYI: This would be the step where a typical cloud bread recipe would use cream cheese, and we are using mascarpone instead. Really, you can use either one that you have! I hope you’ll at least try the mascarpone to compare.
- Fold. Gradually fold the egg whites (meringue mixture) into the egg yolk mixture, using a rubber spatula, until uniform. Make sure to use a folding motion here and avoid over-mixing, so that you don’t break down the whites.
- Form circles. Spoon the mixture onto a prepared baking sheet (lined with parchment paper), forming circles about 1/2 inch thick. I usually make six of them, but you can make fewer large ones or more small ones.
- Bake. Bake cloud bread in the oven for about 25 to 25 minutes, until they are golden.
- Cool. Let the oopsie rolls cool a bit before trying to move them – this helps them firm up. Voila! Light and buttery keto cloud bread!
Tips For The Best Cloud Bread Recipe
- Line the pan with parchment paper. For best results, line your baking sheet with parchment paper. Do not use foil, because the oopsie rolls will stick. If you have a silicone mat, you could use that as well.
- 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 is best at room temperature as well, so that it mixes well and doesn’t form small chunks. If your mascarpone is cold, 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!
- Make sure the whites have sufficient stiff peaks. If you don’t beat the egg whites sufficiently, your cloud bread will spread and be flat.
TIP: The peaks are stiff when they “stand up” when you hold the beaters up. They 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.
- 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. To do this, use a spatula to scoop from underneath and “fold over” the sides.
TIP: Do not stir or over-mix. The goal is to make the mixture uniform, but avoid breaking down the air bubble in the egg whites, so that the end result is fluffy and not runny.
- Bake at low temperature. Because oopsie bread is so delicate, it bakes at a low temperature (300 degrees F). This takes longer, but is necessary to avoid burning them.
- 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.
Cloud Bread FAQs
Why is my cloud bread flat?
This usually means that you didn’t beat the whites to stiff peaks, or broke down the whites when folding in the yolk mixture. See the pictures above for how each step should look.
Can you make cloud bread without cornstarch?
Absolutely! This easy cloud bread recipe does not require any cornstarch.
Can you make cloud bread without cream of tartar?
Yes, you can. The cream of tartar helps the egg whites form stiff peaks better, but you can omit it if you don’t have any. You might need to beat for a bit longer to stiffen the whites.
Can you make cloud bread without cream cheese?
Yes, oopsie bread without cream cheese can work! In fact, I prefer to use mascarpone cheese instead, as in the recipe below.
Other popular alternatives to the cream cheese include Greek yogurt (or keto yogurt should work as well!), super thick coconut cream (runny won’t work), or sometimes a thick mayonnaise.
How many carbs in cloud bread?
This 3 ingredient cloud bread recipe has 0.2g net carbs each, which is essentially almost zero. Full nutrition info is on the recipe card below.
How to tell when cloud bread is done?
Your oopsie bread is ready when it’s golden on top.
How To Store Cloud Bread
Store leftover oopsie bread in the refrigerator for 5-7 days, with parchment paper between each slice. Don’t stack them without lining with paper, because they will stick together.
Can you freeze cloud bread?
Yes, cloud bread can be frozen! Place them on a parchment lined baking sheet and freeze, then transfer to a freezer bag after they are solid. Thaw in the fridge overnight before using.
Reheating instructions:
For best results, cloud bread that has been refrigerated or frozen is best to reheat in the toaster very briefly. It’s still good if you don’t, but it will be very, very soft.
If you opt for the toaster, just choose a very low setting and watch it closely. Oopsie bread burns much faster than regular bread would!
Ways To Use 3 Ingredient Cloud Bread
The main way to use keto cloud bread is for sandwiches. Here are some ideas – these use various breads, but you can use oopsie bread for any of them:
- Keto BLT – Pictured above on cloud bread.
- Keto Peanut Butter And Jelly – The soft, fluffy texture of oopsie bread reminds me of a crustless white bread PB&J!
- Keto Grilled Cheese – Follow the same instructions and use cloud bread for the bread. You may need to reduce the stovetop temperature.
- Toast – Grab a slice of bread, pop it in the toaster, and top with your favorite sugar-free jam! Try strawberry chia jam.
- Pizza – Top cloud bread with marinara, mozzarella, and your favorite toppings, then bake until melted.
- Garlic Herb – Fold garlic powder and herbs into the batter before baking, then serve with soup or salad.
Tools To Make Oopsie Bread
Tap the links below to see the items used to make this recipe.
- Hand mixer – Powerful with adjustable speeds, and a whisk attachment for beating egg whites to stiff peaks.
- Cookie sheet – Sturdy and the perfect size for making 6 oopsie rolls.
- Parchment paper sheets – Super convenient, so you don’t have to fight curling edges from a roll.
How To Make Cloud Bread
Keto Cloud Bread Recipe (Oopsie Bread)
The BEST 3 ingredient keto cloud bread recipe (a.k.a. oopsie bread) – EASY, light & buttery! See how to make cloud bread for the perfect sandwich, with just 10 minutes prep time.
Go Ad-FreeRecipe Video
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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.
- 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, without breaking down the air bubbles in the egg whites.
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Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.
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Recipe Notes
Serving size: 1 oopsie roll
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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356 Comments
Lori M
0Thank you so much for your recipes (particularly bread) as I start on a moderately low carb journey. I’ll keep my carb grams for fruit and sweeter vegetables. I successfully made 2 batches of cloud bread in one night using cream cheese (no mascarpone at a small market). The first batch I made 6 larger cloud breads and the second I made 8 smaller. The larger breads made wonderful hamburger buns to make a Big Mac copycat with homemade ‘special sauce’ (1000 Island dressing from homemade 1-minute olive oil mayo). My question is regarding an increased batch size to use the entire 8 oz package of cheese in 2 batches (after I get a 1/16 and 1/32 tsp spoon). Can some of the mixture rest in the fridge for 35 minutes until the oven is free or will it deflate? Your 3-egg/3-oz batch size was perfect for my largest baking sheet but I ended up with a small messy amount of cheese from an 8-oz brick/tub. Thanks again.
Wholesome Yum M
0Hi Lori, The batter should be fine to wait while the first batch is baking. I wouldn’t push it overnight though, they would probably turn out flat.
Georgiana Peterson
0I am 67 and over weight. I like food. I have been on the keto diet for one month. I was doing it on my own. T went to the internet and found you. I made this bread for the first time today. Where have you been all my life. It is wonderful. Thank you. I am sure you folks will help me be successful.
Siobhan
0I made cloud bread today for the first time. They were quite soggy. Can anyone offer any advice on how to get them firmer? Thanks
Wholesome Yum M
0Hi Siobhan, It sounds like your egg whites were not whipped to stiff enough peaks. The cloud bread will not hold its shape unless properly beaten.
eemie
0I tried your recipe to the T but mine didn’t keep its shape. In fact, it became a blob of cloud instead of like yours round and beautiful. what happened that mine didn’t keep its shape? puzzled!
Wholesome Yum M
0Hi Eemie, Did you achieve stiff peaks when whipping? The batter will become very loose and not hold shape if the egg whites are not whipped properly.
Perry
0Like this stuff. Would be nice if it had a touch of sweet to it. You think I could add a small amount of stevia? How much and what step would I add it? Thanks!
Wholesome Yum M
0Hi Perry, Yes, you could add a couple drops of stevia to sweeten as desired. I would start very small, like 2-3 drops and then adjust to taste.
Yvette Berens
0They came out picture perfect! Although I made 8 and they were a good size. They are a little eggy, but they are very good!! Perfect for a sandwich!
Shirley Gunn
0What do you think about Low carb flour tortillas on the keto diet. They claim there are only 4 net carbs because of the fiber content. They taste good and are the best swap I have found for bread in a hurry.
Wholesome Yum M
0Hi Shirley, Most of those off the shelf low carb products contain wheat, which I try to stay away from. We have several recipes for homemade tortillas on the blog, which are wheat free.
Melanie
0Just made these and they turned out fantastic! Puffed up like little clouds and came out pillowy soft. Stored as suggested with pieces of parchment between each bread and will be interested to see how a re-toasted piece holds up. As long as your whites are to stiff peaks and you fold them in nice and gentle this recipe is a no-fail. SO fast and easy. Thanks so much!!
Mary Harvey
0The “Oopsie Roll” was named after a mistake. The author was making a batch of Atkins “Revolution Rolls,’ which is made with cottage cheese. She misread the recipe and used cream cheese….and history was made! I have used this recipe as bread, but also sweet (as a cinnamon. roll) and savory (garlic toast) applications. Today I scraped the batter onto a waffle iron, and had “oopsie waffles.”
Lyn
0Congratulations on your bun in the oven I can’t wait to try these, just read the reviews and everyone seems very pleased with them! Thanks again for your wonderful site!!
Lindsey
0I found them to be a little eggy (duh – it’s made of egg) so when I bake them I add some Italian herbs and some red pepper flakes to the egg yolks and they’re the PERFECT base for mini pizzas!
mj
0Can I make this into a bread, instead of the buns…have you tried that? Thanks, mj
Wholesome Yum M
0Hi MJ, I don’t think it would work to make a single loaf of bread with this recipe. If you would like a loaf of bread, I suggest this Easy Paleo Keto Bread Recipe.
Heidi
0I just made these to use for sandwiches this week and can’t wait to try it! I did not have any cream of tartar and maybe the eggs were too cold, but they only whipped up firm halfway. I then just spread it out in a sheet pan and baked it for 30 minutes. I’ll cut it into squares and make it that way!
ChloeD
0WOW – I love this bread! The texture really hit the spot, and it was much easier to make than I thought it would be. Thank you so much!
Beth
0I love your website. Awesome job!
Dee Dee
0I just made my first (of what will be many) batch of Cloud Bread, it was super easy. I intended to make it to have for sandwiches during the week BUT it smelt so good when I pulled it out of the oven I couldn’t wait to try it. I spread a tsp of softened cream cheese, sliced strawberry and topped with a tbl of Reddi Whip OMG it was like eating strawberry shortcake but only 68 Cal & 1.5 Carbs
Kendall Keith
0Hey I have 2 questions for you
1. let’s say I don’t separate the egg and egg yolk and just mix all the stuff together would I still be able to make the bread and
2. Could I use my baby bullet food blender to mix all the ingredients together it would be cool if you can make a video without separating the egg yolks.
Wholesome Yum M
0Hi Kendall, There isn’t any way to get around separating the eggs in this recipe. The whites need to be whipped into stiff peaks and the only way that can be accomplished is if they are separated. Also, as the egg whites are whipped they will expand in size, so a baby bullet will (unfortunately) not be able to do the job.
Metqa
0Some people have tried just scrambling the eggs together to make a bread type product. I think they ended up pouring the egg-cheese mixture into some sort of well and baking it for a more flat bread type concoction. I’ve not tried it myself but several friends have. If you are feeling experimental go for it. You know it will still be edible whatever texture it comes out. It won’t be fluffy and light, but I’m sure you could still use it to spread or hold something.
Also, It’s funny how changing one small thing in a recipe turns out new ideas and successes. I know the person who made the Oops, and she told me that it was a matter of measures, not ingredients, that was the oops. The recipe she was trying called for a smaller amount of the cream cheese (which she was subbing for the cottage cheese in the Revolutionary Rolls), but read it as 3 ounces instead of the smaller 3 Tablespoons. Original Dr. A Revolutionary Rolls, with only 3 Tablespoons of Cottage/Cream Cheese, come out rather dry, brittle and sandy tasting. Don’t believe me? Try baking just whipped egg whites and see how fast you choke on it! The Cottage/Cream cheese is basically a stabilizing binder, but just barely. But with the additional fat from the (Oops) extra ounces she added, they came out soft, pliable and with a better mouthfeel. She shared her Happy Accident with the rest of us and the world is a better place for it! So Thank Dr. Atkins for the Revolutionary Rolls that lead to the accident that Lighter Side dubbed “The Oopsie Roll” that everyone now calls Cloud Bread! It has many iterations. Some have made Oopsie Danish, Oopsie Pancakes, Oopsie Cheddar Rolls, Oopsie Sesame Buns, Oopsie Cake. You’ll find many variations on it, and I hope people keep trying new ways to make wonderful food!
Louise
0Thank you so much!
Mary
0How do you store these and can they be frozen? Can wait to have a sandwich with them.
Wholesome Yum M
0Hi Mary, Yes you can store these in the freezer. Be sure to separate each “roll” with freezer or parchment paper.
Nicole
0Great recipe but it tastes a little egg yolky. Any suggestions? Can I reduce to 2? Add something to cut it down?
Maya | Wholesome Yum
0Hi Nicole, Yes, you can reduce the egg yolks a bit if you like. Or you might like a more traditional fluffy white keto bread recipe like this instead.
Areli
0Thank you for sharing your recipes, just now I’m making the cloud bread. It’s baking can’t wait for the results.
Jason Bartholomeusz
0Awesome recipe. I just started down the low carb path and this recipe was so easy. I had to use cottage cheese as the local shop didn’t have mascarpone. If I can cook it, anyone can!
Becky
0Any thoughts on a dairy free substitute for the cream cheese or marscapone? My mom was recently diagnosed with multiple food allergies, including wheat, corn, rice, yeast, and casein. I’m trying to find alternatives for her with baked goods.
Maya | Wholesome Yum
0Hi Becky, A dairy-free cream cheese, such as one made from almond milk, should work.
Dianne
0Great easy recipe!
Great with butter.
I’m going to make cheesy garlic bread with them for dinner!
It’s like a fluffy white bread – no taste to it.
Peachie
0Ok, Maya. All truth. I make many of your recipes. This one because it only had four ingredients. How hard would that be? Anyway, it was not stiff so I just put it on the sheet as it was. Thought I’d cut it out, once done. I did this by making a ham sandwich. It is really good. Can you tell me what made mine so liquid?
Wholesome Yum M
0Hi Peachie, Sounds like your egg whites didn’t get stiff enough. Did you use the cream of tartar when you whipped the egg whites? That should help them hold their shape.
Brandon
0My third time with your recipe.
Love it!
Was missing bread but this is the best substitute ever.
Most low or no carb breads taste lousy even though the texture is closer to regular bread.
Oops! Gotta go time to pull my bread out of the oven.
Thanks
Sab
0Just wondering how long I can keep it and where? In the fridge or in the pantry?
Wholesome Yum M
0Hi Sab, These store best in the refrigerator. If you want a more long term storage solution, you can store them in the freezer. Either way, please be sure to separate the rolls between pieces of parchment, as they will want to stick together.
Margaret Laing
0Made it with cream cheese. Love it. Will try the mascarpone cheese next . Ì receive your emails, totally enjoy most of the recipes.
Noelle
0Hi!
Can aquafaba be used in lieu of egg white for our vegan friends (I plan on trying Just Egg for the yokes)?
Apologies if has already been answered — I scrolled through the comments as much as I had the attention span to but didn’t see my question.
Wholesome Yum M
0Hi Noelle, I have not personally experimented with this ingredient, so I cannot gaurentee it will turn out. Aquafaba should be a suitable substitute for replacing egg whites, however, it is not a low carb ingredient. If you are not concerned about keeping this recipe low carb, then I believe it will work fine.
Carole Watson
0I love that the ration is one egg to one ounce of soft cheese. Makes it so easy to adapt : )
Tabitha A Allen
0My breads are really high, and are taking forever to get cooked. They look like really yummy, fluffy biscuits, not the breads in the picture. What did I do wrong?
Maya | Wholesome Yum
0Hi Tabitha, It sounds like you didn’t spread them out enough. You have to spread them into fairly thin circles before baking, as shown in the video above.
Ritch Quattlebaum
0I was really surprised at how easy these were to make and how tasty they are! I didn’t have Cream of Tarter this time but will get it for the next batch. Not sure why but I had to bake these for almost an hour for them to brown. Could be a problem with my oven I just have to check that out.
Corina Wright
0Could I turn this recipe into a load of bread rather than rolls?
Wholesome Yum
0Hi Corina, I wouldn’t recommend that with this recipe. If you’d like a loaf you might enjoy this keto bread recipe, which also uses whipped egg whites.
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, like other soft cheeses, mascarpone varies by brand for carb counts. Just keep shopping around and checking your labels. 🙂
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!
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.
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!
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
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.
Mike
0There is no difference between white & brown eggs other than colour.
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.
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.