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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.
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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
sid
0this seems like a good pizza base recipe as well.
Julie Low
0What a wonderful recipe, made a batch today and had salad/cold meat sandwiches for lunch and burgers for dinner, will definitely be making these on a regular basis, I bet they would make a great pizza base,
Jennifer Scheller
0This is just what I have been looking for. Easy, quick, and delicious. Thank You.
Syeda R Fatima
0I made this type of recipe few years ago and it turned out perfect but I tried this today exactly as written but they turned out flat even thinner than a tortilla..they spread out on the tray and became really thin. They didnt fluff up even though the egg whites were perfectly beaten. I used cheese spread though so Im not sure if it is same as the cream cheese? Please let me know what could have gone wrong.
Wholesome Yum M
0Hi Syeda, It sounds like the cheese spread was the culprit here.
Sehri
0Where has cloud bread been all my life!
Great article on cloud bread, tried the recipe, first batch not so great, second batch perfect!
Looking forward to adding extra’s into the mixture.
Lynda Miles
0Just made these for 1st time today.
Followed instructions exactly.
Not having had bread for over a month, these were wonderful!! And looked exactly as pictured.
SANDY
0I made them and they turned out exactly like the picture. I used cream cheese. I popped them in a baggie in the fridge and didn’t get around to trying one for 3 days. I toasted them and they were as much like bread as I’ve tasted in keto as I put peanut butter and a tiny bit of raspberry jam. Very good texture.
Chris Scott
0Thank you so much for this recipe! These set up and came out exactly as advertised.. The only issue we had was that they stuck to the parchment paper!! Any tips on this? They are delicious but unfortunately turned in to crumbs because they had to be scraped off. Help!!
Wholesome Yum M
0Hi Chris, It sounds like your rolls needed to bake a few minutes longer. They will release cleanly when they are fully baked through.
Shanny
0Congratulations on your pending family addition and thank you for sharing your joy and exciting news with us! I have yet to try cloud bread because people have said it can be egg-y, so I’m looking forward to trying your version. Still have lots to learn to the low carbing/keto lifestyle but your site has definitely helped me to go in the right direction!
Michelle
0I don’t know what I did wrong, but the first two I spooned out kept their shape.
The other four didn’t. I had to leave them in an extra 10 mins, but when I got them out and removed them from the tray…they were souffle like. Very soft and eggy. I don’t believe they were cooked properly. It was almost like scrambled egg to be honest.
Wholesome Yum M
0Hi Michelle, I’m sorry this recipe didn’t turn out as expected. Did you happen to view the video for this recipe? It should help give you an idea of what the texture should look like when baked.
Lina Chung
0I love this recipe so much. I have made five times (double) of the recipe since. Instead of salt, I substituted with Allulose, and it tastes so much better, like the Japanese jiggly cheesecake. I love love love this and have been eating two bread or more with my meal LOL! My question is, can I bake this in a cake pan or loaf pan? I am thinking bake in a water bath like the Japanese jiggly cheesecake recipe? What would be the baking time and temperature?
Thank you so much. I love all of your recipes.
Wholesome Yum M
0Hi Lina, I’m so glad you are enjoying the recipe! I think this recipe could be baked in a cake pan, although, I’m not sure a water bath is necessary. I would keep it at the same oven temperature and extend the bake time to 35 minutes. It may need a few more minutes than that, so check it before removing from the oven.
Monica
0THIS. IS. IT. My spouse is trying so hard to do the KETO diet but she absolutely detests most veggies and is having difficulty getting adequate fats and protein because she doesn’t like to eat meats, cheeses etc on lettuce or other “non-carb” things. I made cloud bread for her yesterday and she not only ate every bite of the lovely sausage cheese breakfast sammie I made…she asked me to keep making the cloud bread and make her lunch sammies on it too! A WIN-WIN for certain!
This is a supremely easy dish to make; parchment or SILPAT for your baking pan is a must. Containment rings are not necessary-simply spoon out large heaping tablespoonfuls and even out using the back of the spoon. The mixture holds its shape well.
I look forward to experimenting with various add-in flavors, hoping to add cinnamon and a light touch of stevia to add to the rotation for breakfast. Move over keto dutch baby—-there’s a new fave in town!
Ryann
0I love this bread. I added a tad bit on sweetener to make it a litter sweeter since I used the cream cheese! Also I’m not sure what I did wrong my bread stuck to the parchment paper? Can you maybe give me a suggestion on what to do better? It’s got a delish taste! My kids even eat it!
Wholesome Yum M
0Hi Ryann, Were the rolls completely baked through? They may not release as easily if they aren’t fully baked.
Sharon
0I have never been a bread eater, so finding a bread substitute was never important to me. But I came across this recipe and thought I would try it to go with a hamburger for dinner. I am so delighted! It was light and airy, yet served its purpose! Definitely will be making again, and may be trying adding different flavors to change things up! Thank you so much!
Amy
0I loved it! But needs Truvia or monk fruit to offset the saltiness. I’m gonna try it with a half teaspoon of Truvia. Still, it’s a great recipe- delish. Tried to leave a 5 star rating but it won’t let me
Chris
0My son just married a wonderful young woman who can’t tolerate gluten; I try to make things that she can enjoy. So, I was very happy to find this recipe. It turned pretty good- I think the only thing I did wrong was that I got a bit hurried, and didn’t whip the egg whites enough. They turned out a very beautiful golden color, but a bit flat. Also (personal preference here, a touch too eggy for me), but I really appreciate some of the suggestions made by other people – thanks for these: chives, garlic, other spices like cinnamon. I will try again tho’. Thanks again.
Jerry Griffin
0Can cloud bread be frozen?
Wholesome Yum M
0Hi Jerry, Yes, please place a piece of parchment in between each roll before freezing so they don’t stick together.
Wholesome Yum A
0Since I don’t care for an eggy flavor or the texture as a bread, I added a couple spoons of powdered sugar alternative and cinnamon. It’s masked the egg flavor completely, is slightly sweet, and is similar to a spongy French toast.
TONI
0Hi, I would like to make this using Cream Cheese. Would I use 3 or 4 oz??
Wholesome Yum M
0Hi Toni, Use 3 oz.
mgdhhd
0This recipe was not good at all and harder to make than actual bread. It didn’t work at all and I used everything precisely. I whipped the eggs for more than 10 minutes and they were still watery. It ruined my night.
Wholesome Yum M
0Hi, There are several reasons why your egg whites could not be whipping. 1. The bowl you use has to be completely clean and dry. Even soap residue left in the bowl can prevent egg whites from whipping up. 2. Any traces of egg yolk in your will prevent the whites from whipping. To successfully separate the eggs, be sure to use fresh eggs or carton egg whites. 3. Temperature. Cold egg whites will eventually whip, but they take a long time to reach stiff peaks. Leave your eggs or carton whites out to reach room temperature before whipping. Lastly, feel free to use the cream of tartar. It will help to get your egg whites to the right consistency. I hope you decide to give this recipe another try. Cloud bread makes a great versatile addition to a low carb/keto diet!
Ruthy Rivera
0Hi! I just did this recipe (haven’t tried it yet) but something came out wrong. The mix was to watery. Could it be that I beated the egg whites to much? Never saw the soft peaks, instead it looked like cotton candy♀️ Can someone help! Smells good though!!
Wholesome Yum M
0Hi Ruthy, Yes, it sounds like the egg whites were overbeaten. The texture should hold its shape, but still be late. Check out the video on the recipe card for reference. On the other hand, if it was watery, it sounds like you broke down the egg whites when combining with the yolks – be sure to fold gently, don’t stir. I hope you decide to give this recipe a try again.
jacki
0made this cloud bread for my husband, he is on keto diet, it turned out perfect, he thought it was delicious, toasted is even better. thank you so much for the recipe.
therry
0This was perfect , my son is carb free but misses bread, I made it also with melted camembert and a bit of garlic. Also if you don’t have cream of tarter put a half teaspoon of viniger or lemon juice in the egg whites.
Jes Hay
0Hubby and I loved this recipe! It’s the first recipe I’ve made, that came out perfectly, in a very, very long time. I haven’t looked, but I’m wondering how long they stay fresh, and what is the best way to keep leftovers?
Wholesome Yum M
0Hi Jes, These will keep in the fridge for about a week. Please layer parchment between the rolls to prevent them from sticking together. If you prefer to store for longer-term, these rolls also freeze well. Enjoy!
HC
0This was really tasty, it was very light and airy, I enjoyed it a lot!
Elsie
0Amazing!! So easy! So fluffy & light, true to its name!
Taste great too!
Thank you!
Justine Putnam
0Rubbish, I tried 3 times then my sister tried twice, 3 egg whites and 1/4 baking power does not work
Wholesome Yum M
0Hi Justine, That is not the recipe for cloud bread. Just egg whites and baking powder would not work. Check out the recipe card on the page, it will give you the full list of ingredients.
Linda
0Best recipe ever!
Patty
0It worked great. I put my bowl and beater in the freezer and kept the egg whites cold before I whipped them and it was great. It made a total of 8 nice size ones and delicious.
Thank you.
Patty
Grand Mommu
0Great, easy to follow recipe. I used 4 ounces of cream cheese plus 2 heaping tablespoons of chive & onion cream cheese spread; which has 2 g of carb per 2 tablespoon, so 1/6 of that per piece of bread. Thanks for your other recipes too!
antoinette
0Hello has anyone tried to make this with the non dairy cream cheese I cannot have dairy please let me know any outcomes
Wholesome Yum M
0Hi Antoinette, This recipe works with dairy-free cream cheese.
Diane Wilson
0Actually, the cloud bread or oopsie roll as originally posted by Dr. Atkins. It was called the Dr. Atkins Revolution Rolls. It was in his book in 1972. Here is the original, which I use a lot still today
(The Original) Basic Diet Revolution Rolls Straight from the 1972 Dr. Atkins Diet Revolution book
Ingredients:
Pam spray
3 eggs separated
1/4 tsp. cream of tartar
3 oz. cottage cheese
1 package of Sugar Twin * (or Splenda)
Directions:
Preheat oven to 300°F. Separate eggs very carefully (make sure that none of the yolk gets into the whites.) Spray Pam on a Teflon cookie sheet.** Beat egg whites with cream of tartar until whites are stiff but not dry. Fold in yolks, cottage cheese and Sugar Twin*** (Be very careful not to break down the egg whites. Mix for no more than 1 minute.) Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp. full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles. Place the cookie sheet in the oven and bake for about 1 hour.****
Makes 6 rolls
Total carbs 3.1; grams per serving .5
I have the big baking pans that fill my oven. I am seriously thinking that this round I could get more at a time if I just poured the batter onto sprayed parchment paper and when it is baked, cut it with a pizza roller into equal size pieces. I think I could get 12 rather than just 6 out of the batch. Does anyone else do that? I would make some as buns if I wanted them for a burger but personally I don’t care if they are round or square. They are also good to snack on instead of something higher carb. There are several recipes out there varying it, one with using fibre but I think these are great for freezing and making sandwiches on a hot day in the summer. I am happy I found your page as I am fighting high blood pressure and sugars and looking for simple, less dishes and cooking kinds of meals
Diane Wilson
0Oh in addition to my first post. I do not add sweetener at all. I may add some spice like dill, or onion/garlic powders and sprinkle the top with shredded cheese to have with a burger because I use them for buns for things like burgers, etc.
Wholesome Yum M
0Hi Diane, Thanks so much for the info! This is great!
Penelope Stavropoulos
0I’m pretty sure I followed everything correctly, but they expanded when I baked them. Did I overmix? When I folded the egg whites into the mascarpone mix I wanted to make sure it was thoroughly mixed but I was still gentle. Any ideas?
Wholesome Yum M
0Hi Penelope, Do you mean that your oopsie rolls spread on the baking sheet? That is due to over mixing. If you haven’t, take a moment to check out the video in the recipe card so you can see the technique used to incorporate the egg whites into the mascarpone mixture. I hope this helps!
Joanne M. Madigan
0Can you use sour cream instead of cheese?
Wholesome Yum M
0Hi Joanne, No, that won’t work in this recipe.
Jennyfer
0So I started doing Keto with my boyfriend for almost a month. Since we started he was non stop talking about cloud bread. Today I finally gave in. The only thing I regret was not doing this sooner!! I loved it!!!! I will definitely be making this more often.
Ps I love all your recipes
Jamie W
0My mom and I went on a road trip the other day and we usually always stop and get a breakfast sandwich and coffee before we hit the road, but since starting Keto, we haven’t been able to get our favorite McGriddles or Biscuit sandwiches. So before heading out the other day I made a batch of these and took 4 pieces along with us. We stopped and got Sausage, Egg and Cheese McMuffins without the muffin and used the cloud bread as the bun. OMG< SO GOOD!!! Although not a biscuit or english muffin it worked great and I will making these again and again. Thank you so much.
Lori
0I’m doing another post since I’ve discovered, through my own misadventures, the ways this recipe is (at times) forgiving and, when it is utterly unforgiving. The ways cloud/oopsie bread is forgiving are: 1) if the egg-whites don’t have peaks but are stiff enough not to budge one iota when the bowl is held upside down, 2) if baking powder is accidentally used instead of cream of tartar, 3) if the salt is added to the egg-whites, 4) if grainy once-frozen cheese is used (though that can be improved with 30 seconds or less in the microwave). The finicky things that will cause failure are: 1) if room temperature is cool so warm cheese with the microwave, 2) if the eggs are cold so use the warm water fix, 3) the bowl for egg-whites is not perfectly clean and perfectly dry, 4) if an oven’s 300 degrees Fahrenheit by its own dial is not actually 300 degrees so get a oven thermometer, 5) if flat parchment paper is not used since a crease will make an easy break point and everything else it sticks to, 6) if final mixture is handled vigorously so very gentle folding of cream cheese mixture into the egg-whites. Hope this helps add to cloud bread experience.
Andrea
0I don’t know why so many people are complaining. I like your post and love the bread. It’s delicious! My daughter even eats it!
I’m diabetic so this is a welcome treat. I added some garlic powder and some cheese on top. Simply delicious. Thanks for sharing!
Andrea
0I don’t know why there are so much complaining on this post. I think the bread is delicious and my daughter loves it! I added some garlic powder and some cheese on top and it’s delicious!
Sherry
0Great recipe…thank you for sharing and educating us to be better!
Jenn G
0This absolutely PERFECT, I love the simplicity and the flavor! I personally add an 1/8 tsp of garlic powder and a few pinches of ground chives (I use a mortar and pestle) and it turns out absolutely fantastic! You could add anything you wanted to this to change the flavors, as long as that herb compliments eggs. It’s fantastic!
Rose Gonzales
0How can I use this cloud bread for pizza crust
Wholesome Yum M
0Hi Rose, I’m not sure this would be sturdy enough for a full-size pizza. They would make great individual-sized pizzas though. Feel free to top with your favorite pizza sauce and toppings and heat through until melted.
Moeksie
0I stored these in a paper bag on the counter over night and they were fine the next day.
Qasem Varzideh
0Great stuff!
Julie
0Hi there! I didn’t have mascarpone so I tried it with cream cheese; they turned out wonderful and very easy to make. I made myself a fried egg sandwich with bacon and vegan mayo…delicious! Thanks for your explanations and for sharing your story. I look forward to try more of your recipes. Cheers to your day! Julie (Quebec)
Bob Sweet
0Fantastic, awesome, unbelievable, and so easy to make. Thank you for the wonderful recipe and keep them coming.
Elizabeth Vitale
0Hi, could you please tell me the keto macros in oopsie bread? I can’t find the breakdown for carbs, fat, protein and calories. Thank you.
Wholesome Yum M
0Hi Elizabeth, The macros can be found in the recipe card, but I’m happy to provide them for you here. Serving is 1 roll. Calories 98, Fat 9g, Protein 4g, Net Carbs 0.2g. I hope this helps!
Lori
0I made the oopsie bread with mascarpone 3 times (well, twice with 3 oz. and one with 2 oz plus 1 oz cream cheese to use the 8 oz). I do prefer the flavor to cream cheese but not enough to justify the consistent expense as the mascarpone goes for about $6 and a store-brand cream cheese for $1. A few notes that may help others: 1. buy a measuring spoon set that has odd and small sizes like 1/2 tbs, 1/3 tsp, 1/8 tsp, and 1/16 tsp; 2. buy multiple magnet-backed timers and keep one set at 25 minutes; 3. flat (not folded) parchment sheets are definitely the way to go; 4. if using cream cheese, room temperature may be too cool to whisk well, microwave the cream cheese for 30 sec in a 700W MW or 15 sec in a stronger MW; 5. “tempering” the yolk-cheese mixture with 1/4 of the egg whites to “loosen it up” before adding to the remainder of the egg whites to then gently fold in seems to help keep it fluffy while fully incorporating the mixture. This is my sandwich and hamburger roll of choice! Even non-low-carbers like the flavor and texture. Thank you so much!
Sarah Wilson
0I made the mixture and followed every direction and it came out really watery.
Is that normal? Waiting to see how it turns out after baking
Wholesome Yum M
0Hi Sarah, That is not normal. Did you whip your egg whites into stiff peaks?
Sarah Wilson
0Yes, definitely.
Sarah Wilson
0yes, I definitely did.
Wholesome Yum M
0Hi Sarah, There are two crucial steps in this recipe. 1. Whipping the egg whites into stiff peaks and 2. Gently folding the egg whites into the rest of the batter. Both not whipping the egg whites enough and breaking down the air bubbles, by overfolding can cause problems in the outcome of the recipe.
Kathryn
0Mine turned out flat and rather dry. What did i do wrong?
Wholesome Yum M
0Hi Kathryn, Did you whip your eggs into stiff peaks? That is crucial to achieving the structure of these rolls.
Margaret Holstien
0The best keto bread recipe I have found! So glad I tried this. Turned out perfect. We have been missing our bread. Have you tried these in muffin tins, for rolls or biscuits? Think I will give it a try and also make a bigger round to use as pizza crust! Thanks!
Wholesome Yum M
0Hi Margaret, I have not tried these in muffin tins or rolls but feel free to experiment! Enjoy!
Beth
0Mine turned out very puffy, what did I do wrong?
Wholesome Yum M
0Hi Beth, They should be puffy. It doesn’t sound like anything went wrong! I hope you enjoy them.
Savannah
0I made two batches recently. I added some garlic powder and oregano and about two ounces of shredded Parmesan cheese to the egg yolks. The first batch I added a little Stevia and left that out of the second batch. Both were great. We liked the second batch best. Stevia made it too sweet (I think it put in too much). Next batch I will be adding a little cinnamon. My husband is excited that he can have a sandwich again!
Chris
0Would I be able to make this in a bread machine?
Wholesome Yum M
0Hi Chris, Sorry, this recipe cannot be made in a bread machine.
Tracy
0I have made these revo rolls for years…tney also work with 1tbsp of mayo per egg, or cottage cheese (dr Atkins’ original recipe for revolution rolls…bless him). Anyway, one of my favourite ways to eat them is grilled cheese…mmmmm