Shop
My
Custom
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.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
-
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!)
-
In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
-
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.
-
Scoop the mixture into 6 circular discs onto the parchment paper.
-
Bake for 25-35 minutes, until golden.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
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, 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.
Sarah Wilson
0Yes, definitely.
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
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.
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!
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.
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.