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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.
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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
Sharon
0This cloud bread makes the most delicious sandwiches without the carbs that can weigh you down in the afternoon. So easy to make too!
Enriqueta E Lemoine
0Oh my, oh my, oh my! I didn’t know about oopsie bread because I’m not into the keto lifestyle. But my BF is and I think she’s going to love it. So I’m sending her your link and on the other hand will give a try to your mascarpone version of the keto cloud bread. Thanks for sharing.
Lisa
0Can I make this without a mixer? Just by hand mixing?
Wholesome Yum M
0Hi Lisa, This recipe requires you to whip egg whites into stiff peaks. While this technique can be done by hand with a whisk, it is a lot of work and can be done much easier with the use of an electric mixer.
Katie
0Worth trying! Glad I did! Yumm
Paula Lynch
0I’ve not made these yet, but I’m looking forward to it. Before I run out to buy cream of tarter, what’s the value added of this ingredient?
Wholesome Yum M
0Hi Paula, Cream of tartar helps to stabilize the egg whites. They will retain their shape much better with the use of cream of tartar.
Michele
0This is a great recipe! I replaced the cream of tartar with lemon juice & it turned out perfect!
SHEILLA LUND
0I was pleasantly surprised. . . Have avoided all bread for almost 2 years. . . No longer, this stuff is awesome. . . Ate first piece while still warm with butter. Felt kinda sinful. . . But did it again. A bit later, had an awesome roast beef sandwich. . . Already thinking of little changes for next batch. . . Thank you.
helen
0first did “cloud buns”in 1975. the recipe is from Dr. Akins Diet book. Have used them for years. Original recipe used cottage cheese,which I still use. storing them is still a challenge. I use a paper lunch bag in the refrigerater. Keeps nice for about 3 days. by then they are all used !!!!
HEATHER STACEY
0I’ve been meaning to try these for ages and now I have, I wish I hadn’t waited so long! They are wonderful and just what I wanted for dipping in soups and making sandwiches. Thank you xx
Stacy Decossas
0I toast a couple in a pan with some butter and eat them with sugar free syrup and strawberries. They make great pancakes but I just can’t get them firm enough for a sandwich.
I’ve been very successful using cream cheese, sour cream and ricotta. I did find if you add a handful of shredded mozzarella it doesn’t change the taste and gives it a little more structure.
Charlotte
0Not meant to be a rude comment. But seriously I scrolled ENDLESSLY through the talkative text and ads. And I literally have up trying to find your recipe. Perhaps a button that takes your readers straight to the actual point if your page: THE ACTUAL RECIPE.
Wholesome Yum M
0Hi Charlotte, There is a ‘Jump to Recipe’ button at the top of the page if you don’t want to scroll through the post to locate the recipe card. I hope this helps!
Terri
0This was very good with the mascarpone in these I like these better than cream cheese. Easy to make. Will make them this way from now on. Thanks for sharing!
Kath Peer
0easy to make. toasted well. the hard part is deciding how to use: roll for sandwiches, add cinnamon and chopped nuts, keto sugar for sweet roll, or as cracker sub. for hard and soft cheese
Tracey
0An excellent substitute for carb loaded bread! Even my 11year old was excited to eat it. Thanks for sharing.
Billie Jackson
0Tired this recipe and it turned out perfect. Great to have a bread alternative. Such an easy recipe to follow. Thanks.
Rianda Horn
0Can I use full fat cottage cheese in stead of cream cheese?
Wholesome Yum M
0Hi Rianda, Yes that should work, however, it will likely affect the carb count. Cottage cheese can vary in carbs.
Cathy
0Mine turned out fluffy, great texture, but did NOT like the cream of tartar taste-will omit it next time!
Peter Trudgett
0Excellent recipe, I just cooked a batch and am now enjoying a delicious sandwich. I am going to investigate more of your recipes. I am a chef so making this was easy, to people who’s breads don’t turn out right I say try it again then you know where you went wrong, the recipe is tip top.
Beverley
0My mixture was very runny not like pancake mixture, is that how it is? Maybe eggs were too large? Any feedback would be great. Thanks.
Wholesome Yum M
0Hi Beverly, It sounds like your egg whites may not have reached stiff peaks. That would make the batter runny. Be sure to whip until the egg whites are they are stiff and able to hold their shape.
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.
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.
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!
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
Wholesome Yum M
0Hi Diane, Thanks so much for the info! This is great!
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.
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.