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Free Printable: Low Carb & Keto Food List
Get It NowMy Cloud Bread Recipe Makes The Lightest, Fluffiest Low Carb Bread
I first made this cloud bread almost 10 years ago, when not many people knew about it. And while I’ve since made lots of other keto bread and flourless bread recipes, I still make this one regularly. Here’s why:
- Light white bread texture – My cloud bread recipe is soft and fluffy, never dense! I think it tastes like those very airy white breads (not a baguette, though). The lightness reminds me a tiny bit of angel food cake, but it’s a bit more chewy and of course not sweet — unless you want it to be.
- Pretty neutral taste – I don’t think it’s too eggy, just a little. The trick to avoid that is ensuring it doesn’t deflate (see my tips below). If you’re sensitive to that flavor, though, you might prefer my almond flour bread or keto bagels.
- 3 simple, clean ingredients – They’re not what you’d expect when making bread, but it works so well! You don’t need any specialty ingredients. I also have some options for add-ins to make different variations.
- Low carb, gluten-free, light, and protein packed – Some versions use cornstarch or cornstarch substitutes, but it’s totally unnecessary. I don’t use any starches. My cloud bread only has 100 calories, nearly 0 net carbs (yep, it’s keto friendly), and 4 grams of protein per serving. You can even enjoy it on an egg fast!
- Quick and easy – You can whip up a batch in just around half an hour. It’s quite simple once you get the hang of working with the whipped egg whites.
Some people call this keto cloud bread, oopsie bread, or oopsie rolls, but they’re all the same delicious, low carb bread. And although the recipe started out as a little trend, those of you who have made it understand how it has stood the test of time. Make it with me, and you’ll see why it’s still worth making today!
“I’m absolutely AMAZED at just how delicious and how much like bread this bread actually was!!! I’d give it 10 stars if I could.”
-Vanessa
What Is Cloud Bread?
Cloud bread, sometimes calls oopsie bread, is a gluten-free, low carb bread substitute made with eggs and cream cheese. It gets its name from its light, airy texture (like a cloud), and requires no flour. While this bread has become popular on TikTok in recent years, I’ve been making mine since 2016.
Ingredients & Substitutions
Here I explain the best ingredients for my cloud bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – For the right ratio, use large eggs, not medium or jumbo. Separate the egg yolks and whites.
- Cream Cheese Or Mascarpone – Most cloud bread recipes are made with cream cheese, and you can make this recipe using that, but I love the buttery flavor from using mascarpone (either store-bought or my homemade mascarpone). I’ve also experimented with it using Greek yogurt (or my keto yogurt should work as well), super thick coconut cream (runny won’t work), or even a thick mayonnaise.
- Cream Of Tartar – This ingredient is optional, but I always use cream of tartar to beat my egg whites, because they reach stiff peaks faster and more effectively. If you haven’t heard of it, it is a powdery acid that helps stabilize the whites. (You’ll find it in the baking aisle at the grocery store, or online here.) You can still make fluffy cloud bread without it — just make sure your egg whites are at room temperature for easier whipping, which I recommend anyway.
- Sea Salt – You only need a little bit for balance. The rolls won’t be salty.
Sweet Or Savory Variations:
Cloud bread is a blank canvas. The neutral flavor is perfect when you just want something resembling regular bread, but sometimes I make additions in step 3 together with the yolks:
- Sweet – Add 1-2 tablespoons of your favorite sweetener, 1/2 teaspoon of vanilla extract, and a dash of cinnamon if you like.
- Savory – Add a tablespoon of fresh herbs or a teaspoon of Italian seasoning, along with 1/4 teaspoon of garlic powder.
- Colorful – You can also add natural food coloring just for fun, if you want different colors.
How To Make Cloud Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat your oven. Line a baking sheet with parchment paper. Grease the paper lightly (you can use butter or brush with oil, but I often use avocado oil cooking spray for a shortcut).
- Whip the egg whites. In a large bowl, use a hand mixer (or a stand mixer) with a whisk attachment to beat the egg whites and cream of tartar, until stiff peaks form. (This is called meringue.) Ironically, I accidentally grabbed my beaters instead of the whisk attachment when I took these pictures — they still worked, but it took longer.
- Beat the yolks with mascarpone or cream cheese. In a second large bowl, use the mixer to beat mascarpone or cream cheese, egg yolks, and sea salt, until smooth.
- Fold together. Carefully and gradually fold the meringue into the mascarpone and egg yolk mixture with a spatula, being careful not to break down the air bubbles in the whites. (See my tips on this below.)
- Form the rolls. Spoon the batter onto the prepared baking sheet to form 6 circular discs.
- Bake until golden. Pop the cloud bread in the preheated oven, and bake until it’s nice and golden brown. Let the bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying. The flavor and texture improves as it cools!
My Tips For Fluffy Results
- Lining the pan is crucial. Cloud bread sticks to pans easily, so I always line my baking sheet with parchment paper. A silicone mat can work too, but not as well as parchment. Avoid using foil, as the oopsie rolls will definitely stick to it.
- Use ingredients at room temperature. Having room temperature egg whites helps them form stiff peaks faster. If your eggs are cold, my shortcut is to place them in warm water to come too room temp more quickly. The mascarpone or cream cheese is best at room temperature as well, so that it mixes well and doesn’t form small chunks. You can soften it faster by cutting it into small cubes first.
- Beat the egg whites longer than you think you need. If the whites don’t get “stiff” enough, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up (see my picture above). They also should not move or slide out if you tilt or invert the bowl.
- Traces of fat will prevent your whites from whipping. To ensure your egg whites whip properly, make sure your bowl is clean and free of any traces of fat. Even a drop of yolk can prevent stiff peaks from forming. Avoid plastic bowls, which can retain traces of residue from previous cooking. Glass or stainless steel both work great, but stainless actually works the fastest.
- Use a folding motion to avoid breaking down the whites. This is my top tip! When combining the yolk mixture and beaten egg whites, it’s super important to use a folding motion to avoid deflating the whites. My best way to describe this is, you use your spatula to scoop from underneath and “fold over” the sides. Avoid stirring at all costs!
- Monitor during baking. The exact baking time for my cloud bread recipe varies a bit depending on the size and thickness I make them. Check on them occasionally, because they can go from done to burned fairly quickly.
Cloud Bread (Easy Recipe)
My cloud bread recipe is light, fluffy, and a little buttery! It's naturally low carb, gluten-free, & easy to make with just 3 ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
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In a large bowl, use an electric mixer to beat the egg whites and cream of tartar, until stiff peaks form. (Make sure they are stiff peaks, not soft peaks!)
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In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
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Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, being careful not to break down the air bubbles in the whites.
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Scoop the mixture into 6 circular discs onto the parchment paper.
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Bake for 25-35 minutes, until golden.
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Let the cloud bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 piece
- Tips: Check out my recipe tips above to help you get the right texture in your cloud bread, and avoid excessive spreading or flat results.
- Storage: Keep the bread in an airtight container in the refrigerator for up to 1 week. I line with parchment paper between the pieces. Don’t stack them without lining with something, because they will stick together!
- Reheat: You can certainly enjoy your cloud bread cold, but if you want it warm, reheat it in the toaster very briefly. It burns much faster than regular bread.
- Freeze: Arrange in a single layer on a parchment lined baking sheet until solid, then transfer to a freezer bag and freeze for up to 6 months. Thaw in the fridge overnight, or on the counter for quicker thawing also works.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cloud Bread
Serving Ideas
My cloud bread recipe is very versatile! You can use it in most ways that you’d use regular bread, though not all. Here are some of the things I do with it:
- Sandwiches – Surprise, this is how I use cloud bread the most. One of my faves is a BLT (pictured above) or a turkey sandwich with lettuce, sun-dried tomatoes, and pesto sauce. You can also slather creamy crack chicken between 2 slices, or even make grilled cheese.
- Toast – Grab a slice, pop it in the toaster, and finish with a spread! My kids love it with sugar-free Nutella, but I’m a fan of strawberry chia jam or sugar-free jelly. You could also slather it with peanut butter, or just plain grass-fed butter.
- Meals – I love using slices to sop up the sauce in my creamy mushroom chicken or garlic butter shrimp, or dunk them into comforting bowls of broccoli cheese soup or vegetable soup. But you can also just serve these alongside salads — the garlic herb version in the variations above is perfect with my antipasto salad.
- Cloud Bread Pizza – Top baked cloud bread with marinara, mozzarella, and your favorite toppings, then bake again until melted. Check out my keto pizza recipe for sauce and topping ideas.
- Cloud Cream Puffs – For a light dessert, get the recipe in my Easy Keto Carboholics’ Cookbook.
525 Comments
Melanie
0Love this recipe, I am on WW so the cheese makes it pretty high in points. I used the fat-free Greek yogurt instead and it’s delicious and 0 points on WW. So happy with these. I put everything bagel seasoning on top and it’s perfect. I also found that the next day if you put them in the air fryer for a min it will make them less sticky and taste the same as the day you made them. Thanks for this recipe I am making them every few days. So nice to have a healthy alternative to bread.
Deb
0Is marscapone lower in calories than cream cheese? I loved the bread! But the calories are high for me. Any suggestions are appreciated.
Maya | Wholesome Yum
0I’m glad you liked the bread, Deb! Mascarpone is higher in calories in than cream cheese. This bread has 98 calories using mascarpone, which is already less than the average slice of bread, but it would be even lower if you used cream cheese. Light cream cheese should also work fine.
Sue
0Love this recipe! So simple.
Nancy
0This 90 second bread is so good! It is so incredibly easy and so fast. After I made it, I melted a little butter in a hot skillet and browned them. Mmmmm, I can’t wait to use this in so many ways… like French Toast! Thank you!
Felicia
0Sadly I really didn’t like this recipe. I realized about half way through that I do not have the patience to whip the egg whites. The bread definitely tasted too eggy for me it made my cheeks pucker lol. I’m going to try one of her other bread recipes instead.
angela k
0it tasted that way the first time I made them but I didn’t whisk the egg whites enough …. when whisked to stiff peaks (many videos on youtube how to tell when stiff), there is absolutely NO egg taste at all …. definitely worth taking the time to whisk it properly.
Lara
0Smells amazing! I haven’t tried them yet but they look great. Mine spread into each other so next time will use a bigger tray. Thanks for the recipe.
Donna
0I can hardly wait to try this. I do miss my bread. Thank you for all your time and effort to share all your findings on keto. I’m really going to enjoy trying them out.
Wendy
0Can I make this in a silicone mold?
Wholesome Yum D
0Hi Wendy, I believe that would work for you.
Joseph
0I made this and I was so nervous about burning it that I pulled it too soon and it was mushy. So I tossed it back in the oven and it firmed up nice. Even sat in a ziplock bag on the counter overnight and stayed dry and firm. And they taste great. Thank you. Going to see how they fare with meat and mayo between them next.
Paula
0I made this bread for my son and thought I’d made way too much but as it turned out I made not enough!!!!!! My grandkids liked them my son and his girlfriend loved them!!! I was so very pleased and will make it again in the morning.
Christina
0I followed the recipe exactly and it was my first time ever making cloud bread. Soooo simple and they came out amazing! So, it gave me an idea to make pumpkin spice cloud bread. I did that today and OMG wow! They are so good! I left the salt out, added a few shakes of pumpkin pie spice and a splash of vanilla. Thank you for providing such an easy and versatile recipe!!
RAYMOND T WHITLEY
0This recipe is FAB. I made 12 sandwich style slices and they were great for hamburgers, salmon burgers, veggie burgers and even avocado sandwiches. Thanks for the recipes!
Judy
0Can the bread be made with yolks?
Wholesome Yum M
0Hi Judy, Yes, this bread uses the whole egg. The whites are whipped in step 2 and the egg yolks are incorporated in step 3. I hope this helps!
Lola
0It’s great ! Followed as written (without cream of tartar) and it turned out wonderful ! I made a sandwich ! Hooray for almost bread!
John
0Whisking egg whites is a challenge even with cream of tartar make sure you check out videos on YouTube on what equipment you’ll need. Stick blender and old fashioned double beater won’t do the job. Hand whisk on a power drill will or purchase a £500 kitchen aid. Then folding in is tricky too. This recipe will take a few goes to get right. If you’re not a pro.
dave
0Used a hand mixer with a whisk attachment and no problem. If I can make this anyone can.
Maya | Wholesome Yum
0Hi John, A hand mixer or stick blender works just fine as long as it’s powerful enough and you use a whisk attachment (not the double beaters, like you said). I don’t have a power drill (never heard of using one for cooking?) or a stand mixer, and make cloud bread using my hand mixer.
Alan Shapiro
0I followed the recipe to the letter and my “bread” looks just like the photos. I don’t like it and don’t think it is bread at all. It is more like a very light pancake, way lighter than any white bread. I will not make again. I think there are some excellent Keto breads out on the commercial market that are far better, more like wheat bread and much more usuable for sandwiches, etc.
Corinne
0Hi, I separated the eggs but the yolks and cheese have split. Will that make a difference to the finished product?
Wholesome Yum D
0Hi Corinne, The yolks and cheese should not have split and may not produce the correct outcome.
Lynn
0Does the cream cheese need to be softened?
Wholesome Yum D
0Hi Lynn, Yes it does.
Wholesome Yum M
0Hi Alan, Sorry this recipe didn’t turn out as expected. This bread is a truly clean keto solution for those who are looking a bread alternative, while other commercial keto breads contain additives and ingredients that are not so clean. If you are interested, I have several other bread recipes on the website. This Keto White Bread, Almond Flour Bread, Flax Seed Bread, and Coconut Flour Bread are all excellent for sandwiches or toast. I also have a pre-made Keto Bread Mix here. I hope you find what works best for you!
Wil
0I can not have anything with erythritol in it, what would be the next best things for cooking?
Beth Schmidt
0Can I use regular table salt?
Maya | Wholesome Yum
0Hi Beth, Yes, you can!
Wholesome Yum M
0Hi Wil, Allulose is the answer! It doesn’t give a lot of people the same tummy issues that erythritol can. You can find Wholesome Yum Allulose here!
Cindy
0Can you make waffles out of this recipe? Love the bread.
Wholesome Yum M
0Hi Cindy, Unfortunately not. The structure wouldn’t hold up well in a waffle iron.
Jo
0I love this recipe, Im not on keto, but I’m on WW so instead of ricotta I use whipped cottage cheese as it’s lower in calories and cheaper. Turns out great everytime! Thank you!
mary
0I really love this recipe. It was easy to make & it taste great
Lynne Brown
0The Cloud bread was delicious!
Frances
0Really disappointed with this. Tasted like scrambled egg, just different texture! Was slightly better warm, but when cold didnt like it at all . Sorry! x
Wholesome Yum M
0Hi Frances, Sorry this recipe didn’t suit your tastes. If you are interested in trying a different recipe for bread rounds, I have this one for 90 Second Bread and this one for Keto English Muffins. I hope you find one you enjoy.
Dwayne C
0I just tried this. With the egg whites I used cream of tartar as suggested.
No matter how much I mix them it just gets frothy at the top, pure liquid at the bottom. It never stiffened up.
The yolk part came out just fine… Any idea what I did wrong? I’m really excited to try and perfect this.
Wholesome Yum M
0Hi Dwayne, Make sure the bowl you are whipping the egg whites in is perfectly clean and dry. Any moisture left in the bowl or soap residue and the egg whites will not whip correctly.
Theresa
0Very good
Natalie
0This is so delicious. I will definitely make this again and again. SO easy.
Angela
0This bread came out so light and fluffy! So easy to make. Perfect for when you are craving bread.
Paula
0I was skeptical about this bread, but it turend out wonderful! It tasty lovely and was easy to make!
Ana F.
0This recipe for Keto bread is amazing and love how easy it is to make! So much protein and delicious. Thanks for the recipe!
Jen
0I can’t believe it took me this long to finally try this! It was so easy to make and even my kids liked it. Thanks!
Ann
0A great bread if you are on keto or low-carb diets.
Michele
0I loved this recipe. Who knew something with only 3 ingredients could taste so good. Awesome!
Beth
0Yummy! These are so delicious and so fun! My teens love making sandwiches with this bread! Definitely one of our favorite recipes!
Gina
0Love using this “bread” for sandwiches – it’s surprisingly delicious!
Scarlet
0So fluffy! And surprisingly easy to make. I love this keto cloud bread!
Jennifer
0Mine looked just like yours! The video helped as well as your responses to the comments.
I think the same batter might work well in my mini-waffle maker.
Thank you for this great version!
Heather
0I make this recipe often! It’s so easy and can be used so many ways. I made it last night and sprinkled everything Bagel seasoning on it….it made awesome hamburger bus!!
I plan to use some today as a sandwich for lunch….
Thank you for your awesome recipes and tips….
Maggie
0This looks incredibly delicious. Can I hire you as my personal chef? lol.
Heidy
03 ingredient keto cloud bread recipe? This recipe was awesome and made with only 3 ingredients it’s a keeper for sure! Have a great week
Tristin
0This is such a great keto recipe! My whole family loved this puffy cloud bread.
Addison
0I love that this recipe uses only 3 ingredients! It is easy and so delicious too. Thank you for sharing!
Lori | The Kitchen Whisperer
0Talk about fluffy, puffy, healthy bites of deliciousness! This is perfect for anyone keto, diabetic, or living a gluten-free lifestyle. Thank you so much for sharing!
Amy L Huntley
0I love that these are Keto! They really are light as a cloud! I loved that there was only a few simple ingredients too!
Soniya
0Wow…That loooks amazing! Can’t wait to make it over the weekend
Kristyn
0I’ve been trying to find a healthier bread option, that still tastes wonderful & this is it!! Love it for sandwiches!
Natalie
0The most light & fluffy bread!! Didn’t take long to make at all!
Shadi Hasanzadenemati
0So delicious! Thank you for this amazing recipe!
Beth
0This is perfect or lunch today! My teens and hubby are going to love this recipe! Definitely going to be a hit here! So excited!
April K.
0I love how easy this bread is to make. It came out so fluffy and had such amazing flavor.
Amanda Wren-Grimwood
0I’ve never heard of this bread before and I’m intrigued! I am trying to reduce my carbs so this recipe looks perfect. Thanks.
Farrukh Aziz
0This is a perfect bread variation for Keto diet! The fluffy and moist bread was just so delicious!
veenaazmanov
0Simple, quick and easy and super delicious too.
Amanda Dixon
0This bread was great! I love how it required so few ingredients and hardly any prep time, but it turned out perfectly fluffy.
Heather
0Oh cloud bread has been on my must make list for awhile now! I have some mascarpone cheese in the fridge, so I’m going to take that as a sign! looks delicious 🙂
dishnthekitchen
0Genius! It looks super pillowy and I bet it is perfect for dipping in soups and stews.