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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
K Bowen
0Made this today!! It was easy and delicious!
Nancy
0Can you freeze cloud bread?
Wholesome Yum D
0Hi Nancy, Yes, you can! I have instructions for this in the post above.
Margaret
0Mine came out flat but still very good
Thank you for all the recipes
Maya | Wholesome Yum
0So glad you liked these, Margaret! I have some tips in the post above to avoid them coming out flat.
Jessie Emerson
0This recipe for cloud bread was the first experience with wholesome yum, and cloud bread. It was a fun recipe, it tasted so great. This made me look up numerous more recipes which led to making your alfredo sauce for the first time, which I’m in love with. Then I moved on to your stuffed peppers. OMG, DELICIOUS. Thank you for these amazing recipes. I love your website.
Zeena
0Loving this bread. Added some spinach which made it super yum. Thanks.
Jeannette
0Ohhh… spinach…. what a good idea.
Samantha
0This is now my favourite recipe. I didn’t use cream of tartar but it a has worked out great and I’ve made this more than 5 times. But I will try with cream of tartar next time. I also have silicone trays that are like one slice of bread each tray. I cook these in my air fryer and they come out like slices of bread.
Thank you ?
Sara Wilson
0What is the best way to store?
Wholesome Yum D
0Hi Sara, Keep leftovers in the refrigerator for 5-7 days, with parchment paper between the pieces.
Laelle
0Thought I’d try these as an alternative to roti. I don’t think I whipped the whites long enough though. It was staying in peaks but not as firm as I think it could of been. The stayed mostly in shape after baking! Taste was not to bad at all, but I didn’t add any spices etc. Definitely happy to try again and even do a sweet version.
Jeannie Mello
0Rather than using up 3 whole eggs, could I use the egg white in a carton? Thank you!
Wholesome Yum D
0Hi Jeannie, You will need the yolk for this recipe.
Shari
0How should these be stored if not eaten th day they’re made? Thank you!
Wholesome Yum D
0Hi Shari, Keep leftover cloud bread in the refrigerator for 5-7 days, with parchment paper between the pieces.
Leslie
0Hi Maya, thank you for your delicious recipes. The first time I tried cloud bread was gross and no flavor just egg and cheese. So I decided to try yours. It’s amazing and tastes like bread. I think I should’ve made it bigger like a sandwich instead of a snack lol. I’m trying to get in shape before summer. Thank you
zinna scott
0Had never heard of a friend told me about it so I looked up the recipe and tried it very easy to make very easy to bake. I would beat my egg whites a little bit longer next time but still very good
Deb
0I was so surprised at how yummy these were! I had them with some vegetable soup!it was a perfect combo! Thanx Maya!
Peggy
0Can you use flavored cream cheese?
Wholesome Yum D
0Hi Peggy, Yes, that should work.
CJ
0Might this recipe work by dolloping into a hot skillet like pancakes?
Wholesome Yum D
0Hi CJ, I have not tried that but if you do please let me know the results.
Jon
0I just about give up trying to make bread lol. Thanks for the recipe. The whites peaked well for once. Once I combined the 2 mixtures, it went south lol.
Rhonda
0Came out perfect. Worked great for my fried egg, bacon, avocado breakfast sandwich.
Ann
0Loved it! Delicious and so helpful to stay on Keto. Thank you looking forward to more great recipes!
Halima
0Couldn’t get the egg whites into stiff peaks. Didn’t have the cream of tartar but you said might work anyway? I beat for over ten minutes and egg whites remained liquid
Wholesome Yum D
0Hi Halima, Did you use an electric mixer?
Helen
0The recipe did not work – the mixture did not hold shape. And yes, I beat those egg whites so they were super stiff and I folded the cream cheese in very gently. I will try the recipe again but with xanthan gum.
Jane j.
0Is it at all possible without any mixer? Can I whisk by hand?
Maya | Wholesome Yum
0Hi Jane, You could try to do it by hand with a balloon whisk, but it would take a long time and your arm would probably get very tired.
Regena
0Could you tell me how much xanthan gum?
Maya | Wholesome Yum
0Hi Helen, Sorry to hear you had issues with it. It sounds like the egg whites broke down when folding. Check the video above for how the mixture is supposed to look and spread.
Sandi Dunham
0I was a skeptic.. BUT this won over everyone in the house, not just the 2 of us doing KETO. I have made this recipe 4 or 5 times. I have even doubled the recipe with great results. Ty ty ty ty
Nancy Bergman
0Very easy to make and turned out perfect but tastes too eggy. I will be using it with cheese and bacon as a breakfast sandwich.
C
0It was easy to make, and I agree that it does taste eggy, so if you don’t mind that, it can be very versatile.
Andy
0Well, i did not know what to expect, no flour involved. I prepared the ingredients and baked as instructed, everything went well, apart from my non stick baking paper proved to be not very nonstick. I then made 2 Bacon Lettuce and Tomato sandwiches using four of the ‘rolls’. Sandwich construction was fine, no issue. Taste was fine, expected it to taste eggy, but it didn’t. `texture, well, that is another matter. My throat rebelled and did not want to swallow. The texture inside reminded me of a soft meringue and has lingered. Certainly easy to make, and did exactly what I wanted. I will try it a few more times, but so far the Jury is out.
Donna Obrien
0This is perfect for side dish of bread & it tastes heavenly…love your recipes?❤️
Lisa Nielsen
0This cloud bread recipe is easy to make and is great for sandwiches and folds easily into a hotdog bun. I look forward to trying the other suggestions for using cloud bread. Although I have a good recipe for a Keto almond flour bread with yeast, it is stiff and the almond flour seems harder to digest.
Loopyloo
0These are absolutely fantastic. I am going to try cooking them in the microwave too.
Elaine
0I was wondering if this could be made without the egg yolks and you substitute the egg yolks that go with the cream cheese with more egg whites……to help cut down the eggy taste. Tried the original recipe and it was good but slightly eggy.
Melissa
0I use cloud bread as my “shortcake” for Strawberry Shortcake. Making my own whipped topping with heavy whipping cream and monk fruit sweetener, I never feel left out of sweet treat time with my friends and family!
Jennifer
0Turned out great!! Very satisfying and so many options with this bread. My only question is, I made 4 of them with 2 eggs. How many can I have during my egg fast at each meal? I would think 2 would be one serving of egg.
Wholesome Yum D
0Hi Jennifer, Yes, 2 would equal 1 egg.
Natasha
0It was so soft and fluffy, it’s a bonus that it’s also gluten-free! We loved this bread a lot, thank you!
Matt
0This cloud bread recipe is awesome and super easy to make. It is so light and fluffy and delicious! A perfect low carb snack.
Toni
0Oh, I love how quick and easy this!! A new favorite gluten-free bread for me!!
Denice
0These awe amazing! Ate on right out of the oven. Will make these often.
Ksenia
0I couldn’t believe how this tasted while being low carb! An amazing dish all around.
Debbie Weddington
0This tells the ingredients but not how much.
Wholesome Yum D
0Hi Debbie, You can find the ingredient amounts on the recipe card right above where you left this comment.
Jessica Haggard
0You really can’t go wrong with a recipe that only has three ingredients, plus salt. This is a great staple for my children, they aren’t full keto but do enjoy lots of healthy, low-carb and gluten-free baked goods.
Vladka
0That was my first bread made from scratch. It was easy, and I can’t wait to make it again.
Shruthi
0This was so fluffy and delicious and so protein rich – swapped the bread for my breakfast sandwich and I don’t think I’ll ever go back to regular bread again!
Liz
0I saw this on TikTok and I was so curious to try it. It was so good!! Thanks for the recipe!
Vickie
0I love the recipes you have! I also follow you on pinterest.
Maya | Wholesome Yum
0Thank you so much, Vickie!
Teresa A Lindgren
0I love these! Very easy to make and they’re delicious just plain out of the oven with a little butter! The only problem I have is that I can eat all of them in one day!
Roxanne
0First time these they where awesome light and fluffy very versatile.
Aletta
0I made this with Greek full fat yogurt and the meringue inside the bread did not cook through. I used my thermofan oven.
Maya | Wholesome Yum
0Hi Aletta, It sounds like they needed to bake for longer.
Pam
0Versatile bread and only 3-4 ingredients. Instead of rounds, I made one big, flat rectangle. Added Asian pork floss and rolled it up like a swiss roll. My mom loved it! She commented that it reminded her of Japanese fluffy pancakes. She added that it would go well with ice-cream too.
I do have a question. My yolk mixture was very runny. After folding in a third of the whites (in stiff peaks) which deflated, I decided to fold in the rest without evening them out. That means there were pockets of white mixture which held the shape and the result was airy, soft and fluffy. Any suggestions what I might have done wrong? Thank you.
Wholesome Yum D
0Hi Pam, I suggest placing all the egg whites in at once and then gently fold until combined.
Monica
0Love the fluffyness and taste.
Tonya
0Any modifications needed for high altitude? I’m very excited about trying this recipe and the meals you’ve mentioned. Thank you.
Wholesome Yum D
0Hi Tonya, Unfortunately, I don’t live at a high altitude so I wouldn’t be able to say for sure if any modifications are needed.
Becky
0I just made these at 9700ft with no modifications. They are bit more crumbly than the pictures but all in all I would say they worked. Next time I might intentionally deflate the eggs a bit more.
Kate
0Can you make these using my mini flip pan? Or should I save it for pancakes only?
Wholesome Yum D
0Hi Kate, I have never used a mini flip pan, so I can’t for sure if that would work.
Linda Smith
0It says to use circular disc. What are the circular discs? Where do you get them?
Wholesome Yum D
0Hi Linda, Circular disc is just the shape you want the mixture to be in on the baking sheet.
Symantha Bonham
0Another great recipe that I can’t wait to try!! Can I make this in my Black and Decker toaster air fryer oven? If so, what special instructions or baking time do I need to know? Thanks very much for helping me!!
Wholesome Yum D
0Hi Symantha, As long as your toaster oven has a bake setting, it should work for this recipe. Time may vary.
Jean
0What does it mean to “fold” in a recipe
Maya | Wholesome Yum
0Hi Jean, Folding means combining two mixtures that have a different density, in a gentle way to avoid deflating the lighter part (in this case the whipped egg whites). To do this, scrape from the bottom of the bowl, up the side, and scoop over the top. Rotate the bowl and repeat until the consistency is uniform. You never want to stir. You can see a visual in the video on the recipe card above.
Jeani
0Can you freeze this bread?
Wholesome Yum D
0Hi Jeani, Yes, you can find the instructions for that in the post.
Michelle
0I need to try these again because I think I may not have fully incorporated the eggs whites to the rest of the batter out of fear of over folding (there were still a few lumps of white when I spooned them onto the baking sheet). After baking there was some runnoff/bleeding and most of the discs had run into each other (maybe yolks and butter?), they weren’t very bread-like in texture, and they tasted very eggy – kind of like a buttery baked omelet. Fortunately, I like eggs and still think the flavor was quite good even so. I’m not a huge fan of mascarpone, in general, but I had some in the fridge waiting for me to find a use for it and it seems to go great in this. If anyone knows whether my theory of what went wrong is correct or not, please let me know. I’d like to troubleshoot a little before I try again.
Wholesome Yum D
0Hi Michelle, It sounds like you may need to mix the egg whites a little longer to they are the correct texture + make sure all the ingredients are fully incorporated.
jacquie
0Made it for the first time tonight . Turned out perfectly . Thank you for the recipe.