Cloud Bread (Easy Recipe) - Wholesome Yum (2024)

I first made this 3 ingredient cloud bread recipe 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. It’s so easy, fluffy, and light! Whether you call it keto cloud bread or oopsie bread or oopsie rolls, these are all names for this same delicious low carb bread. You’ll only need a few common ingredients, which you probably have on hand. Although this bread started out as a little trend, let me show you why you should still make it today.

Why You’ll Love My Cloud Bread Recipe

• Light white bread texture – My cloud bread 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.
• 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.
• 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 recipe for 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!

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

This section explains how to choose the best ingredients for my cloud bread recipe, what each one does, and substitution options. For measurements, see the recipe card below.

• 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.

How To Make Cloud Bread

This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.

1. Prep. Preheat your oven. Line abaking sheetwithparchment paper. Grease the paper lightly (you can use butter or brush with oil, but I often use avocado oil cooking spray for a shortcut).
2. Whip the egg whites. In alarge bowl, use anelectric 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.
3. 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.

4. Fold together. Carefully and gradually fold the meringue into the mascarpone and egg yolk mixture with aspatula, being careful not to break down the air bubbles in the whites. (See my tips on this below.)
5. Form the rolls. Spoon the batter onto the prepared baking sheet to form 6 circular discs.

6. Bake until golden. Pop the cloud bread in the preheated oven, and bake until it’s nice and golden brown.
7. Let it cool. 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!

See Also

Which organism makes the bread soft and fluffy?Here's Why Your Cloud Bread Isn't Fluffy - MashedWhy Is My Bread So Dense? 10+ Reasons Why | Boyd HampersHow Much Keto Bread Can I Eat?

Storage Instructions

• Store: Keep leftovers 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 would.
• 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.

Serving Suggestions

My keto 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 – Shocker, 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 use it for my keto peanut butter and jelly sandwich, slather creamy crack chicken between 2 slices, or even make keto grilled cheese.
• Toast – Grab a slice of this oopsie bread, 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 just 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.

• Hand Mixer– A must for whipping the whites to stiff peaks! I love the slow start function to avoid splatters, and that it comes with storage for the attachments.
• Baking Sheet – My go-to brand I use for pretty much everything.