Low-carb cloud bread

Low-carb cloud bread

Cloud bread (also known as oopsie bread) is another excellent low-carb bread option. It’s a versatile “bread” without the carbs and can be eaten in a variety of ways. You can have it as a sandwich, or as a bun for a hotdog or hamburger. Oopsilicious!

Low-carb cloud bread

Cloud bread (also known as oopsie bread) is another excellent low-carb bread option. It’s a versatile “bread” without the carbs and can be eaten in a variety of ways. You can have it as a sandwich, or as a bun for a hotdog or hamburger. Oopsilicious!
USMetric
4 servingservings

Ingredients

  • 3 3 eggeggs
  • 4½ oz. (9 tbsp) 130 g (130 ml) cream cheese
  • 1 pinch 1 pinch salt
  • ½ tbsp ½ tbsp ground psyllium husk powder
  • ½ tsp ½ tsp baking powder
  • ¼ tsp ¼ tsp cream of tartar (optional)
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Instructions

  1. Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
  2. Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
  3. Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder (this makes it more bread-like).
  4. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
  5. Place as many dollops of the mixture as servings in the recipe on a paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick pieces.
  6. Bake in the middle of the oven at 300° F (150° C) for about 25 minutes – until they turn golden.

How to store cloud bread

You can store the cloud bread in the refrigerator for 2-3 days or in the freezer for up to 3 months. Put a layer of parchment paper between each bread to avoid the pieces sticking together. That way you can grab as many pieces as you want and there's no need to thaw them all at once.

You can thaw frozen cloud bread at room temperature or in the refrigerator. They taste even better if you toast them after thawing but you can also reheat them in the oven. Preheat the oven to 300°F (150°C) and place the cloud bread pieces on the rack for about five minutes. They will be fresh and good as new!

How to use cloud bread

You can use this bread as the base for you favorite sandwich or use it as a hotdog or hamburger bun. There are really no limits so feel free to vary the toppings after your personal taste.

How to vary the bread recipe

This recipe doesn't have a lot of flavor by itself which makes it great to use as sandwich bread. You can add a crunch by using different kinds of seeds. You can use poppy seeds, sesame or sunflower seeds or any other kind you like. Sprinkle it on the bread before you bake them. You can substitute flavored cream cheese, mascarpone cheese or full-fat Greek yogurt for the cream cheese. The first option will give you more flavor and the others more fluff, depending on what you're going for.

How about cream of tartar?

You can add cream of tartar in the egg whites as you mix them until stiff, however it's not obligatory. It will stabilize the eggs, increase their heat tolerance and keep the cloud bread from deflating.

Bread for dessert?

You bet! Make one big cloud bread and fill it with a generous layer of keto buttercream, keto custard, or berries and whipped cream. Roll it up tight and serve it as a Swiss roll. For this version we recommend using mascarpone cheese instead of cream cheese and omitting the salt.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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212 comments

  1. Crystal Pullen Team Diet Doctor

    In case anyone is still making these, I'd like to note that the best way to shape them if you're making sandwich buns is to use a muffin top pan instead of a flat sheet pan. The cups are the right size for a burger and they hold the batter so it rises instead of spreads out. There's no fat in this batter, which can make it more likely to stick, so be sure to grease the muffin cups well. Good luck!

    An excellent suggestion for those who have the equipment!

    Reply: #212
  2. brenda27
    For those of us who are worthless in the kitchen, this recipe should include a link to detailed instructions on how to stiffen egg whites. I struggled a great deal trying to get this recipe started.
    Reply: #203
  3. Crystal Pullen Team Diet Doctor

    For those of us who are worthless in the kitchen, this recipe should include a link to detailed instructions on how to stiffen egg whites. I struggled a great deal trying to get this recipe started.

    Whip consistently for several minutes with a wire whisk or a few minutes with a hand mixer will stiffen the egg whites. Stiff peaks is when egg whites keep their peaks when you remove the whisk.

  4. lauramb1994
    I made this for a BLT. Made double so I could have a sandwich later on. I am amazed at how good it was. I made it as directed without any problems. I did notice that it wasn't browning very well in the oven. I added 5 minutes to the baking and still didn't notice the top browning. So I turned the broiler on and watched it carefully until the tops browned up and they were perfect. This is a winner for sure!
  5. Robert in Iowa
    You don't need to use both baking powder and cream of tarter, just one is fine they both do the same thing. Also if you have a blender you can do the egg whites in that, it works great and you don't have to stand over it just let it go.
  6. Jojo
    Is one piece of bread 1 serving?
    Reply: #207
  7. Kristin Parker Team Diet Doctor

    Is one piece of bread 1 serving?

    That depends on how many pieces you spread out. If you make the recipe for 4 servings and get 4 pieces then one is a serving.

  8. dwir917
    If the recipe only has 2 g net carbs per serving, why is it listed as "moderate low carb" instead of keto? Is there something that divides keto from low carb other than net carbs?
    Reply: #209
  9. Crystal Pullen Team Diet Doctor

    If the recipe only has 2 g net carbs per serving, why is it listed as "moderate low carb" instead of keto? Is there something that divides keto from low carb other than net carbs?

    Check out #2 on our Recipe FAQ https://www.dietdoctor.com/low-carb/recipes/faq#2

  10. Christoulla
    Thank you SO much for the cloud bread recipe. I love it! It’s the first keto bread recipe I actually like. I really don’t like the taste or texture of almond flour, coconut flour or flaxseed or the eggy taste of other keto breads. This one tastes nice and is also pliable. So happy! This is going to make low carb a whole heap easier!
    Reply: #211
  11. Crystal Pullen Team Diet Doctor

    Thank you SO much for the cloud bread recipe. I love it! It’s the first keto bread recipe I actually like. I really don’t like the taste or texture of almond flour, coconut flour or flaxseed or the eggy taste of other keto breads. This one tastes nice and is also pliable. So happy! This is going to make low carb a whole heap easier!

    I'm so glad you found one that worked for you!!

  12. Maureen
    What a great idea to use a muffin top tin (well greased / or if you have patience to cut out parchemen paper)
    i will try this next time i make them.

    I made these for the first time today. i added a little oregano since i knew its for a cheese burger dinner later today.
    but i wanted to try a bite ... so i spread on a little pesto with cheese and oh my THAT IS TASTY !
    thank you for this recipe!

  13. Kirsty
    It says you can use marscapone or greek yogurt in place of the cream cheese - can I assume you could also use ricotta or quark?
    Reply: #214
  14. Kristin Parker Team Diet Doctor

    It says you can use marscapone or greek yogurt in place of the cream cheese - can I assume you could also use ricotta or quark?

    While we have not tested those ingredients, they could work well!

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