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 all 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 all 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
  • 1 pinch 1 pinch salt
  • 4½ oz. (9 tbsp) 130 g (130 ml) cream cheese
  • 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 egg whites from the yolks into two different bowls.
  2. Whip the egg whites and salt with an electric mixer or a handheld whisk until very stiff. This will take a few minutes with the electric mixer and several minutes if done by hand. They're ready when you scoop out a mound of egg white and it holds its peak. If you're using the cream of tartar (see tips below), add it as you whip the egg whites.
  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 parchment paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick.
  6. Bake in the middle of the oven at 300° F (150° C) for about 25 minutes until golden.

How to store cloud bread<

You can store 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 slice 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.

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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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226 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!

  15. elmore_d
    It fills the gap between the Keto diet and conventional bread.

    It's really good for BLTs.

  16. DEBORAH
    For better browning add 1/4 tsp of Allulose. It won't make it sweet but will help the browning. Adding a 1/4 tsp of nutritional yeast (for those that might have it) also gives it a more "bread-like" taste
    Reply: #217
  17. Estela Lopez

    For better browning add 1/4 tsp of Allulose. It won't make it sweet but will help the browning. Adding a 1/4 tsp of nutritional yeast (for those that might have it) also gives it a more "bread-like" taste

    Hi! Allulose is a good choice for baking. You can learn more about this and other sweeteners at this link:

    https://www.dietdoctor.com/low-carb/keto/sweeteners

  18. jen
    Where are the directions?
    Reply: #219
  19. Kristin Parker Team Diet Doctor

    Where are the directions?

    The step by step instructions are on this page. If you are having technical issues, please reach out to support@dietdoctor.com

  20. Monica Mendez
    Since I don't have psyllium husk powder right now, what's a good substitute for the psyllium husk? Could I use ground flaxseed instead and will that retain the same carbs?
    Reply: #221
  21. Kristin Parker Team Diet Doctor

    Since I don't have psyllium husk powder right now, what's a good substitute for the psyllium husk? Could I use ground flaxseed instead and will that retain the same carbs?

    We have not tested this recipe without the psyllium.

  22. Mike
    How many constitute one serving?
    Reply: #223
  23. Kerry Merritt Team Diet Doctor

    How many constitute one 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.

  24. Lenore
    I think I’ve tried every keto bread recipe available over the almost 3 years I’ve been eating Keto and this cloud bread is my absolute favourite. I make it weekly for sandwich lunches and hamburgers. I was initially having a problem with them sticking even when using parchment paper, so I bought 2 large trays with silicone mats and the bread comes off easily from the silicone. I freeze them with parchment paper between each slice (they will stick together if you don’t do that) And they thaw wuickly. By the time I’ve made my sandwich or burger the bread has thawed ready to eat.
    Reply: #225
  25. Kerry Merritt Team Diet Doctor

    I think I’ve tried every keto bread recipe available over the almost 3 years I’ve been eating Keto and this cloud bread is my absolute favourite. I make it weekly for sandwich lunches and hamburgers. I was initially having a problem with them sticking even when using parchment paper, so I bought 2 large trays with silicone mats and the bread comes off easily from the silicone. I freeze them with parchment paper between each slice (they will stick together if you don’t do that) And they thaw wuickly. By the time I’ve made my sandwich or burger the bread has thawed ready to eat.

    So glad you love it, Lenore! Great tips about the silicone mats and freezing with parchment!

  26. Jimmy
    one problem, if you use baking powder, your adding starch. baking powder is a mix of baking soda and starch.
    Replies: #227, #228
  27. Kerry Merritt Team Diet Doctor

    one problem, if you use baking powder, your adding starch. baking powder is a mix of baking soda and starch.

    Hi, Jimmy! Thanks for your comment. The small amount used spread throughout the serving sizes is incredibly minimal.

  28. Angela

    one problem, if you use baking powder, your adding starch. baking powder is a mix of baking soda and starch.

    Baking powder has 1.3g net carbs per 1 tsp. Since this recipe uses 1/2 tsp, then approximately 0.65g net carbs are for the complete recipe. However, since there are 4 servings in the recipe as written, 0.16g of net carbs are per serving... therefore, it isn't enough to worry about, for most people.
    When I first started keto years ago, I would get concerned about the baking powder in keto recipes; I even found keto sites that inflated the net carbs "per serving" by 10 times! They obviously didn't know how to do math or use a calculator. But I have many of these numbers memorized or on a recipe card taped on the inside of my spice cabinet door to help me calculate net carbs when making things for the family.

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