Cloud bread

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!

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
6 servingservings

Ingredients

  • 3 3 eggeggs
  • 4¼ oz. 120 g cream cheese
  • 1 pinch 1 pinch salt
  • ½ tbsp ½ tbsp (4 g) ground psyllium husk powder
  • ½ tsp ½ tsp (2.5 g) baking powder
  • ¼ tsp ¼ tsp cream of tartar (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

  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 the oopsie more bread-like).
  4. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
  5. Put 6 large or 8 smaller cloud bread pieces on a paper-lined baking tray.
  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.

You might also like

1 2 3 4

191 comments

  1. Tara
    Eggs have carbs. Cream cheese has carbs. Psyllium seed husks have 8 grams carbs for every 2 tblsp. Not carb free. Low carb. This is VERY MISLEADING for diabetics.
    Reply: #2
  2. Dr. Andreas Eenfeldt, MD Team Diet Doctor
    Psyllium seed husks have only fiber – no digestible carbs. Do not raise blood sugar.

    The eggs and cheese are low enough that a single serving has a practically negligible amount of carbs. Only 2 energy percent carbs, as specified above. Great for diabetics.

    Reply: #61
  3. trid
    have a look at my vid for low carb almond butter bread :)

    https://www.youtube.com/watch?v=kpeP2LslpLs

  4. mandy
    hi, i'm 50 in april and have a son who'll be 6 in march and i was told at the beginning of december to control my diabetes or die, my lowest reading was 15 my highest was 30, i had to go back on my second lot of insulin again, i,m taking 58 units of insulin at night and 8 units of my other insulin breakfast, lunch and tea, so i decided to try control it by diet it didnt bring it down much it was stuck at 15 then dropped to 12, i then decided to cut out carbs completely, it took its time but, i try not to go above 8.5 at my highest, but ive been as low as 4 at my lowest, i became diabetic at 20 weeks pregnant and it stayed with me but very very low carbs or no carbs at all seems to be working for me plus i'm eating 4 regular meals a day which i wasn't before, i was actually skipping meals before, but now the nurse and myself are back on track im feeling better than i have since i was pregnant. thanx for listening
  5. Tina
    How would you store these? I ordered a muffin top pan and want to make "buns" out of this recipe but I want to store them correctly. I would guess the refrigerator and if so how long do they last when stored? Can't wait to try these! :)
    Reply: #46
  6. Sascha
    mandy, when you eat no carbs, what do you eat?
  7. Detra
    Awesome Mandy! Way to stick in there!
  8. Sue
    These are lovely and so easy to make.
  9. christina
    Tara its good to get high fat and low carb called lchf can eat eggs cheese meat bacon i love this awesome and simple
  10. JT
    Can't wait to try this! I have been on this way of eating for a week now and lost 5 pounds..my friend lost 8.
  11. Doris
    Made my very first "oopsie" bread. Very easy to make and they look beautiful. Can't wait to taste them after they cool. I'm excited to have a peanut butter and sugar free jelly sandwich. I have problems with carbs turning to sugar so haven't had a pbj sandwich for about 8 or 9 years???.
  12. Beryl
    I have just made my first batch, but they have come out quite soft and not at all crispy. They look more like flat pancakes - what could have gone wrong?
    Reply: #44
  13. Kristy
    Mine were too soft, like omelette texture.
  14. Joanne
    Can ground flax seeds be added before baking?
  15. Terry
    I have been fighting diabetes for over 10 years and a low carb diet is the only way to go. I am not over weight and never have been. I have adult type 2 diabetes. I have tried the oopsie bread and it tastes exactly how you think it would taste like, eggs. However, it is an place holder for the protein. Take action now! Stop eating those candy bars, pasta and rice dishes, skip the deserts, stay away from soft drinks, no potato of any kind (baked, mashed, or fried), be careful of fruits that are high is sugar like oranges, bananas and apples and pass on those juices as well. Do eat plenty of veggies, especially the green ones. I do have a challenge for you. Go to a kidney dialysis center and talk to a few patients there. Ask them about the routine of being dialyzed. Be sure to ask how much water they get to drink each day, how much energy they have, and how long they have to sit there in that chair to be dialyzed. You will want to know what your future looks like if you don't change your diet. Good luck with your diet.
  16. Martyna
    Hi! Do chia seeds by any chance do what psyllium seed husks do? Could they be used instead in your bread recipes, for example? Thanks.
  17. nat
    Made these for first time today am impressed . What is the best place to keep fridge or bread bin? Thanks
  18. Rob Duncan
    Just made it. Wonderful flavour and great mouth feel, almost like bread. Now I can make sandwiches for lunches. I don't always have to have a salad when I am away from home. Easy and quick to make, even for an old man.
  19. Vicki
    Are there any listed nutritional values/info on this bread? Did I miss it somewhere?
    Reply: #21
  20. Joan
    I love the oopsie bread!! To me it's a game changer!!
  21. Peter Biörck Team Diet Doctor

    Are there any listed nutritional values/info on this bread? Did I miss it somewhere?

    Follow the link :)

    http://s2.postimg.org/x72t4ixdl/Sk_rmklipp.jpg

  22. marilyn
    im interested like martyna about using chia seeds in the oopsie bread ?
  23. des
    looks cool, I like the idea of using muffin top tins to make these, great idea Tina!
  24. Cee Cee
    Another name for these is Revolution Rolls. I make mine a little different. I add 1/2 tsp of cream of tarter to the egg whites and bake them at 400 degrees for about 10 minutes. They come out a little more crispy. Depending what I am making them for I might add some dried herbs to kick up the flavor. I have also added cinnamon.
  25. Cathrine
    I made a batch of oopsie bread without the psyllium seed husks (only because I didn't have any)
    topped them with sesame seeds, they turned out brilliantly. I filled them with red salmon mixed with mayonnaise and avocado, it was out of this world. Tuna would work too. I bought some husks
    and I am going to make some more. The recipes for the LCHF diet are so good, my husband is
    also enjoying them very much. Planning to experiment with other seeds, not missing my usual
    bread at all. The dairy free latte is a knock out, I put coffee in and have it for breakfast.
    Thank you for the wonderful site.
  26. Nicmatt
    Made these today. I wasn't looking forward to it as I thought they wouldn't turn out well. I' m glad to say I was wrong , they were amazingly easy and so tasty. What a relief to find something to use as sandwich bread,rolls etc. I am even thinking of adding garlic and coriander and using them as naan breads. Wonderful discovery,makes life so much easier!
  27. RK
    Thanks for the recipe - I am anxious to try these as I've been looking for a gluten free sandwich bread alternative for quite a while, these might be something I can incorporate once in a while.
  28. Jacky
    i made these today using soft cheese with chives in, they were so tasty. i struggle not eating bread, think this is going to rescue me :)
  29. Andy
    Are these suitable for making toast with?
    Reply: #30
  30. Kelly
    Oops Andy I accidentally hit the triangle/exclamation point on your comment which caused it to be reported and I don't know how to undo this :( So sorry
  31. David
    It is eggs and cream cheese, put it in the fridge, low humidity
  32. Shelly11468
    Here is an idea for you to try. After I make the bread I deep-fried it in oil for about three minutes on each side,after done frying I put cinnamon and Splenda brown sugar on it .The taste is like I doughnut so good!!
  33. 1 comment removed
  34. Tammy
    Tara, I absolutely agree with Dr. Andreas! I know from experience that it's NOT "No-carb" but LOW-carb. I don't eat more than 25 grams of carbs per day. I'm losing weight and blood sugar is getting in control. Eggs and cream cheese are very low in carbs.
  35. Mick
    Made oopsie bread today and it turned out okay....I have stopped eating bread so I dont mind using this as an alternative.
  36. Meritxell
    Made right now and the result is amazing!
    Baked in one flat layer in 20 min with a great result. My new favorite recipie for "bread", thank you!
  37. Anne
    If you spread the batter in a jelly-roll pan (I forget the dimensions), you can then cut it into 6 pieces that are the same size as regular slices of bread. Makes a sandwich a little easier.
  38. BobM
    My wife made these and I used them for a sandwich. I thought they were good, if a little small. I usually make open-faced sandwiches (put all ingredients on a "bed" of lettuce or cabbage), but these open-faced sandwiches are quite messy. With a bread "substitute", it makes lunch less messy without too many carbs.
  39. sherine
    hey what about if u vegetarian and don't eat eggs....? how do u make the oopsie bread then
  40. Lilly
    Question, do I buy whole or powder psyllium husk? I have never heard of it before! I checked the link you gave and this product has received great reviews. I just don't know which form to buy! Thank you!
    Reply: #41
  41. Peter Biörck Team Diet Doctor
    I use powder, but I guess it works with "whole" too. :)

    Question, do I buy whole or powder psyllium husk? I have never heard of it before! I checked the link you gave and this product has received great reviews. I just don't know which form to buy! Thank you!

  42. Lilly
    Thank you Peter, I can't wait to try it!!!?
    Reply: #117
  43. Barbara Simoes
    I am new to all of this; I'm just a few weeks in, but have lost 14 lbs. all while being very content. It is forcing me to rethink how to cook, but then again, I've never been one to shy away from a challenge. I keep thinking of all the clothes that I will be able to wear again! When I gain weight, I never seem to get rid of my "skinny" clothes! I think this time, I will be in for life. It's the first time I've really felt this way about a "diet." Reading about the health benefits just amazes me. It also angers me that it's not better known. It certainly goes against everything I was taught about nutrition! Anyway, back to earth...are these like English muffins that can be split, or do you use two of the six pieces for a sandwich?
  44. April
    Hi. I put 1/8 top cream of tartar in my oopsie bread. I have seen others call for that as well. It might help with your issue. Either that, or maybe you didn't get you egg whites stiff enough? I use a little hand mixer to beat them. If the whites are runny, your oopsie will be too.
  45. Tilly
    I made these yesterday n they were yummy! They're kinda like french toast but nicer. This is definitely my new bread?
  46. Carol
    I allow them to cool and dry completely...a few hours...Since I bake mine with parchment paper, I cut the parchment paper into squares of the correct size. I place one square of paper between the pieces of "bread." I stack them and freeze them. They keep quite well in the freezer for a few weeks and thaw out quickly. I find that sealing them up without freezing them makes them "sticky." Even when I take them to school for lunch, I do not seal the plastic bag.
    Reply: #48
  47. Janice Devereux
    Anyone know how many calories each of these have?
  48. Wendy
    I just dried them off in a small non stick fry pan after keeping them in the fridge, they crisped back up and did not get the strange taste you get if trying to do it in the toaster.
  49. Rains
    I just made these and added a pinch of smoked salt to the egg whites as they were whipping and 1/2 tsp. Of garlic powder to the egg yolk mixture they came out so savory. Yum! I am taking these to a dinner party in am going good to tonight.
  50. Cyana
    Does psyllium and baking powder make that much of a difference?
    It works great with pb&j
    @Rains what a yummy idea!
    It is interesting that the baking time determines the hardness of the 'bread'. With shorter time it comes out soft and eggy. With a little more time it comes out golden brown and a little croissant-flaky. And with a bit more time, it comes out harder like a soft slice of bread.
1 2 3 4

Leave a reply

Reply to comment #0 by