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!
4 servingservings


  • 3 3 eggeggs
  • 4½ oz. 130 g 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 are for 4 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 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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  1. Kathy
    Can you substitute ground flax for the psyllium?
    Reply: #52
  2. Cathy
    I just made with ground flax seed and it was really good! Gives it that more "bready" feel as well.
  3. Donna
    Made this substituting chia seeds for the psyllium (did not have) and it came out really good. Batter held it's shape. A bit "egg type spongy" when done... but it was delish. Will try the ground flax seeds next time.
  4. Donna
    Use parchment paper on your baking sheets to prevent sticking. :)
  5. Marilyn
    I made these today, the taste is fine but it turned out very thin nothing like the picture. When I YouTube it the person said eggs should be at room temperature and I am assuming the cream cheese should be as well, is this correct?
    Reply: #98
  6. Miss B
    Yes, both should be at room temperature. I've been making mine savory, but I love the idea above about frying them a bit to taste like donuts.
  7. Brian
    These were great no issues and ideal a bread substitute
  8. susan smith
    How do you store opposite bread
  9. Rose
    Both my husband and I went on the Atkins diet . I made this bread type multi times and each time it came out different, but still good to eat.
  10. Denise
    I have been on a low carb high protein diet since January 18, 2016 and have lost 50 pounds as of May 9th. I am going to try this recipe!
  11. Laura Martin
    Exactly, this is safe for diabetics.......does no raise my BS
  12. Trish
    Can this bread be made in a bread maker?
  13. Diana
    My bread did not turn out like the picture. I followed the instructions and the ingredience and it turned out really watery. What did I do wrong???? I will try making them again and see if it comes out better the second time. But if someone can give me hints on how to make it look like the picture, please tell me....thanks
    I'll let you know how my first batch tastes...hope delicious.
    Reply: #100
  14. Lisa
    Made my first batch today! I didn't have my ingredients and room temperature and they still turned out just like the picture. I added all the ingredients even the optional ones. They taste amazing! I can live without bread with these in my life!!
  15. Janice
    I just finished eating a bacon, lettuce, tomato & avocado sandwich with the oopsie bread! Not bad!
    Mine came out pretty close to the picture--a little more fluffy but I did use the pysillium husk and the baking powder so maybe that's why? But I have one question...the carb count is listed as "0" carbs? Cream cheese has some carbs and then the psyllium has some too. I'm wondering why it's listed as zero?
  16. Donna
    I made this morning and let it cool. Then toasted the bread for BLTs. Very good! Easy to make. I used ground flax seed and baking powder. Will def make again soon
  17. Charles
    Did I violate the rules of eggs physics? After buying a new Cuisinart stick/hand mixer I could not wait to try this recipe. Unfortunately, it failed at launch. I whipped those egg whites nearly 4 minutes before giving up on the stiffness. I followed the rest of the instructions to the letter even though I was dealing with a very thin watery product like watery pancake batter. I baked them and of course got very thin eggy/pancakes. I've seen egg whites on countless cooking shows turn stiff with whipping. Wha' happened?
    Replies: #85, #86, #109
  18. Heath
    Charles, I think it didn't work because an immersion type stick blender doesn't incorporate enough air into the eggs. A traditional hand blender works best for beating air into those eggs!
  19. 1 comment removed
  20. Brenda
    I agree. An immersion blender doesn't whip egg whites stiff e nough. You have to use a hand blender.
  21. Shirley Bell
    how can you store this??
  22. Kathy
    If someone has a food allergy to Egg yolks, can Egg beaters be used? What could be used as a replacement? Also allergic to gluten.
  23. Bonnie
    I have played around with this recipe quite a bit & have perfected it to my liking. It comes out far more "bread-like" and doesn't have that spongy-eggy feel. It also isn't so fragile so it's great for sandwiches that stay together. It stores better as well, not sticking together. A bonus i discovered to today is it also makes excellent french toast!!
    I followed the recipe with these changes/additons:
    I double the recipe and spread it out on an 8"x12" (approx) baking sheet on parchment paper. When done, you can cut it to uniform pieces of bread. Here are my changes, don't be afraid to add a little extra of these ingredients it just changes the texture a little more.
    1 Tablesoon of Psyllium seed husk ( a must)
    1 Tablesoon ground chia seeds ( I have also used ground flax but you need to use a little more)
    Spread on 8x12 baking pan with parchment.
    Bake at 400 F for 15 minutes. It will be a nice deep golden brown on top.
    Remove from pan and parchment paper as soon as possible so it cools dry. Cut to desired sizes.

    The French Toast I made with this bread this morning used 1 large egg, heavy cream, vanilla & salt. whisk together, dip bread in mixture and poke a fork all over the bread to help it absorb, let it sit in mixture a few minutes then fry in butter till nicely browned. Great with bacon!

    Replies: #75, #84
  24. Bonnie
    Forgot to add that the baking powder is a "must use" as well
  25. Kathy Alderman
    Thank you for your reply. Since we cannot do Egg yolks due to food allergies, what can be substituted for them?
  26. Fla. Mary
    I am so glad for all your ideas, you make the recipes fun, I was given 4 mos. to make changes before meds. I love all of your ideas and have tried most of them. I love this recipe because it still lets me have my bread. I ate a chop sandwich last night. Hooray!!!!
  27. Mark
    Just adding to the comments...made my first batch last Thursday. Didn't achieve totally stiff peaks on egg whites and was afraid they were starting to fall so used as they were. Bread came out fine, not like picture, but decent nonetheless. I made some BLT's with garden fresh tomatoe....MMMMmmm!!! Made another batch Saturday, this time with room temp eggs I left out over night. I used my Kitchen Aid stand mixer again and just let those egg whites go for what seemed forever. They got totally stiff. I had substituted Cream of Tartar for baking powder (read other recipes) to see if that made a difference and topped with sesame seeds. I also added a little garlic powder to yolk mix to make them savoury. I used psylium see and parchment paper both times. Second time I sprayed parchment paper. Second batch turned out a bit better...more consistent all the way through the batter. We took them to a bbq to use as our buns for burgers and dogs. People were amazed when we told them there was zero flour involved! A friend tried my first batch and said they were like the best pancakes he'd ever tasted! So, they are not the same as bread but are soooo bread like that they totally satisfy. If you haven't tried them yet and are an old carb addict, as you likely are on this site, you have to give them a try. I'm making more for another bbq today.
  28. Valerie Gray
    wondering if it maters if the phsyllium seed husk is supposed to be ground or not ground
    Reply: #83
  29. Mark
    Okay, here I am again with an update. I've made Oopsie Bread 4 or 5 times now. I've been making quadruple and double batches. 1st time followed this recipe, turned out not bad but egg whites never came close to firm. 2nd time tried another using cream of tartar in egg white instead of baking powder in yolk and brought eggs to room temp first, egg whites got pretty stiff, 3rd tried cream of tartar/baking powder combo, failure by comparison but still useable, egg whites remained pretty runny even though had brought to room temp. Last night, spontaneously, made a double batch with everything fresh from the fridge. Egg whites whipped up so firm I could turn bowl upside down without them falling out. Best batch yet. I've been using psyllium and add sesame seeds to tops before baking. I wonder if I can attach pics somewhere? I'll try:
  30. Mark
    ...sometimes I add extra egg white just to make it even fluffier and bigger pieces of bread. I'm not worrying about room temp for eggs anymore....I've gotten more of a knack beating the eggs stiff. I usually add a 1/2 teaspoon of cream of tartar to a double batch once the egg whites start to get a little foam. I'm still experimenting but everything is edible and they all hold together so well for sandwiches, hamburgers, and even for grilled cheese sandwiches!!! I'm in heaven. I make a BLT a few times a week with my garden tomatoes and free ranged nitrate free local bacon.
  31. Mark
    I'm using psyllium husk, not powder. Working for me. I think husk would add more volume than powder, could be wrong.
  32. Sherie
    Hi Bonnie,
    is that an extra tablespoon of psyllium (meaning 2 tablespoons in total)?


  33. Glenda
    egg whites will not whip in a plastic bowl

    Did I violate the rules of eggs physics? After buying a new Cuisinart stick/hand mixer I could not wait to try this recipe. Unfortunately, it failed at launch. I whipped those egg whites nearly 4 minutes before giving up on the stiffness. I followed the rest of the instructions to the letter even though I was dealing with a very thin watery product like watery pancake batter. I baked them and of course got very thin eggy/pancakes. I've seen egg whites on countless cooking shows turn stiff with whipping. Wha' happened?

    Reply: #136
  34. Lyndsay
    Unknowingly you probably got some egg yolks in the whites.....if you even get the slightest bit it will cause your whites to not stiffen up.....
  35. Dave
    Tried soaking the eggs in hot water for a few minutes to bring them to room temperature. Works great when in a hurry.
  36. Linda
    Mark, that's an awesome looking hamburger! Thanks for sharing your tips! Off to make a double batch!
  37. Corrissa
    I love this recipe I've made it twice now ! So good with almond butter . And we made tacos tonight with them . It's not zero carb but it's very low carb and being a diabetic this recipe is definitely diabetic friendly ! Was wondering if anyone tried to fry them just a tad to make them crispy? Maybe in a little olive oil for a minute? Let me know if anyone has tried this .
  38. Andrea
    I just made Oopsies and they turned out great! I am a absolute sandwich lover and it's the thing I've missed more than anything while attempting to stay off carbs and sugar per my doctor's direction.
    Just made myself the hugest Salame,cheese,avocado, romaine and tomato sandwich and I'm in heaven.
    THANKYOU for this recipe! ❤️❤️❤️❤️❤️❤️
  39. Tracey
    Can you freeze this?
  40. Sheila
    What can I sub for the cream cheese? I can't have any cow's milk products but use goat cheese every now and then. Can't have soy either, so the soy "cream cheese" wouldn't be an option. Any ideas?
    Reply: #102
  41. David
    I made my first batch and they were far too fluffy, and too salty for my liking. I will cut down on the salt. Is it possible that I over mixed the yolks and cheese and juts added too much air? Despite the above from Glenda I did whip my egg whites in a plastic bowl very successfully.

    I will try again with baking powder and less mixing, fingers crossed.

  42. Sarah M
    Can you use chia seeds instead of psyllium?
  43. Rebecca
    I like oopsie bread best as a grilled cheese sannie...absolutely amazing.
  44. Rese Plante
    I made the oopsie bread today for hamburger buns, and it was a success! They were smaller than I expected (I made 6) next time I'll make only 4 :)
  45. Pamela
    I made these last night and they are a hit with the family. I have a T1 diabetic child and I substituted the high carb bun with oopsie bread and he loved it. I've got another batch cooking now. Thank you so much. This has been the best site I've discovered so far for LC way of life.
  46. Henry
    All ingredients on a recipe must be on room temperature. This a a rule...
  47. Sandy Doyle
    Tofutti makes a non dairy "cream cheese", find it in the dairy section, ha ha, with regular cream cheeses. Here in Fla Publix carries it. Not bad.
  48. Gio
    The batter is somewhat runny, but if it was watery then your egg whites were not as stiff as they needed to be. Make sure no yolk makes it into the whites as that will kill the stiffness for sure.
    Also when adding the yolk mixture just fold it into the whites...don't whip it in as that will take the air our of the whites.
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