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)
This recipe has been added to the shopping list.


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. Melanie
    Second batch in oven, with sesame seeds... tho best not fall to in love as these are medium carb rather than low.
    Replies: #114, #156
  2. Sarah
    If goat cheese is OK, the soft, fresh goat cheese, usually sold in the form of a "log", is very similar to regular cream cheese (just slightly more tangy) and should work fine.
  3. cheri
    I need help. Made them according to instructions. Im getting some fluff but not a lot. I am using an electric mixer. Second when baking them I first put them on a greased sheet as instructed. They went flat. Then they stuck to the baking sheet. So next batch I used Parchment paper. That was a little better but still stuck some and went flat. I still ate them. But all the pictures call them cloud bread and mine should be called flat bread! What am I doing wrong?
    Reply: #135
  4. Patty
    I think these are awesome!!!! So easy to make too!! I think I can finally stop thinking about my dear old bread from now on!! LOL
  5. Brittney
    Am I missing where the nutrition facts are for this and everything else on this site? I know I can plug in each individual ingredient, just wondering if they were already up somewhere.
    Reply: #106
  6. Peter Biörck Team Diet Doctor
    Hi Brittney!

    If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.

    The amount of displayed carbs is net carbs (Total amount of carbs - fiber).

    Am I missing where the nutrition facts are for this and everything else on this site? I know I can plug in each individual ingredient, just wondering if they were already up somewhere.

  7. A
    I made this last week... turned out really good? I am trying it again but this time I am switching the cheese with LF cottage cheese... not sure how it's gonna turn out? but I can't be eating cream cheese without cramping ? Will keep y'all posted!!
    Reply: #108
  8. A
    So, I swapped the cream cheese with Lactose free cottage cheese (LFCC) and they turned out pretty much the same. Taste n texture wise. The only problem was they stuck to the greased foil from bottom (centres only). Other than that it was yummy!! Will make it again with LFCC.
  9. erika
    Charles, if you get the slightest speck of egg yolk into the egg whites, they "will not whip", also if your bowl had the slightest bit of grease in it, it will also prevent the whites from fluffing up. I hope that helps.
  10. Richard
    How long do these keep after they are made?
  11. Sharon
    Just made this recipe using ground flax seeds in place of psyllium husk powder. Turned out great. Rather than making them round, I spread batter over parchment paper on a cookie sheet. Then cut 12 squares. Just made a buffalo chicken sandwich with it. Held up well, very yummy!
  12. Sarah
    These are amazing! I mostly use them when I go to restaurants, so that I can replace their burger bun, for example, or whatever they serve with a hot dip appetizer if I'm tired of cucumber slices.
    My recipe diversion is to use *whipped* cream cheese (6 tbsp), and to fold the yolk mixture into the whites (rather than vice versa), folding in one half of the mix at a time. This has created some crazily fluffy oopsies for me! Wish I could post a pic.
    Also, parchment paper is your best friend, both for baking and storing these ;)
  13. Kerrie
    Hi guys,
    Just started this 2 week challenge after doing a month on the Cambridge diet and losing a stone (and the will to live!!) I was just wondering if anyone can tell me if the Oopsie bread freezes well. Its a little time consuming, so I thought maybe I could make in larger batches and freeze some? I did and experimental batch and they are great. Looking forward to trying the naan bread! Does anyone know of a recipe for a flat bread type thing, that would be good with Tex-Mex Chilli? Thanks all. Kez xx
    Reply: #115
  14. curt
    It says they're "Ketogenic low carb"....."0 g carbs / serving"
    Reply: #153
  15. lizguini
    Hi Kerrie, I've been doing this a little over two weeks & so happy with it! Read you're looking for something to go with chili, I found these recipes, haven't tried them myself but they sure look good!

    Good luck, Liz in Montana

  16. Kate
    Any suggestions on how to get them to Tatste a little sweater or a little less "eggy"?
  17. Rona
    these are great toasted, spread thickly with butter and topped with crispy bacon, tomato and avocado!!
  18. Carri B
    Just made my first batch....I like it alot. Satisfies my craving for bread. I will add the psyllium fibre for my next batch, tho, just for the extra fibre.
  19. Claudia
    Hello, i'm new to this diet and planning to make the Oopsie bread this week. Does anyone know if they can be frozen? how long can they keep in the fridge for once baked?
    Thank you!
  20. Daniel
    One thing I noticed when I made them the next day they were quite sticky, hard to handle. Simple fix - Toaster. Worked great, browned them a little stickiness was gone.

    Other thing beating the whites until they were stiff took a looong time for me. and I used an electric mixer. I did read that if there is even a speck of yolk then they will not stiffen, that might have been part of it. But I was able to get them to stiffen but it took like 20 minutes. Was wondering how long it took others the beat the whites.

  21. Rona
    Daniel, my egg whites take about 2 minutes with electric beater! Surprising that your whites are taking so long. Are you allowing your eggs to come to room temp before you use them? You may find that if you leave the Oopsies in the oven a little longer that they dry out a bit more (you can even turn them over for the last few minutes) or perhaps add a little more psyllium husk powder? Cool completely on a baking rack before you store them. I have not had a problem with stickiness but I do always toast them for brekkie.
  22. Linda
    I can't wait to try this, I am so happy I found this site..... i have been eating low carb now for about two months, and I losted almost 25 pounds. I really appreciate the recipes that I will be trying out and the comments. I will keep in touch. Thanks guys
    Reply: #128
  23. Val
    Hello. I've started the two week challenge and I'm having a difficulty. It is impossible to get psyllium husk powder in my country. Could I replace it with wheat husk powder instead? I´ve done some research and they seem to have almost identical nutritional values.
    Reply: #124
  24. Debi Williams
    Rather replace with ground flax seed, Val.
  25. Val
    Thanx Debi! I'll try.
  26. Ryan
    i made this bread and was finally able to have a sandwich! Thank you so much! I even put it in the toaster and made some toast and it was delicious! My question though, is how long does this bread stay good and is it best to store it in the fridge?
  27. Lori
    How do you put the batter on the baking tray to form these round shapes? Could you use an ice cream scooper?
    Reply: #140
  28. Dana
    25 lbs?!! Congratulations. Could you please give me a list of your meals for a day? I don't have too much variety with my food choices & maybe if you give me some options, it'll go better for me. I would really appreciate it!!!
  29. Caroline
    I'm sorry but that was just a flat cheesy sticky bad omelet... I didn't get the 'bread' part at all!
    Reply: #130
  30. Caroline
    Ok, it did stick to the tray, and does smell like eggs and cheese (obviously), but once I actually ate it I got the 'bread' part a little... I might try to make them thicker next time, even though I don't know how.
  31. Gill
    Lori, I made these for the first time yesterday. They turned out really well. I just used a table spoon and another spoon to scrape the batter off the spoon. The batter is really light almost like a wet meringue so it stays in the shape you put on the tray, mine were more oval than round. I don't think and ice cream scoop would work well it is just too light a texture. Hope this helps.
  32. Michelle
    fyi, if you're a moron like me and forgot to put in the psyllium husk powder and the baking powder... they make an ok cheesyish pikelet type batter lol (though pikelets are not the same to me if I can't sprinkle lemon and sugar on them...)
    Though, don't ask me what the hell they're going to look like coming out of the oven...
  33. Terri
    Can you use almond meal in place of the psyllium?
  34. barbara
    Why are mine runny and take forever to cook then turn out flat.
  35. Valeria Jones
    Hey all, if you are getting flat bread there may be a few reasons. 1: you might not be beating your egg whites stiff enough. They should be so stiff that if you turn the bowl upside down, it does not slide. If your whites are not getting stiff, first check to make sure you are separating your eggs carefully enough and NO fat from yolk is getting in. Next, try letting your egg whites become room temperature. Room Temp whites reach maximum volume faster than cold ones. Also, start on a low speed to help break up the texture then move to the fastest speed your machine will go to put as much air into the whites.

    2: You might need to add a pinch of salt or a splash of an acid such as vinegar or lemon juice to help the proteins in the egg whites bind better. I found that adding either a salt or an acid really helped get volume and firmness better than when i didn't.

    3. When stirring your meringue into your yolk mixture, you are NOT trying to get a perfectly blended solution. You should only stir enough to get it incorporated. Jamie, my friend who came up with this first recipe, said to use a figure eight and fold method to mix the two, and not to overmix and deflate your whites. It's okay if there are yellow and white spots, so long as it's mostly together.

    4: The original recipe did not call of any added fiber or bulk, it was just cream cheese, salt and egg. Additions can help with the heft and mouthfeel, but also make the batter heavier and more likely to deflate the whites and sink. Try practicing blending without adding fiber, to get the hang of it, and then incrementally add additions a bit at a time so you can see how it affects your batch and can adjust your technique accordingly.

    5: Another tip, is adding a gum. When I really need to have big fluffy oopsies, I first add salt to the unbeaten whites and whisk it in. Then I start to beat it till it turns white and frothy. I add my acid, and beat some more. Then as the froth starts to form, I carefully dust xanthan gum over the froth as I beat. Xanthan Gum is a thickening agent that binds to fats and water. Since the froth is basically water, the gum absorbs some moisture and helps the froth to keep it's form, similar to how our parents sprinkled powdered sugar in their meringues. Less than 1/8 tsp is usually enough to have my whites so stiff I can balance a penny on them. This allows my to fold in the yolk mixture with less deflation and have fluffier oopsies.

    If your mixture deflates or turns liquid, you could try to whip some more egg whites and fold that in, or make Floopsies, by pouring it into a lined pan and cutting flat squares out of it.

    You should use an open flat spatula to scoop out the mixture onto your parchment paper. Divide them out and pile the on top. Imagine you are stacking clouds ( that's where some folks got the idea of calling it cloud bread)

    Hope these tips help. I've made oopsies many times with help from the original maker, and all these tips have helped me have less frustration and more success. BTW, you could use any addition, almond flour, Oat fiber, coconut fiber, but practice them without additions so you don't feel like you've wasted ingredients. Even a Floopsie makes a nice flat bread.

    Also, these taste a bit better after they have settled. Store them in a open ziploc bag with some waxed paper or parchment between them. When the moisture evens out, they taste less eggy and more dinner roll like. Don't seal the bag though or it might get soggy. After they are room temp and dry to touch, you could keep them in the fridge a few days, with a paper towel inside to absorb excess moisture.

  36. Valeria Jones
    Egg whites will indeed whip in a plastic bowl. I've done it numerous times. The thing about plastic is that it has to be pristine clean of any previous oils, and plastics have a way of holding onto microfilms of oils even when washed. I rinse everything with vinegar before attempting to whip egg whites.
  37. Sarah
    Cant seem to get these right! Have been experimenting, and have got the mixture turning out great, they puff up wonderfully in the oven... but as soon as i pull them out they collapse and just look like little flat omelettes! Definately dont look like the ones in the picture :( they taste ok though, just eggy more than bread-like
    Replies: #158, #159
  38. JB
    Just made for these for first time. Used flaxmeal instead of psyllium husk, and while not as perfectly shaped as the picture, they look exactly the same. I'm anxious to try after they cool.
  39. caddy
    I ve been asked to cut off carb completely so what recipes will you comend
  40. Gail
    I have searched the internet for different recipes for this cloud bread, all are pretty much the same, but most of the recipes I read says that you can freeze them with no problem
  41. Marie
    I made these today and they turned out wonderful like croissants! Highly recommend these i substituted the psyllium husk with flax seed and added some xanthan gum. Fold very very gently and voila!
  42. Fern
    I am on day three of my ketogenic diet, and missing bread. I decided to give this a try. I love it!! I'm eating a tuna sandwich as we "speak." Does anyone know if you can successfully double the recipe?
  43. Yolanda
    Had with BLT. Very good! Will make again.
  44. Norma
    I just made my first batch, I am not a good baker, love cooking but baking is not my thing. So as baking challenged as I am, these came out perfect and even looked exactly like your photo's. Coolness! I haven't had bread since Christmas eve and was missing it. Now I have an alternative that will satisfy me. I was worried about getting them on the baking pan, thinking how is this mixture going to stay in any kind of shape, but I used an ice cream scoop and they stayed round perfectly. Maybe it's beginners luck, but.. Thank You...
  45. nancy lawler
    I made these in my waffle maker and they turned out perfect with no sticking. I used pam spray and made sure waffle maker was very hot.
  46. Ber
    I made this today for the first time... my husband is delirious.. he can have his beloved breakfast sandwich again. Turned out perfect and are tasty to boot.
  47. Rebecca
    I'm with Brittney, I need the details of the nutritional facts. Not just percentages. I hovered and I can see percentages, but not grams other than carbs per serving.


    Reply: #148
  48. Peter Biörck Team Diet Doctor
    Hi Rebecca!

    Sorry but we don't want to promote to much "counting" that's why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

    I'm with Brittney, I need the details of the nutritional facts. Not just percentages. I hovered and I can see percentages, but not grams other than carbs per serving.

  49. Melina
    I made these flat because I was too lazy to whip up the egg whites. Didn't care, love them! Second time I made an additional batch with 2 extra tablespoons (because I was doubling original recipe anyway) of psyllium, 1 tablespoon cocoa and 4 tablespoons of stevia powder and called it a slice. What a versatile recipe! ?
  50. Amy
    Is it just me...these tasted so Eggy, I couldn't get past it & tossed them in the trash!
    Reply: #157
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