I’m sharing my Low Carb Cloud Bread, a four-ingredient oopsie roll recipe that offers an ultra low-carb replacement for bread with under 1g net carbs per roll.

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I never thought a fluffy bread stand in could be this simple. When I first made cloud bread with eggs and cream cheese I was skeptical, but the end result was oddly addictive, I kept grabbing one more roll even though I knew better.

It’s light and pillowy but still sturdy enough for a sandwich. If you want a quick Low Carb Cloud Bread that doubles as Oopsie Bread Rolls Keto Cloud Bread for toasted slices or a sweet treat, this recipe might surprise you.

You will probably raise an eyebrow, then eat it anyway.

Ingredients

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Eggs: packed with protein give structure and lift add richness low carbs pretty filling
Cream cheese: high fat creamy tang keeps rolls moist adds calories but low carbs
Cream of tartar: acid stabilizer for whipped whites helps them keep their shape no carbs
Fine salt: tiny amount brings out flavor balances tang just watch sodium adds no carbs

Ingredient Quantities

3 large eggs

3 tablespoons full fat cream cheese (about 45 g)

1/4 teaspoon cream of tartar

1/8 teaspoon fine salt (or a pinch)

How to Make this

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1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat; set aside.

2. Separate the 3 eggs into two clean bowls, whites in one, yolks in the other, make sure no yolk gets into the whites or they wont whip.

3. Add the 1/4 teaspoon cream of tartar to the egg whites and beat with an electric mixer until stiff glossy peaks form.

4. Soften the 3 tablespoons cream cheese (microwave 10 to 15 seconds if needed), then beat it together with the egg yolks and the 1/8 teaspoon salt until smooth and lump free.

5. Fold about a third of the whipped whites into the yolk mixture to lighten it, then gently fold in the remaining whites in 2 batches, using a spatula and sweeping from bottom to top so you dont deflate the mixture.

6. Spoon or pipe the batter into 6 even rounds on the prepared sheet, leaving space between them, and gently press each mound to about half an inch thick so they bake evenly.

7. Bake for 25 to 30 minutes until the tops are lightly golden and the centers are set; if your oven runs hot check at 20 minutes.

8. Remove from oven and let the cloud breads cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely; they firm up as they cool so be patient.

9. Use right away as sandwich rolls or store in an airtight container in the fridge up to 3 days, reheat briefly in a toaster oven to restore some crispness.

Equipment Needed

1. Oven and rimmed baking sheet
2. Parchment paper or silicone baking mat
3. Electric mixer (hand or stand)
4. Two clean mixing bowls (one for whites, one for yolks)
5. Rubber/silicone spatula for folding
6. Measuring spoons (1/4 tsp and 1/8 tsp)
7. Small microwave-safe bowl or dish to soften cream cheese
8. Wire cooling rack and a spoon or piping bag to portion batter

FAQ

3 large eggs

3 tablespoons full fat cream cheese (about 45 g)

1/4 teaspoon cream of tartar

1/8 teaspoon fine salt (or a pinch)

Q: How do I know when the whites are stiff enough? A: When you lift the whisk the peaks should stand up without drooping. If they bend, keep whipping a bit longer.

Q: Can I use low fat cream cheese? A: You can but texture will be less rich and might be slightly denser. Full fat gives the best puff and flavor.

Q: Why did my rolls collapse after baking? A: Likely from overfolding the whites or underwhipped egg whites. Fold gently and make sure whites are stiff before combining.

Q: Can I freeze them? A: Yes. Cool completely, wrap well and freeze up to 2 months. Thaw in fridge then warm in oven or toaster.

Q: Can I add sweetener and make dessert cloud bread? A: Sure. Add 1-2 tsp powdered sweetener and a splash vanilla to the yolk mix. Top with cinnamon or berries when serving.

Q: How long do they keep in the fridge? A: Stored in an airtight container, 2 to 3 days is best. They get a little chewier after that.

Keto Cloud Bread Recipe (Oopsie Bread Rolls) Substitutions and Variations

Eggs: use 1/2 cup liquid egg whites (about 4 large whites) for similar lift but less yolk fat, or about 9 tablespoons aquafaba (scant 1/2 cup) for an egg free option — it whips but can be a bit wetter.
Cream cheese: swap 1:1 with mascarpone for the same rich texture, or use 3 tablespoons full fat Greek yogurt (strained) for a tangier, slightly looser result, or smooth blended ricotta (note a bit more carbs).
Cream of tartar: replace with an equal amount lemon juice or white vinegar (use 1/4 teaspoon) to stabilize the whites, or omit and expect slightly less stable peaks.
Fine salt: use fine sea salt or pink Himalayan salt 1:1, or kosher salt (use a bit more by volume since it’s coarser), or just leave it out if you need no sodium.

Pro Tips

1. Bring the eggs and cream cheese to room temperature before you start, it really helps the whites whip faster and the cream cheese blend smoother so you get fewer lumps. If you forgot, pop the cream cheese in the microwave for 8 to 12 seconds not more, and set the eggs in warm water for a few minutes.

2. Use a scale for the cream cheese when you can, eyeballing leads to soggy or crumbly results. Also, beat the yolk and cream cheese until perfectly smooth, scrape the bowl, then beat a little more, its worth the extra 10 seconds.

3. Fold the whites in slowly and gently, dont try to rush it or you will deflate the whole cloud. Scoop from the bottom and lift over the top, do it in at least two folds and stop the moment the streaks disappear.

4. Cool completely before you handle them and store in an airtight container with a paper towel to absorb excess moisture, they firm up as they cool so be patient. To revive them later, a quick 2 to 3 minute toast in a toaster oven works way better than a microwave, it brings back some crispness without drying them out.

Keto Cloud Bread Recipe (Oopsie Bread Rolls)

Recipe by Louise Nightin

0.0 from 0 votes

I'm sharing my Low Carb Cloud Bread, a four-ingredient oopsie roll recipe that offers an ultra low-carb replacement for bread with under 1g net carbs per roll.

Servings

servings

Calories

187

kcal

Equipment: 1. Oven and rimmed baking sheet
2. Parchment paper or silicone baking mat
3. Electric mixer (hand or stand)
4. Two clean mixing bowls (one for whites, one for yolks)
5. Rubber/silicone spatula for folding
6. Measuring spoons (1/4 tsp and 1/8 tsp)
7. Small microwave-safe bowl or dish to soften cream cheese
8. Wire cooling rack and a spoon or piping bag to portion batter

Ingredients

3 large eggs
3 tablespoons full fat cream cheese (about 45 g)
1/4 teaspoon cream of tartar
1/8 teaspoon fine salt (or a pinch)

Directions

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat; set aside.
Separate the 3 eggs into two clean bowls, whites in one, yolks in the other, make sure no yolk gets into the whites or they wont whip.
Add the 1/4 teaspoon cream of tartar to the egg whites and beat with an electric mixer until stiff glossy peaks form.
Soften the 3 tablespoons cream cheese (microwave 10 to 15 seconds if needed), then beat it together with the egg yolks and the 1/8 teaspoon salt until smooth and lump free.
Fold about a third of the whipped whites into the yolk mixture to lighten it, then gently fold in the remaining whites in 2 batches, using a spatula and sweeping from bottom to top so you dont deflate the mixture.
Spoon or pipe the batter into 6 even rounds on the prepared sheet, leaving space between them, and gently press each mound to about half an inch thick so they bake evenly.
Bake for 25 to 30 minutes until the tops are lightly golden and the centers are set; if your oven runs hot check at 20 minutes.
Remove from oven and let the cloud breads cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely; they firm up as they cool so be patient.
Use right away as sandwich rolls or store in an airtight container in the fridge up to 3 days, reheat briefly in a toaster oven to restore some crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.