This fluffy cloud bread (also known as "oopsie bread") is made with five ingredients. You can use it in sandwiches, burgers, and even desserts!
The best thing about cloud bread is the amazing aroma that fills your kitchen when you bake it. It smells like real bread baking in your oven! Thanks to this bread, you can comfortably hold hamburgers (such as turkey burgers or grilled hamburgers) in your hands (no need for a knife and a fork!) and make delicious low-carb sandwiches.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Nonstick cooking spray: Used for greasing the pan.
- Eggs: I use large eggs in most of my recipes, including this one.
- Cream of tartar: This ingredient is used as a stabilizer in recipes that contain whipped egg whites.
- Plain Greek yogurt: I use full-fat yogurt and don't recommend using low-fat or nonfat.
Variations
- You can substitute other creamy ingredients for the Greek yogurt, including sour cream, softened cream cheese, or mayonnaise.
- To make a sweet version, add a granulated or powdered sweetener equal to 2 tablespoons of sugar to the whipped egg whites. You can also add ½ teaspoon of pure vanilla extract to the yolk/yogurt mixture.
- When I make this bread for burgers, I sprinkle sesame seeds on top. It looks pretty and gives the buns a more authentic look. When I make it for sandwiches, I sprinkle it with Everything but the Bagel seasoning before baking. Both versions, plus a plain one, are shown in the image below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Separate the eggs into two bowls: egg whites in one, yolks in the other. Whip the egg whites and cream of tartar until stiff. Mix the yolks with Greek yogurt and salt. Fold the egg whites into the yolk mixture.
Spoon mounds of the mixture onto two parchment-lined baking sheets. Gently flatten them.
Bake the bread in a 300°F oven until golden brown, for about 30 minutes. Serve immediately.
Delicious and easy. Perfect for burgers. The sesame seeds on top are a must!
Bella
Read more comments
Delicious and easy. Perfect for burgers. The sesame seeds on top are a must!Recipe Tips
- Fat interferes with whipping egg whites. Please ensure there's no yolk mixed into the egg whites, and use a thoroughly clean, dry bowl and whisks.
- Cream of tartar is important because it helps stabilize whipped egg whites. You can usually find it in the spice aisle in any supermarket. However, if you don't have any on hand, you can use ¼ teaspoon of white vinegar instead. I tested, and it works.
- Folding egg whites is a technique that incorporates whipped egg whites into a thicker mixture (such as a cake batter or, in our case, a yolk/yogurt mixture) without breaking the tiny air bubbles that make them fluffy and airy.
The technique, shown in the short video clip below, involves placing a mound of whipped egg whites on the thicker mixture, then repeatedly scooping the thicker mixture with a spatula and folding it over the whipped egg whites. When this mound has been incorporated into the batter, add another mound of egg whites. Unlike stirring, this technique keeps the batter airy and fluffy.
Recipe FAQs
It's not exactly difficult, but any recipe that requires separating eggs, whipping the egg whites, and carefully folding them into a batter is somewhat complex and requires patience.
This 90-second keto bread is easier. However, cloud bread is the best low-carb bread alternative I have found, so the effort involved in making it is worth it, in my opinion.
Not exactly, but close. The taste reminds me of soft, white bread buns. You can see the texture in the photo below. It's actually surprising how bread-like it is considering the ingredients.
This bread is tasty on its own, especially with salted butter, but very mild, almost bland. And that's actually good because this means it's highly versatile. 
The name "cloud" reflects its airy, fluffy texture. It's sometimes called "oopsie" bread because it was supposedly made by mistake. But what a fortunate mistake that was!
Unfortunately, you can't. I tried, and it doesn't work. Cloud bread only works when you whip egg whites on their own. When you whip the whole egg, the fat in the yolks keeps the whites from building the stiff, airy structure that makes the "cloud." Whipping whole eggs will give you a light foam, but it will then collapse and bake into a soft omelet.
Cloud bread becomes soggy when stored in the fridge. However, once it's cooled, you can freeze it for up to three months, separating the layers with wax paper squares. The image below shows how I typically store it, in freezer bags. It thaws quickly once removed to the counter.
Serving Suggestions
This bread's flavor is neutral, so it can go with savory dishes such as sandwiches and burgers, as shown in the photo below:
Or, you can use it for dessert. For example, you can use it to make a keto strawberry shortcake. And, like crepes, you can fill two pieces of this bread with whipped cream and berries. The photo below shows one of my favorite desserts: cloud bread filled with whipped cream and strawberries. It's unbelievably good!
It's also perfect for breakfast. The image below shows a recent breakfast with a combination of sweet/savory toppings: creamy peanut butter, sliced hard-boiled eggs, and (my personal fave) butter.
Recipe Card
Cloud Bread Recipe (Oopsie Bread)
Video
Ingredients
- Nonstick cooking spray
- 3 large eggs
- ⅛ teaspoon cream of tartar - or ¼ teaspoon of white vinegar
- ¼ cup Greek yogurt - plain, whole milk
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 300°F. Line two baking sheets with parchment paper and lightly spray them with nonstick spray.Nonstick cooking spray
- Separate the eggs into two bowls: whites in a medium bowl and yolks in a large bowl.3 large eggs
- Using an electric whisk, whip the egg whites and cream of tartar until stiff.⅛ teaspoon cream of tartar
- Whisk the egg yolks, Greek yogurt, and salt until smooth.¼ cup Greek yogurt, ⅛ teaspoon sea salt
- Using a spatula, carefully fold the egg whites into the yolk mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites. Fold again and again until incorporated. Avoid stirring, as that would break the air bubbles.
- Repeat with more egg white mounds until the entire mixture is fully incorporated.
- Using a ¼-cup ice cream scoop or measuring cup, spoon 5-6 large mounds of the mixture onto each baking sheet.
- Gently press each mound with a spatula to flatten it slightly.
- Bake until golden brown and set, about 30 minutes. Cool the bread pieces on the cookie sheet for a few minutes, then gently transfer them to a wire rack to cool completely. Alternatively, you can use them while still warm.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- You can replace the Greek yogurt with softened cream cheese, sour cream, or mayonnaise.
- Fat interferes with whipping egg whites. Please ensure there's no yolk mixed into the egg whites, and use a thoroughly clean, dry bowl and whisks.
- Cloud bread becomes soggy when stored in the fridge. However, once it's cooled, you can freeze it for up to three months, separating the layers with wax paper squares. It thaws quickly on the counter.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Judy Herz says
Great recipe!
Vered DeLeeuw says
I'm so glad you liked it, Judy! Thanks for the review.
Joyce says
What did I do wrong? My 'whites' were far from stiff! I baked it anyway, despite the runny batter, and it burned in some areas.
Vered DeLeeuw says
Hi Joyce,
I'm sorry you couldn't get the egg whites to become stiff. There are several reasons why this can happen:
1. The presence of even just a drop of fat - traces of yolk, for example, or a drop of oil on the bowl or whisk.
2. Very fresh eggs take more time to whip.
3. Very cold eggs take more time to whip.
4. Under Beating the egg whites is an obvious reason, but overbeating them can also cause them to break down and collapse.
5. Pasteurized eggs don't whip well.
6. Not adding cream of tartar.
The most common reason is the first one, usually when there are traces of yolk in the whites after separating.
Nancy says
Can 2 % greek yogurt be substituted for full-fat?
Vered DeLeeuw says
Hi Nancy,
I think so. The texture might be a tad drier.
Cheryl Blansett says
Do the ingredients need to be at room temperature? Thank you for sharing this recipe!
Vered DeLeeuw says
Hi Cheryl,
There's no need to bring the ingredients to room temperature.