This fluffy cloud bread (also known as "oopsie bread" or "oopsie rolls") is made with just five ingredients and is the perfect keto bread.
You can use it in many ways, including sandwiches, burgers, and even desserts!
The best thing about this bread is the amazing smell that fills your kitchen when you bake it. It smells like real bread baking in your oven!
The second: Thanks to this bread, you can comfortably hold hamburgers (such as these turkey burgers or these grilled hamburgers) in your hands (no need for a knife and a fork!) and make delicious sandwiches.
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Ingredients
You'll only need five simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- 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.
- Salt: Just a pinch (⅛ teaspoon).
Variations
- You can substitute other creamy ingredients for the Greek yogurt in this recipe, such as sour cream, softened cream cheese, or mayonnaise.
- When I make this recipe for burgers, like I did today, I like to sprinkle sesame seeds on top. It looks pretty and makes for a more authentic hamburger bun look.
- When I make this bread for sandwiches, I like to sprinkle it with Everything but the Bagel seasoning before baking it.
- 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.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
Start by separating the eggs into two bowls - egg whites in one bowl, the yolks in the second.
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.
Expert Tips
- Fat interferes with whipping egg whites. Please ensure there's no yolk mixed into the egg whites, and use a thoroughly clean and dry bowl and whisks to whip them.
- The cream of tartar helps stabilize the whipped egg whites, so I highly recommend using it. You can usually find it in the spice aisle in any supermarket.
- 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 involves placing a mound of whipped egg whites on the thicker mixture and using a spatula to repeatedly scoop the thicker mixture and fold 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 ensures that the batter remains 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 involved and requires patience.
This 90-second keto bread, for example, is easier. However, cloud bread is the best low-carb bread alternative, so the effort involved in making it is worth it, in my opinion.
No, it doesn't. But its texture is similar to spongy hamburger buns. So, even though it's not exactly bread, it does fill the need to serve a burger on a bun or to make a sandwich.
My main complaint is that this bread is on the delicate side and tears quite easily. This means that using it as a bun substitute for a burger is even messier than usual.
The name 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! It comes in handy when you want to make low-carb buns or rolls.
Serving Suggestions
Cloud bread is fluffy and delicious. It's not true bread - it is softer and spongier, and its texture resembles a thick, savory crepe. The photo below shows you its spongy texture on the inside:
But it can fill a void for someone who misses sandwiches or anyone on a low-carb diet who wants to hold a burger. Its 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 just like crepes, you can fill it with whipped cream and berries.
It's also perfect for breakfast. I like it with butter and a slice of cheddar or with almond butter. You can also top it with eggs such as these fluffy scrambled eggs.
Storing Leftovers
It's best to make cloud bread right before you plan on eating it. It gets soggy when stored in the fridge.
This is undoubtedly a disadvantage of this recipe, as it requires some work. Making a big batch and storing it for a few days would be lovely, but I haven't found a way to successfully store leftovers in the fridge.
However, you can freeze this bread, its layers separated with wax paper squares, and gently defrost it in the microwave.
More Keto Bread Recipes
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Recipe Card
Cloud Bread Recipe (Oopsie Bread)
Ingredients
- Nonstick cooking spray
- 3 large eggs
- ⅛ teaspoon cream of tartar
- ¼ cup Greek yogurt - plain, whole milk
- ⅛ teaspoon sea salt
Instructions
- Preheat your oven to 300°F. Line two baking sheets with parchment paper and lightly spray them with nonstick spray.
- Separate the eggs into two bowls: whites in a medium bowl and yolks in a large bowl.
- Using an electric whisk, whip the egg whites and cream of tartar until stiff.
- Whisk the egg yolks, Greek yogurt, and salt until smooth.
- 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.
- 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 of the prepared baking sheets.
- 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.
Video
Notes
- 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 and dry bowl and whisks to whip them.
- The cream of tartar helps stabilize the whipped egg whites, so I highly recommend using it. You can usually find it in the spice aisle in any supermarket.
- 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 involves placing a mound of whipped egg whites on the thicker mixture and using a spatula to repeatedly scoop the thicker mixture and fold 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 ensures that the batter remains airy and fluffy.
- Leftovers: Cloud bread is best made right before you plan to eat it. It gets soggy when stored in the fridge. However, you can freeze it, its layers separated with wax paper squares, and gently defrost it in the microwave.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
M
have made it many times it's a good recipe
Vered DeLeeuw
I'm so glad you like this recipe! Thank you for taking the time to write a comment.
Barbara Velte
I made these. Turned out great!
Vered DeLeeuw
I'm so glad this recipe was a success, Barbara! Thank you for leaving a review.
Ellen
My husband can’t have dairy. Is it okay to use soy or almond-base mayonnaise if there’s that?
Vered DeLeeuw
Hi Ellen,
Yes, this should work!
Susan
I have not yet tried the recipe but I have a question. Can baking powder be substituted for the cream of tartar?
Vered DeLeeuw
Hi Susan,
Great question! Cream of tartar is a dry acid used as a stabilizer in recipes that contain whipped egg whites. Since baking powder contains cream of tartar, you can substitute 1/4 teaspoon of baking powder for the cream of tartar used in this recipe.
Patricia
To succeed, I need the detailed recipe for your almond flour bread. Nowhere do I see it, so I have to guess.
Vered DeLeeuw
Hey Patricia,
I'm not sure I understand your comment, but here is the recipe for almond flour bread.
Sedalia
Would it hurt the recipe to use non-fat Greek yogurt?
Vered DeLeeuw
Hi Sedalia,
I believe it would. The fat in whole-milk yogurt improves the bread's texture.
Tom
I am most intrigued with this recipe and its benefits for carb reduction, loving burgers and all. When you say you need to use them soon after making, what time frame can I count on prior to having a burger dinner? Making them an hour before, 4 hours before? Thanks for any guidance you can share.
Vered DeLeeuw
Up to two hours before will work. Let them cool completely, then put them in an airtight container on the counter.