Delicious, fluffy cloud bread (also known as "oopsie bread" or "oopsie rolls") is made with just five ingredients and is the perfect keto bread alternative.
You can use it for so many things - it's great for sandwiches, burgers, and even desserts!
The best thing about this bread is the AMAZING smell that fills your kitchen when you bake it. It actually smells like real bread baking in your oven!
The second best thing: you can comfortably hold your hamburger in your hands (no need for a knife and a fork!), and make great sandwiches.
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Ingredients
You'll only need five simple ingredients to make this keto cloud bread. 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).
Instructions
It's not difficult to make cloud bread, although this recipe does require learning the techniques of separating eggs, whipping the whites, and then folding them into the yolks.
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
You start by separating the eggs into two bowls.
Next, whip the egg whites and cream of tartar until stiff.
Now, 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, about 30 minutes.
Expert tip
The cream of tartar helps stabilize the whipped egg whites, so I do highly recommend using it. You can usually find it in the spice aisle in any supermarket.
Frequently asked questions
It's not exactly difficult. But any recipe that requires separating eggs and whipping the egg whites, then carefully folding them into a batter, is an involved recipe that requires patience, which I severely lack. So I almost always default to the super-easy 90-second keto bread.
But when I do have the patience, which usually happens on winter weekends when we're home all day, I make this recipe, and then I'm rewarded with the best (in my opinion) low-carb bread alternative.
No, it doesn't. But it's strangely similar in its texture to white spongy buns, like hamburger buns. So even though it's not exactly bread, it does fill the need (if you have it) 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.
When I make this recipe for burgers, like I did today, I sometimes sprinkle sesame seeds on top. This is purely optional, so I didn't include it in the recipe, but it does look pretty and makes for a more authentic hamburger bun look.
This keto bread is sometimes called "Oopsie" bread because supposedly it was first made by mistake. But what a fortunate mistake that was! It really does come in handy when you want to make buns or rolls.
Variations
You can replace the Greek yogurt in this recipe with other creamy ingredients, such as sour cream, softened cream cheese, and even mayonnaise.
Try sprinkling the bread with Everything but the Bagel seasoning prior to baking it. It's really good!
Serving suggestions
This bread is fluffy and tasty. It's not true bread, mind you. It is softer and spongier and is more like a thick savory crepe in texture.
But it can definitely fill a void for someone who misses sandwiches, or for anyone on a low-carb diet who wants to hold a burger in their hands.
The texture of this bread is actually fairly similar to spongy white bread or bun, and its taste is neutral.
So it can go with savory dishes such as sandwiches and burgers:
Or you can use it for dessert. For example, you can use it to make a keto strawberry shortcake. And just like crepes, you could fill it with whipped cream and berries.
It's also good for breakfast. I like it with butter and a slice of cheddar or with some almond butter. You can also top it with eggs such as these fluffy scrambled eggs.
Storing leftovers
It's best to make this bread right before you plan on eating it. It gets soggy when stored in the fridge.
No doubt this is a disadvantage of this recipe, as it requires some work and it would be lovely to make a big batch and store it for a few days.
But so far, I haven't found a way to successfully store leftovers. Freezing it, separated with wax paper squares, might work. But I haven't tried that.
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Recipe card
Cloud Bread (Oopsie Bread) Recipe
INGREDIENTS
- Nonstick cooking spray
- 3 large eggs
- ⅛ teaspoon cream of tartar
- ¼ cup plain Greek yogurt
- ⅛ teaspoon sea salt
INSTRUCTIONS
- Preheat your oven to 300 degrees F. Line two cookie 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 the cream of tartar until stiff.
- Whisk together 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 the mixture is 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 with a spatula to slightly flatten.
- Bake until golden brown and set, about 30 minutes.
- Cool the bread pieces for a couple of minutes on the cookie sheet, then gently transfer them to a wire rack to cool completely. You can also use them while still warm.
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NOTES
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NUTRITION PER SERVING
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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. 