Cloud Bread Recipe (Oopsie Bread)

This cloud bread is light, airy, and easy to make. It’s a keto-friendly bread alternative that works well for sandwiches, burgers, and desserts.

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 63kcal

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.

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.