If you’re looking for a great substitute for bread on a low carb diet, try this easy keto cloud bread recipe! These rolls are made with four simple ingredients and have less than 1 gram carb each.
Who says you can’t enjoy bread on a keto diet?
But low-carb flours still have some carbs. For most bread recipes, each slice of bread will be around 2-3 net carbs.
If you truly want a nearly no carb bread that’s easy to make, you have to try keto cloud bread.
This easy recipe takes less than 15 minutes to make, and you only need 4 ingredients! Just whip up the batter, bake, and cool. Then, you’ll be ready to enjoy your bread.
So just how low carb is this cloud bread recipe?
Looking at the ingredients may give you a hint. All you need is eggs, cream cheese, a dash of salt, and a pinch of cream of tartar.
In fact, if you make 6 total rolls, each one will only have 0.6 net carbs! So you can enjoy them as a super low carb snack with a little butter on top, or you can make them part of a bigger meal.
Wondering what cloud bread keto friendly toppings to try? For a yummy breakfast treat, slather them with some raspberry chia jam. Or for a tasty lunch, top them with keto pizza sauce and some mozzarella for a quick keto pizza!
With nearly zero carbs, there are so many possibilities.
Ready to see how easy it is to make this keto cloud bread recipe? Just follow these simple steps.
Prepare the batter
- Separate the eggs into two bowls.
- Mix egg yolks with cream cheese and salt by blending well with an electric hand mixer or stand mixer.
- Sprinkle cream of tartar on the egg whites if desired. It’s optional, but will definitely help the egg whites maintain stay fluffy, so I strongly recommend it.
- Whip the egg whites with a clean electric mixer on high speed until stiff peaks form, about 5 minutes.
- Gradually fold the egg yolk mixture into the white mixture using a spatula. Try not to break down the egg whites so you’ll get fluffy cloud bread rounds.
Baking and cooling
- Spoon 6 mounds of the mixture onto a baking pan lined with parchment paper or a silicone liner. For taller rolls, leave as is. For denser rolls, flatten each mound slightly.
- Bake at 300°F for about 25-30 minutes. You don’t want to over bake cloud bread or the rolls can become crumbly.
- Remove from the oven and cool on the baking pan for 3-5 minutes, then transfer to a cooling rack and allow to cool completely.
Be sure to let your cloud bread fully cool before you dive in! This will ensure the best texture.
You can store cloud bread at room temperature or in the refrigerator depending on how soon you plan to eat the rolls.
If you want to keep them in the refrigerator, let them cool and dry at room temperature for at least a day. Then, place them in a container or bag that is not completely sealed.
Some readers have also said that putting wax paper between the rolls keeps them from sticking to each other.
To store them for longer, you can also freeze them. I like to keep them in freezer bags with two rolls per bag. When I’m ready to use them, I just let them thaw at room temperature.
Cloud bread can be stored at room temperature if you plan to eat it within a few days.
To keep the bread fresh for up to a week, I recommend storing in the refrigerator. And for the longest storage, freezing is your best option.
Before sharing the recipe, I wanted to go over some of the most asked questions about this keto bread substitute.
What does cloud bread taste like?
As long as you don’t deflate the egg whites too much, cloud bread will be light and airy with a neutral taste.
Because eggs are a main ingredient, cloud bread does have an eggy taste. However, most people don’t mind it. I find the cream cheese lessens the egg taste.
To add in more flavor, you can fold in your favorite herbs and spices or sprinkle them on top before baking. Garlic powder and onion powder are popular. Some have also added active dry yeast or nutritional yeast to give a more bread-like flavor.
Another reader suggested adding low carb sweetener and cinnamon for a sweeter treat!
Feel free to have some fun adding different flavors.
How can I make thicker rolls
To have the best bread consistency, be very gentle folding the yolk mix into the egg whites. You don’t want the egg whites to break down too much.
For taller bread, try to scoop the batter into tall mounds on your baking pan.
If you really want thicker cloud bread, you could modify the recipe by adding almond flour. Simply reduce the cream cheese to 2.5 ounces and mix in ¼ cup of almond flour to the egg yolk mixture.
This will add some carbs to the recipe, but the bread will have more texture. This is a good idea if you want to use cloud bread for something like buns for a big cheeseburger!
Who created cloud bread?
Egg bread has actually been around for a long time. I’m pretty sure the original was the Basic Diet Revolution Rolls recipe found in the 1972 version of the Dr. Atkins Diet Revolution book.
The original recipe called for cottage cheese. When Jamie at Your Lighter Side accidentally used cream cheese instead, she called her creation Oopsie bread.
Oopsie bread and cloud bread have been a popular part of the low carb community ever since.
📚 Related recipes
Looking for more recipes for keto breads, muffins, or cakes that are super easy to make? Check out a few of these favorites:
- Keto Cheese Danish turns easy cloud bread into a delicious, low carb treat to enjoy any time of day!
- Muffin in a Mug is an easy way to make a keto and gluten free muffin in less than two minutes.
- Keto Mug Brownie is the perfect way to satisfy your chocolate craving in just a matter of minutes!
- Cloud Bread Cake is another delicious use for cloud bread that’s made with a coffee frosting.
- Keto Mini Waffles only require a few main ingredients and can be made 8 different ways!
Keto Cloud Bread Oopsie Rolls
- 3 large eggs
- 3 ounces cream cheese softened
- 1 dash salt
- 1 pinch cream of tartar preferred but not required
- Preheat oven to 300°F. Line baking pan with parchment paper or silicone liner.
- Separate the eggs into separate bowl.
- Add the cream cheese and salt to the yolks. Blend well with an electric mixer.
- Sprinkle cream of tartar on the egg whites if desired. Whip with a clean electric mixer until very stiff.
- Using a spatula, gradually fold the egg yolk mixture into the white mixture. Try not to break down the egg white, you want it to stay fluffy.
- Spoon 6 mounds of the mixture onto the prepared baking pan. Flatten each mound slightly.
- Bake for about 25-30 minutes. Do not over bake or they can become crumbly.
- Cool on the baking pan for 3-5 minutes, then transfer to a cooling rack.
- To keep soft, store them in a big zipper bag. Storing in the refrigerator or freezer keeps them fresh longer.
Array ( [serving_size] => 1 [calories] => 85 [carbohydrates] => 0.6 [protein] => 4.2 [fat] => 7.4 [saturated_fat] => 3.9 [cholesterol] => 109 [sodium] => 104 [serving_unit] => roll )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated in March 2019. Originally published in April 8, 2016.