Want a low carb bread alternative that can still make a decent sandwich?
We have loads of creative ideas for sandwiches without bread, but now you can have your cake and eat it too with this deliciously easy Cloud Bread recipe.
Everyone is raving about Cloud Bread, the low carb, keto-friendly, gluten-free, grain-free bread option. More than just a fad, Cloud Bread makes a great sandwich bread and can even stand up as a burger bun or a mini pizza base.
It makes a great soup dunker, you can serve it with a cheese plate, or simply topped with whipped feta and honey. Best of all, it only takes a few ingredients and is so easy to make.
Want More Low Carb Bread Ideas? Try our Keto Focaccia with Olives and Rosemary. It’s perfect for sandwiches or on its own with olive oil or part of a Mediterranean platter. We can also help you plan an entire low carb menu with these Keto Picnic Recipes.
Keto Cloud Bread FAQ’s
Cloud Bread (also known as Oopsie Bread) is a high protein, low carb, gluten-free bread alternative favoured in Keto diets. While it might be all the craze right now, Cloud Bread dates back to the 70s’ when the Atkins diet first hit the scene.
Light and airy, the bread has a delicate, crisp texture on the outside, not unlike meringue when freshly baked. When they cool, they take on more of a bread-like texture. It is also very versatile, with lots of possible flavour variations. It is a great bread alternative for those on a diet or anyone with dietary restrictions.
Yes, you can. The cream of tartar is a stabilizer that helps the egg whites form stiff peaks faster. You can leave it out; you will have to beat the whites a bit longer to get those nice stiff peaks.
Yes, it is possible to use mascarpone or ricotta cheese instead. Some Oopsie Bread recipes use Greek yoghurt but make sure it’s not light yoghurt as you want it to be thick.
Yes, you can. Freeze them first in single layers between baking paper, so they don’t stick. Once frozen, you can transfer them to a freezer bag. They will keep for about a month in the freezer. Defrost overnight in the fridge.
Storing and Reheating Keto Cloud Bread
Storing
Like any bread, cloud bread is best eaten fresh, ideally within 8-12 hours of baking. But it will keep in an airtight container for a few days in the refrigerator. Make sure you store them in single layers between baking paper to prevent sticking.
Reheating
It is best to reheat defrosted cloud bread before eating. Pop the bread slices in the toaster on a low setting or in the oven. Either way, keep an eye on them, so they don’t burn.
Tips for Cooking Cloud Bread
- Even if using baking paper, still oil the paper. This is a very sticky bread.
- When spooning the mix on the tray, leave enough space for them to spread.
- Let them cook for 20-25 minutes or until golden around the edges. Note: Cloud Bread cooks at a much lower temperature than normal baking.
- Use two baking trays and cook both batches at the same time. Much like merengue or souffle, the mixture needs to be light and airy. If left to sit too long before cooking, it tends to lose air, so the bread won’t bake as airy and spongy as it should.
- Don’t open the oven during the baking process; again, like souffle or merengue, the bread will deflate.
Cloud Bread Recipe
Easy Keto Cloud Bread Recipe (Oopsie Bread)
Cloud Bread is an easy to make bread alternative for those on a Keto diet or for anyone who wants a low carb or gluten-free alternative to bread. Even if you don't have dietary requirements, Cloud Bread is a nice change for sandwiches, cheese platters, appetizers or as a side.
Ingredients
- 3 eggs
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt (more or less to taste)
- 4 oz cream cheese
- ½ teaspoon dry oregano
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 300F | 149C. Note: This cloud bread recipe needs a lower temperature than traditional baking.
- Prepare two non-stick trays with oil spray or with parchment paper. If using parchment paper, still add some oil spray because this is a very sticky bread.
- Separate the eggs whites from the yolks. Set the egg whites aside in a medium bowl.
- Mix the egg yolks and cream cheese with the garlic powder, salt and dry oregano in a large bowl until combined.
- Beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Do the meringue test – turn the bowl upside down, or lift the beaters from the mix and if the egg white mixture doesn't move, it’s ready to use.
- Fold in one-third of the stiff egg whites into the egg yolk mixture. Stir gently with a silicone spatula until it is all combined.
- Add the remaining egg white and mix until everything is well incorporated. Don’t over mix – you want the mixture to be light and airy.
- Spoon the bread batter into the prepared baking tray, about 2 tablespoons per bread. You’ll need to leave about 2 inches between them so they can expand.
- Bake both trays together for 20-25 minutes or until golden brown on the edges - Don't open the oven during baking. Leave to cool for a couple of minutes before transferring.
Notes
Cloud Bread Baking Tips
- This cloud bread recipe is best to eat within 8-12 hours of baking, so I’d advise making batches for what you need. They are fluffy and light, so eight pieces can be enough for one meal.
- In the directions, I recommend preparing two baking trays because if you leave the meringue batter on the counter for a couple of minutes, it tends to lose air, so the bread doesn’t bake as airy and spongy as it should. It is best to bake the entire batch at once.
- For super fluffy cloud bread, Don't open the oven during the baking process; the bread will deflate.
Variations
- You can switch oregano for any dried herb or leave it out altogether. You can also omit garlic powder for plain bread.
- You can sprinkle the tops of the bread with sesame seeds for a bun style bread or sprinkle with parmesan for cheese flavoured bread.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 84mgSodium: 137mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
Nutrition data provided here is only an estimate
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