Keto Cloud Bread (Oopsie Bread!)

A light and fluffy low-carb alternative to traditional bread, Keto Cloud Bread—also known as Oopsie Bread—is soft, airy, and so simple to make. I love it for sandwiches, toast, or just enjoying plain; it’s one of my favorite ways to satisfy bread cravings while staying keto.

Why You’ll Love This Recipe

I appreciate how this bread is practically carb-free and practically magical—it puffs up in the oven into pillowy rounds that feel indulgent yet fit perfectly into a keto lifestyle. It comes together in minutes with just a few ingredients, and the result is versatile, soft, and easy to customize.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Cream cheese, softened (or full-fat Greek yogurt)

• Cream of tartar (helps with volume/stability)

• Optional: garlic powder, herbs, or a pinch of sweetener for flavor

directions

1. Preheat the oven to 300 °F (150 °C). Line a baking sheet with parchment paper.

2. Separate egg whites and yolks into two bowls.

3. Add cream cheese (or yogurt) to the yolks and whisk until smooth and slightly fluffy.

4. With cream of tartar added to the egg whites, beat until stiff peaks form.

5. Gently fold the whipped whites into the yolk mixture in batches, being careful not to deflate the fluff.

6. Spoon or pipe rounds of the batter onto the tray, about 3–4 inches across.

7. Bake for 25–30 minutes, until lightly golden and firm to the touch.

8. Turn off the oven, leave the door slightly ajar, and let the rounds dry out for another 10 minutes—this gives them that perfect texture.

9. Cool on a wire rack before using as bread substitutes.

Servings and timing

This recipe makes about 8–10 bread rounds.

• Prep: 10 minutes

• Bake + drying: ~40 minutes
  It takes under an hour to enjoy fresh cloud bread—quick and simple.

Variations

• I add garlic powder and Italian herbs for savory slices that pair perfectly with deli meats or cheese.

• For sweet versions, I fold in a pinch of cinnamon and a drop of vanilla extract—great for dessert sandwiches.

• I stir in shredded cheese into the yolk mixture so the breads are extra rich and cheesy.

• I make mini sliders by piping smaller rounds and baking for a shorter time—cute and carb-conscious.

storage/reheating

I store cloud bread in an airtight container in the fridge for up to 3 days. To refresh, I warm slices in a toaster oven for 1–2 minutes or briefly microwave to bring back softness. For longer storage, I freeze them between wax paper with parchment and reheat straight from frozen.

FAQs

Is cloud bread really low-carb?

Yes! It’s made without flour or grain—just eggs and cream cheese—making it virtually carb-free and perfect for keto or low-carb diets.

Can I use Greek yogurt instead of cream cheese?

Absolutely. I use full-fat Greek yogurt as a swap; it gives a slightly tangier flavor but still keeps things fluffy and moist.

Why is cream of tartar used?

It stabilizes the egg whites, helping them reach full volume and hold the structure of the bread—essential for that cloud-like texture.

Can I freeze cloud bread?

Definitely. I freeze them in a sealed bag with parchment between slices, and they thaw beautifully with a quick reheat.

How do I make them crispier?

For crunchier edges, I turn off the oven and let them bake (dry out) with the door cracked open for an additional 10 minutes after the main bake—gives great texture.

Conclusion

Keto Cloud Bread is my go-to when I want a light, fluffy substitute for bread that fits a low-carb lifestyle. With just a handful of ingredients and minimal effort, I get soft, versatile rounds that taste great and satisfy cravings—enjoy them any time!

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