This Cloud Bread is light and fluffy with an incredibly soft and airy texture. They're quick and easy to make in under 30 minutes!
FREE KETO FAT BOMBS EBOOK
❤️ Why You’ll Love this Cloud Bread Recipe
- Made with just a few ingredients
- Can be made in under 30 minutes
- Light and fluffy easy to make bread
- Only 1 carb each piece
If you're on Keto or low carb diet and are missing simple sandwiches or morning toast, this fluffy cloud bread recipe is a great way to satisfy those cravings. Also called, oopsie bread, this fail-proof recipe is super easy to make, using only 4 basic ingredients.
Though the texture is not exactly like this Keto Homemade Bread, it does hold up really well and it comes together in a matter of minutes! It's awesome for last-minute breakfast or lunch ideas when you don't have time for extensive baking.
If you haven’t tried the cloud bread yet, give this recipe a try! It’s really tasty, easy to make, and so versatile, your whole family will love it! Make sure to check out the optional add-ins that will change up the flavors every time you make it.
🛒 What’s in this Easy Cloud Bread Recipe
- Cream cheese
- Cream of tartar
- Fine sea salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Cloud Bread
Preheat oven to 300°F. Separate the eggs into 2 mixing bowls.
Tip: I find it much easier to separate eggs when they’re cold, then let them come to room temperature separately.
In the bowl with the egg whites, add in the cream of tartar and mix using a hand mixer.
Mix until you have stiff peaks, then set aside.
Tip: You know you have stiff peaks when they stand up on the ends of your beaters or you hold the bowl upside down and they stay put.
In the bowl with the egg yolks, add in the cream cheese and salt.
Mix until well combined and smooth.
Pour the egg yolk mixture into the bowl with the egg whites.
Gently fold them together, trying not to deflate the egg whites.
Tip: Sometimes it's best to fold in 2 additions, to keep the whites fluffy.
Tip: I don't recommend making them any bigger or smoothing out the batter too much, otherwise they'll become super flat.
Depending on the size, you should be able to get 6-7. I made 6 in one pan and the 7th on another pan, which I sprinkled with sesame seeds.
Bake for 18-20 minutes or until they’re slightly golden and cooked through. Allow to cool on the baking sheet (they will deflate some) at room temperature. You can either serve with some butter, jam, or use them for a sandwich.
I made a ham, egg and cheese sandwich and it turned out perfect!
Store leftovers in the fridge for up to a few days, but the texture will be fluffier the first day you make them.
Tasty Optional Add-ins
Check out some of these add-ins that make great cloud bread recipe variations:
- sesame seeds
- everything bagel seasoning
- Italian seasoning
- garlic powder
- onion powder
- monk fruit/allulose
What Does Cloud Bread Taste Like?
Let's be honest, nothing really tastes like bread unless it has some type of flour in it. But this cloud bread will remind you of a mile omelet like flavor. By adding the cream cheese, most of the eggy flavor is reduced.
Is Cloud Bread Actually Bread?
Because it doesn’t use any flour, not even almond flour, like many keto bread recipes do, it’s not exactly bread. Having said that, the texture of the beaten egg whites gives it a bread like taste and feel, that’s gluten-free and with just one net carb!
Ways to Use Cloud Bread
Can You Make Cloud Bread Without Cornstarch?
Most cloud bread recipes call for cornstarch as a binding agent. For this recipe cream of tartar is used instead. Either will work for this recipe but you will need to use one or the other.
Is Cloud Bread Healthier than Regular Bread?
When comparing it to traditional bread, cloud bread is much healthier in most regards. It's grain-free and it also has a lot fewer carbs, so it's ideal for anyone eating low carb or Keto.
More Keto Breads
- Keto Focaccia Bread
- Keto Cheddar Ranch Biscuits
- Keto Breadsticks
- Keto Cheddar Jalapeño Cornbread
- Keto Biscuits
FREE 20 EASY KETO RECIPES EBOOK
- 3 whole eggs
- 3 ounces cream cheese, room temperature
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- Preheat oven to 300°F
- Separate the eggs into 2 mixing bowls.
- Note: I find it much easier to separate eggs when they’re cold, then let them come to room temperature separately.
- In the bowl with the egg whites, add in the cream of tartar and mix using a hand mixer.
- Mix until you have stuff peaks, then set aside.
- In the bowl with the egg yolks, add in the cream cheese and salt.
- Mix until well combined and smooth.
- Pour the egg yolk mixture into the bowl with the egg whites.
- Gently fold them together, trying not to deflate the egg whites.
- Bake for 18-20 minutes or until they’re slightly golden and cooked through. Allow to cool on the baking sheet (they will deflate some) at room temperature. You can either serve with some butter, jam, or use them for a sandwich.
- I made a ham, egg and cheese sandwich and it turned out perfect! Store leftovers in the fridge for up to a few days, but the texture will be fluffier the first day you make them.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.