Cloud Bread Recipe – aka Oopsie bread. A low-carb, high-protein, gluten free substitute for bread, made with just 3 ingredients. Fluffy, light, delicious and perfect for sandwiches!
If you visit Pinterest as much as I do, you most likely have seen this magical Cloud Bread already. It’s a low-carb keto diet friendly substitute to white bread. I had to make it and see what the craze is all about. Perfect as I am trying to completely cut out white bread from our diet. I already switched to whole grain for my kiddos’ peanut butter and jelly sandwiches. Since my Hubby and I love finding and trying recipes for healthy substitutes for our favorite foods (my cauliflower Alfredo sauce is the perfect example), we set out to make a batch. And then a few more. We tested it the next day too and used it in sandwiches and for burgers.
Watch our video to see how to make it:
My Hubby is very familiar with Atkins diet and I am cutting our bread from mine and want to try the keto diet, this Cloud Bread is the perfect recipe for us.
The name makes a total sense: it’s light and fluffy, like a cloud. We were concerned about it holding up when used in sandwiches but it totally does and even works for burgers!
The Cloud Bread is made of eggs, cream cheese and cream of tartar. It’s high in protein, low in carbs and gluten free since there is no flour used. There are a few things you need to keep in mind while making this bread: whip the egg whites to stiff peaks AND gently fold in the yolks and cheese mixture in without deflating the whites. It really does not take much time and you can make a batch pretty quickly.
I did quite a bit of research on this recipe and a lot of recipes say to cool the bread at least one hour after baking. We found that the bread cools down within about 10 minutes of taking out of the oven and it’s great to use right away. In our opinion, there is no need to chill it in the fridge. It is soft and chewy and ready to assemble as a sandwich.
Per other recipes, we placed a few pieces in a ziploc bag and chilled in the fridge but found that they stuck to each other and were not easy to separate. We also didn’t like the texture either.
The purpose of cream of tartar is to stabilize the whipped egg whites. Besides the three main ingredients, you are free to choose your seasonings. We added a little bit of salt and garlic powder. Most recipes out there call for a sweetener and I suppose it makes sense if you like the sweetness of white sandwich bread but I didn’t miss it at all.
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- 3 large eggs room temperature
- 3 Tablespoons cream cheese softened
- 1/8 tsp cream of tartar
- 1/8 tsp salt optional
- 1/4 tsp garlic powder optional
Preheat oven to 300 degrees F.
Line two baking sheets with parchment paper.
Separate the eggs and place egg whites in a large mixing bowl, and the egg yolks in a smaller mixing bowl.
Add cream of tartar to egg whites and whip with an electric mixer on high speed, until stiff peaks form. Set aside.
Add cream cheese to egg yolks. Add salt and garlic powder, if using. Mix with an electric mixer until smooth.
Slowly add egg yolk mixture to whipped egg whites and fold in gently with a spatula. Make sure there are no white streaks in the batter.
Scoop batter with regular ice cream scoop onto prepared sheets. Gently spread into a circle. Note that the more you spread, the flatter the bread will be.
Bake on the middle rack in preheated oven for 16 to 18 minutes OR until the bread is golden, slightly golden brown on top.
Cool slightly on the sheet, then remove onto cooling rack to cool completely.
Use in sandwiches, burgers, etc.
This recipe makes approximately 10 bread pieces.
We do not recommend baking this bread on aluminum foil. It will stick and it will be tricky to remove from the baking sheet.
This bread should be good for up to 3 days.
For storing, we recommend keeping it in a ziploc bag, with small sheets of parchment paper between bread pieces, so they won't stick together.
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