Cloud Bread Recipe (Oopsie Bread)

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This fluffy cloud bread (also known as "oopsie bread") is made with five ingredients. You can use it in sandwiches, burgers, and even desserts!

Four pieces of cloud bread are stacked on parchment paper.

The best thing about cloud bread is the amazing aroma that fills your kitchen when you bake it. It smells like real bread baking in your oven! Thanks to this bread, you can comfortably hold hamburgers (such as turkey burgers or grilled hamburgers) in your hands (no need for a knife and a fork!) and make delicious low-carb sandwiches.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Nonstick cooking spray: Used for greasing the pan.
Eggs: I use large eggs in most of my recipes, including this one.
Cream of tartar: This ingredient is used as a stabilizer in recipes that contain whipped egg whites.
Plain Greek yogurt: I use full-fat yogurt and don't recommend using low-fat or nonfat.

Variations

You can substitute other creamy ingredients for the Greek yogurt, including sour cream, softened cream cheese, or mayonnaise.
To make a sweet version, add a granulated or powdered sweetener equal to 2 tablespoons of sugar to the whipped egg whites. You can also add ½ teaspoon of pure vanilla extract to the yolk/yogurt mixture.
When I make this bread for burgers, I sprinkle sesame seeds on top. It looks pretty and gives the buns a more authentic look. When I make it for sandwiches, I sprinkle it with Everything but the Bagel seasoning before baking. Both versions, plus a plain one, are shown in the image below.

Cloud bread pieces are cooling on a cooling rack.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Separate the eggs into two bowls: egg whites in one, yolks in the other. Whip the egg whites and cream of tartar until stiff. Mix the yolks with Greek yogurt and salt. Fold the egg whites into the yolk mixture.

Spoon mounds of the mixture onto two parchment-lined baking sheets. Gently flatten them.

Bake the bread in a 300°F oven until golden brown, for about 30 minutes. Serve immediately.

Delicious and easy. Perfect for burgers. The sesame seeds on top are a must!
Bella
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Recipe Tips

Fat interferes with whipping egg whites. Please ensure there's no yolk mixed into the egg whites, and use a thoroughly clean, dry bowl and whisks.
Cream of tartar is important because it helps stabilize whipped egg whites. You can usually find it in the spice aisle in any supermarket. However, if you don't have any on hand, you can use ¼ teaspoon of white vinegar instead. I tested, and it works.
Folding egg whites is a technique that incorporates whipped egg whites into a thicker mixture (such as a cake batter or, in our case, a yolk/yogurt mixture) without breaking the tiny air bubbles that make them fluffy and airy.

The technique, shown in the short video clip below, involves placing a mound of whipped egg whites on the thicker mixture, then repeatedly scooping the thicker mixture with a spatula and folding it over the whipped egg whites. When this mound has been incorporated into the batter, add another mound of egg whites. Unlike stirring, this technique keeps the batter airy and fluffy.

Recipe FAQs

Is it difficult to make this bread?

It's not exactly difficult, but any recipe that requires separating eggs, whipping the egg whites, and carefully folding them into a batter is somewhat complex and requires patience.

This 90-second keto bread is easier. However, cloud bread is the best low-carb bread alternative I have found, so the effort involved in making it is worth it, in my opinion.

Does it taste like real bread?

Not exactly, but close. The taste reminds me of soft, white bread buns. You can see the texture in the photo below. It's actually surprising how bread-like it is considering the ingredients.

This bread is tasty on its own, especially with salted butter, but very mild, almost bland. And that's actually good because this means it's highly versatile.

Three pieces of cloud bread, stacked. The top pieces is halved, showing the bread's spongy texture on the inside.

Why is it called "cloud" or "oopsie" bread?

The name "cloud" reflects its airy, fluffy texture. It's sometimes called "oopsie" bread because it was supposedly made by mistake. But what a fortunate mistake that was!

Can I just whip the eggs without separating them first?

Unfortunately, you can't. I tried, and it doesn't work. Cloud bread only works when you whip egg whites on their own. When you whip the whole egg, the fat in the yolks keeps the whites from building the stiff, airy structure that makes the "cloud." Whipping whole eggs will give you a light foam, but it will then collapse and bake into a soft omelet.

How long can I store this bread?

Cloud bread becomes soggy when stored in the fridge. However, once it's cooled, you can freeze it for up to three months, separating the layers with wax paper squares. The image below shows how I typically store it, in freezer bags. It thaws quickly once removed to the counter.

Cloud bread is stored in a Ziploc bag.

Serving Suggestions

This bread's flavor is neutral, so it can go with savory dishes such as sandwiches and burgers, as shown in the photo below:

A hamburger sandwich made with oopsie bread.

Or, you can use it for dessert. For example, you can use it to make a keto strawberry shortcake. And, like crepes, you can fill two pieces of this bread with whipped cream and berries. The photo below shows one of my favorite desserts: cloud bread filled with whipped cream and strawberries. It's unbelievably good!

Cloud bread is used as dessert with whipped cream and strawberries.

It's also perfect for breakfast. The image below shows a recent breakfast with a combination of sweet/savory toppings: creamy peanut butter, sliced hard-boiled eggs, and (my personal fave) butter.

Cloud bread with three different toppings: butter, an egg, and peanut butter.

Recipe Card

4.96 from 24 votes

This cloud bread is light, airy, and easy to make. It's a keto-friendly bread alternative that works well for sandwiches, burgers, and desserts.

Prep Time30

Cook Time30

Total Time1

Course: Snack

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 63kcal

Author: Vered DeLeeuw

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Video

Ingredients

▢ Nonstick cooking spray
▢ 3 large eggs
▢ ⅛ teaspoon cream of tartar - or ¼ teaspoon of white vinegar
▢ ¼ cup Greek yogurt - plain, whole milk
▢ ⅛ teaspoon sea salt

Instructions

Preheat the oven to 300°F. Line two baking sheets with parchment paper and lightly spray them with nonstick spray.
Nonstick cooking spray
Separate the eggs into two bowls: whites in a medium bowl and yolks in a large bowl.
3 large eggs
Using an electric whisk, whip the egg whites and cream of tartar until stiff.
⅛ teaspoon cream of tartar
Whisk the egg yolks, Greek yogurt, and salt until smooth.
¼ cup Greek yogurt, ⅛ teaspoon sea salt
Using a spatula, carefully fold the egg whites into the yolk mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites. Fold again and again until incorporated. Avoid stirring, as that would break the air bubbles.
Repeat with more egg white mounds until the entire mixture is fully incorporated.
Using a ¼-cup ice cream scoop or measuring cup, spoon 5-6 large mounds of the mixture onto each baking sheet.
Gently press each mound with a spatula to flatten it slightly.
Bake until golden brown and set, about 30 minutes. Cool the bread pieces on the cookie sheet for a few minutes, then gently transfer them to a wire rack to cool completely. Alternatively, you can use them while still warm.

Notes

Seasonings, especially salt, are guidelines. Adjust to taste.
You can replace the Greek yogurt with softened cream cheese, sour cream, or mayonnaise.
Fat interferes with whipping egg whites. Please ensure there's no yolk mixed into the egg whites, and use a thoroughly clean, dry bowl and whisks.
Cloud bread becomes soggy when stored in the fridge. However, once it's cooled, you can freeze it for up to three months, separating the layers with wax paper squares. It thaws quickly on the counter.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Cloud Bread

Ingredients

Variations

Instructions

Recipe Tips

Recipe FAQs

Serving Suggestions

Recipe Card