I cracked a four-ingredient trick for Low Carb Cloud Bread that yields oopsie rolls under 1g net carb each, and what I learned about making them foolproof will surprise you.
I didn’t believe bread could weigh nothing until I tried making cloud bread. I messed around with a mix centered on eggs and full fat cream cheese and wound up with these weirdly airy rolls that actually taste like bread in the head.
If you’ve Googled Low Carb Cloud Bread or seen Oopsie Bread Rolls Keto Cloud Bread, you’ll know the vibe, but this one surprised me in a different way. It can flop or puff, sometimes too tender, sometimes spot on, and that unpredictability is part of the charm.
It makes you want to experiment, tweak, and come back for another try.
Ingredients
- egg whites give lift, packed with protein, almost no carbs, make it airy
- egg yolks add richness, healthy fats, vitamins A D E K, make it tender
- cream cheese brings tangy creaminess, higher fat some protein, keeps crumbs moist
- cream of tartar stabilizes whipped whites, improves volume and texture, no carbs
- fine salt boosts flavor, balances tang, tiny sodium per roll, dont overdo it
- keto friendly very low carb, high fat and protein, great for low carb diets
- texture tip light airy, not like wheat bread, perfect for quick sandwiches
Ingredient Quantities
- 3 large eggs
- 3 ounces (85 g) full fat cream cheese
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine salt
How to Make this
1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat.
2. Separate 3 large eggs, putting yolks in one bowl and whites in another. It helps to separate while cold, then let the whites sit a few minutes to warm up for better whipping.
3. Soften 3 ounces (85 g) full fat cream cheese briefly in the microwave for 10 to 15 seconds so it mixes smooth.
4. Beat the cream cheese with the 3 egg yolks and 1/8 teaspoon fine salt until really smooth and lump free.
5. Add 1/4 teaspoon cream of tartar to the egg whites and whip with an electric mixer on medium high until you get glossy stiff peaks. Don’t under or over whip.
6. Fold about a third of the whipped whites into the yolk and cream cheese mixture gently to lighten it, then fold in the rest with a spatula. Be gentle so you don’t knock all the air out.
7. Use two spoons or a piping bag to drop or pipe rounds about 2 to 3 tablespoons each onto the lined sheet, leaving space between them. Wetting the spoon helps make smooth tops.
8. Bake in the center of the oven for 25 to 30 minutes until they are puffed, set and lightly golden on top. Rotate the pan once halfway if your oven runs hot.
9. Let the rolls cool on the baking sheet for 5 minutes then transfer to a wire rack to cool another 10 minutes so they firm up. If you try to slice them too hot they’ll squish.
10. Use them as burger buns or sandwich rolls, toast briefly if you want a firmer texture. Store in an airtight container in the fridge up to 3 days or freeze between sheets of parchment for longer storage.
Equipment Needed
1. Oven (set to 300°F / 150°C)
2. Baking sheet with parchment paper or a silicone baking mat
3. Two medium mixing bowls, one for yolks and one for whites
4. Electric mixer (hand or stand) to whip the egg whites to stiff peaks
5. Rubber spatula for gentle folding
6. Measuring spoons (need 1/4 tsp and 1/8 tsp) and a small kitchen scale if you want exact grams
7. Microwave or heatproof bowl of hot water to soften the cream cheese briefly
8. Two spoons or a piping bag to drop/pipe the rounds, plus a wire cooling rack for resting
FAQ
Keto Cloud Bread Recipe (Oopsie Bread Rolls) Substitutions and Variations
- Eggs: swap with aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons aquafaba per egg so roughly 9 tablespoons for 3 eggs. It whips up like egg whites but can take longer and is a bit less stable, add 1/2 teaspoon lemon juice or white vinegar to help it hold.
- Cream cheese: use mascarpone 1 to 1, or softened neufchatel for a slightly lighter result. Both give the same creamy fat you need, just beat well so there’s no lumps.
- Cream of tartar: replace with an acid like lemon juice or white vinegar. For 1/4 teaspoon cream of tartar use about 1/2 teaspoon lemon juice or vinegar to stabilize the whites; flavor change is minimal.
- Fine salt: if you only have kosher or coarse sea salt use about twice the volume, so 1/4 teaspoon kosher sea salt for 1/8 teaspoon fine table salt, or just use a small pinch if you don’t have measuring spoons.
Pro Tips
– Make sure the cream cheese is truly smooth. Microwave just long enough to soften, then beat it with a fork or small whisk until there are no lumps, otherwise you get weird little pockets of cheese. You can even push it through a small mesh or briefly use an immersion blender if it still looks clumpy.
– Keep everything grease free and the whites at room temp before whipping. A tiny bit of yolk or oil will ruin the volume, so dry the bowl and beaters well. If the whites get overwhipped they turn grainy, so stop when they form glossy stiff peaks.
– Fold slowly and in stages. Add about a third of the whites first to lighten the yolk mix, then fold the rest with long scooping motions, turning the bowl as you go. Don’t rush it, or you’ll lose air and the rolls will be dense.
– For even baking and the best texture, pipe or scoop uniform rounds and use an oven thermometer. Rotate the pan halfway if your oven has hot spots, and let the rolls cool almost completely before slicing or they’ll squash.
Keto Cloud Bread Recipe (Oopsie Bread Rolls)
I cracked a four-ingredient trick for Low Carb Cloud Bread that yields oopsie rolls under 1g net carb each, and what I learned about making them foolproof will surprise you.
3
servings
169
kcal
Equipment: 1. Oven (set to 300°F / 150°C)
2. Baking sheet with parchment paper or a silicone baking mat
3. Two medium mixing bowls, one for yolks and one for whites
4. Electric mixer (hand or stand) to whip the egg whites to stiff peaks
5. Rubber spatula for gentle folding
6. Measuring spoons (need 1/4 tsp and 1/8 tsp) and a small kitchen scale if you want exact grams
7. Microwave or heatproof bowl of hot water to soften the cream cheese briefly
8. Two spoons or a piping bag to drop/pipe the rounds, plus a wire cooling rack for resting
Ingredients
3 large eggs
3 ounces (85 g) full fat cream cheese
1/4 teaspoon cream of tartar
1/8 teaspoon fine salt
Directions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat.
- Separate 3 large eggs, putting yolks in one bowl and whites in another. It helps to separate while cold, then let the whites sit a few minutes to warm up for better whipping.
- Soften 3 ounces (85 g) full fat cream cheese briefly in the microwave for 10 to 15 seconds so it mixes smooth.
- Beat the cream cheese with the 3 egg yolks and 1/8 teaspoon fine salt until really smooth and lump free.
- Add 1/4 teaspoon cream of tartar to the egg whites and whip with an electric mixer on medium high until you get glossy stiff peaks. Don't under or over whip.
- Fold about a third of the whipped whites into the yolk and cream cheese mixture gently to lighten it, then fold in the rest with a spatula. Be gentle so you don't knock all the air out.
- Use two spoons or a piping bag to drop or pipe rounds about 2 to 3 tablespoons each onto the lined sheet, leaving space between them. Wetting the spoon helps make smooth tops.
- Bake in the center of the oven for 25 to 30 minutes until they are puffed, set and lightly golden on top. Rotate the pan once halfway if your oven runs hot.
- Let the rolls cool on the baking sheet for 5 minutes then transfer to a wire rack to cool another 10 minutes so they firm up. If you try to slice them too hot they'll squish.
- Use them as burger buns or sandwich rolls, toast briefly if you want a firmer texture. Store in an airtight container in the fridge up to 3 days or freeze between sheets of parchment for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 78g
- Total number of serves: 3
- Calories: 169kcal
- Fat: 14.4g
- Saturated Fat: 7.6g
- Trans Fat: 0.14g
- Polyunsaturated: 0.81g
- Monounsaturated: 4.92g
- Cholesterol: 214mg
- Sodium: 162mg
- Potassium: 91mg
- Carbohydrates: 1.2g
- Fiber: 0g
- Sugar: 0.9g
- Protein: 8.1g
- Vitamin A: 551IU
- Vitamin C: 0mg
- Calcium: 55.5mg
- Iron: 0.96mg
