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4 Ingredient Low-Carb Cloud Bread Recipe

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cloud bread

Seriously craving bread? You’re not alone.

Because a ketogenic diet means eating fewer carbs, it’s likely you waved a solemn, heartfelt goodbye to your favorite carb-laden foods including bread.

Well, now you can eat bread again.

While low-carb bread might sound like an oxymoron, that’s exactly what this recipe is for. Fluffy and delicious, this cloud bread — sometimes referred to as oopsie bread — contains only .4 grams of carbs, making it the perfect substitute for your favorite burger or sandwich.

Not only is cloud bread keto-friendly, but it’s loaded with fats and protein — where the bulk of your calories should come from. With only four ingredients and a cook time of just half an hour, this is a great recipe for anyone on a low-carb diet.

Plus, this keto bread has quite a few health benefits, from protein, healthy fats, and plenty of other nutrients. Best yet, it helps fight carb cravings, allowing you to enjoy a beloved food while staying in ketosis.

Whether it’s your first time or tenth time making this bread-like creation, this easy recipe is going to be one of your favorites. And it doesn’t have any flour — not even almond flour. It’s just an egg white mixture that you bake.

cloud bread

Benefits of Cloud Bread

  • Contains less than a gram of net carbohydrates
  • Loaded with healthy saturated fats
  • Doesn’t need a sweetener
  • Great substitute for foods you would otherwise have to skip
  • Naturally gluten-free
cloud bread

Another benefit: it’s incredibly easy to make. You’ll just need three large eggs, cream cheese softened at room temperature, cream of tartar, salt, parchment paper, and a baking sheet. Cloud bread takes just 10 minutes prep time and 30 minutes in the oven, for a total time of 40 minutes.

cloud bread

Cloud Bread Contains Less Than a Gram of Net Carbs

Not only is this bread light, airy, and perfectly delicious, but it has less than half a gram of net carbohydrates. To stay in ketosis, most people average 20-50 grams of net carbs per day. With a single slice of white bread weighing in at 20 grams of carbs, this usually means saying goodbye to your favorite hoagie.

Even though this cloud bread isn’t completely carb-free, it’s pretty close.

More than half the calories of each slice come from fat. Protein makes up around 40% of its total calories, and carbs less than 10%.

While you will need to test your ketone levels to know your personal formula for getting into ketosis, a good rule of thumb is 60% fat and 35% protein, with total carbohydrates somewhere around 5%.

Cloud Bread Is Loaded With Healthy Saturated Fats

The keto cloud bread secret is separating the egg yolks from the egg whites. When you whip the egg whites at high speed, a stiff peak forms much like a meringue — giving it a cloud-light texture when baked.

cloud bread

Meanwhile, combining cream cheese with the egg yolk mixture is what gives cloud bread such a healthy dose of saturated fats.

Once considered unhealthy, the right kinds of saturated fats are now linked to reversing and potentially preventing certain chronic diseases, as well as improving overall heart health[*].

While saturated fats were previously linked to higher cholesterol levels and risk of heart disease, recent research reveals that these studies were deeply flawed[*]. In fact, after the infamous Seven Countries Study of the 1970s[*] — inadvertently leading to the American Heart Association’s vilification of saturated fats — American consumption of all types of fat dropped 25%. Meanwhile, obesity in America doubled in the same time period.

Something didn’t add up.

Today, the idea that sugar and carbs — not fat — are what cause inflammation, hormone imbalance, and obesity. Cutting carbs and increasing your healthy fat intake can actually lead to a healthy heart, among other health benefits.


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Top sources of saturated fats include butter, grass-fed red meat, coconut oil, eggs, palm oil, and cocoa butter.

cloud bread

Cloud Bread Doesn’t Need a Sweetener

One common misconception about cloud bread is that you need to sweeten it with a sugar substitute, such as stevia or honey. Some discredit cloud bread for this very reason, arguing “sugar is sugar” and people would be better off eating the real thing.

But it’s cream cheese, not sweetener, that gives cloud bread its tasty flavor. You’ll notice in this recipe that there’s no sweetener in sight. Other recipe variations might call for sour cream, Greek yogurt, or cottage cheese in lieu of cream cheese, or baking powder instead of cream of tartar. However you choose to prepare it, the additional sweetener is completely optional, and never necessary.

If you do choose to add a sweetener — you might consider cloud bread as a low-carb dessert, like shortbread — be sure to use a keto-friendly sweetener. Ideally, choose a sweetener that has a smaller impact on blood sugar, such as stevia or monk fruit.

IMG 9158 copy 1

It Takes Less Than an Hour to Make

One of the best things about this recipe is how quickly it’s done. From start to finish, it only takes about 45 minutes — and most of that time your oven is doing the work. Since it’s so easy to make, consider making a large batch. This way you can use it all week for lunch or snacking.

A Quick Reminder About Dairy

Yes, dairy has some sugar (lactose), but cream cheese is lower in lactose than other dairy products, making it a keto-friendly dairy option.

While you’re grocery shopping for your cloud bread ingredients, make wise choices. Select organic, full-fat cream cheese if possible.

Although organic grass-fed dairy products can be pricier than conventional versions, it’s well worth it. These products have higher quantities of CLA and omega-3 fatty acids, which help promote weight loss and increased muscle strength[*].

cloud bread

Cloud Bread Is a Great Substitute for Foods You Might Otherwise Skip

It’s OK to miss pizza. And burgers. And sandwiches, too.

It’s completely fine to crave the foods you once loved. The key is consistency — finding a keto-friendly, grain-free substitute for your favorite indulgences.

Cloud Bread Keto Meal Ideas

Take a look at these fun and flavorful ways to use cloud bread in keto-friendly lunches, snacks, and meals.


When you need some sandwich bread, make this instead.

Cloud bread offers a low-carb substitute for hamburger buns too. You can top it with mayo and bacon for a keto BLT.

Keto Pizza

Replace pepperoni pizza with this could bread. Just top it with tomato sauce and mozzarella. You can then broil it in the oven or let the cheese melt in a toaster oven. It will taste amazing!

Tortilla Replacement

There are so many things you can put on this cloud bread that will remind you of tortillas.

Scramble a few large eggs and chorizo for a breakfast taco that won’t kick you out of ketosis.

Following the keto diet should be enjoyable. Yes, it helps with weight loss, mental clarity, and a host of other benefits. However, the biggest benefit of the keto diet is that it makes you feel good.

And feeling good shouldn’t require restricting yourself from foods you enjoy.

It’s certainly alright to enjoy a keto dessert once in a while — even cheesecake or a cookie — but sometimes, the thing you miss most is bread.


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Which you can now enjoy in less than forty minutes.


Keto Cloud Bread (“Oopsie Bread”)

cloud bread

This low-carb cloud bread (also called “oopsie bread”) has only four ingredients, is keto-friendly, and clocks in with less than half a gram of net carbs.

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 pieces 1x
  • Category: Breakfast
  • Cuisine: American



  • Preheat oven to 300℉ and line two baking sheets with parchment paper.
  • Carefully separate egg whites from yolks. Place whites in one bowl and yolks in another.
  • In the bowl of egg yolks, add cream cheese and mix together with a hand mixer until well-combined.
  • In the bowl of egg whites, add cream of tartar and salt. Using a hand mixer, mix together at high speed until stiff peaks form.
  • Pouring slowly, use a spatula or spoon to add yolk mixture to egg whites and carefully fold in until there are no white streaks.
  • Spoon mixture onto prepared baking sheet about ½ to ¾ inches tall and about 5 inches apart.
  • Bake in the oven on middle rack for 30 minutes, until tops are lightly golden brown.
  • Allow to cool (they will likely be too crumbly directly out of the oven) and enjoy.


  • Serving Size: 1 piece
  • Calories: 35
  • Fat: 2.8g
  • Carbohydrates: 0.4g
  • Protein: 2.2g

Keywords: low carb cloud bread


60 thoughts on “4 Ingredient Low-Carb Cloud Bread Recipe

  1. I love to bake this is something new I’m trying the cloud bread so I’m going to see how it turns out I am so Wilsey

  2. I made the Cloud Bread and I loved it turned out perfect, replaced all my bread and buns for my hamburger

  3. My son in law made this Cloud Bread for supper along with smoked pulled pork, delicious. Will make this again.

    1. Hi Bridget, these will stay fresh if kept refrigerated in an airtight container for up to 5 days.

  4. I made these and they are WAY too salty for my taste. It’s a nice recipe with clear instructions. I’ll try again with less salt.

  5. I love this bread! I even use it for tuna salad sandwiches! My only regret is that it goes too fast; l make it every other day, but that’s a small sacrifice.

  6. I’m looking for an ideal recipe for an easy-to-carry bread in the backcountry while hiking. Can anyone tell me how many days it holds up? How quickly does it spoil?

  7. First time making it, I misread the temp and baked at 400 instead of 300 *. Took out of the oven and tried to put on cooling rack right away but stuck to parchment paper. Im not a baker, what should I do for next time? LOL other than bake at 300*

      1. Hi..I am new to this site and low carb cooking. A baker I am Definetly NOT. I have a question, can I sub or leave out the cream of tater?? I don’t have any and shopping is done monthly.Thanks

      2. Hi there!

        You can use lemon juice or white vinegar as a substitute.

        1/4 teaspoon cream of tartar should be equivalent to 1/2 teaspoon of either of those two. 🙂

  8. Anne, Next time leave it on the parchment and slide it onto the cooling rack once its cool it should not stick.

    Cheryl, the recipe says the yield is 10 pieces.

  9. I think it’s supposed to be 3 oz not tablespoons!! First time I made it with 3 tablespoons, turned out flat with strong egg flavor but still good. Found another recipe that was identical except called for 3 oz not tablespoons (so double) cream cheese. Think that’s where a lot of people are going wrong.

    1. Thank you! I was browsing through comments hoping I’d see this addressed. Getting ready to make it & 3 Tabelspoons just didn’t make sense!!

  10. Elizabeth it looks like you read the recipe wrong. It says to mix the yolks with cream cheese and the whites with cr of tarter

  11. can someone please tell my why my egg white never ever get stiff? its always runny. how long are you supposed to beat the eggs for, and at what speed. this never ever works for me.

    1. I used a metal bowl for egg whites, used 1/8 teaspoon cream of tartar and gradually ramped up speed on the mixer. It took 10-15 minutes for the egg whites to achieve the stiff peak consistency. Also make sure the eggs are at room temperature.

  12. I put parmesan cheese on before I baked it. It tasted great, but the clouds came out flat like a pancake.

  13. I just made this recipe and loved it. Had my first sandwich in ages! Will definitely make it again. Wouldn’t change a thing.

  14. I don’t want to rate it yet as it came out flat but I know that was my fault. I mixed the egg whites in a plastic mixing bowl and should have used my stainless or glass, so my bread stayed flat. It tasted ok. I am going to try again this weekend and will pay more attention to how I mix the egg whites.

  15. Tasted good, but I could not get the egg whites stiff! I think my cream of tartar was old, so I will give it one more shot!

  16. It’s a good recipe but a bit too salty for my taste. My bread came out fluffy and light and my family liked it so that’s a plus 🙂 next time I will skip the 1/4 teaspoon of salt

  17. If there are any egg yoke on the beaters, the whites will not get stiff. Had to throw my first batch out & start fresh. Really good & I’ll be making it again.
    Thanks, Shari

  18. Love the bread but it’s quite a bit too salty. I halved the amount of salt called for and it was still a tad too salty. I’d reckon this could make a good danish too and I’m gonna try it with a cheese + egg yolk filling next time!

  19. Have tried this and really enjoyed it, Sister trying it out as well, also tried it as a bigger flatter piece so can roll it or cut it up, but not so big it doesn’t cook in the middle. Few herbs, yogurt instead of cheese. Just have to make sure the whites are beaten nicely into peaks, fold the yolks and temp just right. There are other recipes on the net to try.
    Love it

  20. I love this and made it several times and never use salt but I do do it with garlic or Rosemary or Italian seasoning wherever I might want to use it for like a little mini pizzas or just different seasonings to suit my taste for sandwiches

  21. Just made Cloud Bread for the first time, turned out fine. Although very flat is this correct or should they remain fluffy like when in the oven. My recipe said to cook at 180C

    1. Hi Tony, folding in preserves the air in whipped ingredients. Folding in the yolk mixture means gently mixing it in with the egg white mixture. You move the spatula from the bottom and up. Repeat this until the mixtures are well-blended together.

  22. This recipe is awesome. Be sure to clean your beaters between the two…I successfully include it for a strict diabetic I cook for… you can actually pretend you are eating bread… used leftovers as bread for poached eggs next morning… going to experiment with spices next. Thank you

  23. I could not get the egg white mix to get stiff no matter how high I had the mixer on or how long I mixed it. So it came up flat but still tasted good.

  24. I love this recipe. So easy and mine comes out perfect every time. I make mine a little bigger so I get 6 per recipe.

  25. Debbie, my friend makes this bread and uses avocado instead of cream cheese and a dairy free option. She said it great.

  26. This recipe is amazing, although I feel as though steps 3 and 4 should trade places. If you go from mixing egg yolks to whipping egg whites, you are introducing fats into the egg whites and they will NOT stiffen.

  27. These are delicious! Left out the salt. Was wondering how long they keep and how should I store them?

  28. Delicious,first time making these today.Came out perfect.
    I did think that 1/4tsp salt would be to much so i just used a pinch.
    The trick i think is making sure your egg whites are so stiff that they dont move ,the bread then is still really light and fluffy.
    I will definatly be making these often.

  29. Made them 6 instead of 10..didn’t get my egg whites stiff enough so they were flatter but held up to steak!

  30. I made this. Did cut salt to 1/8th tsp and added some garlic powder. When the bread was in the last 10 min of cooking I topped it with a little bit of grated sharp cheddar cheese. Turned out really well.. Doubled the recipe, enough for my husband to bring some to work and share. Perfect on the side with soup or in our case, we used it for sandwiches. Let it cool completely before serving.. The next day it was even better. This is my go to recipe now!

  31. I am on a low salt diet, allowed 1000 mg per day. How much sodium would be in each. Serving?. Abbie Hoyler

  32. Me and my family tried this recipe for the first time and the eggs didn’t stiffen and after continuing for another few minutes, we gave up on mixing it and added the yolks and mixed in some almond flour in hopes of thickening it, and although we didn’t make bread, we got some pretty good flapjacks.

  33. Omg….Perfect Best Substitute for bread!!!! Love love it….will make again and again…just little less salt….Made a sausage , fried onion with mustard…awesome…

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