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Seriously craving some bread? You’re not alone.

When you transitioned to a ketogenic diet, you had to lower your carbohydrate intake. You probably waved a solemn, heartfelt goodbye to your favorite carb-laden foods — bread included — never to be seen again.

Until now.

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, it has quite a few health benefits (which you’ll see later). Best yet, it helps fight those carb cravings, allowing you to enjoy a beloved food while staying in ketosis.

Keep scrolling past the recipe to learn more about low carb cloud bread!


Keto Cloud Bread (“Oopsie Bread”)

Keto Cloud Bread

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

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


  • 3 eggs, room temperature
  • 3 tbsp cream cheese, softened
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt


  • Preheat oven to 300 degrees 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, 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 oven on middle rack for 30 minutes, until tops are lightly golden.
  • 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

The Benefits of Cloud Bread:

  1. It contains less than a gram of net carbohydrates
  2. It’s loaded with saturated fats
  3. It doesn’t need a sweetener
  4. It’s a great substitute ingredient for foods you would otherwise have to skip

Oh, and it’s incredibly easy to make. You’ll just need three large eggs, softened 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 Contains Less Than a Gram of Net Carbs

Not only is this bread light, airy and perfectly delicious, but it has less than a half a gram of net carbohydrates. To stay in ketosis, most individuals 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, “so long,” to your favorite hoagie.

Consisting only of eggs, cream cheese, cream of tartar and a dash of salt, over half the calories in each slice come from fat. Protein makes up around 40% of total calories, and carbs less than 10%.

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

If you check the nutrition facts below, cloud bread is made up of 52% total fat, 41% protein, and 7% carbs in each serving size. Not a bad match.

Cloud Bread is Loaded with Saturated Fats

The 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 — giving it its cloud-light texture when baked.

Not that anyone could complain about warm bread baked ‘til golden brown, but that’s not why you’ll love this recipe. Combining cream cheese with the yolk mixture is what gives cloud bread such a healthy dose of saturated fats.

Saturated fats — once looked down upon by scientists and nutritionists — are now recommended to help reverse and prevent various chronic diseases. Saturated fats have been shown to improve cholesterol[*], maintain bone density, boost immune system health and support stimulation of hormones, cortisol and testosterone.

That’s why Perfect Keto founder Dr. Anthony Gustin (@dranthonygustin) recommends saturated fats from high-quality sources in a keto diet. He eats them daily in the form of grass fed beef and eggs. Follow him for more keto meals:

Portland dining never disappoints @kennyandzukes

A post shared by Anthony Gustin DC, MS (@dranthonygustin) on

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 1970’s — 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, saturated fats are linked to wide array of health benefits, beyond its connection with weight loss[*]. One type of saturated fat in particular, medium-chain triglycerides (MCTs),  are digested and sent directly to the liver where they have a thermogenic effect and are used immediately for energy. Top sources of saturated fats include butter, red meat, coconut oil, eggs, palm oil and cocoa butter.

Cloud Bread Doesn’t Need a Sweetener

One common misconception on cloud bread is the need to sweeten it with a sugar substitute, such as stevia or honey. Some discredit cloud bread for this very reason, stating, “sugar is sugar,” and people would be better off eating the real thing (i.e. bread).

Actually, it’s cream cheese, not sweetener, that gives cloud bread the vast majority of its flavor. You’ll notice, in the recipe below, 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 see cloud bread used as a low carb “dessert,” like shortbread — be sure to use a keto-friendly sweetener. Ideally, choose a sweetener that doesn’t spike your blood sugar or insulin levels, such as stevia or monk fruit.

Speaking of controversial ingredients like sugar…

A Quick Reminder about Dairy

Yes, dairy is a sugar. Specifically, lactose is the sugar found in dairy products.

Lucky for you, both cream cheese and sour cream (if you use an alternate cloud bread recipe) are lower in lactose than other dairy products, such as milk. The low carb content of both ingredients make them keto-friendly dairy options.

While you’re grocery shopping for your cloud bread ingredients, keep this in mind: Not all dairy is created equal. Select organic, grass fed (if possible), full-fat cream cheese to include in your recipe.

Although grass fed, organic dairy is listed at a higher price point than adjacent products on the grocery shelf, 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 is Great Substitute For Foods You Otherwise Might Skip

It is ok to miss pizza. And burgers. And sandwiches, too.

It is 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 offers a low carb substitute for hamburger buns, tortillas, and your favorite slice of pepperoni pizza. There are limitless great ideas: Top with mayo and bacon for a keto BLT, scramble a few large eggs and chorizo for a breakfast burrito or top with tomato sauce and mozzarella for your dearly missed pizza. The low-glycemic nature of the recipe won’t wreak havoc on your blood sugar.

Following the keto diet should be enjoyable. Yes, it helps with weight loss, mental clarity, reducing acne and a host of other benefits. However, the biggest benefit of the keto diet is 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 awhile — even cheesecake or a cookie — but sometimes, the thing you miss most is bread.

Which you can now enjoy in less than forty minutes.



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Responses (49)

  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.

  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*

  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.

  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.

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

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

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

  15. 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.

  16. 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!

  17. 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

  18. 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

  19. 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!

  20. 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

  21. 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

  22. 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

  23. 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.

  24. 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

  25. 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.

  26. 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.

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

  28. 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.

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

  30. 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.

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

  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. Just made these last night. They came out perfect! had them with chicken salad. Delicious 🙂

  34. 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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