Cloud bread, also known as oopsie rolls, is an old keto bread recipe that people have been making for years. My version is not eggy and doesn’t have any cream of tartar. I also give alternatives to the cream cheese (even dairy free).
The method
This recipe uses 3 large eggs, 2 ounces of cream cheese, and ⅛ teaspoon of baking powder.
Start by separating the egg whites from the yolks. Place 2 of the yolks in a medium sized mixing bowl with 2 ounces of softened cream cheese, and the 3 egg whites in a different medium sized mixing bowl. The remaining egg yolk can be saved for a different recipe.
Dust ⅛ teaspoon of baking powder on top of the egg whites. Using a hand mixer or a stand mixer, beat the egg whites until they form stiff peaks.
Next, the egg yolks and softened cream cheese need to be beaten with the hand mixer until there are no lumps.
Now we can take ⅓ of the egg whites and fold them into the egg yolk mixture. Once all folded in, add in another ⅓ of the egg whites and fold those in. Finish with the remaining egg whites.
I like to fold until all of the egg white is incorporated. Egg white not incorporated will just crumble when handled after they are baked.
Scoop the mixture into 6 rounds on a 13 x 9 baking sheet lined with parchment paper (not wax paper) or a silicone baking mat.
Bake in a 300F oven for about 25 minutes.
Seasonings for the best cloud bread
I do not recommend adding any salt to the cloud breads because if you think about it, bread isn’t salty! It is usually a little sweet (in America anyway).
Some seasonings that would be really good sprinkled on top would be Parmesan Cheese, everything bagel seasoning, and cinnamon and sugar. Sprinkle these on before baking.
How to make cloud bread without cream of tartar
A good replacement for cream of tartar when making cloud bread is baking powder. Most people who are not avid bakers do not have this ingredient in their pantry…but most do have baking powder because it is used much more often in cooking.
I found that the baking powder did really well at keeping the egg whites firm so that is what I use in my recipe.
Alternatives to cream cheese (dairy free option)
There are many things we can use to replace the cream cheese in this recipe. They are:
Greek Yogurt, sour cream, marscapone cheese, and for a dairy free option, you can use mayonnaise.
Freezing instructions
These need to be flash frozen, which means leaving them on the baking tray and putting it in the freezer for 2 hours. If your baking tray will not fit in your freezer, you can fit them on a plate lined with parchment paper, making sure to not let them overlap. If they will not all fit, flash freeze them in batches.
Once they are frozen, you can remove them from the baking tray and store them stacked with a piece of parchment paper between each one. This is to keep them from sticking. Be sure you use parchment paper and not wax paper!
Printable recipe
Cloud Bread that's Not Eggy (No Cream of Tartar)
INGREDIENTS
- 3 Large Eggs
- 2 Ounces Cream Cheese, softened
- ⅛ teaspoon Baking powder
INSTRUCTIONS
- Pre-heat the oven to 300F and line a 13x9 sheet pan with parchment paper (not wax paper) or a silicone baking mat.
- Seperate the egg whites from the egg yolks. Place 2 of the yolks in a medium sized mixing bowl with 2 ounces of softened cream cheese, and the 3 egg whites in a different medium sized mixing bowl. The remaining egg yolk can be saved for a different recipe.
- Dust ⅛ teaspoon of baking powder on top of the egg whites. Using a hand mixer or a stand mixer, beat the egg whites until they form stiff peaks.
- Next, the egg yolks and softened cream cheese need to be beaten with the hand mixer until there are no lumps.
- Now we can take ⅓ of the egg whites and fold them into the egg yolk mixture. Once all folded in, add in another ⅓ of the egg whites and fold those in. Finish with the remaining egg whites.
- I like to fold until all of the egg white is incorporated. Egg white not incorporated will just crumble when handled after they are baked.
- Scoop the mixture into 6 rounds on the 13 x 9 baking sheet.
- Bake in a 300F oven for about 25 minutes.
- Remove from the oven when golden and let cool. See notes for freezing.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- Alternatives to cream cheese: Greek Yogurt, sour cream, marscapone cheese, and for a dairy free option, you can use mayonnaise.
- Freezing Instructions: These need to be flash frozen, which means leaving them on the baking tray and putting it in the freezer for 2 hours. If your baking tray will not fit in your freezer, you can fit them on a plate lined with parchment paper, making sure to not let them overlap. If they will not all fit on the plate, flash freeze them in batches. Once they are frozen, you can remove them from the baking tray and store them stacked with a piece of parchment paper between each one. This is to keep them from sticking. Be sure you use parchment paper and not wax paper!
- Topping ideas: Some seasonings that would be really good sprinkled on top would be Parmesan Cheese, everything bagel seasoning, and cinnamon and sugar. Sprinkle these on before baking.
Arelis says
Nice recipe thanks
Alyssa says
I just made these and they are AWESOME! Few ingredients and the instructions were foolproof. I apologize for any ignorant or rude remarks you have received on this recipe. It was so simple! Just have to follow each step. Thank you!!
L. Stillwell says
used your way…much better…not eggy. My next bstch I’m going to decrease yolk by another half(breaking & dividing). Thank you for sharing.
Kathy says
I made it with using greek yogurt, and added 1/4 tsp cream of tatar to egg whites. I added a sprinkle of sea salt and 1/4 tsp monk sugar and 1/4 tsp dried rosemary.
I topped a couple with parmesan cheese. I wish I could add a photo because they are a work of art.
Jade :) says
Hi, I’m about to try these. I’m super excited, but I was hoping to substitute the cream cheese with greek yoghurt, but I’m not sure if the ratios stay the same or if the amount of greek yoghurt needed changes. Can you please let me know? Thanks
Rhonda says
I tried these for first time today. I ended up taking them out of the oven about 20 mins they were starting to get dark. Have you ever tried using them for pizza crust? I was wondering how well they would hold up.
Kim Marrone-Edwards says
1st time success, 2nd time creative genius!
Um, I mean THANKS for another winner!???
Rebecca says
Hi Jennifer, I love all of your recipes. I have tried cloud bread a couple of times and I wonder if you can tell me what I’m doing wrong because twice they have come out a but like egg custards but without the sweetness. They don’t seem to turn out like bread. Do you have any suggestions
Martha says
How much mayonnaise to use?
Kim Marrone-Edwards says
Tried a few T.
Makes a little less firm and more dense.
Debbie says
How do reheat the frozen breads?
jenniferbanz says
I would just let them sit out to thaw for a few minutes and then toast them
Kim Marrone-Edwards says
Toaster
Sherrie says
Could I use powdered eggs?
jenniferbanz says
I am not sure as I have not tested it
Nancy says
Well I just made this recipe and it turned out perfect but it does taste somewhat eggy but I happen to love eggs and its possible my eggs were larger since I get mine locally and the color wasn`t as white as what the picture shows, more on the yellowy side but overall its a hit and will make them again. Thanks.
Debbie says
These are great! My husband is super picky and he loves these. He already told me he wants to use for hamburger buns. Thank you.
Jessica says
Tried to make these and it sucked. I went by the directions and the batter was so runny I couldn’t spoon it into perfect rounds. It just spread everywhere in the pan. Total disappointment.
Darcey says
Make sure you whip your egg whites good enough and don’t over fold or stir when adding the yolks and whites ! That may be part of the issue
Marina says
Delicious! I was getting pretty tired of the 90 second bread…I’m glad I decided to try this recipe. Thanks for sharing!
Susie says
Hi – I look forward to trying this recipe! Just a note… mayonnaise is not dairy free as it’s typically made with eggs. So it doesn’t seem like there is a dairy-free version of this recipe after all.
jenniferbanz says
Eggs are not dairy.
jeanne says
Eggs sure are dairy!
jenniferbanz says
https://www.healthline.com/nutrition/are-eggs-dairy
Mary says
Do you freeze them before or after baking?
jenniferbanz says
After
Cathy Lloyd says
My first attempt at baking cloud bread – and it was an absolute disaster. It tasted eggy, just like an undercooked meringue without the sweetness, it was stuck to the parchment paper and was still very “damp” inside! I’m not put off though I will try again.
jenniferbanz says
Hi Cathy, make sure it was parchment paper and not wax paper. Did you do only 2 egg yolks?
Marcella says
Hi. How much greek yougurt to replace the cream cheese
jenniferbanz says
The same amount
Barbara Yerdon Booth says
Divine. Thank you very much for posting along with the freezing instructions.