This fluffy Cloud Bread recipe is like a dream come true! With only eggs, sour cream, and cream of tartar, you can whip up awesome, light, airy-textured sandwich rounds that are low carb, keto-friendly, and super delicious!
You can also try this Fathead Pizza dough that I use for my KETO Pizza Margherita.
FLUFFY CLOUD BREAD (AKA OOPSIE BREAD)
Keto baking can be challenging. A lot of the flours involved (coconut flour, almond flour, etc) require special handling in order to achieve a good result – and even then, you may not end up with a light bread or baked item. But, Cloud Bread, or “Oopsie Bread,” is a whole different ball game! The texture truly is airy and cloud-like. It’s delicious and so perfect for snacking, for sandwiches, as a side, and more.
WHAT IS CLOUD BREAD?
Cloud bread is sort of like a more substantial, more versatile meringue. Using eggs, seasonings, and either cheese or sour cream, you mix up a meringue-like batter and bake it in rounds or mounds on a parchment-lined baking sheet. The result is a delicately-textured “bread” that’s actually good! 👍
IS CLOUD BREAD LOW-CARB? KETO? IS IT GLUTEN FREE?
Yes! Cloud Bread is definitely low-carb, keto-friendly, and gluten-free. All you need are eggs and a creamy dairy product of your choice! Some recipes call for cream cheese or mascarpone, but I like using plain old sour cream. It’s tasty, easy to keep on hand, and gives the finished product a wonderful texture.
- Eggs: You’ll need four large eggs, with the whites and yolks separated.
- Cream of Tartar: This helps to keep the Cloud Bread rounds from losing their fluffy texture.
- Sour Cream: I like to use “100% cultured cream” sour cream, without any stabilizers or gums.
- Salt, Dried Basil, and Dried Oregano: You can use any dried herbs that you have on hand.
HOW TO MAKE CLOUD BREAD
- Prepare Baking Sheets: Preheat oven to 300˚F. Line two baking sheets with parchment paper and set aside.
- Beat the Egg Whites: In your mixer’s bowl, combine egg whites and cream of tartar. Whisk on high until firm peaks form, and then transfer the egg whites to a large bowl. Set aside. Clean your mixer’s bowl and wipe it dry.
- Combine the Remaining Ingredients: Add sour cream to the mixer’s bowl and beat for 10 seconds. Add egg yolks, one by one, and continue to beat until the mixture is creamy. You may need to stop the mixer and scrape down the bowl as you go. Add basil, oregano, and salt, and mix well.
- Fold the Egg Whites into the Sour Cream Mixture: Using a rubber spatula, gently fold the egg white mixture into the sour cream mixture until thoroughly combined. Go slowly, so you don’t deflate the egg whites!
- Shape and Bake the Cloud Bread Rounds: Spoon the egg mixture onto the prepared baking sheets, two inches apart, spreading each portion into a 3 to 4-inch disc. Bake for 28 to 30 minutes, or until golden brown on top.
- Cool and Serve: Cool for 5 minutes on the baking sheets and then remove to a wire rack to cool completely. Enjoy!
LOW CARB MEAL IDEAS
- Sandwiches: Definitely the simplest idea for using Cloud Bread! But hey, when you’re doing keto or low-carb dieting, sometimes a good sandwich is a real treat! Layer this one with your favorite cold cuts, cheeses, veggies, and keto-friendly mayonnaise!
- Baby Pizzas: Spread a small amount of pizza sauce on cooled pieces of Cloud Bread, top with cheese, and toast lightly to melt! So yummy and easy!
- Best Low-Carb Burgers: Take a break from “bunless” burgers and put those patties on one of these Cloud Bread buns! You’ll love the light and bready texture.
- Salads: A fresh salad goes so well with cloud bread! This Mediterranean Cobb Salad or this Southwest Chicken Salad would be stellar!
HOW TO STORE CLOUD BREAD
- This recipe is best eaten the same day, similar to meringue. However, you can refrigerate by covering the rounds tightly, or storing in airtight containers, and refrigerating for up to 3 days. Be sure to place pieces of parchment paper between the rounds, so they don’t stick together.
CAN I FREEZE CLOUD BREAD?
- You can freeze cloud bread, although the texture may change somewhat. To freeze, stack the rounds with pieces of parchment in between. Then wrap the stacks tightly in two layers of plastic wrap (or a layer of plastic wrap followed by a layer of foil).
- The cloud bread should stay fresh for up to three weeks in the freezer. Thaw completely and toast before serving.
More Bread Recipes
Tools Used in this Recipe
- Preheat oven to 300˚F.
- Line two baking sheets with parchment paper; set aside.
- In your mixer’s bowl combine egg whites and cream of tartar; whisk on High until firm peaks form.
- Transfer whipped egg whites to a large bowl and set aside.
- Clean your mixer’s bowl and wipe it dry.
- Add sour cream to the mixer’s bowl; beat for 10 seconds.
- Add egg yolks, one by one, and continue to beat on High until mixture is creamy. Stop and scrape down the bowl as you mix.
- Add basil, oregano, and salt; beat until incorporated.
- Using a rubber spatula, gently fold the egg white mixture into the egg yolk mixture. Fold until thoroughly combined. Go slow so you don’t deflate the egg whites.
- Spoon about ⅓ cup mounds of the egg mixture onto the previously prepared baking sheets, two inches apart, and spread each portion into a 3 to 4-inch disc.
- Bake for 28 to 30 minutes, or until golden brown on top.
- Cool for 5 minutes on the baking sheets,
- Remove to a wire rack to cool completely.