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+ servings
side shot of stacked up cloud bread slices


Katerina | Diethood
This keto-friendly "bread" is airy, fluffy, and absolutely delicious!
Servings : 12 rounds
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins



  • 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.
  • Serve.




Calories: 31 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 57 mg | Sodium: 73 mg | Potassium: 48 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 109 IU | Calcium: 16 mg | Iron: 1 mg | Net Carbs: 0 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Bread
Cuisine: American
Keyword: gluten free bread, keto bread, low carb bread, oopsie bread