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Low carb cloud bread

Low carb cloud bread

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4.6
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Cloud bread (also known as oopsie bread) is another excellent low carb bread option. It’s a versatile “bread” without all the carbs, and can be eaten in a variety of ways. You can have it as a sandwich, or as a bun for a hotdog or hamburger. Oopsilicious!
December 22 2015 by , photo by , nutritional review by in Recipes, Bread

Low carb cloud bread

1
2
3
4
5
4.6
101 Ratings
Not enough ratings
Cloud bread (also known as oopsie bread) is another excellent low carb bread option. It’s a versatile “bread” without all the carbs, and can be eaten in a variety of ways. You can have it as a sandwich, or as a bun for a hotdog or hamburger. Oopsilicious!
USMetric
4 servingservings

Ingredients

  • 3 3 eggeggs
  • 1 pinch 1 pinch salt
  • 4½ oz. (9 tbsp) 130 g (130 ml) cream cheese
  • ½ tbsp ½ tbsp ground psyllium husk powder
  • ½ tsp ½ tsp baking powder
  • ¼ tsp ¼ tsp cream of tartar (optional)
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Instructions

  1. Separate the egg whites from the yolks into two different bowls.
  2. Whip the egg whites and salt with an electric mixer or a handheld whisk until very stiff. This will take a few minutes with the electric mixer and several minutes if done by hand. They're ready when you scoop out a mound of egg white and it holds its peak. If you're using the cream of tartar (see tips below), add it as you whip the egg whites.
  3. Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder — this makes it more bread-like.
  4. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
  5. Place as many dollops of the mixture as servings in the recipe on a parchment paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick.
  6. Bake in the middle of the oven at 300° F (150° C) for about 25 minutes until golden.

How to store cloud bread<

You can store cloud bread in the refrigerator for 2-3 days or in the freezer for up to 3 months. Put a layer of parchment paper between each slice to avoid the pieces sticking together. That way you can grab as many pieces as you want and there's no need to thaw them all at once.

You can thaw frozen cloud bread at room temperature or in the refrigerator. They taste even better if you toast them after thawing but you can also reheat them in the oven: preheat the oven to 300°F (150°C) and place the cloud bread pieces on the rack for about five minutes. They will be fresh and good as new!

How to use cloud bread

You can use this bread as the base for you favorite sandwich or use it as a hotdog or hamburger bun. There are really no limits so feel free to vary the toppings after your personal taste.

How to vary the bread recipe

This recipe doesn't have a lot of flavor by itself which makes it great to use as sandwich bread. You can add a crunch by using different kinds of seeds. You can use poppy seeds, sesame or sunflower seeds or any other kind you like. Sprinkle it on the bread before you bake them. You can substitute flavored cream cheese, mascarpone cheese or full-fat Greek yogurt for the cream cheese. The first option will give you more flavor and the others more fluff, depending on what you're going for.

How about cream of tartar?

You can add cream of tartar in the egg whites as you mix them until stiff, however it's not obligatory. It will stabilize the eggs, increase their heat tolerance and keep the cloud bread from deflating.

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227 comments

  1. 51
    Kathy
    April 26 2016
    Can you substitute ground flax for the psyllium?
    Reply: #52
  2. 52
    Reply to comment #51 by Kathy
    Cathy
    April 27 2016
    I just made with ground flax seed and it was really good! Gives it that more "bready" feel as well.
  3. 53
    Donna
    May 6 2016
    Made this substituting chia seeds for the psyllium (did not have) and it came out really good. Batter held it's shape. A bit "egg type spongy" when done... but it was delish. Will try the ground flax seeds next time.
  4. 54
    Donna
    May 6 2016
    Use parchment paper on your baking sheets to prevent sticking. :)
  5. 55
    Marilyn
    May 6 2016
    I made these today, the taste is fine but it turned out very thin nothing like the picture. When I YouTube it the person said eggs should be at room temperature and I am assuming the cream cheese should be as well, is this correct?
    Reply: #98
  6. 56
    Miss B
    May 8 2016
    Yes, both should be at room temperature. I've been making mine savory, but I love the idea above about frying them a bit to taste like donuts.
  7. 57
    Brian
    May 8 2016
    These were great no issues and ideal a bread substitute
  8. 58
    susan smith
    May 11 2016
    How do you store opposite bread
  9. 59
    Rose
    May 12 2016
    Both my husband and I went on the Atkins diet . I made this bread type multi times and each time it came out different, but still good to eat.
  10. 60
    Denise
    May 16 2016
    I have been on a low carb high protein diet since January 18, 2016 and have lost 50 pounds as of May 9th. I am going to try this recipe!
  11. 61
    Reply to comment #2 by Dr. Andreas Eenfeldt
    Laura Martin
    May 17 2016
    Exactly, this is safe for diabetics.......does no raise my BS
  12. 62
    Trish
    May 22 2016
    Can this bread be made in a bread maker?
  13. 63
    Diana
    May 30 2016
    My bread did not turn out like the picture. I followed the instructions and the ingredience and it turned out really watery. What did I do wrong???? I will try making them again and see if it comes out better the second time. But if someone can give me hints on how to make it look like the picture, please tell me....thanks
    I'll let you know how my first batch tastes...hope delicious.
    Reply: #100
  14. 64
    Lisa
    June 1 2016
    Made my first batch today! I didn't have my ingredients and room temperature and they still turned out just like the picture. I added all the ingredients even the optional ones. They taste amazing! I can live without bread with these in my life!!
  15. 65
    Janice
    June 10 2016
    I just finished eating a bacon, lettuce, tomato & avocado sandwich with the oopsie bread! Not bad!
    Mine came out pretty close to the picture--a little more fluffy but I did use the pysillium husk and the baking powder so maybe that's why? But I have one question...the carb count is listed as "0" carbs? Cream cheese has some carbs and then the psyllium has some too. I'm wondering why it's listed as zero?
  16. 66
    Donna
    June 11 2016
    I made this morning and let it cool. Then toasted the bread for BLTs. Very good! Easy to make. I used ground flax seed and baking powder. Will def make again soon
  17. 67
    Charles
    June 17 2016
    Did I violate the rules of eggs physics? After buying a new Cuisinart stick/hand mixer I could not wait to try this recipe. Unfortunately, it failed at launch. I whipped those egg whites nearly 4 minutes before giving up on the stiffness. I followed the rest of the instructions to the letter even though I was dealing with a very thin watery product like watery pancake batter. I baked them and of course got very thin eggy/pancakes. I've seen egg whites on countless cooking shows turn stiff with whipping. Wha' happened?
    Replies: #85, #86, #109
  18. 68
    Heath
    June 17 2016
    Charles, I think it didn't work because an immersion type stick blender doesn't incorporate enough air into the eggs. A traditional hand blender works best for beating air into those eggs!
  19. 1 comment removed
  20. 70
    Brenda
    June 20 2016
    I agree. An immersion blender doesn't whip egg whites stiff e nough. You have to use a hand blender.
  21. 71
    Shirley Bell
    June 23 2016
    how can you store this??
  22. 72
    Johanna
    June 26 2016
    How to store and freeze - http://yourlighterside.com/2009/05/tips-for-trouble-free-oopsie-rolls/
  23. 73
    Kathy
    July 10 2016
    If someone has a food allergy to Egg yolks, can Egg beaters be used? What could be used as a replacement? Also allergic to gluten.
  24. 74
    Bonnie
    July 10 2016
    I have played around with this recipe quite a bit & have perfected it to my liking. It comes out far more "bread-like" and doesn't have that spongy-eggy feel. It also isn't so fragile so it's great for sandwiches that stay together. It stores better as well, not sticking together. A bonus i discovered to today is it also makes excellent french toast!!
    I followed the recipe with these changes/additons:
    I double the recipe and spread it out on an 8"x12" (approx) baking sheet on parchment paper. When done, you can cut it to uniform pieces of bread. Here are my changes, don't be afraid to add a little extra of these ingredients it just changes the texture a little more.
    1 Tablesoon of Psyllium seed husk ( a must)
    1 Tablesoon ground chia seeds ( I have also used ground flax but you need to use a little more)
    Spread on 8x12 baking pan with parchment.
    Bake at 400 F for 15 minutes. It will be a nice deep golden brown on top.
    Remove from pan and parchment paper as soon as possible so it cools dry. Cut to desired sizes.

    The French Toast I made with this bread this morning used 1 large egg, heavy cream, vanilla & salt. whisk together, dip bread in mixture and poke a fork all over the bread to help it absorb, let it sit in mixture a few minutes then fry in butter till nicely browned. Great with bacon!

    Replies: #75, #84
  25. 75
    Reply to comment #74 by Bonnie
    Bonnie
    July 10 2016
    Forgot to add that the baking powder is a "must use" as well
  26. 76
    Kathy Alderman
    July 12 2016
    Thank you for your reply. Since we cannot do Egg yolks due to food allergies, what can be substituted for them?
  27. 77
    Fla. Mary
    July 14 2016
    I am so glad for all your ideas, you make the recipes fun, I was given 4 mos. to make changes before meds. I love all of your ideas and have tried most of them. I love this recipe because it still lets me have my bread. I ate a chop sandwich last night. Hooray!!!!
  28. 78
    Mark
    July 18 2016
    Just adding to the comments...made my first batch last Thursday. Didn't achieve totally stiff peaks on egg whites and was afraid they were starting to fall so used as they were. Bread came out fine, not like picture, but decent nonetheless. I made some BLT's with garden fresh tomatoe....MMMMmmm!!! Made another batch Saturday, this time with room temp eggs I left out over night. I used my Kitchen Aid stand mixer again and just let those egg whites go for what seemed forever. They got totally stiff. I had substituted Cream of Tartar for baking powder (read other recipes) to see if that made a difference and topped with sesame seeds. I also added a little garlic powder to yolk mix to make them savoury. I used psylium see and parchment paper both times. Second time I sprayed parchment paper. Second batch turned out a bit better...more consistent all the way through the batter. We took them to a bbq to use as our buns for burgers and dogs. People were amazed when we told them there was zero flour involved! A friend tried my first batch and said they were like the best pancakes he'd ever tasted! So, they are not the same as bread but are soooo bread like that they totally satisfy. If you haven't tried them yet and are an old carb addict, as you likely are on this site, you have to give them a try. I'm making more for another bbq today.
  29. 79
    Valerie Gray
    July 21 2016
    wondering if it maters if the phsyllium seed husk is supposed to be ground or not ground
    Reply: #83
  30. 80
    Mark
    July 27 2016
    Okay, here I am again with an update. I've made Oopsie Bread 4 or 5 times now. I've been making quadruple and double batches. 1st time followed this recipe, turned out not bad but egg whites never came close to firm. 2nd time tried another using cream of tartar in egg white instead of baking powder in yolk and brought eggs to room temp first, egg whites got pretty stiff, 3rd tried cream of tartar/baking powder combo, failure by comparison but still useable, egg whites remained pretty runny even though had brought to room temp. Last night, spontaneously, made a double batch with everything fresh from the fridge. Egg whites whipped up so firm I could turn bowl upside down without them falling out. Best batch yet. I've been using psyllium and add sesame seeds to tops before baking. I wonder if I can attach pics somewhere? I'll try:
    http://i1122.photobucket.com/albums/l523/redriverbluesman/IMG_8611.jpg
    http://i1122.photobucket.com/albums/l523/redriverbluesman/IMG_8614.jpg
  31. 81
    Mark
    July 27 2016
    Another pic...
    http://i1122.photobucket.com/albums/l523/redriverbluesman/IMG_8617.jpg
  32. 82
    Mark
    August 1 2016
    ...sometimes I add extra egg white just to make it even fluffier and bigger pieces of bread. I'm not worrying about room temp for eggs anymore....I've gotten more of a knack beating the eggs stiff. I usually add a 1/2 teaspoon of cream of tartar to a double batch once the egg whites start to get a little foam. I'm still experimenting but everything is edible and they all hold together so well for sandwiches, hamburgers, and even for grilled cheese sandwiches!!! I'm in heaven. I make a BLT a few times a week with my garden tomatoes and free ranged nitrate free local bacon.
  33. 83
    Reply to comment #79 by Valerie Gray
    Mark
    August 4 2016
    I'm using psyllium husk, not powder. Working for me. I think husk would add more volume than powder, could be wrong.
  34. 84
    Reply to comment #74 by Bonnie
    Sherie
    August 7 2016
    Hi Bonnie,
    is that an extra tablespoon of psyllium (meaning 2 tablespoons in total)?

    Thanks

  35. 85
    Reply to comment #67 by Charles
    Glenda
    August 9 2016
    egg whites will not whip in a plastic bowl

    Did I violate the rules of eggs physics? After buying a new Cuisinart stick/hand mixer I could not wait to try this recipe. Unfortunately, it failed at launch. I whipped those egg whites nearly 4 minutes before giving up on the stiffness. I followed the rest of the instructions to the letter even though I was dealing with a very thin watery product like watery pancake batter. I baked them and of course got very thin eggy/pancakes. I've seen egg whites on countless cooking shows turn stiff with whipping. Wha' happened?

    Reply: #136
  36. 86
    Reply to comment #67 by Charles
    Lyndsay
    August 9 2016
    Unknowingly you probably got some egg yolks in the whites.....if you even get the slightest bit it will cause your whites to not stiffen up.....
  37. 87
    Dave
    August 10 2016
    Tried soaking the eggs in hot water for a few minutes to bring them to room temperature. Works great when in a hurry.
  38. 88
    Linda
    August 13 2016
    Mark, that's an awesome looking hamburger! Thanks for sharing your tips! Off to make a double batch!
  39. 89
    Corrissa
    August 14 2016
    I love this recipe I've made it twice now ! So good with almond butter . And we made tacos tonight with them . It's not zero carb but it's very low carb and being a diabetic this recipe is definitely diabetic friendly ! Was wondering if anyone tried to fry them just a tad to make them crispy? Maybe in a little olive oil for a minute? Let me know if anyone has tried this .
  40. 90
    Andrea
    August 18 2016
    I just made Oopsies and they turned out great! I am a absolute sandwich lover and it's the thing I've missed more than anything while attempting to stay off carbs and sugar per my doctor's direction.
    Just made myself the hugest Salame,cheese,avocado, romaine and tomato sandwich and I'm in heaven.
    THANKYOU for this recipe! ❤️❤️❤️❤️❤️❤️
  41. 91
    Tracey
    August 27 2016
    Can you freeze this?
  42. 92
    Sheila
    August 27 2016
    What can I sub for the cream cheese? I can't have any cow's milk products but use goat cheese every now and then. Can't have soy either, so the soy "cream cheese" wouldn't be an option. Any ideas?
    Reply: #102
  43. 93
    David
    August 30 2016
    I made my first batch and they were far too fluffy, and too salty for my liking. I will cut down on the salt. Is it possible that I over mixed the yolks and cheese and juts added too much air? Despite the above from Glenda I did whip my egg whites in a plastic bowl very successfully.

    I will try again with baking powder and less mixing, fingers crossed.

  44. 94
    Sarah M
    September 2 2016
    Can you use chia seeds instead of psyllium?
  45. 95
    Rebecca
    September 4 2016
    I like oopsie bread best as a grilled cheese sannie...absolutely amazing.
  46. 96
    Rese Plante
    September 5 2016
    I made the oopsie bread today for hamburger buns, and it was a success! They were smaller than I expected (I made 6) next time I'll make only 4 :)
  47. 97
    Pamela
    September 5 2016
    I made these last night and they are a hit with the family. I have a T1 diabetic child and I substituted the high carb bun with oopsie bread and he loved it. I've got another batch cooking now. Thank you so much. This has been the best site I've discovered so far for LC way of life.
  48. 98
    Reply to comment #55 by Marilyn
    Henry
    September 8 2016
    All ingredients on a recipe must be on room temperature. This a a rule...
  49. 99
    Sandy Doyle
    September 9 2016
    Tofutti makes a non dairy "cream cheese", find it in the dairy section, ha ha, with regular cream cheeses. Here in Fla Publix carries it. Not bad.
  50. 100
    Reply to comment #63 by Diana
    Gio
    September 19 2016
    The batter is somewhat runny, but if it was watery then your egg whites were not as stiff as they needed to be. Make sure no yolk makes it into the whites as that will kill the stiffness for sure.
    Also when adding the yolk mixture just fold it into the whites...don't whip it in as that will take the air our of the whites.
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Ratings

5
77%
4
12%
3
5%
2
5%
1
1%
4.6
1
2
3
4
5
101 Ratings

Ratings

5
77%
4
12%
3
5%
2
5%
1
1%
4.6
1
2
3
4
5
101 Ratings