, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Low carb cloud bread
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)
Instructions
- Separate the egg whites from the yolks into two different bowls.
- 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.
- 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.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- 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.
- 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.
227 comments
Thanks!
If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.
The amount of displayed carbs is net carbs (Total amount of carbs - fiber).
My recipe diversion is to use *whipped* cream cheese (6 tbsp), and to fold the yolk mixture into the whites (rather than vice versa), folding in one half of the mix at a time. This has created some crazily fluffy oopsies for me! Wish I could post a pic.
Also, parchment paper is your best friend, both for baking and storing these ;)
Just started this 2 week challenge after doing a month on the Cambridge diet and losing a stone (and the will to live!!) I was just wondering if anyone can tell me if the Oopsie bread freezes well. Its a little time consuming, so I thought maybe I could make in larger batches and freeze some? I did and experimental batch and they are great. Looking forward to trying the naan bread! Does anyone know of a recipe for a flat bread type thing, that would be good with Tex-Mex Chilli? Thanks all. Kez xx
https://www.dietdoctor.com/recipes/keto-garlic-bread
https://www.dietdoctor.com/recipes/keto-quesadillas
Good luck, Liz in Montana
Thank you!
Other thing beating the whites until they were stiff took a looong time for me. and I used an electric mixer. I did read that if there is even a speck of yolk then they will not stiffen, that might have been part of it. But I was able to get them to stiffen but it took like 20 minutes. Was wondering how long it took others the beat the whites.
Thanks
Val
Val
Though, don't ask me what the hell they're going to look like coming out of the oven...
2: You might need to add a pinch of salt or a splash of an acid such as vinegar or lemon juice to help the proteins in the egg whites bind better. I found that adding either a salt or an acid really helped get volume and firmness better than when i didn't.
3. When stirring your meringue into your yolk mixture, you are NOT trying to get a perfectly blended solution. You should only stir enough to get it incorporated. Jamie, my friend who came up with this first recipe, said to use a figure eight and fold method to mix the two, and not to overmix and deflate your whites. It's okay if there are yellow and white spots, so long as it's mostly together.
4: The original recipe did not call of any added fiber or bulk, it was just cream cheese, salt and egg. Additions can help with the heft and mouthfeel, but also make the batter heavier and more likely to deflate the whites and sink. Try practicing blending without adding fiber, to get the hang of it, and then incrementally add additions a bit at a time so you can see how it affects your batch and can adjust your technique accordingly.
5: Another tip, is adding a gum. When I really need to have big fluffy oopsies, I first add salt to the unbeaten whites and whisk it in. Then I start to beat it till it turns white and frothy. I add my acid, and beat some more. Then as the froth starts to form, I carefully dust xanthan gum over the froth as I beat. Xanthan Gum is a thickening agent that binds to fats and water. Since the froth is basically water, the gum absorbs some moisture and helps the froth to keep it's form, similar to how our parents sprinkled powdered sugar in their meringues. Less than 1/8 tsp is usually enough to have my whites so stiff I can balance a penny on them. This allows my to fold in the yolk mixture with less deflation and have fluffier oopsies.
If your mixture deflates or turns liquid, you could try to whip some more egg whites and fold that in, or make Floopsies, by pouring it into a lined pan and cutting flat squares out of it.
You should use an open flat spatula to scoop out the mixture onto your parchment paper. Divide them out and pile the on top. Imagine you are stacking clouds ( that's where some folks got the idea of calling it cloud bread)
Hope these tips help. I've made oopsies many times with help from the original maker, and all these tips have helped me have less frustration and more success. BTW, you could use any addition, almond flour, Oat fiber, coconut fiber, but practice them without additions so you don't feel like you've wasted ingredients. Even a Floopsie makes a nice flat bread.
Also, these taste a bit better after they have settled. Store them in a open ziploc bag with some waxed paper or parchment between them. When the moisture evens out, they taste less eggy and more dinner roll like. Don't seal the bag though or it might get soggy. After they are room temp and dry to touch, you could keep them in the fridge a few days, with a paper towel inside to absorb excess moisture.
https://www.dietdoctor.com/recipes/oopsie-bread/comment-page-3#commen...
Sorry but we don't want to promote to much "counting" that's why we only have the carbs in gram.
But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)
(%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
(%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT
gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES