Call it what you like, low carb cloud bread, oopsie bread, egg bread they’re easy to make and the perfect keto replacement for toast and sandwich bread.
This Low Carb Cloud – Oopsie Bread recipe makes 10 buns. 1 serving is 1 bun and has 1g net carbs.
Store leftover Cloud Bread in the fridge for up to 3 days or freeze for up to 3 months.
Low Carb Cloud Bread Ingredients
- 4 large Eggs, separated
- 4 tablespoons of Cream Cheese, softened
- ½ teaspoon of Cream of Tartar
- ¼ teaspoon of Salt
How to Make Low Carb Cloud Bread
- Preheat your oven to 150C/300F.
- Place the egg yolks into a bowl with the cream cheese and beat with a hand mixer until smooth. Set aside.
- In a clean bowl, add the egg whites, cream of tartar, and salt. Whip with a hand mixer until stiff peaks form.
- Add a quarter of the yolk mixture into the whites and gently fold together until just combined. Add the remaining yolk mixture and fold through.
- Take ¼ cup scoops of the mixture and gently drop onto a cookie sheet lined with parchment paper, leaving spaces between so that they don’t touch.
- Bake for 15-20 minutes until golden brown and the centers don’t jiggle when moved.
- Allow to cool, then gently peel off the parchment paper.
- Use immediately as a replacement for bread, or store until needed.
Low Carb Cloud Bread / Oopsie Bread
This Keto Egg Bread recipe is light, fluffy and delicious. Also known, as Cloud Bread these buns are the perfect replacement for toast and sandwich bread.
Print Pin Email Servings: 10 servings
Calories: 49kcal
Ingredients
- 4 large Eggs separated
- 4 tablespoons Cream Cheese softened
- ½ teaspoon Cream of Tartar
- ¼ teaspoon Salt
Instructions
- Preheat your oven to 150C/300F.
- Place the egg yolks into a bowl with the cream cheese and beat with a hand mixer until smooth. Set aside.
- In a clean bowl, add the egg whites, cream of tartar, and salt. Whip with a hand mixer until stiff peaks form.
- Add a quarter of the yolk mixture into the whites and gently fold together until just combined. Add the remaining yolk mixture and fold through.
- Take ¼ cup scoops of the mixture and gently drop onto a cookie sheet lined with parchment paper, leaving spaces between so that they don’t touch.
- Bake for 15-20 minutes until golden brown and the centres don’t jiggle when moved.
- Allow to cool, then gently peel off the parchment paper.
- Use immediately as a replacement for bread, or store until needed.
Video
Keto Egg Bread Recipe – Aka Low-Carb Cloud Bread or Oopsie Rolls (1g Carbs)
Nutrition
Serving: 30g | Calories: 49kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 105mg | Potassium: 60mg | Sugar: 1g | Vitamin A: 186IU | Calcium: 17mg | Iron: 1mg
Looking for more delicious Keto Bread recipes? Try our;
To make a larger batch of this Keto Egg Bread recipe adjust the servings above.
