I had to try a 4-ingredient Low Carb Cloud Bread after hearing it clocks in under 1 gram net carbs, and the result left me eager to tell you more.

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I still get surprised by how something so weirdly simple can replace bread, and these cloud rolls do that trick. Light, pillowy, kinda eggy, they hit the spot when you want a sandwich without the guilt.

I usually keep it pared down, I use eggs separated and cream cheese softened so the texture stays airy but still holds up. People around the web call this a Low Carb Cloud Bread and some forums label it Oopsie Bread Rolls Keto Cloud Bread, which sounds silly but after one bite you stop caring about names.

Trust me, the first time you try it you’ll be curious what else you can do with it.

Ingredients

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And egg whites give big puffy texture and lots of protein, almost zero carbs
Yolks add creaminess fat and vitamin A, makes rolls richer not sweet
Cream cheese brings fat tang and silkiness, low carb, keeps it’s moist
Cream of tartar stabilizes whipped whites, little taste, no carbs or calories
A pinch of salt wakes flavors, balances sweetness or tang, simple but needed
High protein from eggs helps keep you full, good for keto
Extra cheese or butter alters texture, still not sweet at all
Very low carb so fits keto, but not much fiber so eat greens

Ingredient Quantities

3 large eggs separated

3 tablespoons cream cheese softened

1/4 teaspoon cream of tartar

pinch fine salt

How to Make this

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1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat and, if you want uniform rolls, draw 6 circles about 3 to 4 inches across on the paper and flip the paper over.

2. Separate the 3 large eggs, putting the whites in one clean bowl and the yolks in another. Pro tip: separating when cold is easier, then let the whites sit at room temp 10 minutes so they whip better.

3. Add the 1/4 teaspoon cream of tartar and a pinch of fine salt to the whites. Whip with an electric mixer until stiff, glossy peaks form. Dont overbeat or they can get grainy.

4. In the yolk bowl beat the 3 tablespoons softened cream cheese into the 3 yolks until smooth and lump free. A fork or hand mixer works fine, and youre aiming for a silky texture.

5. Fold about a third of the whipped whites into the yolk mixture gently to lighten it. Then fold in the remaining whites in two additions using a spatula, cutting down through the center and folding up and around. Keep it airy and dont smash all the air out.

6. Spoon or pipe the batter onto the prepared circles, making 6 even mounds. Wet the spoon or tip the batter with a spatula to smooth tops. They spread a little so give them space.

7. Bake at 300°F (150°C) for 25 to 30 minutes until puffed, lightly golden and set in the middle. Oven times vary so check at 20 minutes. If you like a drier texture bake a few minutes longer.

8. Let the rolls cool on the pan 5 minutes, then transfer to a rack to cool completely. They firm up as they cool, so dont panic if they seem soft right out of the oven.

9. Use as burger buns, mini sandwiches, or toast briefly in a toaster oven to add crispness. Store leftover rolls in the fridge stacked with parchment between them for up to 3 days or freeze separated by parchment.

Equipment Needed

1. Oven (set to 300°F / 150°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Two clean mixing bowls (one for whites, one for yolks)
5. Electric hand mixer or stand mixer — a whisk works too if youre patient
6. Rubber spatula for folding and smoothing
7. Measuring spoons and a small measuring cup (for tbsp and tsp)
8. Piping bag or a spoon / cookie scoop to portion batter
9. Wire cooling rack

FAQ

What makes this "cloud" bread keto friendly?

It's basically eggs and cream cheese, so almost zero carbs. No flour or sugar, so it fits keto macros fine.

Why do I separate the eggs and add cream of tartar?

You whip the whites with cream of tartar to stiff peaks so they trap air. That air is what gives the rolls their lift and fluffy texture, you cant skip it.

My rolls fell or were flat, what went wrong?

Common mistakes: whites not whipped to stiff peaks, overfolding and knocking out the air, oven temp too low, or baking time too short. Fold gently and bake until edges are golden.

Can I swap the cream cheese for something else?

Yes, mascarpone or full fat ricotta (well drained) work okay. Greek yogurt will add moisture and carbs so it's not ideal for strict keto.

How do I store and reheat them?

Keep in an airtight container in the fridge for 2 to 3 days. Reheat in a toaster oven or oven at 300 F for a few minutes to crisp them up, microwave makes them gummy.

Can I make sweet or savory versions?

Absolutely. For sweet add a little powdered erythritol and vanilla, for savory mix in herbs, garlic powder, or shredded cheese before baking. Don't add too much extra moisture or they won't set.

Keto Cloud Bread Recipe (Oopsie Bread Rolls) Substitutions and Variations

Here are a few quick swaps for Keto Cloud Bread (Oopsie Rolls) that actually work, try em if you need to

3 large eggs separated -> Aquafaba (vegan/egg-free): whip about 6 tablespoons aquafaba to stiff peaks to replace the 3 whipped egg whites. Texture is a bit softer and carbs go up slightly, but it still puffs. (If you just want less yolk flavor, you can use extra egg whites instead of the yolks, but you’ll lose some richness.)
3 tablespoons cream cheese softened -> Mascarpone, 1:1, for the creamiest match; or use full fat Greek yogurt that’s been well drained (same volume), or blended cottage cheese strained smooth. Yogurt and cottage cheese add a touch more moisture so drain well.
1/4 teaspoon cream of tartar -> 1/2 teaspoon fresh lemon juice or white vinegar to stabilize the whites. Works almost the same for meringue lift, just don’t add too much liquid.
pinch fine salt -> fine sea salt or Himalayan pink salt same amount. If you swap to kosher salt use a bit more because the flakes are bigger, or just omit if you’re cutting sodium.

Pro Tips

– Separate eggs while theyre cold, then let the whites sit at room temp for about 10 minutes before whipping. Cold is easier to separate, warm whites whip bigger and faster.

– Make the cream cheese really soft and lump free. If it still has bumps, press it through a mesh or zap in the microwave in 5 second bursts, stirring between, but dont overheat or the batter will get too loose.

– Fold like youre babying the mixture, not smashing it. Use a wide spatula, cut down the center and scoop up around, rotate the bowl, and stop when only faint streaks remain. Overfolding kills the lift.

– Don’t trust oven times alone, watch for doneness instead. They should be puffed and just set in the center, a little jiggly is fine since they firm as they cool. To revive or add crunch later, toast them briefly instead of overbaking.

Keto Cloud Bread Recipe (Oopsie Bread Rolls)

Recipe by Sammy Hunter

0.0 from 0 votes

I had to try a 4-ingredient Low Carb Cloud Bread after hearing it clocks in under 1 gram net carbs, and the result left me eager to tell you more.

Servings

servings

Calories

121

kcal

Equipment: 1. Oven (set to 300°F / 150°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Two clean mixing bowls (one for whites, one for yolks)
5. Electric hand mixer or stand mixer — a whisk works too if youre patient
6. Rubber spatula for folding and smoothing
7. Measuring spoons and a small measuring cup (for tbsp and tsp)
8. Piping bag or a spoon / cookie scoop to portion batter
9. Wire cooling rack

Ingredients

3 large eggs separated
3 tablespoons cream cheese softened
1/4 teaspoon cream of tartar
pinch fine salt

Directions

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat and, if you want uniform rolls, draw 6 circles about 3 to 4 inches across on the paper and flip the paper over.
Separate the 3 large eggs, putting the whites in one clean bowl and the yolks in another. Pro tip: separating when cold is easier, then let the whites sit at room temp 10 minutes so they whip better.
Add the 1/4 teaspoon cream of tartar and a pinch of fine salt to the whites. Whip with an electric mixer until stiff, glossy peaks form. Dont overbeat or they can get grainy.
In the yolk bowl beat the 3 tablespoons softened cream cheese into the 3 yolks until smooth and lump free. A fork or hand mixer works fine, and youre aiming for a silky texture.
Fold about a third of the whipped whites into the yolk mixture gently to lighten it. Then fold in the remaining whites in two additions using a spatula, cutting down through the center and folding up and around. Keep it airy and dont smash all the air out.
Spoon or pipe the batter onto the prepared circles, making 6 even mounds. Wet the spoon or tip the batter with a spatula to smooth tops. They spread a little so give them space.
Bake at 300°F (150°C) for 25 to 30 minutes until puffed, lightly golden and set in the middle. Oven times vary so check at 20 minutes. If you like a drier texture bake a few minutes longer.
Let the rolls cool on the pan 5 minutes, then transfer to a rack to cool completely. They firm up as they cool, so dont panic if they seem soft right out of the oven.
Use as burger buns, mini sandwiches, or toast briefly in a toaster oven to add crispness. Store leftover rolls in the fridge stacked with parchment between them for up to 3 days or freeze separated by parchment.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.