Fluffy Cloud Bread Recipe - Low Carb & Keto Oopsie Bread! (2024)

Using just eggs, sour cream, and cream of tartar, you can make this amazing fluffy Cloud Bread that’s not only light and airy but also low in carbs, keto-friendly, and tasty!

You can also try this Fathead Pizza dough that I use for my Keto Pizza Margherita.

What Is Cloud Bread

Cloud Bread is a light and fluffy alternative to traditional bread, suitable for those on low-carb, keto, or gluten-free diets. Known for its airy, cloud-like texture, it’s made from a simple mix of eggs, a creamy dairy such as sour cream, and seasonings, baked into rounds that are sturdy enough for sandwiches or even as a pizza crust. This grain-free option offers a deliciously versatile and substantial substitute for bread, with a meringue-like batter that yields surprisingly good results for various uses.

Ingredients For Cloud Bread

• Eggs: You’ll need four large eggs, with the whites and yolks separated.
• Cream of Tartar: This helps to keep the Cloud Bread rounds from losing their fluffy texture.
• Sour Cream: I like to use sour cream, without any stabilizers or gums.
• Salt, Dried Basil, and Dried Oregano: You can use any dried herbs that you have on hand.

How To Make Cloud Bread

1. Prepare: Preheat oven to 300˚F and line two baking sheets with parchment paper.
2. Beat the Egg Whites: In your mixer’s bowl, whisk the egg whites and cream of tartar until firm peaks form, and then transfer the egg whites to a large bowl. Clean your mixer’s bowl and wipe it dry.
3. Combine the Remaining Ingredients: Add sour cream to the mixer’s bowl and beat for 10 seconds. Add egg yolks, one by one, and continue to beat until creamy. Add basil, oregano, and salt, and mix well.
4. Fold the Egg Whites: Using a rubber spatula, gently fold the egg white mixture into the sour cream mixture until thoroughly combined. Go slowly so you don’t deflate the egg whites.
5. Shape and Bake the Cloud Bread Rounds: Spoon the egg mixture onto the baking sheets, two inches apart, spreading each portion into a 3 to 4-inch disc. Bake for 28 to 30 minutes or until golden brown.
6. Cool and Serve: Cool for 5 minutes on the baking sheets, then remove to a wire rack to cool completely.

Recipe Tips

• Room Temperature Ingredients: Make sure your eggs are at room temperature before you start.
• Clean Equipment: Clean your mixing bowls and beaters. Any grease or water can prevent the egg whites from forming stiff peaks.
• Stable Peaks: Whip the egg whites until stiff peaks form. Be patient, and don’t rush this step. Stiff peaks are crucial for the bread to maintain its structure.
• Gentle Folding: When combining the egg yolks with the whipped egg whites, fold them gently to keep as much air in the mixture as possible. This air is what gives cloud bread its signature lightness.

Storing

• These taste best eaten the same day. However, you can refrigerate by storing them in airtight containers, and refrigerate for up to 3 days or freeze the cloud bread for up to 3 months. You can place pieces of parchment paper between the rounds so they don’t stick together.

More Bread Recipes

• No Knead Skillet Olive Bread
• Soda Bread
• Slow Cooker Bread
• Lavash Bread
• Naan Bread