Keto Cloud Bread
Light, airy keto cloud bread (oopsie bread) made from just eggs and cream cheese with only 0.6g net carbs per piece. These golden, pillowy rounds are ready in 40 minutes and make a perfect grain-free swap for sandwiches, burgers, or toast.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
Keto cloud bread is the original grain-free bread swap, made from whipped eggs and cream cheese for a light, pillowy texture and almost no carbs. It comes together with pantry staples in well under an hour and works for everything from breakfast toast to sandwich rounds.
Ingredients
- 3 large eggs, separated, at room temperature
- 3 oz full-fat cream cheese, softened
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon psyllium husk powder (optional, for sturdier bread)
- 1/2 teaspoon garlic powder (optional, savory)
Instructions
- 1
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Carefully separate the eggs, placing whites in a large clean bowl and yolks in a medium bowl. Even a trace of yolk will keep the whites from whipping, so separate carefully.
- 2
Add the cream of tartar to the egg whites and beat with an electric mixer on high until stiff, glossy peaks form, about 3 to 4 minutes. The whites should hold their shape when the beaters are lifted.
- 3
To the yolks, add the softened cream cheese, baking powder, salt, and the optional psyllium husk and garlic powder. Beat until completely smooth and pale yellow with no lumps.
- 4
Gently fold one-third of the whipped whites into the yolk mixture to lighten it, then fold in the rest in two additions. Work slowly to keep as much air as possible; the batter should stay light and fluffy.
- 5
Spoon the batter into 6 even mounds on the parchment, spacing them apart, and gently spread each into a 4-inch round about 3/4 inch thick.
- 6
Bake for 22 to 25 minutes, until the tops are golden brown and the centers spring back when lightly pressed. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips & notes
- For the best rise, make sure your bowl and beaters are completely grease-free and your egg whites are at room temperature. The psyllium husk is optional but makes the bread sturdier and more sliceable for sandwiches.
- Store cooled cloud bread in an airtight container in the fridge for up to 4 days, or freeze with parchment between each piece for up to 1 month. Reheat in a toaster oven to bring back the crisp edges.
- Skip the garlic powder and add a pinch of cinnamon and a few drops of liquid monk fruit to the yolks for a lightly sweet breakfast version.
Log this recipe in one tap
Save keto cloud bread to CarbMeNot and track its 0.6g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto cloud bread?
- Each piece has just 0.6g net carbs (0.6g total carbs, 0g fiber), 86 calories, 4.4g protein, and 7.2g fat. This recipe makes 6 pieces, so a two-piece sandwich is only about 1.2g net carbs.
- Why won't my cloud bread rise or stay fluffy?
- The most common cause is under-whipped egg whites or grease in the bowl. Whip the whites to stiff, glossy peaks, use a spotlessly clean bowl, and fold gently so you don't deflate the batter before baking.
- Can I use cloud bread as sandwich bread?
- Yes. Adding the optional tablespoon of psyllium husk powder gives it more structure so it holds up to fillings. It works great for burgers, deli sandwiches, or as a low-carb base for eggs Benedict.
