Cloud Bread – A Keto Staple!
Oopsie bread rolls have been a favorite in the low carb community, and for good reason! They’re fluffy, light, thin “buns” made of eggs, cream cheese and some cream of tartar. They are a perfect keto “bread” that you can use for almost any sandwich or you can just enjoy on their own. I love to put a whole basket of these basic oopsie rolls on the table at dinner too. Add a little butter and you have perfect keto dinner rolls!
Before getting started with this recipe, learn about egg carton labels, they’re important to decipher to know you’re buying a quality egg. You want to be sure your eggs are as fresh as possible as fresh eggs will fluff the best and make this recipe perfectly. If possible, get some local farm fresh eggs which are sure to work well.
Cream of tartar (or potassium hydrogen tartrate) is a leavening agent, meaning it helps batters rise. It’s similar to baking powder and baking soda; they’re all acidic and used commonly in baking to coax desserts to rise. It can be found in the herbs and spices section of a supermarket. If you don’t have cream of tartar, you can try baking soda or baking powder, or even substitute some vinegar to add acidity to the recipe. However, cream of tartar will prevent the oopsie rolls from deflating when cooling, adding to the “breadiness” of their texture. Give it a try! It is a great ingredient to have on hand and definitely necessary in this recipe (you want these rolls to puff up evenly and stay puffy!).
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Oopsie Rolls Are Versatile!
These oopsie rolls can be used in many different dishes ranging from sweet to savory. Try them as burger buns for your next BBQ or butter burger recipe. Or try some awesome homemade and low carb Eggs Benedict for breakfast! Add erythritol and vanilla to the batter and top them with whipped cream and strawberries for a low carb Strawberry Shortcake! Oopsie rolls are truly a great staple for any keto kitchen. Let us know in the comments below how you used your oopsie rolls- pictures are always appreciated too! We love to see what you creat using our recipes.
Give these Cloud Bread Oopsie Roll recipes a try!
Make a batch and save them in a ziploc bag for a week’s worth of oopsie goodies. We highly recommend using an electric hand mixer for this recipe. It’s very important that your eggs are whipped to achieve that airy, bready texture. A standard whisk will get you there, but at the cost of some very sore arms in the end.
Let’s make some oopsie rolls!
| Servings: rolls |
- Preheat oven to 300°F.
- Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
- With an electric hand mixer, start beating the egg whites until super bubbly.
- Add in cream of tartar and beat until stiff peaks form.
- In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
- Beat until the egg yolks are pale yellow and doubled in size.
- Now fold the egg whites into the cream cheese mixture. Don't use the electric hand mixer here, just gently fold together.
- Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops.
- Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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By 4 servings it means 4 buns right?
Like 1 serving is 1 cloud not 2.
I’m not sure where you read that. This recipe makes 12 buns and the macros are listed per 1 bun.
Ohh my bad I was making 4 buns so wrote 4. Thanks for letting me know.
Great recipe! They came out perfect!
Will this work without an electric mixer?
It’ll take a little elbow grease and time but I think you’d be able to do it!
do you know what the shelf life for these are? I want to make a bunch to last for a few days.
Hey Tara, these should be refrigerated for about 1-2 weeks, or frozen for even longer! Just place a sheet of parchment paper between each one to prevent sticking.
What can you substitute for cream of Tartar
Cream of tartar is a key ingredient but a few people have said baking powder alone was enough to make these Oopsie rolls. If you can, do find some cream of tartar (usually in the baking or spices aisle) to get the best results.
Can you use flavoured cream cheese?
As long as there’s no added sugar or excess carbs, I don’t see why not!
Has anybody frozen these? How do they do?
Hi the oppise rolls came out flat, I did not have cream of tarte ,but did use baking powder .
The taste very good. i may have over mixed when folding
Rob
Pull them off the paper immediatly after taking them from the oven !
How do you store left over rolls?
In some Tupperware in the fridge. We like to put some parchment or paper towels in between them to prevent them from sticking together.
Stand them on end in a container and leave one corner open it allows some airflow and keeps them from getting sticky, they last 7-10 days for me
Thanks for the tip, Bonnie!
Does this taste eggy?
Not to us. It’s very mild! You can add extra seasonings to mask any taste of egg, if you like!
Hi Can I use Cottage cheese instead of Cream Cheease?
That may work! A few people have said they tried this recipe with mascarpone cheese and even mayo. Try it out!
I followed the recipe exactly, but they turned out flat. Should I double the cream of tartar?
Are you sure you beat the egg whites enough and folded everything in gently? Sometimes you can accidentally deflate the batter when mixing.
What is a replacement for cream cheese? I cannot have dairy from a cow.
Some people have said they made this recipe with mayonnaise. Try it!
Wendy, can you have goat milk products? Goat milk is much lower in lactose than cow milk. You could find goat cream cheese if you don’t find another suitable replacement. I use goat cream cheese for everything & never skip a beat..
These rolls are delicious! I had a guest and he loves bread, so I opted for the rolls for breakfast, with bacon, cheese, eggs and home made mayo … He couldn’t believe one can eat without bread! Huge success!!
Sounds great! Congrats on the tasty rolls. Enjoy 🙂
What am I doing wrong if the bread keeps sticking to the parchment paper?? I lose like half of the bread on the paper 🙠Does parchment paper expire? Haha ?
Oh no! I usually peel the parchment paper away from below the rolls carefully, it does stick a bit but going slow will usually keep all the rolls intact.
Pull them off the paper immediatly after taking them from the oven !
We doubled the recipe and cooked this as pizza dough, then used the extra in a waffle maker, it turned out like a crepe – just had to watch the cook time in a waffle maker – was like 45 seconds. But it turned out fantastic!
Good to know! 🙂
If you want excellent pizza dough, just mix mozzarella cheese with grated cauliflower and egg,, bake about 20 min. before adding toppings, than bake additional 10 min… it’s great. doesn’t taste eggy at all.
What ratio of ingredients do you use?