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.
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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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Oh, I’ve been using the kitchen aid stand mixer, I guess it just doesn’t work as well. Thank you
Just started Modified Atkins Diet for our son, tried this three times and it runs together every time. Do you NEED and electric hand mixer? We don’t have one but we will get it if we need to
Unfortunately, for this recipe you really do need a hand mixer. It’s possible to make egg whites stiff by hand but it would take quite some time. Hand mixers are pretty affordable on Amazon, – this one is ours: http://amzn.to/28NXOEl
Looking to make a hotdog roll with this recipe. Tried one from another site but it was too dry. They were made using aluminum foil forms that the batter was poured into. Do you think that would work with this batter?
Honestly, I think these are a bit too delicate both in texture and flavor to use with hotdogs. They don’t do well with bending, as hot dog buns do. You can try one of the many “fat head” dough recipes, I think they would work great for hotdogs. They do require more ingredients and prep though.
I am just wondering how these can be 0 carbs when there are 2 carbs per 2 tbsp. serving in the cheese…Doesn’t this mean each bun has at least 1 or 2 carbs?
We use Philadelphia cream cheese which is only 1 gram per 2 tablespoons. Even with the trace carbs in the eggs, the recipe divided into 12 rolls comes out to less than half a gram of carbs each.
My oopsies never got any thickness to them I still baked and turned into such thin cookie like that I couldnt get off pan?? What did I do wrong?
Make sure to really beat your egg whites until they’re very thick and foamy. Did you add cream of tartar? And parchment paper? That really helps the oopsies unstick easily after cooling.
Can light or fat free cream cheese be used for this recipe?
I think it should work well but the carb count may be a bit higher. Plus the fat-free version of anything is usually higher in chemicals and additives so beware!
Thanks for the recipe. Do you have a preferred sugar substitute that will go well with this? Also for the serving size that’s listed what would the recommended amount of sugar substitute be?
You don’t have to add sweetness to these rolls unless you’re going to be using them for dessert! But we like to use erythritol or stevia to sweeten them. I’d recommend adding 3-4 tbsp of erythritol to this recipe if you’re looking for sweeter Oopsie rolls. If using stevia, about 20 drops should be good!
How long should I whip the egg whites for?
First on low speed to get them frothy (maybe 3 minutes), then add cream of tartar and whip on medium high for another 5-10 minutes. The time really depends on the size of the egg whites, how cold they are, the humidity, etc. It’s a delicate process!
Look forward to trying this. What size eggs do you usually use for the rolls? I usually eat extra-large (0-1 carbs, 5 fat and 7 protein) but perhaps smaller ones would be better for this recipe? Thanks!
I usually use large eggs! I don’t think it would be a significant difference between those and XL eggs though.
just made these last night, they turned out perfect, added one teaspoon of vanilla, then topped them off with a little dollop of heavy whipped cream and a sprinkle of cinnamon. Amazing, these are a perfect end to a day of Keto.
Sounds heavenly, Tammi! We love sweetening our oopsie rolls too!
Thanks so much for sharing your recipe with us!!! My family really loved eating them.
Enjoy them, Michelle!
OMG your oopsie recipe has saved me, I can’t thank you enough, as the texture and taste is what I have been wanting for so long. Do you have any recommendation on how to store them, I tried with parchment but they still stick. In health and happiness, Lisa, RHN.
Glad you enjoyed them, Lisa! We’ve frozen them in the past with some parchment paper in between each one.
I love the macros of these rolls! will try these soon for sure!
Is there a cream cheese you recommend to use?
Philadelphia cream cheese works well for this recipe!
Mine were too runny while dalloping into cookie sheet
It sounds like your egg whites deflated a bit. I would try whipping the egg whites for a bit longer and also folding everything in very gently.
Hope that helped!
How would you suggest to store these if not all eaten at once?
Freezing them works well! Not sure how long they’ll last but they are freezer safe. Let them cool to room temp and throw them into a ziploc bag to freeze 🙂
When do you put the salt in?
Step 5!