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!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
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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Mine seem to stick badly to the parchment paper even after coating the paper with olive oil
Sorry to hear that! Do you let them cool completely before removing?
Thank you for the recipe. Delicious! I do have an issue figuring out how to store a couple for breakfast. I read somewhere to pop in a ziplock bag in fridge, with a gap in the seal to allow it to breath, but they ended up very sticky. Any suggestions? Do you freeze them perhaps?
Stick a piece of parchment paper between each roll 🙂 that helps us! Or freeze the rolls on a baking sheet (not touching or overlapping each other). Then, when they’ve frozen, store in a Ziploc bag in the freezer. I never read anything about leaving a gap in the zipper, we keep ours fully zipped.
Have you ever tried these in a waffle maker?
I haven’t, but it’s an interesting idea. If you try it, let us know how it goes 🙂
I will try to make it now. You got a very good website with amazing recipes. Have you considered making an app? You could earn a lot. And i would be one of your first costumers
We have something in the works now! Stay tuned 🙂
I just made these and they came out great! I used 4 eggs and 4 oz of neufchatel cheese because that was half of what comes in one box and i’m not exactly eating bagels these days 🙂 I eyed the cream of tartar to measure and used dried onion flakes, onion powder, and salt to taste. Since I added to the recipe I should have used a bigger pan and maybe made 8 except for 6, but I’m really looking forward to having sandwiches again!!!
Dried onion flakes sound perfect! Thanks for the tip!
Can they be made without cream of tartar? i am even a limited budget and a small glass of cream of tartar costs $6.
Try baking powder!
1/8 tsp Vicky? same amount of baking powder?
Yep, I’d do that!
If you have a Penzeys Spices near you, a small jar of cream of tartar only costs $3.45.
question my husband canr eat yolks of eggs. Most recipes I use egg whites and it makes no diiference? Is it possible to just use double egg whites?
No I don’t think that would work. You really need the egg yolks in this recipe.
Is there any way I can make these in a microwave oven?
We’ve tried them in a microwave and they didn’t not turn out for us ðŸ™
Hi, how the heck do you measure 1/8 of a teaspoon? As an european this baffles me. I have no idea how to get that ammount. Google cannot tell me in gramms or something reasonable. Help?
Hi Rebeka, sorry you’re running into an issue with that! American measurements baffle us too but we’re used to them :/
We have 1/4 teaspoon measuring spoons so we just use half of that amount. However, this amount is so small, you can just try a fat pinch of cream of tartar and your oopsie rolls should turn out fine!
Hope that helps!
Thank you! I resorted to just putting some baking powder on a teaspoon and eyeballed it to a small ammount. This “cream of tartar” thing is not available over here (wine makers use it I guess?), there isn’t a proper name to it, just a chemical name. Anyway, it turned out nice, thank you for the awesome recipe! 🙂
I’m glad it worked out!
Hi, I know it;s been a while but if you are still having a problem try ebay, I got some measuring spoons and cups from there that include 1/8 cup and teaspoon measurements
I added approximately 3/4 cup of almond flour, (2 grams net carbs per 1/4 cup) and 1/4 cup heavy whipping cream. I didn’t have a cookie sheet, so I used a cupcake pan, instead. The result was far better than I had hoped for. These muffins are fantastic! They have the look, taste, and consistency of their carb loaded cousins.
Great to hear you’re playing around with recipes! It’s always fun to experiment 🙂
omg, i just tried the same thing, and they are AMAZING! thanks for the tip! i would use a little more salt next time, otherwise, perfection! 🙂
Mine turned out thinner than i expected, were more bubbly and foamy looking than yours – what should i do?
Experiment with how long you whip your egg whites. Perhaps you under or over whipped them?
Hi. If I make a batch of these, can they be stored for a week or do they need to be used right away?
You can refrigerate them for about 2 weeks or freeze them for even longer. Just freeze them individually on a baking sheet and once frozen, transfer them to a large ziploc baggie.
There isn’t cream cheese where I live would it be possible to use something else instead ? heavy cream maybe ?
Some people said this has worked with mayo, give that a try!
ok thanks will give it a try and let you know … may give it a try with heavy sour cream too just to see, I think i would prefer the taste if it works.
Definitely let us know if sour cream works!
So I didn’t dare try with mayo, partly because I the mayo I make uses mustard and yuk and partly because mayo si made of olive oil and olive oil should never be heated as it oxydates and produces toxic byproducts.
So I used mascarpone and it worked.
Unfortunately I don’t like the taste for bread it just tastes like an omelette and I can eat those any time.
I’ve read about people adding more egg white and then adding some fiber oat or coconut flower or psyllium or any combination of the 3 for a more “floury” taste, will give that a try and let you know
For sure, let me know. I’ve also added different spices to mine to make them taste more like maybe a foccacia type bread? When these are stuffed which sandwich ingredients or even Sloppy Joe, the eggy taste is definitely minimized.
These were super easy to make in my stand mixer. I got 8 hamburger bun sized rolls out of the three egg recipe. My husband and I made mushroom swiss bacon burgers to celebrate/mourn the beginning of football season (he celebrates; I mourn) and they held up fairly well to the substantial ingredients.
Hints: 1) Whip the egg whites till almost overwhipped. 2) Use the whisk to also combine the yokes and cream cheese (I actually spent more time whipping these than the whites). 3) Fold 1/4 of the egg whites into the yolk-cheese mixture and then carefully and gently fold that mixture into the whites. 4) Have your heated oven and pans with parchment ready to go–you don’t want this batter to sit.
Thanks for the tips, Rachel!
I made these the othet day, i love them. Next bash going to have seasoning in it for different trxtures.
What am I doing wrong?!
Your rolls look 6x fluffier than mine ðŸ™
Make sure to beat the egg whites until they’re very very foamy – soft peaks. Then very gently fold them into the egg yolks. Even if there are a few streaks or clumps, don’t over mix! Hope that helps 🙂
I just made these for the first time. While baking, I realized I added too much cream of tartar..
They still looked great. Mine seemed to bake quicker than the recipe said. Now I am getting ready to do them again with the correct amount of cream of tartar. Thank you for this recipe. Your directions and pictures made it easy to follow !
You’re very welcome, Sherri!
I made hotdog buns out of these and it worked perfectly. They are plyable enough that you can bend them around the hotdog without them breaking. Love it!
That’s great to hear! We were wondering how these would hold up as buns. Thanks for letting us know!