If you love eating carbs like me, one of the challenges of a low-carb keto diet is to give up on bread.
Almost all regular bread are high in carbs, even some almond flour gluten-free bread and low-carb varieties are still too high in carbs to be keto-friendly.
The truth is, lettuce and cheese wraps can sub hamburger buns and sandwich bread to cut carbs.
But they don’t quite replace the good old taste and texture of warm regular bread.
The chewiness and softness of the bread are irreplaceable. That, you can’t quite get from skinny lettuce wraps.
But thankfully, there is a bread called cloud bread also known as oopsie bread.
It’s a zero-carb bread that’s perfectly keto.
And it even reminisces elements of real bread. What’s more, it’s also a grain-free bread, void of gluten and any grains.
It has a fluffier, lighter, and airy texture than some other loaves of keto bread especially ones made with coconut flour.
The first time I made it, the lightness reminded me of cream puffs’ Choux.
If you are not into a denser, heavier loaf, this is the best low-carb bread you can have on a ketogenic diet.
Lucky for us, this keto bread recipe only takes 3 ingredients to make.
And there is no yeast and the rising process that comes with it.
The main ingredients are Greek yogurt, baking powder, and whole eggs.
You also don’t need a bread machine to knead your dough.
Instead, making this keto cloud bread recipe resembles something of soufflé.
The lightness comes from meringue, and baking powder does the job of rising the batter.
It’s a perfect low-carb bread for keto but also for paleo, gluten-free, and other low-carb diets.
Thanks to the 0 gram of net carbs per piece, it keeps you from spiking blood sugar and is safer for diabetic patients.
Best of all, it’ll help cure your bread craving on keto. It is a true lifesaver for carbs and bread lovers like me.
Each recipe makes 10 pieces of cloud bread.
Enjoy this with peanut butter, cottage cheese, cinnamon, and even as buns for your breakfast sandwiches.
Though the steps to making these keto cloud bread are pretty straightforward, be sure to read each step.
It’s one recipe that doesn’t give whole a lot of wiggle room for changes and errors.
It’s simple to make if you diligently follow the steps.
The first time is the hardest, but the second time would be easier.
And before you know it, you can master this no-carb cloud bread recipe! At that point, you can double your batch to make more.
I usually make double batches so I can have them for my snack with some almond butter and coconut chips.
So let’s get started.
Keto Cloud Bread With Zero Net Carb
If you’ve been itching to try keto oopsie bread for a while but weren’t sure which recipe to go with, go with this one.
It’s the best low-carb bread recipe you can make at home.
It’s a zero-carb bread with only 25 calories per piece.
But the best part is that it’s quite irresistible.
It has a light, airy, and fluffy texture with a hint of egg flavor.
The first batch is the hardest to make but once you master this no-carb cloud bread recipe, you can season it with different flavors next time around to spice things up.
There is no preservative in them, so if you are saving for later, be sure to store them in an airtight container in the refrigerator for up to 2-3 days.
Let’s start with the things you need:
- Hand mixer or stand mixer
- 1 large bowl
- 1 smaller bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Large spoon
If you are adding seeds, sprinkle them on top before baking them in the oven.
- To enjoy these zero-carb cloud bread the next day, toast them in the toaster oven.
- Some people like to keep the whole egg at room temperature before using it. To be honest, I’m not really sure how much of the difference that’ll make in egg whites forming stiff peaks. Feel free to follow your philosophy on this. I took my eggs out of the refrigerator a few minutes before whipping them, and they worked fine for me.
- Many people report their first attempt ended not so successfully. If I have to guess, the challenge was probably in the making of meringue. The bowl and whiskers you are using should be completely dry. Also, keeping the bowl in the freezer for a little bit before using may help with the process. Another part that can go wrong is the last step when you combine the egg whites and yolk mixture. Don’t mix using an electric mixer. Use a rubber spatula to fold in the meringue while keeping the airiness of it.
- 3 large eggs, whole eggs
- 3 tbsp tablespoons plain 5% fat Greek yogurt
- 1/4 tsp baking powder
- Set the oven temperature to 300F. Prep one large baking sheet or cookie sheet by lining it with parchment paper.
- Crack all three eggs and separate the egg whites from the yolks.
- In a dry mixing bowl, add the egg whites. Beat them with an electric mixer on a high speed until it starts to foam. Add the baking powder and beat some more until its stiff peak forms. You know you have stiff peaks when you turn your mixer's whisk upside down, those peaks point up and hold! It takes 3-5 mins depending on the power of your mixer.
- In a separate mixing bowl, combine the Greek yogurt with egg yolks. Whisk using a hand mixer until it's smooth and you have no lump.
- Gently fold in the whipped egg whites, and meringue into the egg yolk mixture with a spatula. Don't overmix. Fold in several times just enough to get it all combined.
- Scoop the mixture with a spoon and drop a spoonful on a baking sheet. Be sure to leave space (about 2 inches) in between. Make about 10, palm-sized bread. Some small air bubbles should be visible on the surface.
- Bake in the oven for about 20 minutes or until they are golden brown. Baking time can be slightly shorter or longer depending on your oven. There shouldn't be any moisture inside. You can do a toothpick test to make sure the inside is fully cooked.
- Remove from the oven and cool them on a rack to cool for a few minutes. Sprinkle some sea salt on top if desired.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 75mgSodium: 42mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
This carb-free bread is one of the best keto bread I’ve made.
It’s a perfect gluten-free option for those with gluten sensitivities and a low-carb option for anyone on a low-carb weight loss plan like the Atkins diet.
It has a little eggy taste, but if you like eggs, the flavor shouldn’t be too overwhelming.
If you have tried a cloud bread recipe with cream cheese and vinegar, I think this version of the cloud bread has a far subtle eggy taste.
Take two pieces and use them as low-carb sandwich bread for breakfast sandwiches and burgers, and even as hot dog buns.
Depending on your use, you can make them in a long oval shape or even as large as tortilla size.
One thing I’ve been wanting to try for a long time is to somehow bake this with mozzarella cheese.
Adding cheese like mozzarella can add some healthy fat to this keto bread and makes a perfect crust for keto snack pizza with basil and tomatoes on top.
But I know that can change the texture and weight of the cloud bread. If anyone has tried adding cheese to cloud bread, let me know how that turned out for you!
Check out my other easy keto recipes that use this low-carb cloud bread recipe!