No Carb Bread: Cloud Bread

I can’t take any credit for this recipe whatsoever. This recipe is one that is floating all throughout the interwebs— often called “cloud bread,” “oopsie bread,” or “whoopsie bread.” I wish I knew who originally created this recipe, because I would love to thank that person myself! This no-carb bread recipe is absolutely fantastic, and perfect for all of us carb-sensitive folks! Use it as sandwich bread, smear it with Greek yogurt cream cheese, top it with some fresh fruit preserves, or use it however you’d use traditional bread!

Cloud Bread
Makes 10

3 eggs, separated
3 tablespoons Greek yogurt cream cheese (recipe previously posted here)
1/4 teaspoon cream of tartar
1 packet Truvia/stevia

Preheat the oven to 300 degrees. Separate egg whites and egg yolks in two different bowls. Whisk the egg yolks, cream cheese, and stevia together. Set aside. Using an electric mixer, beat the egg whites and cream of tartar together on high speed until the egg whites begin to form stiff white peaks. Gently fold in the egg yolk mixture with a spatula, ensuring not to over-mix as it will deflate the batter. On two prepared baking sheet, drop by large spoonfuls about the size of a bun— this recipe should make exactly 10. Bake at 300 degrees for 30 minutes, or until the edges of the bread become golden-brown. Allow to cool before removing from the baking sheet, and store between wax paper in sealed bags (if you leave it sit out, it’ll get crazy stale!). Enjoy!


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