Keto Cloud Bread Recipe

Heather Dessinger

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keto cloud bread recipe

When switching to a grain free or gluten free diet, one of the things most people miss most is bread. Sandwiches are a staple of most families menus (plus, they’re so easy to pack for lunch!). So when I found out about cloud bread I knew I needed to give it a try.

What is a Cloud Bread?

Cloud bread (also called oopsie bread) is a high protein keto bread alternative. It’s made with eggs and cream cheese as the main ingredients. Cloud bread is low carb, gluten free, and grain free — a perfect alternative to bread!

Cloud bread seems to have originated during the Atkins diet craze but found a new following in the paleo/keto community. It includes only real food ingredients that nourish the body.

Eggs are an amazingly healthy food when they are from healthy pastured hens. Eggs contain:

  • Choline
  • Carotenoids
  • Vitamins A, D, E, and K
  • Fatty acids like Docosahexaenoic Acid (DHA) and conjugated linoleic acid (CLA)

Cream cheese (from healthy, grass-fed cows) is a good source of healthy fats, CLA, and a diversity of vitamins (including A, D, and K).

Because this bread alternative is made with eggs and cream cheese, it’s a powerhouse of protein and healthy fats. It’s not a surprise that this bread is filling! You won’t be hungry after eating a slice.

Do You Need to Refrigerate Cloud Bread?

When cloud bread comes out of the oven, it’s on the crispy side. It softens as it sits in an airtight container. It’s best to store cloud bread in an airtight container in the refrigerator or freezer. Thaw on the counter for a few minutes before eating or reheat in the oven.

Cloud Bread Serving Ideas

This cloud bread is very mild tasting so it goes well with anything you want to pair it with. It works really well as a hamburger bun but works as a bread alternative in almost any recipe. If you want to spice it up a bit, you can try adding seasonings into the yolk mixture before folding (or you can sprinkle them on after). Here are some ideas:

  • Garlic powder and dill (goes well with Mediterranean style sandwiches)
  • Dried rosemary, thyme, sage, garlic, and black pepper (great for leftover turkey sandwiches)
  • Garlic powder, onion powder, chili powder, and paprika – Can be used for BBQ style foods or anytime you want some spice.
  • Dried oregano, basil, parsley, and thyme – This combo is great for an Italian style sandwich.
  • Parsley, chives, dill, onion powder, garlic powder, black pepper – This ranch style blend is great for flavoring cloud bread for a fun flavor. If you’d rather plain cloud bread but want the ranch taste, try my homemade ranch dressing recipe on top.
  • Cinnamon and coconut sugar (or stevia) – A mildly sweet treat for a special snack.

If you’re looking for another keto bread, I’m looking at this one to try next.

Have you ever made a grain-free bread? What’s your favorite recipe?

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5 from 2 votes

Keto Cloud Bread Recipe

A healthy, low carb, high protein bread alternative that is also grain and gluten free. This cloud bread is perfect for anyone looking to reduce their carbohydrates, but still wants to enjoy a sandwich once in a while.
Course Dinner, Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 rolls
Calories 109kcal
Author Heather Dessinger



  • Preheat oven to 300°F.
  • Line a baking sheet with parchment paper and set aside.
  • Separate the eggs whites and yolks into two bowls.
  • Add the cream cheese and salt to the yolks and beat with a hand mixer to combine.
  • Sprinkle the cream of tartar over the egg whites and whip until stiff peaks form.
  • Use a spatula to gently fold the whipped egg whites into the yolk/cream cheese mixture.
  • Spoon the dough onto the parchment paper in 6 equal portions.
  • Flatten carefully.
  • Bake for 30-32 minutes.  
  • Store in an airtight container.


Try adding different mix-ins to spice it up a bit:
  • garlic powder and dill
  • dried rosemary, thyme, sage, garlic, and black pepper
  • garlic powder, onion powder, chili powder, and paprika
  • dried oregano, basil, parsley, and thyme


Serving: 1roll | Calories: 109kcal | Carbohydrates: 0.9g | Protein: 5.1g | Fat: 9.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 130mg | Sodium: 291mg | Potassium: 0mg | Fiber: 0g | Sugar: 0.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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20 thoughts on “Keto Cloud Bread Recipe”

    • I’m not 100% sure, but I have used a similar recipe that called for arrowroot instead of tapioca. It’s what I have on hand so I’ll probably give it a try 🙂

  1. This is great! My husband and I own a chiropractic office and have many gluten/grain-free patients (in addition to eating mostly grain-free ourselves). We are always looking for new recipes and ideas to share with them, and recipes like this one allows them to see that they can continue eating the foods they love, but modified versions that works with their food allergies! And personally, I think cheese IN the bun sounds fantastic! We can’t wait to give this recipe a try and hopefully pass it on to our patients. Thanks for sharing.

  2. Is there something like this I can make as a loaf for bread for a few days? Something that won’t harden? It would be so great to stop buying the $5 / loaf Ezekial bread!

  3. Great recipe! I just made this tonight, kinda last minute. I used arrowroot instead of tapioca, and I had to halve the recipe because of the amount of ingredients I had, and it still came out awesome. I used half parmesan cheese and half a hard cheddar cheese. YUM! This is officially our new bun recipe.

    • Also, I should add that in my hurry, I forgot to halve the baking powder, and they still came out beautiful and tasty. 🙂

      • I just have to add one thing. 🙂
        We used this as our pizza crust tonight– PERFECT!

        I halved the recipe again (because that’s all my mini food prep processor can handle!), and gently, with my fingertips, pressed it into a circular shape on my cast iron pizza pan. I baked it for about 15 min (same temp), topped it, then put it in for another few min to melt the cheese. It was AMAZING! We’re definitely going to use this as our staple pizza crust from now on.
        Buns, pizza, this recipe seem endless with possibility! 🙂
        Just wanted to share!

        • 5 stars
          I second the PIZZA CRUST idea! This is the recipe I’ve been using this past year as a GRAIN FREE CRISPY THIN CRUST PIZZA and it is divine! Divide dough into 3rds (each one makes one super-thin crust), then take two large pieces of parchment (the size of your pizza-baking pan) and roll the dough AS THIN AS POSSIBLE between the paper. Bake on the bottom parchment sheet for about 10 mins (until it starts to get brown. It’s over-baked for a hamburger bun, but just right for pizza.) Add sauce and toppings, bake again til your toppings are cooked. Add cheese, bake until cheese melts. Will produce a pizza slice that you can pick up and it HOLDS itself horizontally without bending! AHHHHHHHMAZING. Thank you for sharing this recipe!!!!

  4. You can use “Daiya” vegan cheeses. They have them as Cheddar style slices, as Havarti vedges,,Mozzarella style shreds and cream cheeses. They sell them at Loblaws in Canada. The best cheese replacement out there.

  5. Do you think a vitamix will work instead of a food processor? Or should I just use my kitchenaid stand mixer with a paddle attachment (have done that with several of your recipes needing a good processor and they have turned out great)?

  6. I love the ingredients in this recipe!!! When you say 3 cups hard cheese, do you mean shredded? Could I use shredded mozzarella?