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Free Printable: Low Carb & Keto Food List
Get It NowMy Cloud Bread Recipe Makes The Lightest, Fluffiest Low Carb Bread
I first made this cloud bread almost 10 years ago, when not many people knew about it. And while I’ve since made lots of other keto bread and flourless bread recipes, I still make this one regularly. Here’s why:
- Light white bread texture – My cloud bread recipe is soft and fluffy, never dense! I think it tastes like those very airy white breads (not a baguette, though). The lightness reminds me a tiny bit of angel food cake, but it’s a bit more chewy and of course not sweet — unless you want it to be.
- Pretty neutral taste – I don’t think it’s too eggy, just a little. The trick to avoid that is ensuring it doesn’t deflate (see my tips below). If you’re sensitive to that flavor, though, you might prefer my almond flour bread or keto bagels.
- 3 simple, clean ingredients – They’re not what you’d expect when making bread, but it works so well! You don’t need any specialty ingredients. I also have some options for add-ins to make different variations.
- Low carb, gluten-free, light, and protein packed – Some versions use cornstarch or cornstarch substitutes, but it’s totally unnecessary. I don’t use any starches. My cloud bread only has 100 calories, nearly 0 net carbs (yep, it’s keto friendly), and 4 grams of protein per serving. You can even enjoy it on an egg fast!
- Quick and easy – You can whip up a batch in just around half an hour. It’s quite simple once you get the hang of working with the whipped egg whites.
Some people call this keto cloud bread, oopsie bread, or oopsie rolls, but they’re all the same delicious, low carb bread. And although the recipe started out as a little trend, those of you who have made it understand how it has stood the test of time. Make it with me, and you’ll see why it’s still worth making today!
“I’m absolutely AMAZED at just how delicious and how much like bread this bread actually was!!! I’d give it 10 stars if I could.”
-Vanessa
What Is Cloud Bread?
Cloud bread, sometimes calls oopsie bread, is a gluten-free, low carb bread substitute made with eggs and cream cheese. It gets its name from its light, airy texture (like a cloud), and requires no flour. While this bread has become popular on TikTok in recent years, I’ve been making mine since 2016.
Ingredients & Substitutions
Here I explain the best ingredients for my cloud bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – For the right ratio, use large eggs, not medium or jumbo. Separate the egg yolks and whites.
- Cream Cheese Or Mascarpone – Most cloud bread recipes are made with cream cheese, and you can make this recipe using that, but I love the buttery flavor from using mascarpone (either store-bought or my homemade mascarpone). I’ve also experimented with it using Greek yogurt (or my keto yogurt should work as well), super thick coconut cream (runny won’t work), or even a thick mayonnaise.
- Cream Of Tartar – This ingredient is optional, but I always use cream of tartar to beat my egg whites, because they reach stiff peaks faster and more effectively. If you haven’t heard of it, it is a powdery acid that helps stabilize the whites. (You’ll find it in the baking aisle at the grocery store, or online here.) You can still make fluffy cloud bread without it — just make sure your egg whites are at room temperature for easier whipping, which I recommend anyway.
- Sea Salt – You only need a little bit for balance. The rolls won’t be salty.
Sweet Or Savory Variations:
Cloud bread is a blank canvas. The neutral flavor is perfect when you just want something resembling regular bread, but sometimes I make additions in step 3 together with the yolks:
- Sweet – Add 1-2 tablespoons of your favorite sweetener, 1/2 teaspoon of vanilla extract, and a dash of cinnamon if you like.
- Savory – Add a tablespoon of fresh herbs or a teaspoon of Italian seasoning, along with 1/4 teaspoon of garlic powder.
- Colorful – You can also add natural food coloring just for fun, if you want different colors.
How To Make Cloud Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat your oven. Line a baking sheet with parchment paper. Grease the paper lightly (you can use butter or brush with oil, but I often use avocado oil cooking spray for a shortcut).
- Whip the egg whites. In a large bowl, use a hand mixer (or a stand mixer) with a whisk attachment to beat the egg whites and cream of tartar, until stiff peaks form. (This is called meringue.) Ironically, I accidentally grabbed my beaters instead of the whisk attachment when I took these pictures — they still worked, but it took longer.
- Beat the yolks with mascarpone or cream cheese. In a second large bowl, use the mixer to beat mascarpone or cream cheese, egg yolks, and sea salt, until smooth.
- Fold together. Carefully and gradually fold the meringue into the mascarpone and egg yolk mixture with a spatula, being careful not to break down the air bubbles in the whites. (See my tips on this below.)
- Form the rolls. Spoon the batter onto the prepared baking sheet to form 6 circular discs.
- Bake until golden. Pop the cloud bread in the preheated oven, and bake until it’s nice and golden brown. Let the bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying. The flavor and texture improves as it cools!
My Tips For Fluffy Results
- Lining the pan is crucial. Cloud bread sticks to pans easily, so I always line my baking sheet with parchment paper. A silicone mat can work too, but not as well as parchment. Avoid using foil, as the oopsie rolls will definitely stick to it.
- Use ingredients at room temperature. Having room temperature egg whites helps them form stiff peaks faster. If your eggs are cold, my shortcut is to place them in warm water to come too room temp more quickly. The mascarpone or cream cheese is best at room temperature as well, so that it mixes well and doesn’t form small chunks. You can soften it faster by cutting it into small cubes first.
- Beat the egg whites longer than you think you need. If the whites don’t get “stiff” enough, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up (see my picture above). They also should not move or slide out if you tilt or invert the bowl.
- Traces of fat will prevent your whites from whipping. To ensure your egg whites whip properly, make sure your bowl is clean and free of any traces of fat. Even a drop of yolk can prevent stiff peaks from forming. Avoid plastic bowls, which can retain traces of residue from previous cooking. Glass or stainless steel both work great, but stainless actually works the fastest.
- Use a folding motion to avoid breaking down the whites. This is my top tip! When combining the yolk mixture and beaten egg whites, it’s super important to use a folding motion to avoid deflating the whites. My best way to describe this is, you use your spatula to scoop from underneath and “fold over” the sides. Avoid stirring at all costs!
- Monitor during baking. The exact baking time for my cloud bread recipe varies a bit depending on the size and thickness I make them. Check on them occasionally, because they can go from done to burned fairly quickly.
Cloud Bread (Easy Recipe)
My cloud bread recipe is light, fluffy, and a little buttery! It's naturally low carb, gluten-free, & easy to make with just 3 ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
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In a large bowl, use an electric mixer to beat the egg whites and cream of tartar, until stiff peaks form. (Make sure they are stiff peaks, not soft peaks!)
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In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
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Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, being careful not to break down the air bubbles in the whites.
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Scoop the mixture into 6 circular discs onto the parchment paper.
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Bake for 25-35 minutes, until golden.
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Let the cloud bread cool a bit on the baking sheet, then transfer to a cooling rack to cool completely before enjoying.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 piece
- Tips: Check out my recipe tips above to help you get the right texture in your cloud bread, and avoid excessive spreading or flat results.
- Storage: Keep the bread in an airtight container in the refrigerator for up to 1 week. I line with parchment paper between the pieces. Don’t stack them without lining with something, because they will stick together!
- Reheat: You can certainly enjoy your cloud bread cold, but if you want it warm, reheat it in the toaster very briefly. It burns much faster than regular bread.
- Freeze: Arrange in a single layer on a parchment lined baking sheet until solid, then transfer to a freezer bag and freeze for up to 6 months. Thaw in the fridge overnight, or on the counter for quicker thawing also works.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cloud Bread
Serving Ideas
My cloud bread recipe is very versatile! You can use it in most ways that you’d use regular bread, though not all. Here are some of the things I do with it:
- Sandwiches – Surprise, this is how I use cloud bread the most. One of my faves is a BLT (pictured above) or a turkey sandwich with lettuce, sun-dried tomatoes, and pesto sauce. You can also slather creamy crack chicken between 2 slices, or even make grilled cheese.
- Toast – Grab a slice, pop it in the toaster, and finish with a spread! My kids love it with sugar-free Nutella, but I’m a fan of strawberry chia jam or sugar-free jelly. You could also slather it with peanut butter, or just plain grass-fed butter.
- Meals – I love using slices to sop up the sauce in my creamy mushroom chicken or garlic butter shrimp, or dunk them into comforting bowls of broccoli cheese soup or vegetable soup. But you can also just serve these alongside salads — the garlic herb version in the variations above is perfect with my antipasto salad.
- Cloud Bread Pizza – Top baked cloud bread with marinara, mozzarella, and your favorite toppings, then bake again until melted. Check out my keto pizza recipe for sauce and topping ideas.
- Cloud Cream Puffs – For a light dessert, get the recipe in my Easy Keto Carboholics’ Cookbook.
518 Comments
Chris
3I just wanted to let everyone know that you should never use “plastic” bowls, spoons or measuring cups or spoons when dealing with egg whites.
Tammie
2Great recipe! I’ve made it many times, as written. I got bored with the texture & experimented with adding a bit of coconut flour. It was good! I only add about a tablespoon (slightly more for very runny batter), but it changed the texture to more like regular bread with less egg taste. Now, I always add the coconut flour. I thought maybe you’d like to experiment too! Beware though, too much coconut flour will make them very crumbly.
Maya | Wholesome Yum
0I’m happy you like it, Tammie! Thank you for sharing the coconut flour variation, it sounds great. I’ll try that soon!
Linda
0It’s rather like having a slice of the top of a souffle. It worked, but I much prefer your low carb, almond flour bread recipe.
Maya | Wholesome Yum
0Hi Linda, Cloud bread is meant to be fluffy and airy, very different from my almond flour bread. Feel free to make the other one if you prefer that texture to this lighter one!
dave
2First time making this and turned out perfect. Used it for a egg and cheese sandwich and it worked great. Did not crumble like some “breads” do. Next test is to use it as a hot dog bun , taco shell style. Going to add some spices next time to kick it up a notch as Emeril would say.
Debbie
2I have used this recipe numerous times and it is delicious. I planned on making it today for a friends
daughter but I forgot to buy the cream cheese. Do you think Boirsin (french cream cheese) will work?
Maya | Wholesome Yum
0Glad you like these, Debbie! I haven’t tried it with Boirsin, but I think it should work.
Margaret
1Great recipe, simple, easy to follow instructions with conversions from farenheit to celcius therefore making it easy to achieve desired results. Thank you so much ??
ConT
1Very good. I used stainless mixing bowls to make these. I feel egg whites peak higher blended in stainless. The results were almost perfect. Looking forward to toasting with Elderberry jam.
Lisa
1I did something wrong. Tried to do circles and it all flowed together. Did I not beat the egg whites enough? Or did I fold in too much?
Monica
0Hi Lisa, I sometimes get this result as well. It can be egg whites not beaten enough. When I make sure they are “super peaky” the bread seems to hold the shape instead of flowing. I’m also very careful with the fold. Try again “overbeating” the egg whites. I hope this can help.
Wholesome Yum D
0Hi Lisa, It sounds like you needed to beat your egg whites longer, or you broke them down too much during the folding process (make sure not to stir).
Bernadette Nulty
0Hi, Where would I get a circular disc for this cake? Regards.
Maya | Wholesome Yum
0Hi Bernadette, You would shape the “batter” into circular discs. There is nothing to buy.
Mary W
0Can I refrigerate the batter and bake it latter ?
Thanks, Mary
Maya | Wholesome Yum
0Sorry, I don’t think that would work because it will likely deflate. But, you can make them ahead and store them for later after baking.
Kathleen Park
1It was tasty and quick. I liked it very much. Many gluten-free breads are dry, but this was tender and moist. I’ll make it again. I’d give it five stars.
Vicki
1Love it!! Easy to make! True to it’s name it is light and soft as a cloud!
Sue fowee
0Love these
Wholesome Yum D
0I’m so glad you loved them, Sue! Thanks for taking the time to let me know!
Paula Hegg
0Hi,
I’m wondering about doubling the recipe….would the second pan get ruined waiting to go in the oven while the first pan bakes? Or could they be baked together one on top of the other?
Thanks!
Maya | Wholesome Yum
0Hi Paula, Yes, the second pan would deflate if you let it sit while the first one bakes. Instead, I would bake both together on different racks, and just swap the pans halfway through baking. Hope this helps!
Carol A Haigler
0This is my favorite bread. I’ve been gluten-free for over 10 years and haven’t found a bread I really like. This one works for me and is low-carb, which is a win-win.
Wholesome Yum D
0I’m so happy to hear that, Carol! Finding a gluten-free bread you actually like is no small feat. Total win-win indeed!
Gwen
0I’ve actually added a bit of Almond meal to the recipe which has made it a bit sturdier – and because I make it fresh when I want it reduced the recipe appropriately. So 1 egg with 20g Almond meal = 2 medium slices. I suspect Almond flour would be better as its finer, but I usually only have almond meal in the house, so adapted. I shape the batter on the parchment in squares for a more traditional bread slice. Works great. Thanks for the recipe and your website – have learned a lot from it this last year.
Wholesome Yum D
0That’s such a smart adaptation, Gwen! Using almond meal to make it sturdier and adjusting for a single serving is a great idea and shaping them into squares is clever too. I love hearing how you’ve made it work with what you have on hand. So glad the site has been helpful this past year!
mrslaurennjames
0Great recipe. How should I properly store them for later use?
Maya | Wholesome Yum
0Thank you, Lauren! I have storage instructions above.
vanessaannesanders
0I’m absolutely AMAZED at just how delicious and how much like bread this bread actually was!!! I’d give it 10 stars if I could⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️💫
Maya | Wholesome Yum
0Thank you so much, Vanessa! That means a lot. Hope you make this again soon.
Jeannette
0I absolutely love this stuff. Easy & quick. Now I have a question. Can this be done in a non stick muffin top pan? Or should I just keep doing it on the parchment paper.
Maya | Wholesome Yum
0I’m so happy you love this cloud bread, Jeannette! Yes, you can use a nonstick muffin top pan. I would probably grease it anyway, just in case. Please let me know how that turns out!
Donna
0Loved the cloud bread! I just made the delicious coconut cookies with a chocolate glaze and pecans on top. Maya, thank you so much for the wonderful recipes. I use them nearly every day.
Maya | Wholesome Yum
0Thank you, Donna! I’m so glad you loved both my cloud bread and coconut cookies.
Barbara White
0I have made several versions of cloud bread now Maya and they are wonderful we are doing so well on the Keto Plan and enjoying our lives with much less pain and I’m losing weight. Thanks so much my dear.
Wholesome Yum D
0Barbara, that makes me so happy to hear! I’m thrilled the cloud bread has been helpful on your keto journey. Keep it up!
Barbara White
0Hi Maya, We tried cloud bread for the first time and we’re amazed at how delicious it is. Thank you so much this website. It is a true Ministry to my family as we start this adventure together, my husband and I. Thank you so much.
Maya | Wholesome Yum
0I’m so happy you and your husband enjoyed it, Barbara! Best wishes to you both.
Donna
0Will this recipe work using thick Greek yogurt instead of cream cheese?
Maya | Wholesome Yum
0Hi Donna, Yes, that will work as well!
Jeannette
0I just posted about this delicious bread…. curiosity? Can this be done in a muffin top baking sheet?
Maya | Wholesome Yum
0Thank you, Jeannette! Yes, it’s not required but you definitely can.
Jeannette
0Just love this stuff…. curbs the bread “want” craving. Also, easy to make. Add jam, powdered sugar, butter with garlic seasoning or throw some scrambled eggs and cheese and then fold in half or top with another slice of cloud bread for a sandwich style breakfast meal. I would add a picture but there isn’t an option to add a picture. Thanks Maya!
Wholesome Yum D
0You’re very welcome, Jeannette! So happy you loved the cloud bread, and thanks for the breakfast idea. 😊
Sheridan Formoso
0This cloud bread recipe is awesome!! I just LOVE it. However the recipe seems to suggest that using 3 eggs etc will produce 6 round cloud breads (or have I mis-read something?) When I make it – using 3 eggs etc – I put the mixture in tart rings and there is just the correct amount to make 12 ‘slices’. I’m looking for square ones now so it is more sandwich like!.
(I tried to add a picture but no luck)
Maya | Wholesome Yum
0I’m so glad you liked it, Sheridan! Yes, I get 6 round cloud breads from this recipe, but it really depends on how large you make them. Your tart rings are probably smaller, so you got 12, which is just fine. I don’t have a way for you to upload a picture here right now, but you can share it in our Facebook group or as a comment on this Pinterest pin if you’d like. I’d love to see!
Lisa
0I love this bread! I ate it with guacamole on top of it. I will always keep some on hand. Also super easy to make
Maya | Wholesome Yum
0I’m so glad you love it, Lisa! Serving it with guacamole sounds delicious.
Brian
0No ratios, no quantity. How can I use this if I don’t t know how much egg to cream cheese? Telling us to add a tablespoon of herbs for how many eggs and how much cream cheese. Am I missing something here?
Maya | Wholesome Yum
0Hi Brian, Yes, you are missing something. 🙂 I would never publish a recipe without ratios or quantities (in fact, I’d say that wouldn’t be a recipe at all). You seem to have missed the recipe card that has all the amounts, which is right above where you left your comment. Please scroll up a bit and you’ll see the amounts for everything, as well as times, temperatures, and detailed instructions that I spend a long time writing.
Ann Stough
0This recipe is outstanding and your preparation advice is much appreciated. I’ve made it 3 times already and have shared the link with others.
Maya | Wholesome Yum
0Thank you so much, Ann! I’m so glad the details helped you out. I really appreciate you sharing my site with others, that means a lot.
Jennifer
0Yum! Buttery like taste without butter and actually really tasty! Weird texture at first but I’m making this again for sure!
Maya | Wholesome Yum
0I’m glad you liked it, Jennifer! Yes, the texture takes some getting used to but I think it’s nice when you want something light and airy.
halushka26
0This was great. A great little bread with nut butter and honey for a snack.
Maya | Wholesome Yum
0I’m glad you liked it. What a delicious way to enjoy this cloud bread.
Beverly
0I like less ingredient, yet delicious recipes. I am anxious to try this one.
Maya | Wholesome Yum
0Thanks, Beverly! You’re in the right place, all my recipes are 10 ingredients or less (many of them much less). 🙂 Let me know what you think if you try this one!
Jessica
0I love this as a low fiber bread choice! I’ve made it several times but still unsure if I’m actually doing it correctly…Is the final “mixture” supposed to have clumps? And any ideas(s) as to why I sometimes get an almost plastic-type finish on some edges? (Maybe some of the broken down mixture that turned ‘runny’?) Thanks for insight!
Maya | Wholesome Yum
0Hi Jessica, No, there are not supposed to be clumps or plastic-like edges. It sounds like you overmixed some parts and undermixed some other parts. Check out my video and pictures above, that might help!
Chris Ann
0I’ve made this cloud bread several times with cream cheese. Regular and sweet. Turned out great. Today tried with mascarpone and all went flat. IDK why. I’ve never had this happen with the cream cheese but I got curious as to how they would taste with using this instead. I might need to just stick with the cream cheese.
Maya | Wholesome Yum
0Sorry to hear that happened, Chris! I’ve never had this happen with the mascarpone version before, unless the egg whites were broken down by accident. Could it have been that?
Laurie
0Thank You!
Amanda Anderson
0When I made these they really spread. I added sugar, vanilla and cinnamon to use as a peach cobbler topping for a friends child with FPIES. She can’t have any types of wheat or oats, so “breads” are tricky. The flavor is perfect for the dessert. We’ll be trying other savory variations for meals!
Maya | Wholesome Yum
0I’m glad you liked the flavor, Amanda! It’s normal for them to spread a bit but they shouldn’t be completely flat. If they were, it could be the egg whites broke down too much, or it’s possible if you added a lot of sugar that could cause it, so try less next time. Hope this helps!
Susan
0Is it ok to double or triple this recipe? Thank you.
Maya | Wholesome Yum
0Hi Susan, Yes, absolutely! It will take longer to whip the whites, and of course you’ll need more pans.
Rachel
0This turned out great!! My entire family loved it. I made a double batch last night and it’s already gone! After mixing the yokes and cream cheese, I added garlic powder, onion powder, and Italian seasoning. I will be making more this weekend, but probably a quadrouple batch, haha. My dad is a doctor and is always rushing out the door to work. It’s hard to keep him well nourished when he eats low carb when he has to leave for emergencies. These are going to be a game changer! Planning to make and freeze some breakfast sandwiches! Thank you!
Maya | Wholesome Yum
0Thank you, Rachel! I’m so glad your entire family enjoyed this cloud bread. Love the savory spice combo!
Kim
0Can you make your own psyllium husk powder out of Whole psyllium husk. and get the same effect
Maya | Wholesome Yum
0Hi Kim, You can do it using a spice grinder or food processor. But you don’t need any for my cloud bread recipe!
Gloria
0how do you get the nice rounds shape with the cloud bread. Mine don’t look as flat are round. What do you use to make the six round pieces? Love the texture and taste.
Maya | Wholesome Yum
0Hi Gloria, I just spread them out in a circular motion to form a circle. They’ll still taste the same even if they aren’t perfect circles, though. But if yours are spreading, it means the egg whites broke down too much.
Rachel
0Great tip on the egg whites. I wondered if I just barely overworked them, and I must have.
Kris
0What is cream tartar? I have never heard of such.
Kris/Northern Europe
Maya | Wholesome Yum
0Hi Kris, Cream of tartar is an acidic powder found in the baking aisle. It stabilizes egg whites, so they whip faster and stay whipped better.
marymldillon
0I love this bread. Perfect for my diet. The texture is amazing too. Thanks for sharing.
Maya | Wholesome Yum
0I’m so happy you love it, Mary! Enjoy!
John D
0I made this yesterday. I followed the recipe, but with one exception, I used a small loaf pan, silicone, and then I baked it in a Toaster oven (to keep heat down in kitchen in summer). It did take a little less time in the toaster oven, but came out just as wonderful. I used Cream Cheese because our local supermarket that I usually weekly shop at was out of mascarpone. Really liked it. Worked well as a very light bread and could also be a nice dessert with whipped cream or a keto dessert sauce. I just ate half of it plain, hot, with some butter!
Maya | Wholesome Yum
0Thank you for sharing, John! It’s good to know this worked in a loaf pan in the toaster oven.
Riann
0I wish I could leave a picture!! If you’re familiar with Cloudies, these are identical in their look but superior taste and slightly larger size. Cloudies are $8 for 6 servings. Thank you!
Maya | Wholesome Yum
0I’m so glad you like them, Riann! I don’t have a way to post a picture here on the website, but you can post it on Instagram or Facebook and tag me @wholesomeyum. I’d love to see!
Kendra Menth
0Can you freeze these?
Also I would like to make breakfast sandwiches ahead as mornings are crazy at our house. Have you tried this? Just wondering how it would come out.
Maya | Wholesome Yum
0Yes, you can! I have storage instructions above with freezing as one of the options. 🙂
Cotton
0Made these to have as a snack everyday with a tiny bit of jam and tea. They are great because they don’t contain nuts the only gripe I have is they freeze but then when they’re defrosted they become squishy/watery inside. I have made three batches thus far sometimes their watery I don’t know why I might try holding back one yoke and not putting vanilla extract. I’ve been using ricotta cheese or yogurt. They come out better with the ricotta. I’m definitely going to pick up some cream cheese this weekend shop and try it with cream cheese.
Charles
0Hello Maya, I would like to use a carton of egg whites to make these, could I hold back an equal amount (relative to an egg yolk) to mix with the cream cheese or is this a non-starter? Thank you, sincerely. Charles Lessick
Linda
0I made my first batch the other day (it was my first time making cloud bread) and I not only used carton egg whites but I also used powdered egg yolks. It’s the same ratio for each just as you would with eggs. They were amazing and I ate the entire batch in a day lol. Next time I will try using my homemade yogurt in place of the cream cheese.
Maya | Wholesome Yum
0Hi Charles, Carton egg whites would work to replace the whites, but I think the recipe needs the yolks, so you don’t gain much by using the carton whites. If you try it with egg whites only, let me know how it goes!
Sondra Maria Ace
0Very good recipe!
Keith R McCaffery
0How many carbs in your strawberry smoothy?
Maya | Wholesome Yum
0Hi Keith, I have several smoothie recipes, so am not sure which one you’re asking about. I always put the nutrition info on the recipe card, though.
Christine M
0Good recipe!! Thanks for all the keto tips Maya.
Alison
0KETO CLOUD BREAD- excellent- and my husband loves it!!!!!
Jeannette
0Absolutely great! Delicious with butter, sugar free powdered sweetener such as Monkfruit and a bit of cinnamon for breakfast.
K Bowen
0Made this today!! It was easy and delicious!
Nancy
0Can you freeze cloud bread?
Wholesome Yum D
0Hi Nancy, Yes, you can! I have instructions for this in the post above.