Cloud Bread Recipe (Oopsie Bread)
User Reviews
5
Cloud Bread Recipe (Oopsie Bread)
Description
Cloud Bread uses just a few ingredients: eggs separated into whites and yolks, cream of tartar to stabilize the whites, Greek yogurt for moisture and slight tang, and salt to season. The egg whites are whipped to stiff peaks to create volume and airiness, then folded carefully into the yolk mixture to maintain that lightness. Spoonfuls are baked at a low heat until golden and set, producing small rounds that resemble light brioche buns.
The bread has a soft crumb and gentle flavor, ideal for low-carb or gluten-free diets, serving as a sandwich base or as a side for various meals. The process avoids flour and leavening agents, relying on egg structure and gentle folding for lift.
Cloud Bread is best eaten fresh as it can become soggy when stored refrigerated. It can be frozen between wax paper layers and reheated gently to preserve texture.
Ingredients
- cooking spray nonstick
- 3 egg large
- ⅛ teaspoon cream of tartar
- ¼ cup Greek yogurt plain, whole milk
- ⅛ teaspoon salt sea salt
Instructions
- Preheat your oven to 300°F. Line two baking sheets with parchment paper and lightly spray them with nonstick spray.
- Separate the eggs into two bowls: whites in a medium bowl and yolks in a large bowl.
- Using an electric whisk, whip the egg whites and cream of tartar until stiff.
- Whisk the egg yolks, Greek yogurt, and salt until smooth.
- Using a spatula, carefully fold the egg whites into the yolk mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites. Fold again and again until incorporated.
- Repeat with more egg white mounds until the entire mixture is fully incorporated.
- Using a ¼ cup ice cream scoop or measuring cup, spoon 5-6 large mounds of the mixture onto each of the prepared baking sheets.
- Gently press each mound with a spatula to flatten it slightly.
- Bake until golden brown and set, about 30 minutes. Cool the bread pieces on the cookie sheet for a few minutes, then gently transfer them to a wire rack to cool completely. Alternatively, you can use them while still warm.
Notes
- Use cream of tartar to stabilize egg whites and achieve maximum volume in the bread.
- Ensure egg whites have no yolk contamination and use clean, dry bowls and utensils when whipping for best results.
- You can substitute Greek yogurt with softened cream cheese, sour cream, or mayonnaise for slight variations in texture.
- Fold the whipped whites into the yolk mixture gently to keep the air bubbles intact, preserving the bread's fluffiness.
- Best eaten fresh to avoid sogginess; freeze leftovers separated with wax paper and defrost gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 103mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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