Cloud Bread (Oopsies)
Cloud bread, also known as Oopsie bread or Oopsie rolls is one of those recipes that I’ve been wanting to try out for awhile now. This low-carb bread was such a hype a little while ago, I wondered what it would taste like. Even though cloud bread is called ‘bread’ it’s not really bread, it’s a bread alternative. Cloud bread is usually made with eggs, cream cheese and cream of tarter. I’ve also seen versions with yogurt instead of cream cheese.
Using the cloud bread recipe from Tasty as inspiration, I decided to try out a few different versions, a version with cream cheese and one with Greek yogurt and I’ve used cream of tartar as well as baking powder to see if there was any difference.
All versions were ok, but I found the one with cream cheese had a plastic feel to them (I don’t know how to explain it otherwise). I preferred the version with yogurt, it came out fluffier. I didn’t see much difference between the use of cream of tartar and baking powder. Since baking powder is more readily available where I live, I prefer using that at the moment.
All-in-all, I was pleasantly surprised by cloud bread. It was pretty okay. I mean, I love bread so I can’t say it was a proper substitute for bread but if you’re looking for a low-carb alternative, I’d say, give cloud bread a chance. Just don’t expect ‘real’ bread, just like a cracker isn’t bread, but you can use it as an alternative.
How To Make Cloud Bread
Below I’ll show you how to make cloud bread with yogurt.
To make my version of cloud bread, all you need is Greek yogurt, eggs, baking powder (or cream of tartar) and a pinch of salt. (A full list of ingredients including measurements can be found in the recipe card below).
First, separate the egg whites and yolks. Next add the baking powder (or cream of tartar) to the egg whites and (using a clean whisk), whisk the egg whites till stiff peaks.
In another bowl, add the Greek yogurt to the egg yolks and add pinch of salt. Whisk till it turns pale and the yogurt and egg yolks are fully incorporated.
Using a spatula, fold half of the egg whites into the egg yolk mixture. Add the remaining egg whites and fold till incorporated. Be careful not to over-mix or you will lose the fluffiness. Stop folding when the egg whites are just incorporated. Using a spoon, spoon 6 even heaps on a baking tray lined with parchment paper. Bake in the oven till golden.
I like to eat my cloud bread with some cream cheese, topped with smoked salmon and avocado, hmmm….
If you like a ‘sandwich’ feel, just pop another cloud bread on top.
I’ve frozen cloud bread for up to two weeks and they kept well. If you do freeze them I would advise you to thaw them before warming them.