Keto Cloud Bread Oopsie Bread Recipes

KETO CLOUD BREAD ("OOPSIE BREAD")

Steps:

• Preheat oven to 300℉ and line two baking sheets with parchment paper.
• Carefully separate egg whites from yolks. Place whites in one bowl and yolks in another.
• In the bowl of egg yolks, add cream cheese and mix together with a hand mixer until well-combined.
• In the bowl of egg whites, add cream of tartar and salt. Using a hand mixer, mix together at high speed until stiff peaks form.
• Pouring slowly, use a spatula or spoon to add yolk mixture to egg whites and carefully fold in until there are no white streaks.
• Spoon mixture onto prepared baking sheet about ½ to ¾ inches tall and about 5 inches apart.
• Bake in the oven on middle rack for 30 minutes, until tops are lightly golden brown.
• Allow to cool (they will likely be too crumbly directly out of the oven) and enjoy.

KETO CLOUD BREAD RECIPE (OOPSIE BREAD)

Steps:

• Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
• Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
• Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.

KETO CLOUD BREAD (OOPSIE BREAD)

Steps:

• Preheat the oven to 140C/300F. Line two baking sheets with parchment paper and set aside. In one mixing bowl, add the egg whites. In a separate bowl, add the egg yolks.
• Add the cream of tartar into the egg whites. Using a stick mixer, beat together until stiff peaks form and set that aside. Add the cream cheese into the egg yolks and beat that together until combined and smooth. Fold it through the egg white mixture.
• Form 8 portions of the cloud bread mixture. Place four portions onto each baking sheet and bake for 27-30 minutes, or until golden.
• Remove from the oven and let cool slightly, before serving.

CLOUD BREAD THAT'S NOT EGGY (NO CREAM OF TARTAR)

Steps:

• Pre-heat the oven to 300F and line a 13x9 sheet pan with parchment paper (not wax paper) or a silicone baking mat.
• Seperate the egg whites from the egg yolks. Place 2 of the yolks in a medium sized mixing bowl with 2 ounces of softened cream cheese, and the 3 egg whites in a different medium sized mixing bowl. The remaining egg yolk can be saved for a different recipe.
• Dust 1/8 teaspoon of baking powder on top of the egg whites. Using a hand mixer or a stand mixer, beat the egg whites until they form stiff peaks.
• Next, the egg yolks and softened cream cheese need to be beaten with the hand mixer until there are no lumps.
• Now we can take 1/3 of the egg whites and fold them into the egg yolk mixture. Once all folded in, add in another 1/3 of the egg whites and fold those in. Finish with the remaining egg whites.
• I like to fold until all of the egg white is incorporated. Egg white not incorporated will just crumble when handled after they are baked.
• Scoop the mixture into 6 rounds on the 13 x 9 baking sheet.
• Bake in a 300F oven for about 25 minutes.
• Remove from the oven when golden and let cool. See notes for freezing.