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    Home » Recipes » Low-Carb Healthy Lunch Box Recipes (Gluten-Free)

    How To Make Keto Cloud Bread (Oopsies)

    Published: Mar 4, 2014· Modified: Aug 11, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Oopsies is sitting in a baking tray on the kitchen bench

    If you don't know how to make oopsies, you are missing out on an absolute low-carb classic bread. Take a look and see why. Watch the video to learn how to make oopsies and see what flavours you can come up with.

    Oopsies is sitting in a baking tray on the kitchen bench

    If you love eggs, you'll love the short 3-day egg fast. Get the printable meal plan, and 41 recipes PLUS the 5 simple rules to follow.

    Jump to:
    • What are oopsies?
    • Keto bread recipes
    • What to serve with oopsies
    • 📖 Recipe
    • 💬 Comments

    What are oopsies?

    Oopsies are light and fluffy keto bread made from whisked eggs and cream cheese. They can be made sweet or savoury.

    Oopsies are a great bread substitute which is low carb, wheat free, sugar free, grain free. Use oopsies in school lunchboxes with your favourite fillings, or add some stevia (or sweetener of choice), and use cream cheese and berries as a filling for a sweet treat.

    They have that bread-like quality that you may crave from time to time. What's even better is how easy they are to make. Keto cloud bread (keto oopsies) are ready in 20 minutes!

    Keto bread recipes

    For a lot of us, bread is hard to give up completely - especially when you like sandwiches or other carb-centered favourites. The solution is to make low-carb and keto bread recipes such as oopsies, almond flour bread, or coconut flour bread.

    What to serve with oopsies

    Savoury oopsies:

    • Ham and cheese
    • Bacon and avocado
    • pepperoni and cream cheese

    Sweet oopsies:

    • Berries and cream cheese
    • Whipped cream and sugar-free chocolate chips
    • Sugar-free keto maple syrup

    Now that you know how to make oopsies, you can experiment with different flavours and different uses. They can be used as burger buns, sandwich replacements and even sweet flavoured with cream cheese and berries inside.

    📖 Recipe

    Oopsies is sitting in a baking tray on the kitchen bench

    Please rate this recipe.

    4.4 from 53 votes

    Keto cloud bread recipe (Oopsies)

    Oopsies are an absolute low carb and keto staple bread substitute. Make them any way you wish by adding onion flakes, sesame seeds or Italian herbs.
    Servings: 8 oopsies
    NET carbs: 0.7g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Category: Bread. Lunch boxes. Snacks
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Recipe Video

    Calculate ingredients

    Adjust servings: 8 oopsies
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    Ingredients

    • 3 eggs - medium
    • 100 g (3.5 oz) cream cheese
    • ½ teaspoon baking powder
    • +/- salt and pepper

    Instructions

    • Separate the egg whites into one bowl and the egg yolks into another.
    • Whisk the egg whites until very firm and peaks will form.
    • In the other bowl add the cream cheese to the yolks and whisk until there are no lumps of cream cheese left.
    • Add the baking powder and whisk again. 
    • Gently fold the egg white mixture and egg yolk mixture together.
    • Line a baking tray with baking parchment or silicon sheet, to stop them from sticking.
    • Place a large spoon of mixture at 180C/350F for 5-10 minutes.
    © Copyright Ditch The Carbs

    Notes

    You may add ½ tablespoon of psyllium husk if desired to the recipe. This will give you a sturdier heavy bread (oopsie).

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    Nutrition Facts
    Keto cloud bread recipe (Oopsies)
    Serving Size
     
    1 oopsie
    Amount per Serving
    NET carbs
     
    0.7
    g
    Total Carbohydrates
     
    0.7
    g
    0
    %
    Sugar
     
    0.6
    g
    1
    %
    Protein
     
    2.8
    g
    6
    %
    Fat
     
    6
    g
    9
    %
    % Daily Value*
    -
    Calories
    68
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    oopsies 2 | ditchthecarbs.com
    Oopsies 2 | ditchthecarbs.com
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    More ... Low-Carb Healthy Lunch Box Recipes (Gluten-Free)

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    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

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    1. Tobius

      August 15, 2022 at 7:14 am

      5 stars
      Thank you for the great recipes you have on your website
      My Dr wants me to try low carbs due to see if it will help control my seizures and I have been so bored with the low carbs idea but your recipes have livened up my meals

      Reply
      • Libby Jenkinson

        August 15, 2022 at 10:03 am

        5 stars
        Welcome Tobias, you'll love the variety of recipes, all are family-friendly and budget-friendly too. You can search the entire recipe index here.

        Reply
    2. Melinda

      February 17, 2019 at 5:23 am

      These are just baked frothy scrambled eggs ?

      Reply
    3. Cam

      September 27, 2017 at 6:41 pm

      Hi, can i use the electric mixer instead of whisking the egg whites? thanks for the recipes,
      I'm very looking forward to try these 🙂

      Reply
    4. Nicola

      September 05, 2017 at 5:38 pm

      oo! Or maybe as a toastie base?

      Reply
    5. Nicola

      September 05, 2017 at 5:37 pm

      Could you use these in muffin trays and full them with something eggy or similar?

      Reply
      • Libby www.ditchthecarbs.com

        September 07, 2017 at 1:05 pm

        Yes that would be a great idea.

        Reply
    6. jackie

      June 15, 2017 at 3:21 am

      Hi! Thank you for all your recipes. We are enjoying them. 🙂 I just made these and when I put them on the baking sheet they were way too liquid to hold any form, very runny. Any ideas? Really want these to work 🙂

      Reply
      • Libby www.ditchthecarbs.com

        June 15, 2017 at 4:07 pm

        Did you use full fat cream cheese? The spreadable cream cheese doesn't have enough fat and has stabilisers in it which won't work in many recipes.

        Reply
        • jackie

          June 16, 2017 at 2:23 am

          I did use the good stuff, aka full fat cream cheese 😉 All I can think is that my eggs didn't have firm enough peaks. I got tired of whisking them after a few minutes and just settled for what I had.

          Reply
          • Sharon

            October 01, 2017 at 10:49 am

            I use my electric mixer with whisk attachment

            Reply
    7. Sharon Young

      June 07, 2017 at 4:58 am

      What kinds of flavors have you tried with it?

      Reply
    8. revealedx

      May 20, 2017 at 6:55 am

      Is there any substitution for cream cheese? I'm dairy free, but also allergic to cream cheese. Would it work if I used coconut milk or hemp milk?

      Reply
      • Libby www.ditchthecarbs.com

        May 21, 2017 at 10:29 am

        I'm afraid not. This is definitely one of those recipes that needs cream cheese. You could try experimenting with another solid dairy substitute, but that would be a totally new recipe entirely.

        Reply
    9. Jamie N.

      April 06, 2017 at 5:01 pm

      Just made a batch today. I'm trying to lower carb intake for weight loss, and my father has diabetes but loves to eat sandwiches. These are fabulous. Plain, by themselves, there is a mild egg taste but the cream cheese takes most of it away. I made a turkey and pepper jack sandwich, and it completely covered up the egg taste. These are amazing and a perfect substitute for bread and buns. I may buy the husks so I can try them for pizza, as they are super soft (but so moist). I'm going to saute up some mushtooms, spinach, and onions in the morning and make a breakfast burrito. EEEKKKK, I love you for this recipe.

      Reply
    10. Lynda Irwin

      March 31, 2017 at 7:50 pm

      Would you mind putting up the version with the husks as well? I have them and find this version very flat without them!

      Reply
      • Libby www.ditchthecarbs.com

        April 03, 2017 at 12:33 pm

        Great idea. I have just added a note in the recipe also "You may add 1/2 tablespoon of psyllium husk if desired to the recipe. This will give you a sturdier heavy bread (oopsie)".

        Reply
        • Thea

          April 10, 2018 at 6:08 am

          Hi Libby, I love your recipes. eg. making mayonnaise! So easy and quick.
          For my oopsies I add 1 tsp baking powder and instead of psyllium husk I use 1 tbsp. coconut flour to get a bit of firmer 'bread'.

          Reply
    11. Vicki

      March 29, 2017 at 12:24 am

      Thanks for the update re the psyllium, I thought I was going crazy trying to find it in the ingredients! Do these store ok in the fridge?

      Reply
      • Libby www.ditchthecarbs.com

        March 29, 2017 at 12:09 pm

        Yes, pop them in an airtight container. Some people freeze these in individual zip lock bags and bring them out as needed too.

        Reply
    12. Fiona Smith

      March 28, 2017 at 8:45 pm

      I made these on the weekend. Very easy and rewarding. Thanks!

      Reply
    13. Tracy

      March 28, 2017 at 7:11 am

      I'm confused. Why is everyone talking about psyllium husks? It's not the list of ingredients or the recipe.

      Reply
      • Libby www.ditchthecarbs.com

        March 28, 2017 at 1:38 pm

        I have updated the recipe recently and removed it. Everyone had difficulty finding it and I discovered it actually works without it.

        Reply
    14. Kim

      March 28, 2017 at 3:03 am

      I don't see psyllium husks on the written recipe but it's talked about in comments?

      Reply
      • Libby www.ditchthecarbs.com

        March 28, 2017 at 1:39 pm

        I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it's now even easier.

        Reply
    15. Chris

      March 27, 2017 at 9:06 pm

      I am confused as I do not see pysillium mentioned in the recipe yet everyone is talking about it?

      Reply
      • Libby www.ditchthecarbs.com

        March 28, 2017 at 1:44 pm

        I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it's now even easier.

        Reply
    16. Pam K

      September 11, 2016 at 2:33 am

      I've put off making these for so long as I thought they'd be pretty eggy and omelette like but I was so wrong. I use these instead of burger buns or bread in a blt and the family love them. We've been low carbing for a number of weeks and following a lot of your recipes and I cannot believe the energy I feel eating this way, it's amazing. I would never have thought that a food plan without 'regular' bread or pasta would be enjoyable but I don't miss them now at all.

      Reply
      • Libby www.ditchthecarbs.com

        September 12, 2016 at 11:27 am

        Pam that's fantastic. Both that you love my recipes but also the energy and vitality you are experiencing. So many won't believe me when I tell them how much food and nutrition impacts on their day to day life. You're a shining example.

        Reply
    17. Gaynor

      June 09, 2016 at 12:05 am

      I am so looking forward to trying this recipe. Can I use Kanjo flour instead of the husks
      Thanks

      Reply
      • Libby www.ditchthecarbs.com

        June 09, 2016 at 10:51 am

        Sorry, I am unaccustomed to using Kanjo flour.

        Reply
    18. monica

      February 21, 2016 at 11:05 am

      Can ground flaxseed be used instead of the pysillium husk? how many breads does this make
      & how large & what thickness should each dollop be on the cookie sheet? do these have
      a foldable texture like a wrap when at room temp? thank you

      Reply
      • Libby www.ditchthecarbs.com

        February 22, 2016 at 2:58 pm

        You need to use psyllium as the fibres grow and swell to thicken the mixture and allows the oopsies to hold their shape. I use a large spoon of the mixture which gives an oopsie roll about the width of a burger bun (but not the height). Sorry I can't rememnber how many this made. I am going through all my old post and updating them with this and nutrition panels so bear with me. Until then, head over to KetoDietApp and calculate anything you need there.

        Reply
        • Caitlan

          March 28, 2017 at 2:42 am

          Confused...psyllium husks aren't included on the ingredient list...how much do you need

          Reply
          • Libby www.ditchthecarbs.com

            March 28, 2017 at 1:43 pm

            I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it's now even easier.

            Reply
      • Janice Coleman

        March 22, 2016 at 6:47 am

        Where do you get psyllium husk

        Reply
        • Libby www.ditchthecarbs.com

          March 22, 2016 at 11:26 am

          Take a look at this page with all my pantry ingredients I use.

          Reply
    19. Amanda

      January 29, 2016 at 1:59 pm

      The Oopsie author is Jamie/CleoChatra.

      Reply
    20. Lauretta

      January 25, 2016 at 12:58 pm

      These are yum, after a week of no bread this hits the spot

      Reply
    21. Cassandra

      November 04, 2015 at 2:18 pm

      Where can I fibd the psyllium husk?

      Reply
      • Libby www.ditchthecarbs.com

        November 04, 2015 at 2:32 pm

        I find it near the alternative flours in the supermarket or the health aisle.

        Reply
    22. Dana

      September 29, 2015 at 7:32 am

      I tried freezing these and they froze nicely. Retained flavor and texture once they were thawed.
      I believe that Metamucil is virtually the same as psyllium husks.

      Reply
      • Rice Paper

        October 04, 2015 at 1:49 pm

        Metamucil is psyllium, just way more expensive and with flavouring.

        Reply
    23. Lilly

      August 07, 2015 at 1:22 pm

      Was fine ground psyllium used? I only have the course stuff, the pictures don't seem to have the look of having the speckled look of using the course I've seen in other things I've cooked.

      Reply
      • Libby www.ditchthecarbs.com

        August 07, 2015 at 2:01 pm

        The only psyllium husk I have ever seen (and used) is fine and fluffy, almost like a powder.

        Reply
    24. Dana Gritman

      July 18, 2015 at 7:45 am

      Made these today as the sandwich "bread" for tuna sandwiches. They worked very nicely. Thank you for coming up with a gluten free and low carb alternative to bread. My kids (aged 12 and 15) have liked every one of your recipes I've made.

      Reply
      • Libby www.ditchthecarbs.com

        July 20, 2015 at 2:51 pm

        Thanks Dana for stopping by and commenting. It really makes my day when I hear children especially being won over by a healthy recipe xxx

        Reply
    25. Gordon Austin

      July 05, 2015 at 9:02 pm

      Are the physillium & baking powder teaspoon or tablespoons? & the same quantity's

      Reply
      • Libby www.ditchthecarbs.com

        July 06, 2015 at 3:13 pm

        Yes Gordon, just 1/2 teaspoon of each.

        Reply
        • Gordon Austin

          July 06, 2015 at 4:20 pm

          Thank you Libby xx

          Reply
        • Carole

          September 24, 2017 at 7:43 am

          In the recipe "notes", you say 1/2 tablespoon of psyllium, yet in Gordon's answer to his question, you stated "it is 1/2 teaspoon each of pysllium and baking powder". Also, in some places you say "powder" and other places you say "husk". There is a difference between psyllium husk and powder. I would like to have this clarified please before I attempt to make these oopsie buns. Thank you.

          Reply
          • Libby www.ditchthecarbs.com

            September 25, 2017 at 4:03 pm

            I use the husk and the powder interchangeably. The powder is simply the husk ground down to a finer grade. They both swell and absorb liquid the same. Psyllium used to be in the original recipe and "I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier". Psyllium is optional.

            Reply
      • Johann

        December 29, 2016 at 10:19 pm

        I suspect usual baking powder is not gluten free or lchf?

        Reply
    26. Fay

      May 29, 2015 at 11:06 pm

      I am struggling to get my hands on psyllium husk, could something else be used like xantan gum?

      Reply
      • Libby www.ditchthecarbs.com

        June 01, 2015 at 3:41 pm

        I'm not too sure as I have never used xanthan gum. If you give it a go, come back and let us know how it went.

        Reply
    27. Namalika

      February 05, 2015 at 6:04 am

      What exactly is psyllium? I live in Sri Lanka and I haven't heard of this. Can it be replaced with something else? Namalika

      Reply
      • Libby www.ditchthecarbs.com

        February 05, 2015 at 1:44 pm

        Psyllium husk is 100% fibre and is used to increase fibre in your diet. It is also used in baking to add volume and thickener. Take a look at my food brands page.

        Reply
    28. machinegunmeow

      January 04, 2015 at 11:12 am

      I made these yesterday for brekkie and they were fabulous!
      I'll pop some photos on Insta. Thanks for sharing this perfect recipe 🙂

      Reply
    29. Peta

      September 20, 2014 at 1:59 pm

      Are oopsies ok to freeze?

      Reply
      • Libby www.ditchthecarbs.com

        September 22, 2014 at 1:28 pm

        I would think the air would get knocked out of them once defrosted, so maybe not 🙁

        Reply

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