Easy Cloud Bread without cream cheese (lactose-free, grain-free, Keto, low-carb)

Easy Cloud Bread without cream cheese (lactose-free, grain-free, low-carb)

I’m pretty jazzed about this ‘bread’! I caught wind of it on Instagram one day.. “What is this ‘cloud bread’ (AKA ‘oopsie bread’) and it has no carbs?”, I thought! I quickly researched what it was made of and to no surprise, it’s an egg base (eggs can do anything apparently), cream of tartar or baking powder and cream cheese. Beat, fluff, bake – voila!

Well I was more than intrigued seeing as I haven’t had bread in my apartment in months and simply don’t eat it enough to always buy it. The game was afoot… one issue, cream cheese is a no-no for me. I saw some recipes swap out thick greek yogurt, and usually I’ll sub in coconut cream when that happens so the executive decision was made that I’d use my coconut cream instead! WORKED LIKE A CHARM.

Wash your whisks after beating the yolk so it doesn’t mess with getting the whites fluffy…

Beat until you have stiff peaks like these!

This cloud bread is nice and fluffy, can be savory or sweet depending on what you’d like to season it with and can be stored in the fridge or even your freezer so you can make it in a batch and have slices on hand. I’ve used it for #avotoast… with my favorite, almond butter and cinnamon, I even tried toasting it (LIGHTLY) and it held up and just heated up a bit. It’s my new secret weapon. Plus they’re so cute and make great little pita breads or thin buns to hold a veggie burger. It takes a little bit of practice, preparation and patience but it really comes together quite nicely and I’m loving it.


easy cloud bread (lactose-free, keto, paleo)

Fold, baby… FOLD!

easy cloud bread (lactose-free, keto, paleo)

Now drop it like it’s hot… seriously, hurry.

No blood sugar spike, no drama… well except for when I take pictures of it like this…


Also, I expected my husband to ask me what the hell I just fed him when I made him a little sandwich with it… and he was like “mmm, good”, and so that test passed with flying colors as well. SCORE.

If you make it, let me know what you think! XO

easy cloud bread (lactose-free, keto, paleo)

Easy Cloud Bread (NO Cream cheese, lactose-free, low-carb, Keto, Paleo)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This oopsie bread is perfect for dairy-free peeps! No cream cheese at all, instead I'm using coconut cream for the same fluffy turnout. These are perfect to make a low carb sandwich, mini pizza, or burger bun!

Course: Side Dish
Cuisine: American
Servings: 10 pieces
Calories: 36 kcal
Author: Alison Marras
  • 3 eggs
  • 3 tbsp coconut cream spoon from refrigerated can of full-fat coconut milk
  • 1/2 tsp baking powder
  • optional toppings: sea salt black pepper and rosemary or whatever seasonings you like!
  1. Firstly, prep everything. Once you start going, you'll need to move quickly so have everything handy. Pre-heat the oven to 325f degrees and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Grab your tools: hand mixer (you can use a stand mixer, but I find it to be better for whipping egg whites so I can stay in control), all ingredients, any additional seasonings, two mixing bowls (the larger one should be used for egg whites), a large spoon to scoop and drop the bread with.
  2. Using a full-fat can of coconut milk that has been refrigerated overnight or several hours, spoon out the top coconut cream and add to the smaller bowl.
  3. Separate eggs into the two bowls, adding the yolk to the bowl with the cream and be careful to not let the yolk get into the whites in the larger bowl.
  4. Using a hand mixer, beat the yolk and cream together first until nice and creamy, make sure there are no clumps of coconut left.
  5. Wash your whisks well and dry them.
  6. Add the baking powder into the whites and start beating on medium with the hand mixer for a few minutes, moving around and you'll see it get firmer. Keep going for a few minutes, you want to get it as thick as you can with stiff peaks. The thicker the better. Just don't over-do it. Once you can stop and dip the whisks in leaving peaks behind, you're ready.
  7. Quickly and carefully add the yolk-coconut mixture into the whites, folding with a spatula, careful not to deflate too much. Keep going until everything is well combined but still fluffy.
  8. Now you can grab your spoon and start dropping your batter down on the baking sheet. Keep going as quickly and carefully as you can, or it will start to melt. They should look pillow-y.
  9. Steadily add your baking sheet to the middle rack in the oven and bake for approx. 20-25 minutes. You should be able to scoop them up with your spatula and see a fluffy top and a flat bottom. Store in the fridge for about a week or freeze.

easy cloud bread (lactose-free, keto, paleo)




Hope you enjoy!
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Author: Alison Marras

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  • if these are the grandest looking clouds i’ve ever seen! you are so creative to think of using coconut cream to make them dairy-free. i usually have that on hand too! anything for something that tastes like bread, but more importantly feels like bread. will be trying these!
    xo — amanda

  • Hello Alison,

    My boyfriend and I are about to buy all the ingredients to try the cloud bread. It’s our first time ever making this or even trying ooppise bread. Hopefully it comes out delicious. I’ll let you know how they come out.

  • Have been having a hard time finding cloud bread that is also dairy free, and this looks perfect! Thank you for sharing!

  • Hi, Allison! I have made Oopsie buns a number of times but not since going dairy free & I missed them. I’m so glad there’s a way to make them dairy free. When I make them I whip the egg whites first & then the beaters can go straight into the yolk mixture without having to be washed. Works great! Thanks so much for this recipe!

  • Looks lovely and so airy! I’m totally down with using the eggs, but my experimentations recently with aquafaba have me intrigued to try that as well. The only concern there might be lack of fat in omitting the yolks. Have you tried this, or otherwise have thoughts on the idea? Thanks!

  • I tried this yesterday and it did not work out for me. Not sure what I did wrong but when I took the pan out of the oven it was just a huge flat egg pancake. I did it on a cool dry day so I dont think it was the weather. I used a silpat instead of parchment paper so maybe that was it? I’ll have to try it again.

    • Hi Monica! It’s pretty sensitive, that could be it but also timing is important to make sure as soon as it’s whipped with peaks that you’re getting it on the pan as quickly as possible and then into the oven quickly before it has a chance to deflate. Eggs should also be as fresh as possible so they stiffen up easily. Hope it works better for you next time!!

  • Alison, i cannot thank you enough. I love bread and found oopsie bread as an alternative, though i never tried it because the cream cheese put me off. Then i found this thread and it has changed my life – tried it and got ia right the first time!!! The coconut milk makes it Taste like coconut which i love – thank u so much xx

  • Dairy and I have a troubled relationship.

    I am so looking forward to trying this, thank you, thank you, thank you!

  • Hi Alison!
    Thank you so much for the recipe, I was wondering if there was any way to make this in a microwave, since I’m a student living in a dorm with no oven.
    Thank you again!

    • Hi Shamra!
      I’m not sure if it’ll work in a microwave, if you try it, I’d suggest using ramekins perhaps to ensure the batter doesn’t leak or drip everywhere. It may work on HIGH for 2-3 minutes – if you try, let me know!

  • I was so happy to find a recipe that is dairy free. I did tweak it a little I add 1/4 cup of almond flour and a pinch of organic garlic salt. I only got 7 from the recipe and, they were quite small. I could not taste the coconut at all. They are really good.