Incredible keto cloud bread rolls are light, airy, and unbelievably versatile — the low-carb roll that finally makes sandwiches, mini pizzas, and dinner sides feel normal again. Cold cubed cream cheese beats smooth with egg yolks while stiff whites fold in for that signature puff. With zero net carbs per roll, they live up to their name honestly.
Craving bread on a keto diet? The search for a perfect, carb-free bread substitute can feel endless. Enter these incredible Keto Cloud Bread Rolls! Light, airy, and unbelievably versatile, they are the game-changer your low-carb lifestyle has been waiting for. Use them as a base for a hearty breakfast sandwich, a mini pizza crust, or simply as a side to mop up your favorite sauce. With zero net carbs, you can finally say yes to bread again!
Ingredients
• Cooking spray
• 6 oz (170g) cream cheese, cold and cubed
• 6 large eggs, separated
• ¼ tsp (1g / 0.04 oz) cream of tartar
• ¼ tsp (1.5g / 0.05 oz) salt
Instructions
1. Directions
2. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Lightly grease the parchment with cooking spray.
3. In a large, clean bowl, use an electric mixer to beat the egg whites and cream of tartar on high speed. Continue beating until stiff, glossy peaks form. This means when you lift the beaters, the peak holds its shape without flopping over.
4. In a separate bowl, beat the egg yolks, cubed cream cheese, and salt until the mixture is completely smooth and creamy, with no lumps.
5. Gently fold one-third of the stiff egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two more additions. Be gentle to avoid deflating the airy mixture.
6. Spoon 6 equal mounds of the batter onto the prepared baking sheet, shaping them into rounds about 4-5 inches in diameter.
7. Bake for 30-40 minutes, or until they are golden brown and firm to the touch. Let them cool completely on the baking sheet before handling.
Nutritional Information
• Nutritional Info (per roll)
• Calories: 45
• Fat: 4g
• Net Carbs: 0g (0 oz)
• Protein: 2.5g
Pro Tips
• Ensure your mixing bowl and beaters are impeccably clean and dry. Any trace of fat or oil can prevent the egg whites from whipping up to their full, airy potential.
• For a savory kick, add a pinch of garlic powder, onion powder, or a tablespoon of grated Parmesan to the egg yolk mixture before folding in the whites.
• Don’t over-fold! Mix the whites and yolks together just until combined. Overmixing will deflate the batter, resulting in flat, dense rolls instead of light, fluffy clouds.
• These rolls are delicate when warm. Allow them to cool completely on the baking sheet to firm up, which makes them much easier to handle and prevents them from falling apart.
FAQ
Q: How many net carbs are in these cloud bread rolls
A: These Keto Cloud Bread Rolls contain zero net carbs per roll, making them an excellent choice for a strict low-carb or keto diet.
Q: Why did my cloud bread turn out flat
A: Your cloud bread may be flat if the egg whites were not beaten to stiff peaks, if there was any trace of fat on your bowl or beaters, or if you over-folded the batter, which deflates the airy mixture.
Q: Can I add flavor to this cloud bread recipe
A: Yes, for a savory flavor, you can add a pinch of garlic powder, onion powder, or a tablespoon of grated Parmesan cheese to the egg yolk mixture before folding in the whites.
Q: What are some ways to use keto cloud bread
A: Keto Cloud Bread is very versatile. You can use the rolls as a base for a breakfast sandwich, as a mini pizza crust, or as a side to accompany your favorite sauces.
Pro Tips
- Keep the mixing bowl and beaters impeccably clean and dry — any trace of fat or oil prevents the egg whites from whipping to their full, airy potential.
- Beat the egg whites and cream of tartar until stiff, glossy peaks form; when you lift the beaters, the peak should hold its shape without flopping over.
- Don't over-fold. Mix the whites into the yolk mixture in three additions just until combined — overmixing deflates the batter into flat, dense rolls.
- Bake at 300°F (150°C) for 30–40 minutes until golden and firm to the touch, then cool the rolls completely on the baking sheet so they firm up and handle easily.
- For a savory kick, add a pinch of garlic powder or onion powder, or a tablespoon of grated Parmesan, to the egg yolk mixture before folding in the whites.
Frequently Asked Questions
Can I make cloud bread rolls ahead of time?
Yes — let them cool completely first, since they're delicate when warm and firm up as they sit. Rewarm briefly before serving to bring the softness back.
Are cloud bread rolls really zero carb?
Each roll has 0 g net carbs with 2.5 g of protein and 4 g of fat. The batter is just eggs, cream cheese, cream of tartar, and salt.
What can I use cloud bread rolls for?
Sandwiches, mini pizzas, or as a side are the recipe's three ideas. Each roll bakes 4–5 inches across, so they split nicely for sandwich duty.
Why did my rolls come out flat and dense?
The egg whites were almost certainly deflated — over-folding is the usual culprit. Fold gently in three additions and stop the moment the batter looks uniform.
Recipe card below.
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Incredible Keto Cloud Bread Rolls
Ingredients
Method
- Directions
- Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Lightly grease the parchment with cooking spray.
- In a large, clean bowl, use an electric mixer to beat the egg whites and cream of tartar on high speed.
- Continue beating until stiff, glossy peaks form. This means when you lift the beaters, the peak holds its shape without flopping over.
- In a separate bowl, beat the egg yolks, cubed cream cheese, and salt until the mixture is completely smooth and creamy, with no lumps.
- Gently fold one-third of the stiff egg whites into the yolk mixture to lighten it.
- Then, carefully fold in the remaining egg whites in two more additions. Be gentle to avoid deflating the airy mixture.
- Spoon 6 equal mounds of the batter onto the prepared baking sheet, shaping them into rounds about 4-5 inches in diameter.
- Bake for 30-40 minutes, or until they are golden brown and firm to the touch.
- Let them cool completely on the baking sheet before handling.
- Don't over-fold!
- Mix the whites and yolks together just until combined. Overmixing will deflate the batter, resulting in flat, dense rolls instead of light, fluffy clouds.
