This Keto Cloud Bread is a delicious, easy oopsie bread recipe that is low in carbs, dairy-free, and made in less than 25 minutes.
Also called Oopsie bread, Cloud Bread is light, fluffy, and can be used to make a Keto-friendly burger or a low-carb sandwich.
This recipe is one of my favorite low-carb bread recipes. It is a simple keto bread recipe packed with healthy fat from avocado, no cream cheese, and is 100% dairy-free.
What Is Cloud Bread?
Cloud bread is a light and fluffy flat-ish bread. It is ideal for burgers and sandwiches as the bread holds together pretty well.
Oopsie bread is called cloud bread because of the light and fluffy crumb that comes from the cream of tartar.
While traditional cloud bread like my cloud bread recipe is made with dairy, this dairy-free cloud bread swaps the cream cheese for avocado.
How To Make Oopsie Bread
Classic cloud bread is made with regular ricotta cheese but my recipe uses creamy raw avocado.
The result is light, fluffy, with a lovely pale green color.
Ingredients
I used the following simple, wholesome ingredients for this oopsie bread:
- Egg White – eggs are perfectly keto-friendly.
- Cream of Tartar:useful to bind the egg whites together.
- Avocado:choose a ripe avocado. The softer the flesh, the fluffier your keto avocado bread will be! Avocado is a low-carb vegetable.
- Almond flour –learn how to choose low-carb flours.
- Baking Soda
- Whole Psyllium Husk
Making The Batter
Start this oopsie bread recipe by beating the egg white with an electric beater for about 30 seconds.
Then, add the cream of tartar and beat again until it’s very fluffy and a stiff peak forms.
Turn the avocado flesh into a puree either with a potato masher or with your food processor.
Transfer the avocado puree onto the beaten egg white before adding the other ingredients: almond flour, baking soda, and psyllium husk.
Combine the ingredients gently with a silicone spatula or a wooden spoon. Keep it smooth to retain the fluffy texture.
When the batter is pale green with no lumps, it is ready.
Baking The Bread
Line a baking sheet with lightly oiled parchment paper and spoon the batter to form four large cookie-like lumps that will be the oopsie bread.
Use the back of the spoon to flatten them in a burger bun shape.
Sprinkle some sesame seeds or poppy seeds for more flavor.
Bake the oopsie bread at 320°F (160°C) for 15 minutes.
Let the cloud bread cool down for at least 10 minutes before slicing them.
Serving Oopsie Bread
This recipe makes 4 burger buns, and each bun contains only 0.9 grams of net carbs for 5 grams of protein!
It means that this avocado oopsie bread is not only fulfilling but also very low-carb while adding some healthy fat from avocado.
Storage Instructions
I recommend eating them straight away after baking them.
Let the bread cool down for 10 minutes on a rack but don’t wait too long, or they lose their beautiful fluffy texture.
If you plan to make these for a burger party, you can easily double the recipe and bake two batches at the same time.
It’s optional, but you can also add 1/4 teaspoon of sesame seeds on top of each burger bun or poppy seeds if preferred.
My favorite healthy & low-carb burger fillings are beef patties, cheese, keto vegetables like capsicum, and shredded lettuce.
I didn’t put the sauce in my burger, but a bit of homemade mayonnaise is great, or some tahini paste.
More Keto Bread Roll Recipes
If you like this avocaod cloud bread loaf, you will enjoy the following recipe:
The Best Keto Bread Rolls
Keto Burger Buns
Keto Flatbread with Coconut Flour
Keto Naan Bread
Cassava Bread
90-second Keto Bread
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Dairy-Free Cloud Bread
1.5gNet Carbs
The Dairy-Free Cloud Bread is a low-carb, dairy-free oopsie bun recipe made with avocado! For easy, gluten-free burger buns.
Author: Carine Claudepierre
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Yield: 4 oopsie bread
Serving Size: 1 bread
4.95 from 152 votes
Ingredients
US Customary – Metric
- 4 Egg Whites
- ¼ teaspoon Cream of Tartar
- ½ cup Avocado ripe, peeled, mashed (or soft cream cheese)
- 3 tablespoons Almond Flour
- ¼ teaspoon Baking Soda
- 1 tablespoon Whole Psyllium Husk
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat the oven to 320°F (160°C).
Cover a baking rack with cooking paper. Set aside.
In a large mixing bowl, using an electric whisk, whisk the egg white until it forms some bubbles on the sides – about 30 seconds.
Add the cream of tartar and keep whisking at high speed until a stiff peak forms. Set aside.
In a food processor with the S blade attachment place the ripe avocado flesh.
Process until smooth and creamy. You may have to stop the food processor every 20 seconds, scrape down the side of the bowl with a spatula, and process again. You want a creamy avocado puree with no lumps.
Place the creamy avocado puree onto the fluffy egg white.
Add the almond meal, baking soda, and psyllium husk.
Using a spatula or wooden spoon, gently combine all the ingredients, rubbing the fluffy egg whites with all the other ingredients. Don't go too fast to keep the mixture light and fluffy like for a souffle.
Keep stirring until all the ingredients are coming together and no more lump appears. You should obtain a fluffy batter with a pale green color.
Spoon the batter onto the cookie rack covered with cooking paper. You must evenly split the batter into 4 buns.
Use the back of your spoon to flatten the batter and shape regular round buns.
It is optional but you can sprinkle some sesame seeds on top of each bun before baking. Usually, 1/4 teaspoon per bun is enough.
Bake at 320°F (160°C) for 15 minutes or until the sides are slightly golden and the center is set.
Cool down on a rack for 10 minutes and use it as regular hamburger buns.
Notes
Storage: I highly recommend eating the buns straight away after baking. Although you can rewarm the buns in a toaster for 30 seconds the next day, they lose the light, fluffy texture.
Psyllium husk: Don’t use Metamucil fiber supplement in this recipe. It is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking. It will turn food dry, purple, or blue.
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Serving Size: 1 bread
Yield: 4 oopsie bread
Serving: 1breadCalories: 80kcal (4%)Carbohydrates: 3.7g (1%)Fiber: 2.2g (9%)Net Carbs: 1.5gProtein: 11.6g (23%)Fat: 9.8g (15%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
