Better Oopsie Rolls (Cloud Bread)


New & Improved Oopsie Rolls!

So I have been on-and-off low carb dieting for 10 years now, and I am a little ashamed to say that I had never attempted to make Oopsie Rolls before. I’ve pinned recipes for them on pinterest and really wanted to make them, but never got around to it.

I made the original recipe…and it was great! I just didn’t like the step where you combine cream cheese with egg yolks. The cream cheese is so thick that it’s a little annoying to combine fully.

I decided too replace the cream cheese with sour cream and VIOLA! The rolls were just as good, easier to make and now they are cheaper to make!

These might be my new favorite type of low-carb bread. I know I am a little late, but these are awesome! Light and soft, and at the same time they hold a hefty sandwich!

  • Servings: 6 rolls
  • Difficulty: easy
  • Print


  • Nonstick cooking spray or Silpat
  • 3 eggs, separated
  • β…› teaspoon cream of tartar
  • 3 ounces sour cream
  • β…› teaspoon salt


  1. Preheat oven to 300 degrees F. Line a cookie sheet with a silpat OR parchment paper and lightly spray with nonstick spray.
  2. Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
  3. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
  4. In a separate bowl, combine the yolks, sour cream and salt, until smooth.
  5. Using a spatula, carefully fold the egg whites into the sour cream mixture.
  6. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
  7. Bake 30-40 minutes, until golden-brown.
  8. Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days

*Inspired from the original recipe post on Healthy Recipes Blog.



72 responses to “Better Oopsie Rolls (Cloud Bread)

  1. How much is 3 oz of sour cream? Do you really weigh it, or is there a cup ratio existing for one ounce of sour cream?

    • I’m not sure! I dont see why not as long as they are wrapped well to prevent freezer-burn! I only have one cookie sheet, so I only make 6 at a time and they are gone within a day in my house! πŸ™‚

  2. I do not have an electric Whisk – may I use a electric mixture with just reg mixing handles or may I just use a non electric Whisk – probably would be harder – but — they sound very good – thank you

  3. Would these hold up in a picnic basket? I mean, if I were to make sandwiches with them to take with us on a hiking trip would they hold up or do they need to be eaten right awa?

  4. Would these work in a picnic basket? I mean do they need to be eaten right away or stored a particular way? We have a hiking trip coming no up and would love to make sandwiches with this recipe to take…

  5. Pingback: DTA Keto Food Library | Diabetic Treatment Alternatives·

  6. I’ve made them with shredded cheeses of various kinds, whey protein powder, ground flax seed, hemp seeds, mayo, etc. Only limited by our imaginations! I also do ‘sheet oopies’ where I cover the entire cookie sheet with the batter, then slice into six rectanglar shapes and use them for rollups!

  7. A very popular alternatives at the moment is to use Mayonnaise in place of the cream cheese…home made for preference but any ‘keto approved’ (no nasty additives etc) one will do πŸ™‚

  8. I made a double batch of cloud bread yesterday, and stacked them in an air tight container in fridge, they kept well…

  9. is the cream of tartar a MUST? I am allergic, can’t use cornstarch, arrowroot, etc. is it just to help the whites whip better?

    • The cream of tartar is just a stabilizer for the egg whites. As long as you make sure to separate your eggs carefully and don’t let any yolks into the whites, they should whip just fine without it.

    • Cream of tarter is nothing more than powdered acid. You can use vinegar or lemon juice instead. Acid helps stabilize the egg whites when whipped.

    • I don’t think they taste eggy but if you want to add different flavor to them you can spray the tops of them ,after they come out of the oven , with olive oil and put a little garlic salt or rosemary on them. Makes them even more delicious!

  10. I can’t seem to get the mixture thick enough…even with using more than double the cream of tartar…. could this be because i am using a traditional whisk and not an electric, maybe because my hands can’t go fast enough? Please help! πŸ™‚

  11. These are amazing! I was very hesitant on making them. I wish I would of found these months ago. Even my very picky daughter likes them.

  12. Help- I made them twice-1st time 2 separate batches the 1st was good and the 2nd was not edible. Today I made a double batch. the 1st pan was great the second was flat as a pancake. what did I do wrong?

  13. Baking these for the first time right now. Easy peasy. Made a brisket and needed a bum to put it on. Do you use one for the top and one for the bottom or slice them in half??

  14. I put 1/8 cup cinnamon sugar into the egg yolk mixture and toss in about 1/2 cup raisins. Sprinkle a wee bit more cinnamon sugar (I use Stevia) on each cloud . They come out tasting like raisin bread! Really yummy!

  15. Do you use 1 and slice it length wise when making a sandwich or use 2. Just made my first batch. Turned out better than I thought.

  16. I’m made them for the first time, came out to watery too little cream cheese instead of throwing out I cooked in a non stick pan on the stove ….mmmm great !!

    • Usually that happens when you overmix the whites while incorporating them into the yolk mixture. You really want to delicately fold them in, so you don’t deflate the air that has been whipped in.

  17. I’m so saddle, I made my first batch of cloud bread tonight and it came out looking more like flat bread than cloud bread.πŸ˜₯πŸ˜₯πŸ˜₯πŸ˜₯

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