Dairy-Free Cloud Bread (Avocado Oopsie Bread)

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 is Is ?

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 swap the cream cheese for avocado .

How To Make Oopsie Bread

classic cloud bread is made with regular ricotta cheese but my recipe use creamy raw avocado .

The result is light, fluffy, with a lovely pale green color.

ingredient

I used the following simple, wholesome ingredients for this oopsie bread:

Making The Batter

start this oopsie bread recipe by beat the egg white with an electric beater for about 30 second .

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 ingredient 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 minute .

Let the cloud bread cool down for at least 10 minutes before slicing them.

Serving Oopsie Bread

This recipe is makes make 4 burger bun , and each bun contain only 0.9 gram of net carb for 5 gram of protein !

It is means mean that this avocado oopsie bread is not only fulfil but also very low – carb while add some healthy fat from avocado .

Storage Instructions

I is recommend recommend eat them straight away after bake 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:

Made this recipe yet ? share a picture with me on Instagram !

Cook ModePrevent your screen from going dark

• preheat the oven to 320 ° F ( 160 ° C ) .

• Cover a baking rack with cooking paper. Set aside.

• In a large mix bowl , using an electric whisk , whisk the egg white until it form some bubble on the side – about 30 second .

• 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 ingredient , rub the fluffy egg white with all the other ingredient . Do n’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 minute or until the side are slightly golden and the center is set .

• Cool down on a rack for 10 minute and use it as regular hamburger bun .

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 is use : Do n’t use Metamucil fiber supplement in this recipe . It is is is not the same product as whole psyllium husk fiber . Metamucil is is is a husk powder that is not suitable for bake . It is turn will turn food dry , purple , or blue .
NutritionServing Size: 1 bread

Serving: 1 breadCalories: 80 kcal (4%)Carbohydrates: 3.7 g (1%)Fiber: 2.2 g ( 9 % )Net Carbs: 1.5 gprotein : 11.6 g ( 23 % )Fat: 9.8 g (15%)

About The Author

Carine Claudepierre

Hi , I is ‘m ‘m Carine , the food blogger , author , recipe developer , publish author of a cookbook , 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 is hope hope that you too find the recipe you love on Sweet As Honey !