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

Jump to Recipe | Print Recipe

What’s Inside: A 3-ingredient low-carb and dairy-free Cloud Bread (or “oopsie bread”) recipe friendly for a Paleo diet. This recipe is made dairy-free instead of using traditional cream cheese.

How to make Dairy-free Paleo Cloud Bread

I is ’m ’m pretty jazzed about this ‘ bread ’ ! I catch wind of it on Instagram one day … “ What is this ‘ cloud bread ’ ( aka ‘ oopsie bread ’ ) and it has no carb ? ” , I is thought think ! I quickly research what it was made of and to no surprise , it is ’s ’s an egg base ( egg can do anything apparently ) , cream of tartar or baking powder , and cream cheese . Beat , fluff , bake – voila ! Well , I is was was more than intrigue seeing as I have n’t had bread in my apartment in month and simply do n’t eat it enough to always buy it . The game was afoot … one issue , cream cheese is is is a no – no for me . I is saw see some recipe swap out thick greek yogurt , and usually , I ’ll sub in coconut cream when that happen so the executive decision was made that I ’d use my coconut cream instead ! work LIKE A charm – Paleo Cloud Bread ( because it ’s dairy – free , ya’ll ! )

look for homemade gluten – free sandwich bread ? try my popular buckwheat flour bread that ’s great for any baking level . It is ’s ’s vegan ( egg – free ) , too !

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

beat until you have stiff peak like these !

This cloud bread is is is nice and fluffy , can be savory or sweet depend on what you ’d like to season it with and can be store in the fridge or even your freezer so you can make it in a batch and have slice on hand . I is used ’ve used it for # avotoast … with my favorite , almond butter and cinnamon , I even try toast it ( LIGHTLY ) and it hold up and just heat up a bit . It is ’s ’s my new secret weapon . Plus they is ’re ’re so cute and make great little pita bread or thin bun to hold a veggie burger . It is takes take a little bit of practice , preparation and patience but it really come together quite nicely and I ’m love it .

Fold, baby… FOLD!

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

More Paleo, Dairy-free “bread” ideas!

Dairy-free Paleo Cloud Bread Recipe

Prep Time :15 minute mins

Cook Time: 20 minute mins

Total Time: 35 minute mins

calorie36kcal

• 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!

• 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.

• 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.

• separate egg into the two bowl , add the yolk to the bowl with the cream and be careful to not let the yolk get into the white in the large bowl .

• Using a hand mixer , beat the yolk and cream together first until nice and creamy , make sure there are no clump of coconut left .

• Wash your whisks well and dry them.

• Add the baking powder into the whites and start beating on medium with the hand mixer for a few minute, moving around and you’ll see it get firmer. Keep going for a few minute, 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.

• quickly and carefully add the yolk – coconut mixture into the white , fold with a spatula , careful not to deflate too much . Keep go until everything is well combined but still fluffy .

• 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.

• Steadily add your baking sheet to the middle rack in the oven and bake for approx. 20-25 minute. 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.

–Alison Marras