If you don’t know how to make oopsies, you are missing out on an absolute low-carb classic bread. Take a look and see why. Watch the video to learn how to make oopsies and see what flavours you can come up with.

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What are oopsies?

Oopsies are light and fluffy keto bread made from whisked eggs and cream cheese. They can be made sweet or savoury.

Oopsies are a great bread substitute which is low carb, wheat free, sugar free, grain free. Use oopsies in school lunchboxes with your favourite fillings, or add some stevia (or sweetener of choice), and use cream cheese and berries as a filling for a sweet treat.

They have that bread-like quality that you may crave from time to time. What’s even better is how easy they are to make. Keto cloud bread (keto oopsies) are ready in 20 minutes!

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Keto bread recipes

For a lot of us, bread is hard to give up completely – especially when you like sandwiches or other carb-centered favourites. The solution is to make low-carb and keto bread recipes such as oopsies, almond flour bread, or coconut flour bread.

What to serve with oopsies

Savoury oopsies:

  • Ham and cheese
  • Bacon and avocado
  • pepperoni and cream cheese

Sweet oopsies:

  • Berries and cream cheese
  • Whipped cream and sugar-free chocolate chips
  • Sugar-free keto maple syrup

Now that you know how to make oopsies, you can experiment with different flavours and different uses. They can be used as burger buns, sandwich replacements and even sweet flavoured with cream cheese and berries inside.

Keto cloud bread recipe (Oopsies)

Oopsies are an absolute low carb and keto staple bread substitute. Make them any way you wish by adding onion flakes, sesame seeds or Italian herbs.
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Course: bread, Lunch boxes, Snacks
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto oopsies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 oopsies
Calories: 68kcal
Author: Thinlicious.com
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Ingredients
 
 

  • 3 eggs – medium
  • 100 g cream cheese
  • 1/2 tsp baking powder
  • +/- salt and pepper

Instructions

  • Separate the egg whites into one bowl and the egg yolks into another.
  • Whisk the egg whites until very firm and peaks will form.
  • In the other bowl add the cream cheese to the yolks and whisk until there are no lumps of cream cheese left.
  • Add the baking powder and whisk again. 
  • Gently fold the egg white mixture and egg yolk mixture together.
  • Line a baking tray with baking parchment or silicon sheet, to stop them from sticking.
  • Place a large spoon of mixture at 180C/350F for 5-10 minutes.

Video

Notes

You may add 1/2 tablespoon of psyllium husk if desired to the recipe. This will give you a sturdier heavy bread (oopsie).

Nutrition

Serving: 1oopsieCalories: 68kcalCarbohydrates: 0.7gProtein: 2.8gFat: 6gSugar: 0.6g

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0 Comments

  1. Are oopsies ok to freeze?

  2. I made these yesterday for brekkie and they were fabulous!
    I’ll pop some photos on Insta. Thanks for sharing this perfect recipe 🙂

  3. What exactly is psyllium? I live in Sri Lanka and I haven’t heard of this. Can it be replaced with something else? Namalika

  4. I am struggling to get my hands on psyllium husk, could something else be used like xantan gum?

  5. Gordon Austin says:

    Are the physillium & baking powder teaspoon or tablespoons? & the same quantity’s

      1. Gordon Austin says:

        Thank you Libby xx

      2. In the recipe “notes”, you say 1/2 tablespoon of psyllium, yet in Gordon’s answer to his question, you stated “it is 1/2 teaspoon each of pysllium and baking powder”. Also, in some places you say “powder” and other places you say “husk”. There is a difference between psyllium husk and powder. I would like to have this clarified please before I attempt to make these oopsie buns. Thank you.

        1. I use the husk and the powder interchangeably. The powder is simply the husk ground down to a finer grade. They both swell and absorb liquid the same. Psyllium used to be in the original recipe and “I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier”. Psyllium is optional.

    1. I suspect usual baking powder is not gluten free or lchf?

  6. Dana Gritman says:

    Made these today as the sandwich “bread” for tuna sandwiches. They worked very nicely. Thank you for coming up with a gluten free and low carb alternative to bread. My kids (aged 12 and 15) have liked every one of your recipes I’ve made.

    1. Thanks Dana for stopping by and commenting. It really makes my day when I hear children especially being won over by a healthy recipe xxx

  7. Was fine ground psyllium used? I only have the course stuff, the pictures don’t seem to have the look of having the speckled look of using the course I’ve seen in other things I’ve cooked.

  8. I tried freezing these and they froze nicely. Retained flavor and texture once they were thawed.
    I believe that Metamucil is virtually the same as psyllium husks.

    1. Rice Paper says:

      Metamucil is psyllium, just way more expensive and with flavouring.

  9. Cassandra says:

    Where can I fibd the psyllium husk?

  10. These are yum, after a week of no bread this hits the spot

  11. The Oopsie author is Jamie/CleoChatra.

  12. Can ground flaxseed be used instead of the pysillium husk? how many breads does this make
    & how large & what thickness should each dollop be on the cookie sheet? do these have
    a foldable texture like a wrap when at room temp? thank you

    1. You need to use psyllium as the fibres grow and swell to thicken the mixture and allows the oopsies to hold their shape. I use a large spoon of the mixture which gives an oopsie roll about the width of a burger bun (but not the height). Sorry I can’t rememnber how many this made. I am going through all my old post and updating them with this and nutrition panels so bear with me. Until then, head over to KetoDietApp and calculate anything you need there.

      1. Confused…psyllium husks aren’t included on the ingredient list…how much do you need

        1. I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier.

    2. Janice Coleman says:

      Where do you get psyllium husk

  13. I am so looking forward to trying this recipe. Can I use Kanjo flour instead of the husks
    Thanks

  14. I’ve put off making these for so long as I thought they’d be pretty eggy and omelette like but I was so wrong. I use these instead of burger buns or bread in a blt and the family love them. We’ve been low carbing for a number of weeks and following a lot of your recipes and I cannot believe the energy I feel eating this way, it’s amazing. I would never have thought that a food plan without ‘regular’ bread or pasta would be enjoyable but I don’t miss them now at all.

    1. Pam that’s fantastic. Both that you love my recipes but also the energy and vitality you are experiencing. So many won’t believe me when I tell them how much food and nutrition impacts on their day to day life. You’re a shining example.

  15. I am confused as I do not see pysillium mentioned in the recipe yet everyone is talking about it?

    1. I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier.

  16. I don’t see psyllium husks on the written recipe but it’s talked about in comments?

    1. I have recently updated the recipe because so many cannot find psyllium husks. I found it actually works without it, so it’s now even easier.

  17. I’m confused. Why is everyone talking about psyllium husks? It’s not the list of ingredients or the recipe.

  18. Fiona Smith says:

    I made these on the weekend. Very easy and rewarding. Thanks!

  19. Thanks for the update re the psyllium, I thought I was going crazy trying to find it in the ingredients! Do these store ok in the fridge?

  20. Lynda Irwin says:

    Would you mind putting up the version with the husks as well? I have them and find this version very flat without them!

    1. Great idea. I have just added a note in the recipe also “You may add 1/2 tablespoon of psyllium husk if desired to the recipe. This will give you a sturdier heavy bread (oopsie)”.

      1. Hi Libby, I love your recipes. eg. making mayonnaise! So easy and quick.
        For my oopsies I add 1 tsp baking powder and instead of psyllium husk I use 1 tbsp. coconut flour to get a bit of firmer ‘bread’.

  21. Just made a batch today. I’m trying to lower carb intake for weight loss, and my father has diabetes but loves to eat sandwiches. These are fabulous. Plain, by themselves, there is a mild egg taste but the cream cheese takes most of it away. I made a turkey and pepper jack sandwich, and it completely covered up the egg taste. These are amazing and a perfect substitute for bread and buns. I may buy the husks so I can try them for pizza, as they are super soft (but so moist). I’m going to saute up some mushtooms, spinach, and onions in the morning and make a breakfast burrito. EEEKKKK, I love you for this recipe.

  22. Is there any substitution for cream cheese? I’m dairy free, but also allergic to cream cheese. Would it work if I used coconut milk or hemp milk?

    1. I’m afraid not. This is definitely one of those recipes that needs cream cheese. You could try experimenting with another solid dairy substitute, but that would be a totally new recipe entirely.

  23. Sharon Young says:

    What kinds of flavors have you tried with it?

  24. Hi! Thank you for all your recipes. We are enjoying them. 🙂 I just made these and when I put them on the baking sheet they were way too liquid to hold any form, very runny. Any ideas? Really want these to work 🙂

    1. Did you use full fat cream cheese? The spreadable cream cheese doesn’t have enough fat and has stabilisers in it which won’t work in many recipes.

      1. I did use the good stuff, aka full fat cream cheese 😉 All I can think is that my eggs didn’t have firm enough peaks. I got tired of whisking them after a few minutes and just settled for what I had.

        1. I use my electric mixer with whisk attachment

  25. Could you use these in muffin trays and full them with something eggy or similar?

  26. oo! Or maybe as a toastie base?

  27. Hi, can i use the electric mixer instead of whisking the egg whites? thanks for the recipes,
    I’m very looking forward to try these 🙂

  28. Pingback: Recipes
  29. These are just baked frothy scrambled eggs ?

  30. 5 stars
    Thank you for the great recipes you have on your website
    My Dr wants me to try low carbs due to see if it will help control my seizures and I have been so bored with the low carbs idea but your recipes have livened up my meals