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?
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.
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.
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:
Made this recipe yet? Share a picture with me on Instagram!
Dairy-Free Cloud Bread
Want My Kitchen Equipment?
- 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
- 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.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
ToolsGetting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners
Ingredients:Almond FlourAvocadoEggPsyllium Husk
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Wow, this was a last minute decision to make, even went to the store to get the psyllium. It was really hot so egg whites didn’t get as stiff as recipe but the buns turned out great! They did not fall apart even with a beefy burger. Thanks for sharing the recipe, this will be our go to bun!
Hi! Love your recipies! <3
is it possible to substitute the Cream of Tartar with someting..? More baking soda or something like that? 🙂
Cream of tartar help the egg white to hold better and the bread to be fluffier. I am pretty sure it will work without 🙂 Maybe adding 1/4 teaspoon baking powder will do the trick. Enjoy the recipe. XOXO Carine
One bread contains 3.7 g carbs and 2.2 g fibre so net carb is 1.5 g per bun, no filling. The full nutrition panel is always provided after the recipe card, scroll down for all the info. Enjoy the recipe, XOXO Carine.
This recipe is NOT vegan. You should remove that label immediately :(. Egg whites are an animal by-product.
I know this not a vegan recipe – my husband is vegan so I know well he will NEVER eat eggs! I am having some issue with the plugin displaying labels on the blog. It will be fixed very soon. Thanks for your patience. My apologies. Carine.
This looks lovely, except I am allergic to eggs. Would I be able to use flax eggs? Or any other egg substitute, like arrowroot? I’m ok if that results in a denser bread (I’m used to it; aquafaba produces a lighter result but is hard on my belly. )
Not really my dear, this is a mostly egg based recipe. I tested aquafaba as my husband is vegan and it does not wrong in this special recipe. I am so sorry ! Enjoy the blog. XOXO Carine.
Would gucamole work instead of plain avocado?
No it wont ! Guacamole is a combo of avocado, tahini and sometime yogurt or cream. It won’t add the exact texture you need to make beautiful dairy free oopsie bread! Enjoy the low carb recipes on the blog. XOXO Carine.
I’m confused about the avocado…so is it 2 avocados or 1/2 cup?
“2 medium size avocado 1/2 cup creamy avocado puree, ripe” ?
Hi, You need 1/2 cup of ripe avocado flesh which represent about 2 small avocado or 1 large avocado. I updated the recipe card for you, it is clearer now ! Enjoy the lovely low carb oopsie bread. XOXO Carine.
Hi I’ve tried cloud bread with cream cheese before and now this recipe. No matter how thin i make them or how long I leave them in the oven they always stay moist on the inside. Is it supposed to be like tis or should the entire bread be dry?
Yes, that is the texture of cloud bread. It is a moist bread that never become crispy. You can rewarm them into a toaster to give them a little crunch ! Enjoy the recipe 🙂 Carine.
I tried two of your other recipes already, but am a bit hesitant with this one:
Lots of low carb breads taste quite eggy, which i hate :-/
How about this one?
Hi Mariella, WOW two of my recipes 🙂 this is awesome ! Don’t worry about this recipe it is not eggy at all – I removed the egg yolk so the texture is light, fluffy and melt in your mouth. The regular low carb recipe use cream cheese – I used creamy ripe avocado for an healthier version which makes the bread super light like eating a ‘cloud’ 🙂 If you love low carb recipe give it a try it is positively suprising! Make sure you sue ripe avo though! See you soon on the blog ! Carine.
I was amazed at your brilliant recipe! Here I have a question though! Could I substitute ground flax for psyllium husk?
Thanks! have a great day 🙂
Hi Kelly, Thank you SO much for your lovely comment Kelly! I love any low carb bread recipe and the addition of avocado in this oopsie bread make it really delicious, you’ll love it. So yes you can use ground flax instead of psyllium husk same amount, it will work like magic! Enjoy the recipe and have a great day too. Don’t hesitate to browse my low carb recipe index for more delicious & easy low recipes. xoxo Carine.
I am blown away! Saw the avocado bun recipe above and then your intro! First time ever I have seen someone with my same name, spelled the same even! It HAS to be fate. Am going to make these today! I am still amazed. You are now pinned! LOL
Hi Carine! Carine is a German name usually written with a K and except when I lived in France I never meet a Carine in New Zealand 🙂 We are unique my friend ! I am glad you find my blog, I hope you love the recipes you found here. Let me know how the oopsie avocado buns goes! I love them. See you soon on the blog Carine
HI is there any good substitutions for almond flour? cant use due to a nut allergy…
Coconut flour can also work, but use slightly less because coconut flour absorbs more liquid than almond meal.
I agree coconut flour is 4 times more absorbent than almond flour so adjust to make sure the batter i not getting too dry. Enjoy the low carb bread recipe ! XOXO Carine.
Hello! I am pretty sure the recipe will work with arrowroot flour instead! enjoy the recipe 🙂 xoxo Carine.
Can the psyllium husk powder be left out? Thanks 🙂
Hi Carol, It really add fibre and texture but yes it will work, be a bit softer simply replace by same amount of almond meal. Enjoy Carole. xoxo. Carine.