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Dairy-Free Cloud Bread (Avocado Oopsie Bread)

4.64 from 22 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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:

oopsie buns recipe keto

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.

oopsie burger buns keto

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Storage Instructions

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.

oopsie buns recipe keto

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!

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oopsie buns recipe keto

Dairy-Free Cloud Bread

1.5gNet Carbs
The Dairy-Free Cloud Bread is a low-carb, dairy-free oopsie bun recipe made with avocado! For easy, gluten-free burger buns. 
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 4 oopsie bread
Serving Size: 1 bread
4.64 from 22 votes


This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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.


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: Don’t use Metamucil fiber supplement in this recipe. It is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking. It will turn food dry, purple, or blue.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 bread
Yield: 4 oopsie 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%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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 hope that you too find the recipes you love on Sweet As Honey!

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    28 Thoughts On Dairy-Free Cloud Bread (Avocado Oopsie Bread)
  1. 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!

  2. 4 stars
    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.

  3. 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.

  4. 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.

    • 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.

  5. 5 stars
    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.

  6. 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.

  7. Hey 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.

  8. Hi, 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.

  9. Hi! Salut!

    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

    • 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.

    • 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.


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.

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