Soft High-Protein Bread

Last month, when my bread cravings hit hard but I still wanted to stick with low-carb, I came across this cottage cheese version of cloud bread. Honestly, it totally changed my kitchen game. Unlike those dense, sad bread swaps, this one is airy and almost like the real deal.

My husband usually calls anything I make for my “diet” a lost cause, but when I made these as mini sandwiches, he went back for more!

Must-Haves for This

• Eggs: Leave them on the counter about half an hour so they're not cold. It makes all the whipping way easier. Seriously, don’t skip this step.
• Cottage cheese: Adds structure and protein. I like 4% best, but if you’ve got 2%, use it!
• Egg white protein powder: Boosts how sturdy they turn out. Check for it online or in health shops.
• White vinegar: Just a splash—helps those egg whites stay nice and fluffy.
• Allulose: Your fave no-carb sweetener works, but I think allulose tastes the most “normal.” Skip it if you want a savory bread.
• Whey protein powder: Makes the texture more like real bread. Unflavored is perfect unless you’re doing a sweet twist.

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How I Pull It Off

Getting the Egg Whites Right

If you want perfect cloud bread, you really need to whip the egg whites well. I split the eggs straight from the fridge, then let the whites hang out on the counter. The bowl? Has to be spotless—any grease or a bit of yolk will totally ruin your foam.

Folding Without Popping Bubbles

After beating the egg whites until they stand up nice and stiff, it’s time to blend gently. I grab a rubber spatula and kind of scoop under and fold over, taking my time. Don’t rush—keeping those bubbles is what makes things super fluffy.

Making Your Circles

Smaller rounds (around 6 to 8) bake up better and don’t flatten out. I use a spoon to swirl little mounds onto the tray—helps them all turn out the same size for sandwiches too.

Slow Baking Wins

Baking at a lower temp is the trick here. If the oven’s too hot, they brown before they’re set. I stick close near the end—there’s a fine line between just done and dried out!

Back when I tried cloud bread with cream cheese, it turned out soggy and way too eggy—for sandwiches, it just fell apart. But swapping in cottage cheese? Total game-changer. Stays together and feels like real bread, even with plenty of filling.

Ways to Enjoy

You can use these pretty much anywhere you normally use bread. I love breakfast ones loaded with egg and avocado, and they’re great for burgers. I’ve even made French toast by tossing in vanilla. If I need a snack fast, I do a slice with smashed avocado and some everything seasoning.

Make It Yours

Want savory? Toss in a little rosemary or thyme. Got a sweet tooth? Drop in some cinnamon and an extra scoop of sweetener. Sprinkle everything bagel seasoning on top before baking for that classic New York deli vibe. You can stir in cocoa powder, too, for a chocolate spin!

Keep ’Em Fresh

These don’t last as long as sandwich bread, so I pop parchment between each one and stick them in the fridge. To freeze, lay them out flat till solid, then layer with parchment in a container. No more frozen bread blobs that stick together.

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Insider Tricks

• A dash of xanthan gum (about 1/4 tsp) helps them act way more like “real” bread
• They taste best toasted if you made them a day ahead
• Go for thick mounds if you want sturdy slices for sandwiches that won’t get soggy fast

I’ve tried loads of low-carb bread swaps, and none came close to this cottage cheese cloud bread. It’s actually satisfying and works just like a normal sandwich would. That combo of fluff and protein finally made me forget I was giving up anything at all!

Recipe FAQs

→ Why should egg whites be warm?

Egg whites whip up bigger when they’re at room temp. It helps the bread stay super fluffy.

→ Is it necessary to use two protein powders?

Yep! Whey adds texture and moisture, while egg white protein holds it all together.

→ What’s the purpose of vinegar here?

Vinegar helps the whipped egg whites hold together and works with baking powder to make the bread fluffier.

→ Can I skip the dairy products?

Since cottage cheese and whey contain dairy, you’d need to adjust the recipe for a dairy-free version.

→ How long does this bread stay fresh?

It keeps up to 5 days in the fridge if it’s in an airtight container. You can freeze slices with parchment in between.