Fluffy Cloud Bread (Print)
Light and soft keto-friendly bread packed with cottage cheese and protein powder. Ideal for sandwiches and toast, with 2g carbs and 14g protein per serving.
# Ingredients:
→ Base Ingredients
01 -
¾ cup whey protein powder
02 -
4 ounces cottage cheese
03 -
6 eggs, separate whites and yolks (room temp is best)
04 -
¼ cup egg white protein powder
→ Leavening & Flavorings
05 -
½ teaspoon baking powder
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¼ teaspoon salt
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1 tablespoon allulose (if you’d like it sweeter)
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½ teaspoon white vinegar
→ Optional Additions
09 -
1 teaspoon vanilla extract (great for making it taste more like French Toast)
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Everything bagel seasoning for sprinkling on top
# Steps:
01 -
Crank the oven to 300°F (150°C). Take egg whites and vinegar, then whip them on high with a hand or stand mixer for about 10-15 minutes until stiff peaks form. Set that mixture aside when done.
02 -
In a clean bowl, mix egg yolks, salt, cottage cheese, baking powder, whey protein, egg white protein, and allulose—if you’d like to use it. Stir well, or even better, toss it in a blender to make it smooth.
03 -
Fold the yolk mixture carefully into the whipped whites. Add small amounts at a time to keep all the fluffiness.
04 -
Pour everything into a loaf pan lined with parchment and greased up. Place on the middle rack in your oven and bake for 50 minutes, or until a toothpick comes out clean and the top has a nice golden color.
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Once the time’s up, turn the oven off but leave the bread inside for another 10 minutes before opening the door. Let it cool a bit before taking it out.
# Notes:
01 -
Getting egg whites to room temperature gives them the best volume for whipping.
02 -
Both whey and egg white protein powders are key for getting the right structure.
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Adding vinegar stabilizes the egg whites, making them fluffier.