This is the Ultimate Best Keto Dairy Free Cloud bread recipe you will ever have! Just 7 basic ingredients needed! 8 grams of protein per slice and 0 net carbs!
What is Cloud Bread?
Cloud bread, also known as Oopsie Bread, is a low carb bread made with just a few ingredients. It’s high protein, gluten free, low carb, low calorie, and keto friendly, making it a great option for those with dietary restrictions.
This bread dates back to the 1970’s when the Atkins diet was introduced. The texture is light and airy, resembling more of a meringue like texture. I tried the orginial version using cream cheese and felt it just stuck to the roof of my mouth and was not appealing at all.
I adapted my own version and turned the cloud bread into a loaf with much better taste and texture.
The version I am sharing today is a dairy free option for myself and my daughter and we love it even better than the previous version with dairy.
Cloud Bread versus Protein Sparing Bread
Though my dairy free cloud bread looks like the popular protein sparing bread you've seen all over the internet, they are not at all the same. Cloud bread has fat in it, though high in protein just like protein sparing bread, it is not the same bread in texture or taste.
Protein sparing bread is for those on a protein sparing modified fast and those looking to greatly reduce their fat intake.
Cloud bread is for everyone else, whether on a keto diet or not, anyone looking for a low carb bread to enjoy. With 1 total carb or zero net carbs, depending on how you track your macros, this is the ultimate, tastiest best cloud bread recipe you will ever need!
What Does Cloud Bread Taste Like?
Traditional cloud bread tastes a lot like meringue, light, airy and not much too it as far as texture. This dairy free cloud bread is like no other version you've ever had. This dairy free cloud bread has amazing texture like a white piece of bread with crust!
How to Make Dairy Free Cloud Bread
Ingredients
You need eggs, cream of tartar, egg white protein powder, mayonnaise, baking powder salt and Allulose.
Directions
Preheat oven at 300 degrees F.
Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
Place the egg yolks in a high powered blender with the remaining ingredients and blend until smooth.
Spoon some of the yolk mixture into the whipped egg whites. Do this in 3 batches until combined.
Pour this into a parchment lined 8 by 4 or 7 by 4 cast iron loaf pan.
Bake on the middle shelf of oven for 50 minutes. Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
Tips for the Best Cloud Bread Recipe
Tip #1 Room temperature eggs will help the egg whites whip up quick and fast and into stiff peaks.
Tip #2 Cast iron loaf pan helps make sure the loaf is cooked completely through the center of the bread.
Tip #3 This recipe has also been tested with a metal loaf pan and had similar positive results in baking. I do not recommend a glass loaf pan.
Tip #4 Use a blender or hand mixer to blend the yolks with other ingredients. If you try by hand as I have already done this experiment, you will not get it smooth enough and you will see yolk pieces in your bread.
Tip #5 Line your loaf pan with parchment to help prevent the caving in on the sides of the loaf, that grease would cause if you grease the pan.
Tip #6 After 50 minutes of baking, shut oven off and leave the loaf in the oven for 10 more minutes and remove. You can now remove the loaf from the pan and slice and enjoy warm! Do not let it sit to cool in your loaf pan or you will have sunken sides.
CLOUD BREAD FAQS
Do I need to use a cast iron loaf pan?
No you can use a metal loaf pan if you don't have a cast iron. Cast iron is best because it heats evenly and you will not have a soggy center in your cloud bread. This has been tested with a metal pan and it bakes perfectly as well. Glass is not recommended.
Can I replace the Egg White Protein with Whey?
Yes you can replace the egg white protein powder with whey protein but the loaf will deflate some so you have been warned. The texture will be different than using egg white protein but will still taste delicious and more similar to my Cloud Bread Loaf with dairy.
Can I replace the mayonnaise with dairy?
I would not replace dairy for the mayonnaise because then you will essentially have my previous cloud bread recipe and you won't have the same texture.
Can I replace the eggs with an egg free substitute?
No, do not replace the eggs with an egg free substitute. You will end up with a dense bread as hard as a rock.
Can I make these into rolls?
Yes you can make my dairy free cloud bread into rolls instead of a loaf if you prefer. You will bake for only 30 minutes and you will need this hamburger mold for best results. Also now you can also turn these into Sub Rolls!
What can I replace Cream of Tartar with?
If you don't have cream of tartar you can substitute white vinegar. I used 1 teaspoon to replace ½ teaspoon cream of tartar.
Do I need to use the liquid Allulose?
No you can replace the liquid Allulose I used with granular Allulose if that's all you have on hand. But be warned that the granular or another low carb granular sweetener could make your blender too thick to blend.
You may need to add water to the granular to be able to mix in blender.
Best option might be to mix using a hand electric mixer instead. You could also just leave out the Allulose as some commenters have had success making the bread minus the Allulose.
If you can't get liquid Allulose where you live, try my Keto Simple Syrup made with granular Allulose and use the same amount in the recipe as the liquid Allulose.
Can I Swap the Allulose with another low carb sweetener?
Yes you can swap Allulose with another low carb sweetener. Please review my Sweetener guide & conversion chart here. Please see question above regarding another low carb sweetener that is NOT liquid.
Does the sweetener make this bread taste sweet?
No it is not a sweet bread. The Allulose helps with the texture of the bread. I use Allulose in many of my ice cream recipes because it helps the ice cream not freeze rock solid so I figured it would help the texture remain nice and pliable and it did just that.
How to Store Cloud Bread
The beauty about this dairy free cloud bread loaf is that it doesn't need to stay refrigerated. You can slice it and store in a sealed container on the counter.
Can this cloud bread be frozen?
Yes you can freeze this cloud bread. I would recommend slicing the entire loaf and let it cool completely before freezing. To make it easier to remove one piece at a time, place parchment between the slices then seal in an airtight container for up to 3 months.
Ways to Enjoy Cloud Bread
The Best Egg White Protein Powder
I use KetoChow egg white protein powder. I realize it is expensive, but it is a huge bag so you can make lots of my loaf or bagels with it.
Use code sugarfree10 and that will give you 10% off KetoChow egg white protein powder I used.
I also have used the Jay Robb egg white protein powder and it works well too.
Keto Dairy Free Cloud Bread
Dairy Free Cloud Bread Loaf
Ingredients
- 6 eggs separated
- ½ teaspoon cream of tartar
- ½ cup mayonnaise
- ½ teaspoon baking powder
- pinch salt
- 1 cup egg white protein powder
- ¼ cup Allulose liquid (See notes above if you can't find liquid)
Instructions
Loaf
- Preheat oven at 300 degrees F.
- Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
- Place the egg yolks in a high powered blender with the remaining ingredients and blend until smooth.
- Spoon some of the yolk mixture into the whipped egg whites. Do this in 3 batches until combined.
- Pour this into a parchment lined 8 by 4 cast iron loaf pan.
- Bake on the middle shelf of oven for 50 minutes. Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
Hamburger Rolls
- Follow the same procedure as loaf, into place into this hamburger mold which makes 8 and bake for 25-30 minutes.
- Want to turn this loaf into Sub Rolls? View the recipe here!
Storage
- This loaf can be cooled completely, sliced and stored in an airtight container on your container for up to 7 days. It can also be frozen for up to 3 months.
Allie
This recipe was a total disaster for me! The egg yolks, salt, mayonnaise, egg white powder and sweetener turned to glue! The blender wouldn't cream the mixture, my high powered blender wouldn't work either so very disappointed! What am I doing wrong? I have wasted the egg yolks etc but am going to make the 'other' bread with the egg whites as that one is always successful!
Allie
Nope the egg whites collapsed so lost the whole 6 eggs altogether sigh...
Erin
I tried this recipe several times and it never looks like the pictures. Watched the video, and even bought a cast iron loaf pan just for this. The sides and bottom of the finished loaf pull to the center so my slices don’t look nice and square. Taste and texture are good for cloud bread, I’m just bummed that it still doesn’t look like classic sliced white bread.
JH
Can you whip the egg whites in a vitamix?
Brenda
I've never tried as it's such a small base, I don't think it would be able to get all egg whites whipped well.
Karen
Hello,
Can I use Collage protein powder?
Brenda
No that won't work to provide rise and lift like egg white protein does.
Mary Pianalto
Can I use Splenda instead of Allulose?
Brenda
I haven't tested it but I don't think you will have the same texture or browning as the Allulose provides.Also Splenda is much sweeter than Allulose so you would not want to use the same amount as I did.
Sabrina
What do you think would happen if I doubled the recipe to bake it in a silicone challah mold?
Sandy Munn
Have you tried mixing the egg white protein powder into the whipped egg whites instead of the egg yolk mixture? I'm thinking the egg yolk mixture won't be so thick if you can do it that way.
Colleen
Oh no. I was following this bread recipe for the first time and placed my listed ingredients in to my vitamix as the instructions say high powered mixer, however my eggs seemed to somewhat scramble and it made a horrible mess in it. I think I may have to have my husband unscrew my mixer to even get the remaining stuck on egg off the device. I am just posting this to warn others. Should the recipe say mix on low and gradually move in to a medium? I had to throw my whole thing away, such a shame. I really need dumb dumb proof and just want to mention this for others like me. I hope it helps someone else avoid this small disaster
Brenda
Have you watched the video right in this blog post?
Katherine Childers Childers
You probably blended it too fast so it cooked the eggs with the friction of the vitamix.
Linda
I am sensitive to most artificial sweeteners. How will the end result be affected if the allulose is left out?
Brenda
It won't brown and the texture will not be chewy, may result in a very dense bread.
Colleen
Is there another brand of egg white protein powder that you would recommend? The one linked is out of stock.
Brenda
Which brand was out of stock? I use either Keto Chow or Jay Robb brand.https://amzn.to/3IHOi9P
Mel
Can anything be substituted for the mayonnaise?
Brenda
Nothing else dairy free but if you can have dairy then sour cream.
Cindy
What about using olive oil Mayonnaise?
Brenda
That is what is used in the recipe. If you click the mayonnaise in the ingredient list, I link right to the avocado oil mayo on Amazon.
Jenny Goodall
This was very good. Can i adapt this to a sweet bread or blueberry bread?
Brenda
I'm sure you could.
Alecia
So you use the vanilla egg white protein powder or unflavored?
Brenda
unflavored
Patti Weyers
Hi Brenda,
I have powdered egg whites, can I use that instead of the egg white protein powder?
Thanks,
Patti