Comments on: Keto Dairy Free Cloud Bread

By: Brenda Bennett

Brenda Bennett — Mon, 08 Jun 2026 11:42:44 +0000

In reply to Len. No since there is no flour in the bread, the dry egg white protein works differently than fresh egg whites.

By: Sonia

Sonia — Mon, 08 Jun 2026 01:51:29 +0000

In reply to Holly. I noticed if my uBlock was engaged, even on the first setting, the video was not showing up. When I turned off my blocker, the video was there. Hope this helps.

By: Len

Len — Sun, 07 Jun 2026 17:32:37 +0000

Can I just use egg whites instead of powder? I live in Costa Rica and am having trouble finding the powder

By: Holly

Holly — Mon, 12 Jan 2026 20:22:01 +0000

In reply to Holly.

It’s not a matter of me waiting for it to load, which is why I reached out to you, it’s absolutely not showing up on the page for me. I’ve never had that happen before. I use Brave search engine, but I also tried it with Safari.

The reason I want to see the video is I made the bread and it turned out hard, not soft at all and super dense. Although it looked exactly like your pictures it was just not really pleasant to eat. i’ve been keto for a while now and I am pretty experienced baking in this genre as I make Maria’s PSMF bread all the time with no issues. I did blend the egg yolks in my Vitamix with the other ingredients until they were very smooth and then folded them in carefully.

I used the right type of bread pan and followed the instructions to the letter. So I was trying to see you do it to see if I could find out where I went wrong because I know this is not how you intended the bread to be. All of your recipes are superb! Any advice?

By: Brenda Bennett

Brenda Bennett — Sat, 10 Jan 2026 18:13:26 +0000

In reply to Holly. It's right under the directions in the recipe card, just wait for it to load.Thank you

By: Holly

Holly — Sat, 10 Jan 2026 01:23:47 +0000

Hi Brenda, I’m wondering where the video is for this recipe? I read over the comments and you refer to the video being right above or below the recipe card but I am just not seeing it. I’m so excited to have a dairy free version of this bread. I can’t wait to make it! you are so creative with your recipes 🤩

By: Barb F.

Barb F. — Sun, 05 Oct 2025 23:19:37 +0000

This bread tastes absolutely delicious… but I see what you mean if I use granule allulose 😌, instead of liquid. I used monk and allulose mixed granules because that’s all I had, yes I did get little chunks of egg. Regardless, it tasted great. My only issue was it didn’t puff up like your looks… it was pretty low and did shrink a bit more after I took it out of the oven (yes I did wait 10 minutes, or maybe 12). What might I have done wrong?? I’m guessing my batter was still too thick when I blended into the egg whites???

By: Brenda Bennett

Brenda Bennett — Mon, 18 Aug 2025 17:42:22 +0000

In reply to Ann. Thank you!

By: Ann

Ann — Sun, 17 Aug 2025 21:10:47 +0000

Wow, just tried this, it’s amazing 🤩
A bit sweet because I used correlate Erythritol and I spilled a bit on top off the quantity but it’s great, tastes like sweet bread!
Only thing is I could make 2 breads 8 x 4 inch from this recipe so I’ve made some buns with the rest.
I just Iove it 🥰

By: Brenda Bennett

Brenda Bennett — Tue, 15 Apr 2025 13:08:51 +0000

In reply to bet. No, it's all in step number 3, the yolks and remaining ingredients are mixed together then added to step 1, whites and cream of tartar that are whipped to stiff peaks, it's all there.

By: bet

bet — Mon, 14 Apr 2025 23:12:47 +0000

Missing steps for all but 2 ingredients.

By: Brenda Bennett

Brenda Bennett — Sun, 06 Apr 2025 18:53:42 +0000

In reply to Lisa. That's wonderful to hear, thank you!

By: Lisa

Lisa — Sun, 06 Apr 2025 12:04:47 +0000

hi I just want to let you know I made this for my husband because he has anglosing Spondylitis and he gets uveitis and he can’t have any starches and he has not had bread in 8 years and I made this and he absolutely loved it. I also made sandwiches out of it and french toast and it has made his spirits go up even more since he’s limited to many many foods. I have to test everything with iodine.
Thank you so very much.
Lisa

By: Brenda Bennett

Brenda Bennett — Mon, 24 Feb 2025 13:13:41 +0000

In reply to JJ. I used that one for when making french toast but they also have an unflavored option.

By: JJ

JJ — Mon, 24 Feb 2025 03:37:40 +0000

Question. The egg white protein powder link shows that it is vanilla flavor. Is that correct?