Keto Low Carb Cloud Bread Loaf Recipe (How To Video)
This Keto Low Carb Cloud Bread Loaf has been given an update and is now new and improved! No more eggy or spongey texture! Truly like a white bread but with zero net carbs!! Be sure to read all my tips and tricks below for a fail proof, easy recipe for cloud bread!
What is Cloud Bread?
If you’re following a ketogenic diet, you know exactly what this great recipe is! Cloud bread has been taking the internet by storm and for good reason.
It’s one of the easiest ways to enjoy “bread” without all the carbs. This keto bread recipe makes rolls or a loaf.
The rolls, often called oopsie bread rolls are perfect for burgers or sandwiches. The loaf is better for toasting, French Toast, Grilled Cheese, and TEXAS TOAST!!
You may have all ready tried the orginial recipe of cloud bread and wasn’t quite thrilled or satisfied with the texture. It does tends to be light and have an airy texture, but eggy and moist and not at all like a piece of regular bread to make a sandwich with.
The kids and I hated the fact that upon the first bite, it was stuck to the roof of your mouth and all we tasted was the cream cheese. So I wasn’t that impressed, even with all the rave reviews.
I’m to quite sure of the original creator, but it may have been from here.
Either way, many, many and many more bloggers have gotten on the bandwagon to make it and share it as well. But I do like the fact that it’s so low in carbs and really could satisfy that need for sandwich bread!
I had to change the original recipe the first time I made it. That’s what I did back in 2016, I first published my adaption to Cloud Bread including whey protein powder to provide a bit more substance.
I removed the traditional cream cheese mixture and used sour cream instead. It produced a fluffy cloud bread recipe like no other!
If you see the use of protein powder in cloud bread anywhere else, you know it was first published by me in 2016, so all others are copycats.
And this version was so much better then the orginial, but I have been revising and editing and made it even better!
My New & Improved Cloud Bread Loaf is an easy fluffy bread to use for sandwiches, pizzas or even desserts!
How to Make Keto Cloud Bread Recipe
PREHEAT your oven to 300 degrees F. Make sure you have one oven rack placed in the center of your oven.
PLACE YOUR EGG WHITES in a stand mixer with the cream of tartar and whip ON HIGH SPEED until stiff peaks. This should take about 10-15 minutes. Set aside.
ADD the egg yolks in a bowl with the remaining ingredients and whisk and stir well to combine. It will be thick but use your muscles to really get those clumps out until the mixture is smooth.
FOLD in a small amount of egg whites into the yolk mixture a little at a time until it’s all incorporated. I do this in about 3 batches. I use my spatula to get to the very bottom of the bowl and spoon over the yolk mixture and turn the bowl while continuing to spoon over and gently incorporate the whites.
POUR BATTER into a generously greased 8 by 4 loaf pan. Place your loaf pan on a small baking sheet pan in case of spill.
BAKE on the middle shelf of oven for 50 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes BELOW if you are making rolls, cooking time changes.)
SHUT the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
ALLOW to cool completely. To help prevent some deflating in the center you could lay the pan on its side for 30 minutes then lay on the other side for 30 minutes.
Can I Swap the Whey Protein Powder?
The whey protein powder acts like gluten would in a baked good. It not only provides a great texture, it helps give the bread height and lift and a nice bite!
I would not recommend swapping the whey protein powder with anything else except egg white protein powder which Maria uses in her protein sparing bread recipe for those who are looking to lower their fat intake.
I do not think it will taste as good as using whey, but it will certainly still work to create a great texture for this bread.
Best Tips & Tricks for the Best Cloud Bread Recipe
Tip #1 Use an 8 by 4 inch loaf pan to get the most height with your loaf.
Tip #2 Be sure to really grease your loaf pan well with butter or coconut oil.
Tip #3 You have got to whip those egg white to very stiff peaks which could take 10-15 minutes. If you can flip over your bowl and they don’t fall out, they are ready.
Tip #4 Fold the egg whites in 3 batches, adding too much too quickly will cause your egg whites to deflate.
Tip #5 Make sure you have fresh cream of tartar and fresh baking powder or you won’t get that height and it will sink in the center.
Tip #6 Bake in the middle of your oven until golden brown on top and it’s nicely risen.
Tip #7 Shut your oven off but do not open the door! Let your loaf stay in the oven for 10 minutes before removing.
Tip #8 Set your loaf pan on one side to cool for 30 minutes which will help prevent it from deflating. Then turn over to the other side for another 30 minutes. Leave alone until it’s completely cool before removing.
More Keto Bread Recipes
I really hope you will try my version, but if you’re just not willing, I’ve got some great low carb recipes for those on a keto diet or low carb diet, you might enjoy!
My Fat Head Pizza Dough recipe can be used for bread, these Cheddar Sandwich buns are great too!
Everything But the Bagel Almond Flour Bread
Here are some old pics of the cloud bread loaf from 2016. As you can see it deflated in the center, but the new and improved version does not!
How to Store Keto Cloud Bread Loaf
Once your loaf has cooked and cooled completely, slice into 12 slices.
You can now store in an airtight container in the fridge for a week or you can lay slices between pieces of parchment paper then in an airtight container in the freezer for up to 2 months.
Take a piece or two out of the freezer and toast!
Cloud Bread Rolls vs Loaf
PLEASE NOTE: When making these as rolls and not as a loaf, the cooking time will only be 20- 30 minutes.
If you need this to be dairy free, try subbing the sour cream with coconut cream or make your own homemade dairy free sour cream and use egg white protein powder.
Here’s my French Toast Recipe using this loaf!
UPDATED May 2017:
The orginial recipe used only 1/3 cup or 1.5 ounces of whey protein powder. I’ve made this quite a few times since I posted this recipe and have increased the protein powder to see if it would make a difference in how well the loaf kept it’s height.
I adjusted the whey protein powder just slightly and it results in a better loaf. I also have found cooking loaf on the middle shelf of the oven is best to cook through properly and mine was done in 50 minutes as opposed to 60min. When I’ve made the sandwich buns they were done in 20 minutes as opposed to 30 min.
2021 UPDATE FOR THE BEST CLOUD BREAD LOAF
I first reduced the sour cream to 4 ounces and kept everything else the same. While that was good, it still was a bit wet and eggy.
My next revision was playing with the amount of protein powder. I upped my original amount of protein powder from 1/2 cup to 3/4 cup and it made a great difference in the texture but I kept trying for perfection.
Need a Dairy Free Cloud Bread Loaf?
Keto Low-Carb Cloud Bread Recipe
Keto Low Carb Cloud Bread Loaf
Ingredients
- 6 large eggs separated, room temperature
- 1/2 teaspoon cream of tartar
- 4 ounces sour cream or 113 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whey protein powder or 2.5 scoops or 92 grams
- 1/2 teaspoon optional: 1/4 tsp each of garlic powder and onion powder For savory bread only, skip for French Toast
- Optional: top with sesame seeds or bagel seasoning.
- 1 tsp optional: vanilla stevia for French Toast
Instructions
- Preheat oven at 300 degrees F.
- Place your egg whites in a stand mixer or electric hand 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 bowl with the remaining ingredients and whisk and stir well to combine.
- Fold in a small amount of egg whites into the egg yolk mixture a little at a time until it's all incorporated.
- Pour this into a greased loaf pan. If making rolls, use a parchment-lined baking sheet pan.
- Bake on the middle shelf of oven for 50 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes above if you are making rolls, cooking time changes.) Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
- Allow to cool completely. To help prevent some deflating in the center you could lay the pan on its side for 30 minutes then lay on the other side for 30 minutes.
- Best if toasted. See storage instructions above.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
My bread didn’t really rise like a loaf so I had no choice but to cut it into French toast sticks!
This is the best low carb, high protein bread recipe I have found and made. Much, much better than the bread made with egg powder, which tastes very eggy. Mine came out just like the pictures, with crusty brown outside, and fluffy soft inside. I added vanilla, and a tablespoon of monk fruit sweetener (with erythritol), rather than the savory spices. It was great toasted, and will be wonderful for sandwiches and French toast. So happy you made this recipe, and shared it! Thank you!
Thanks so much!
Excited to make this! What flavor powder do you recommend?
If you’re making it for sandwiches, i use unflavored but if you want the slices for French Toast, i use vanilla whey.
What percentage milk fat is the sour cream used?
Around 18%
what’s the difference between this recipe and your cottage cheese cloud bread – ? protein content? different texture?
This is my original which many people felt it was more eggy tasting, so I updated it to have less eggs. The difference is that it doesn’t have the egg white protein powder in it, which many people don’t want to buy, but because it just has the whey, the loaf tends to deflate some and not hold it’s loaf shape as well. But it is delicious for French Toast and I like it for sandwiches though others prefer the cottage cheese cloud bread for sandwiches.
I just made this recipe but tweaked it a bit. Instead of sour cream, I used fat free cream cheese. And instead of protein powder, I used tapioca starch. I didn’t add any herbs or stevia. I wanted a “white bread”. it tastes really good. the texture is a bit gummy but still fluffy and it holds together really well like real bread. I will definitely be making this again!
Hi Brenda! I have just attempted to make the bread, unfortunately it has come out extremely dense and almost looks like scrambled egg inside. Do you know where I might have gone wrong? I was so excited to try this and feel deflated that I have somehow managed to mess this up! Thanks,
Did you change any ingredients? What whey brand did you use? You can this loaf into french toast so it doesn’t go to waste.
Is there anything to use instead of whey protein powder in this recipe?
Thanks
Not for this recipe, no.
Hi Kim!! I use egg white protein powder 1:1 and it turns out fantastic!
I wonder if you could bake this in an angel food cake pan and then when you’re letting it cool outside of the oven, turning it upside down the same way my grandmother did her angel food cakes so that they didn’t fall
I’ve got a recipe for angel food cake here; https://www.sugarfreemom.com/recipes/keto-strawberry-angel-food-cake/
This was the best egg white buns recipe ever! So sorry that I did make some additions/changes. I used Isopure protein powder & it weighed out to be 70 grams per non packed 1 cup. Also added 1 Tablespoon of butter powder, omitted 1 egg yolk, used silicone mold, sprinkled with flake salt just before baking (so yummy on other recipes), & basted with melted butter after 18 minutes of baking & finished baking for 7 minutes. Left in oven (off w/ door cracked) for 30 minutes & then cooled completely on the counter. Can’t wait to try it as a loaf of bread & try making French toast! Thank you so much – keep up the good work!
Love that with all those changes you still had good texture and liked the bread, happy to hear!
If making this for hamburger buns, does it have to be put on the parchment paper or would silicone molds work also? Thank you.
You can do either. I prefer the silicone molds which is easier to keep it’s shape in my opinion.
Hi there,
this taste great, the top half of my bread is nice and fluffy but the bottom half is very dense – what did I do wrong? am I meant to let it cool out of the tin?
I really love this bread. I’ve spent a small fortune on specialty gluten free flours, but none of those recipes is any better than this simple modified cloud bread recipe. Because I live at high altitude, I’m still working on a way to keep the bread from deflating. That’s just the nature of cooking in the mountains. The bread is so good that it’s totally worth the effort. Thanks, Brenda, for sharing this versatile recipe. very grateful.
Love to hear that thank you!
My bread looked like large hold swiss cheese when I sliced it why am I getting all these large cavities in my bread. Hard to make a sandwich when it looks more like a donut than a piece of bread. It tastes great however just can’t really use it
Your video says to use 1 cup of protein powder, but the written instructions say 3/4 Cup. Which is it?
Either works, but I found after making it quite a few more times since making that video that 3/4 cup is better for a softer texture in my opinion.
Thanks! Going to try it today. 😊