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 cloud bread loaf!
WHAT IS CLOUD BREAD?
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 recipe makes rolls or a loaf.
The 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 version of cloud bread and wasn't quite thrilled or satisfied with the texture. It does tends to be light and airy, but eggy and moist and not at all like a piece of 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 a sandwich!
I had to change the orginial recipe. That's what I do back in 2016, I first published my adaption to Cloud Bread including whey protein powder to provide a bit more substance and I removed the traditional cream cheese and used sour cream instead. 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 below!
HOW TO MAKE CLOUD BREAD LOAF
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 AND TRICKS FOR PERFECT CLOUD BREAD
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 recipes you might enjoy! My Fat Head Pizza Dough recipe can be used for bread, these Cheddar Sandwich buns are great too!
- Coconut Flour Bread
- Hearty Artisan Loaf
- Chocolate Peanut Butter Bread
- 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 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 VERSUS 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 ⅓ 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 ½ cup to ¾ cup and it made a great difference in the texture but I kept trying for perfection. The final product is the best with 1 cup protein powder and no less!
KETO CLOUD BREAD LOAF
Keto Low Carb Cloud Bread Loaf
Ingredients
- 6 eggs separated
- ½ teaspoon cream of tartar
- 4 ounces sour cream or 113 grams
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whey protein powder or 2.5 scoops or 92 grams
- ½ teaspoon optional: ¼ teaspoon each of garlic powder and onion powder For savory bread only, skip for French Toast
Instructions
- 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 bowl with the remaining ingredients and whisk and stir well to combine.
- Fold in a small amount of egg whites into the yolk mixture a little at a time until it's all incorporated.
- Pour this into a greased loaf 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
- If you decide to make these as ROLLS you should get 6 and the nutrition info is doubled.
- PLEASE NOTE: When making these as rolls and not as a loaf, the cooking time will only be 30 minutes.
Nutrition
I am making this right now but I changed it a bit..
I used 6 whole eggs to mix the dry ingredients plus i added a bit of xanthan gum, 1 tsp of instant yeast and some nutritional yeast. I whipped 12 egg whites - I use the carton kind.. ending up with 2 loaves... so I'll think it will be just as good .. the batter was very fluffy so I'll see what happens.. I'm going to leave it in the oven a bit longer than 10 mins with the oven off. some recipes say do that, bake for 30 mins leave in the oven for 30 mins with the oven off... I'll look at it after 10 mins then decide
I also added 1 Tbsp of collagen peoptides powder too
Made this last night. It came out absolutely perfect - just as the recipe described. My only difference was the addition of a little xantham gum (1t) as another user had suggested. As a diabetic really missing French toast, this just made my morning. It serves as a great substitute for that thick brioche slice! Thank you.
Is thier a sub for whey protein or could it be any protein powder
I have only subbed whey with egg white protein powder so other protein powders have not been tested.
Looks like my bread is not rising in the middle. Maybe I didn’t fold in gentle enough. I have a crater in the middle. Not sure exactly what I did wrong. Hopefully it still tastes good!
Hello, thanks so much for this recipe, easy to make, I made this today, when the loaf was baking it rose big, but then deflatef whitout even opening the oven door at all. Any advice? Loved the flavor.
Dear Brenda, #sugarfreemon
I made this recipe twice now and the bread is really delicious, but I am encountering a problem. After baking there is a small somewhat soggy and not as fluffy on the bottom of the bread. That tastes eggy.
I used to different loaf pans and greased them well. I did not use parchment paper. Could that be the problem?
Looking forward to your answer.
Best regards from the Netherlands,
Thecla de Jong
I made this updated version of the cloud bread last night and toasted two sliced, buttered them, and served with bacon and scrambled eggs. The bead held up very well and was very tasty. It was very dry though. I followed the directions exactly. Would you recommend that I use a bit more sour cream?
Hi ,
I tried this recipe. Loaf turned out yummy and soft and not eggy! Yay!
Just one query, my oven is very small , so the loaf burnt From top. How can I reduce the recipe by half? What will be the baking powder and whey protein ratio?
Thanks
Can I use an electric blender instead of a mixer?
Yes
This was really yummy and not eggy at all. Also was pretty easy to make.
Is there a reason why you choose to grease the loaf pan vs. using parchment paper?
A-mazing!! I sliced and toasted it after it had cooled completely, put a pat of butter on it and a slice of provolone - delicious! I have so missed toast!
Can the rest of the load be frozen? Or would you store in fridge?
Slice and lay between pieces of parchment then add to an airtight container and freeze then you can take out one piece at atime and toast from frozen.
I made the cloud bread loaf reloaded today 😊
Instead cream of tartar (because I don’t have any at home)I used lemon juice, otherwise used the ingredients in the recipe.
Thank you Brenda for sharing this recipe, really delicious!
Thank you Anna!
I just made this and it tastes great. I am wondering if I baked it long enough, the poke test came out clean but when I slice the bread it is a little wet inside. Could I still use it? I baked it about 60 minutes.
Yes allow it to cool completely, slice and you could lay between pieces parchment to either freeze or refrigerate, then toast or make french toast.
I’m making them as rolls and they spread out a lot when I’m pouring a scoop of the dough onto the baking sheet. It’s hard to form round circles that don’t spread and touch other rolls. Do you have any advice on how to fix that problem? Also, can the mixture sit out on the counter while I finish baking one tray (I don’t have enough large trays to bake all of them at once)? Thank you!