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! 

Need a Dairy Free Cloud Bread Loaf?

KETO CLOUD BREAD LOAF

Print

Keto Low Carb Cloud Bread Loaf

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 12 slices

Calories 73kcal

Author Brenda Bennett | Sugar-Free Mom

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 8 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.

NET CARBS 0

This recipe was published first on 2016 and updated and improved in 2021.

Nutrition

Serving: 1slice | Calories: 73kcal | Carbohydrates: 1g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 119mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg