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Low Carb Cloud Bread Loaf is one of the lowest carb breads you will ever make! You can even turn this loaf into rolls as well!
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 tend to be light and airy, but it’s wonderful for those who just need a little something to satisfy that need for bread.
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.
Don’t worry this shrinks and is typical in all cloud bread recipes.
The only problem I had when trying the original recipe?
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.
But I too wanted a “bread” to enjoy and really hoped it would be my new Go -To recipe.
I had to change it. That’s what I do. So I did. And it is so much better, we’ve been making it a lot around here lately. I’ve got a few other recipes coming this week using it and they are phenomenal!
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!
So I guess maybe it’s not quite considered “Cloud Bread” because if you are doing an egg fast, such as this one my blogger friend Lisa did, I’m not quite sure sour cream would be allowed.
But I’m not on an egg fast and this really needed some substance to it to make it work for me and for the family. So you could try it without the protein powder or use something else besides sour cream if you are doing an egg fast and see how you like it, then try it with the protein powder and tell me how much you love it! There will NOT be any “sticking to the roof of your mouth” with this recipe!
Here’s my video to show you how this is to make!
Brenda’s Notes:
- If you decide to make these as ROLLS you should be able to get 18. The nutrition info will change to: Calories: 56, Total Fat: 3g, Sat. Fat: 1.3g, Cholesterol: 65mg, Sodium: 74mg, Total Carbs: 0.5g, Dietary Fiber: 0g, Sugars: 0.4g, Protein: 5g.
- 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.
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Low Carb Cloud Bread Loaf
Ingredients
- 6 eggs separated
- 1/2 tsp cream of tartar
- 6 ounces 170g sour cream
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/2 cup whey protein powder(I used Jay Robb's vanilla) or 50 grams
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. Set aside.
- Place the egg yolks in a bowl with the remaining ingredients 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- 60 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.)
- Allow to cool before removing and slicing.
- Best if toasted.
- Keep refrigerated.
Recipe Notes
- If you decide to make these as ROLLS you should be able to get 18. The nutrition info will change to: Calories: 56, Total Fat: 3g, Sat. Fat: 1.3g, Cholesterol: 65mg, Sodium: 74mg, Total Carbs: 0.5g, Dietary Fiber: 0g, Sugars: 0.4g, Protein: 5g.
- PLEASE NOTE: When making these as rolls and not as a loaf, the cooking time will only be 20- 30 minutes.
This looks awesome….I don’t usually comment on recipes I just try them :)……I was wondering if I could sub greek yogurt for the sour cream…..wondering if you have tried it and if so what results did you have…..the eating plan hubby and I are on only allows greek yogurt…..thanks for all the great recipes…we are really enjoying this way of eating
That might be a bit heavier than the sour cream but I do think it would work, it’s also tangy so the flavor may come through more than the sour cream. I still think it would be better than using cream cheese like the original recipe does. Come back and let me know how it worked for you!
I just made this looks good, but when it cut it the bottom layer was green…. is this normal? The top was yellow…..
Green? I have never seen or heard of that happening. Maybe there was something in your pan that wasn’t cleaned out well? Or what type of protein powder did you use? If it’s plant based there may be chlorophyll in it, which produces a natural green color. For instance if I use sunflower seeds in a bread and add baking soda to it, it will turn my bread green.
It may mean it was slightly overcooked. The sulphur in egg yolks makes them turn green if over cooked. You may have seen this on the outside of yolks in hard cooked “boiled” eggs.
I’ve had another “cloud” bread recipe bread bottom come out green, I just sliced it off. It must be something with the eggs. The other recipe is a little too dry for me, I’m going to try yours, I think the sour cream would make it yummier!
Stuff is disgusting
Did you actually make it or are you making a blanket statement???
Troll.
It’s the baking powder (base) reacting with an acidic element in the recipe. You can Google it. My sunflower-based baked goods ALWAYS turn green because of this.
Your baking powder wasn’t aluminum free.
Use baking powder without aluminum. That’s what turns it green. Rumford is the best.
I heard that somebaking powders have metal in them causing this to happen. Clabber girl is a good one to use.
I use greek yogurt in my buns, it works great. I use 2 tbsps of yogurt with 3 eggs.
Sandy, any successful way to Cut the calories on this recipe ?
On the protein powder ingredient, do you have any ideas/suggestions on carb free or low carb substitutions? My protein powder would make this have 7g of carbs per serving if I did that! Might not seem like a lot, but with trying to eat under 50 carbs a day, it would add up.
Jay Robbs is pretty low in carbs and very minimal ingredients.
Is there anything else that I could use in place of the protein? I don’t generally use it.
Thanks,
N
I’ve really not subbed it with anything else Sorry!
Pea protein.
Natures Best Isopure unflavored whey protein.. Zero carbs. I get it at vitacost
Is the measure for sour cream 6 ounces in weight, or 6 ounces in volume? Thank you for your time! 🙂
In volume I used a glass measuring cup and made sure to pack it and level it off.
I just made this bread and for the very first time I can honestly say I will be making this recipe again it is like almost fluffy but most of all it doesn’t taste like sawdust
I’m happy you came back to share your results!!! Glad you liked it!
Do you think vanilla flavored protein powder would taste odd?
No I used it a few times when I was testing it out.
That’s what I used and my Very Picky eater ate an entire loaf.
Are the onion and garlic powder for a savory loaf? Could I replace with cinnamon and swerve for a sweeter French toast loaf?
Yes for the savory taste and you could certainly eliminate them . I actually used the savory loaf for a French Toast I will be sharing on Wednesday and you can’t taste the seasonings anyway.
You mentioned subbing something for the protein powder. I have none and would rather not spend the money for it right now. What would you suggest using instead?
Someone on my Fb page mentioned ground flax, but I’ve not tried it. Someone else mentioned egg white protein powder but alos haven’t tried that, not sure if the same amounts would work.
You could sub collagen protein form the whey
Wow! Brilliant! Never thought of that! :))
Equal amounts?
Looks awesome! A few questions: 1) how long does it keep (on counter), 2) in fridge, and 3) can it be frozen? I miss bread and can’t wait to try this. I have a confession though. I’m new to baking and I’ve never, ever, done egg whites, let alone until they’re stiff peaked! Thanks 🙂
I am also curious about this.
Has this been answered? I too would like to know how long it keeps in fridge.
At least 1 week.
I have frozen this and it did quite well. I made this specifically for french toast so I substituted cinnamon and Monk fruit sweetener and omitted the garlic and onion powders. I am making again today, I want french toast in the morning.
I used lactose free yogurt, no cream of tarter or spices, and 1/4 cup each potato starch and brown rice flour. Worked great. 🙂
thanks for sharing your subs!
Can I make this cloud bread without the cream of tarter? Or can I substitute the cream of tarter with something else? I just do not have any on hand
Thanks for sharing! I was thinking about subbing those ingredients for the protein powder, as well! –don’t have any of the powder and would really like to try this!
My daughter can’t eat carbs, so this would be amazing for her! I’ve yet to try it…so glad I found your recipe!
These look great! I”d love to try these but do they taste eggy? I don’t enjoy eggs so anything eggier than popovers can be a challenge for me. Thanks!
I don’t think this is eggy tasting.
Thanks!
I have some Arbonne Protein Powder Shake mix. Do you think this could be substitiuted or is the whey a necessary ingredient?
I don’t know the ingredients of your shake, what’s in it?
I get such stomach distress from protein powders. I am not sure what’s in them that causes it.
Do you know if milk powder can be substituted for the protein powder?
Oh sorry on that I don’t know, maybe try just egg white protein powder.
Try pea protein. Fairy free, almost zero carbs and very easy on the stomach.
I also prefer the fairy-free diet. Those pesky things really taint the flavor of the loaf 😉
???
Actually not everyone can digest pea protein well so word of caution. It’s really trial and error and depends on the state of one’s microbiome. For many individuals seeking low carb recipes the microbiome is indeed in need of repair. People with GI distress can be reacting to various components in the product due to developed food sensitivities or other microbiome imbalance such as candida overgrowth which affects how one tolerates foods like protein powders. Following are some possible protein powder ingredient offenders: Reaction to the dairy proteins if its not dairy free-lactose free powders can help here but still not the fix for all. A good majority of people on the planet (especially certain ethnicities) have some intolerance to dairy products but have few symptoms to connect the dots. Cultured products like yogurt, butter, sour cream, cheese are less offending vs. Straight milk because of the introduction of the microbes. Some react to any traces of gluten if not gluten free. Many protein powders have artificial sweeteners like sucralose & aspartame in them and these could be the offenders. Some natural sweeteners like xylitol can trouble some sensitive tummies too. Plant based protein powders using soy is often a problem, as well as lentil or pea protein (as I’ve mentioned), especially if you have found trouble eating beans. Remember those childhood songs “beans beans, the musical fruit……”. Some powders have gelling gums such as guar gum, carageenan, or xantham gum, to name a few. These help the consistency, mouth feel, and uniformity when mixed with liquids but can trouble some GI tracts. None of the above items mentioned are “bad” (well except the artificial sweeteners and jury is out on carageenan) but affect everyone differently and some unfavorable. If you are someone who has reacted to a protein powder unfavorably try to look up the ingredients in the brands you tried and see if any above mentioned items could be the cause. Shoot for avoiding much of these ingredients by trying unflavored rice, collagen, or egg protein powders (If not allergic) (previous posts in this thread mention some brands). Best bet for such products is online ( Amazon, vitacost, vitamin shop are some retailers but no preference here) as your average supermarket or health food store may carry common/ mainstream commercial brands that likely have 1 or more offending ingredients. Again no promotion here on brands. Last word on the subject – sometimes it’s not the powder but what you mixed it with for example almond milk and soy milk can cause mild unnoticeable distress but coupled with some of the offending ingredients in the powders are a double whammy. Protein powders used in a recipe can be less offensive to your system then when mixed and drank alone. Goid luck all. Love your recipes Brenda and what your doing for the health and wellness of your family and the online community.
Note about me: I am Dietetic Technician, Registered (DTR), recent graduate with a B.S. in Nutrition and Dietetics and currently awaiting to take my credentialing exam to become a registered dietitian (RD). I love sharing what over learned through my training and experience to better educate the public on food and nutrition.
Excellent info thank you!
It might be Stevia or other sweeteners… I switched to Sunwarrior Warrior Blend Natural flavor and can finally have a protein shake without terrible distress! XSteviaX
I’m dairy free because I’m allergic. I love her recipe for this bread. I used refridgerated coconut milk and apple cider vinegar for the sour cream.When you have the cream at the top of can measure out a 1/2 cup plus 2 Tablespoons and 2 teaspoon of apple cider vinegar to make it sour. It came out great!
Thanks so much for sharing Esther!
I was wondering about this. Thanks!
What dairy-free protein powder did you use?
I just made this with So Delicious unsweetened coconut yogurt with a splash of apple cider vinegar in it. It turned out *fantastic*. Thank you so much.
Oh, I also used Bob’s Red Mill whey protein powder with is nothing but pure whey protein. The end product tastes like challah to me which is a very nice thing!
Thanks for sharing!
Oooh, I sooo miss brioche, and hallah is basically the same thing. You just made my day!
DO U USE PLAIN OR FLAVORED? THANX AHEAD 4 YOUR REPLY.
I’ve used both and prefer it with plain when making a savory recipe like Garlic Texas Toast and used vanilla when making a sweet recipe like my Apple Danish or French Toast.
Omg your so brilliant thank you for posting your comment. I was pulling my hair out trying to come up with a solution to this recipe. I truly wanted to make this now I can. I am dairy free, gluten free, grain free, yeast free. I know, a lot of free stuff Lol but I’m healthy and happy. Love this recipe now I can make it?.
Thank you Ester R.
I get such stomach distress from protein powders (not sure why). Do you know if powdered milk can be a substitute for the protein powder in this recipe or in any baking recipe?
This may be due to an intolerance to casein, a protein found in whey.
I must have done something wrong but for the life of me I can’t figure out what. I make regular cloud bread every week and figure this would be a great alternative….and a loaf – a loaf!?! Hello wow factor! Mine looks pretty near exactly like yours in the photos.. it smelled great baking. But it came out very very spongy and moist even after baking it another 20 mins to try and dry it up a bit. The outside was nearly burnt but the inside stayed exactly the same even with the extra time 🙁
I would love to figure this out as well, and so sorry it happened for you. DO you have an electric or gas oven? Did you change any ingredients at all? Did you use a glass loaf pan? Did you place in the middle rack of stove?
Hello,
I had the exact same result 🙁 I have an electric over and I used an aluminum pan. I let it cool in the pan for about 30 minutes. If was still soagy after being reiterated overnight.
Same thing with the loaf I made.
So it wasn’t just me 🙁 mine came out disgusting. It also looked nice on the outside. The inside was wet, dense and very “eggy”. Sort of like a giant, soggy, bubbly omelette lol.
I thought maybe I had just messed something up, or it could have been a slight difference in ingredients from different countries. I would love to make this properly! But I have no idea where we could have gone wrong. A lot of people’s came out great.
What protein powder did you use?
Is the protein powder a half of a measuring cup or half of the scoop of the whey powder that’s in the bag?
I measured it out with a regular measuring cup since some scoops are different sizes in protein powders.
In your update, you said you increased the amount of protein powder and it came out better, but how much did you increase it,?
The amount is accurate in the recipe as it reads. It was just a few ounces.
I have two loaves in the oven as I type. I am so excited to have french toast tomorrow. I don’t know how to thank you enough.
What a great low carb option! I have tried to completely cut out carbs, but so hard when you love bread!
Can you take eggs and substituted them for egg substitute I am not to have yolk. Also do you have any other suggest then using whey protein powder or Jay Robb’s vanilla, it’s not available where I live and I am diabetic that which is being use in the carbs, fiber and sugar.
I am not sure egg substitute would work.
I found the Jay Robb’s vanilla protein powder on Amazon. A little pricey, but so excited to try it!
I have heard that the protein powder is helpful because it helps to act like gluten which is a protein.
So excited to try this! My cloud bread with cream cheese always falls apart in my hands. This looks like the perfect solution! And btw, awesome pictures!
Thanks so much!
Warm your cream cheese so it’s super soft when you make your cloud bread. Add soft cream cheese to the egg yolks mix well.. Take out as soon as you see the tiniest bit of browning ..cool on rack..put paper towel in ziplock add cool bread put in fridge. It’ll look stuck together but it’s niot.i use non stick spray on my cookie sheets when I bake it.
I really love your adjusted recipes. They have the benefit of lowered calories with staying low carb. My problem in the desert sugar free recipes is the strong aftertaste of the Stevia and even monk fruit. I am working my way through your SF cookbook and haven’t found a good alternative sweetener that doesn’t add carbs back in. Any suggestions?
Have you tried Swerve?
I second using Swerve! I recently bought some because I also can’t stand the aftertaste of most sugar substitutes. I don’t get that with swerve. It’s kind of expensive but I only eat a sweet treat on Sunday so it lasts awhile.
Do you have to use protein powder or can u leave it out
No you really do need the protein powder. I’ve made it without and it’s like eating air, no substance.
Have you ever used a protein powder other than Whey based? My husband is allergic to Whey but we use have other protein powders we enjoy.
Not in this recipe. Please let me know if you try it.
is it crucial to separate the eggs?
I’ve not tried it without doing that step but I think it would be very dense if they are not separated.
This recipe looks interesting. We will be giving this a try. You mentioned how the loaf shrinks as it cools. Have you given a thought to hanging the loaf upside down as it cools as you would an angel food cake to keep the heighth of the loaf?
I made this over the weekend. It looked beautiful coming out of the oven but fell once it cooled. Also it was a little spongy. I didn’t substitute any ingredients and followed recipe to the letter. I typically make oopsie rolls so this was a nice alternative. We still liked it and I’ll give it another try.
It will certainly fall, my picture shows that as well. It will be spongey I do think I mentioned it, but we like the texture of it like that. One thing to make sure is that when whipping egg whites, they really need to be stiff.
Hi,
I did the Atkins recipe and my Atkins friends said the vanilla pro powder gave an off taste for using this for sandwiches. They love it made with plain powder.
I used unflavored and I can’t stand this “bread”, especially considering the calories/slice. I made some Cinnamon Pecan Soul bread for my husband. If you put Swerve and more cinnamon on top of it warmed it’s passable. He did make french toast with it and seemed to like it. Weird on it’s own.
To each his own.
Thank you so much for your great website! I’m grateful for you and your work to help people eat sugar-free!
Hi there,
Just wondering if you cut these rolls in have to make a bun or do you use two? They seem to deflate quite a bit.
Thanks.
I used one roll for the top and one roll for the bottom as they are thin.
What size loaf pan did you use? 4×8 or 5×9
Mine is 5×9
These look amazing! I’m another person who needs to leave out the whey though, and is looking for a good sub…. maybe coconut flour? Thank you (:
Just made this with coconut flour instead of the whey protein powder and it worked just fine!
Did you use the same amount of c. flour as the whey?
I am making this right now. It’s in the oven. Are all whey protein powders the same? I used Body Fortress whey protein. I hope it turns out well! Thanks!
Not sure, some protein powder contain sugars, but they may all work pretty similar. Let me know.
Hi. Can the protein powder be omitted?
Nope, it won’t work without it. It helps create a light spongey texture, if you leave it out you will end up with a dense flat block.
So, I made the loaf the first 2 times omitting the onion and garlic powder and adding cinnamon and a dropper full of stevia and it turned out perfect. I have now tried 3 times making the savory version instead just as written and it never rises and is dense with a grey layer across the bottom. I was wondering if you had any thoughts why I have no problem with the sweet version (it rises HUGE and turns out perfect every time) but can’t seem to make a savory version work. The sweet really does make the best french toast. Thanks so much!!
Thanks for the recipe — it turned out quite well even though I left out the whey powder.
Thank you!
Thank you so much for this recipe! I keep making slightly different versions of it, and am so so so excited to have this fluffy bread in my life.
The most recent iteration is my favorite so far:
-6 eggs separated, + 1 whole egg put into non-egg-white bowl
-1/2c Greek yogurt, 1/4c sour cream [instead of 6oz sour cream]
-1/4c flax meal, 1/4c psyllium husk [instead of 1/2c protein powder]
-no onion or garlic powder [just b/c I like putting jam on it]
-Baked for 1:20
This time, I also used parchment paper in the loaf pan instead of greasing it, which was awesome. However, in the past, I’ve coated the loaf pan with butter and then dusted it with flax meal, which gives it a nice flax “crust.”
Does adding the flax and psyllium cause loose BM’s?
Will the bread freeze well for use at the cottage?
I just made it….it is EXCELLENT!
I can’t wait to try your Cloud Bread recipe. I’ve made your English Muffins and LOVED them.
I’m “new” to cooking and wondered if I could substitute baking powder for the baking soda and cream of tarter. How would I substitute (how much baking powder would I use)?
Also, is there a way to search your recipes for low carb that don’t use sugar substitutes and are completely “sugar-free”?
I can’t say whether the baking powder would give the same effect as the baking soda and cream of tartar combo, it might, I just haven’t tried it so i would be guessing here. No on the second question, while the search bar is good, it’s not that good LOL.
I would like to make this bread and have read through all of the comments. This comment has left me very confused. Further down someone said the written recipe says to used baking soda but video says baking powder and you confirm to use powder, but here you say to use the soda… Which is it?
I’m not sure either
Can’t wait to give this a go. I am on a low carb diet at the moment and I just love my carbs. Just need to get some protein powder.
Made this last night and had it for breakfast. Super delicious. No off taste from the Whey which was a concern. My only issue is that is collapsed in the middle pretty substantially and was a bit more fragile than I had thought it would be. I think perhaps the whites were not beaten as stiffly as they should have been. Could this also happen if the mix was not homogenous enough or if there were air pockets in the bread pan when I put the dough in? I am a pretty good cook and baker and would appreciate your thoughts. Thank you
You got it, the whites need to be really stiff and that is often why it sinks like that. Hope you will try it again.
I think you are awesome, coming up with these wonderful recipes. I am 74 years old and don’t cook too much any more BUT I will start making some of these. I have been on Atkins – On/Off since 1972 and when I follow it — it is the only thing that works for me and Always has…..
AGAIN thank you very much for sharing — Much appreciated.
Carole Scott, Quebec, Canada
Thank you!
My son is making this as I write this. How long will it keep?
I’ve kept it a week in the fridge.
Hi Brenda,
Really looking forward to trying this recipe later! What size loaf pan do you use please?
Thanks
Karen
COuld you use extra baking powder instead of cream of tartar? I don’t have cream of tartar.
I’ve not tried it without it so I can’t promise it will work.
I accidentally did that myself. Worked fine. These are great. My 73 yo mom is begging for more.
My mom used to make royal icing using cream of tartar. Can you taste it in the finished product?
Although royal icing is not baked, cream of tartar has a distinct flavor, and I wouldn’t want it coming through
in this recipe. Thanks to anyone who could help.
Made these when we had a day cool enough here in Minnesota to bake last week (we aren’t always covered in ice and snow. It gets really hot in the summer!), and put the batter into my Twinkie pan to make hot dog buns. They are just the right size, which is enough to hold onto the dog. The tops overflowed the pan just slightly, and they tear perfectly right there for splitting them for the hot dog! The protein powder makes all the difference. They’re light and fluffy, and have more of a bread-like texture than regular cloud bread. The key, though, is to remove them from the pan immediately, otherwise they stick. I know I got at least 2 dozen “buns”, so I froze them, and they freeze well.
Definitely a keeper recipe! Can’t wait to try it in actual loaf form for sandwiches or French toast!
Excellent! I don’t have a twinkie pan, maybe I will purchase one, thanks!
Getting ready to make this.
I have a narrower longer load pan then the standard 5 by 8. It believe it is 4 by 11. Hoping to still get some good is out of the loaf and of course more slices.
Of course the cooking time might vary so I’ll have to watch it carefully.
Also using isopure protein powder (vanilla) hope it works out I’m really excited.
This recipe had made me so happy!!! I made the rolls and they are delicious!
Most low carb bread recipes, to me, are disappointing but not this one.
These rolls have a pleasant taste and texture.
Thank you, thank you, thank you!
Thank you!
Love the taste. But bread sank very low in the middle. Could it have to do with altitude? We live at 6,000 feet. Use and electric oven. Bread was done about 15 minutes early.
Yes that could certainly be the issue as well as not getting those egg whites really stiff.
hi Brenda i havn’t tried the cloud-bread but will with this bread can you make it into fruit bread or raisin bread.
Hmmm not sure as I’ve not attempted it, might be better to make my English muffin recipe into a loaf for raisin bread.
Hello,
I loved the recipe!!! However, after I let it cool it became soggy on the bottom. Help I’m dying to make toast and french toast.
Once toasted it should be fine.
Thanks so much Brenda you are a Godsend! Before finding you I reversed my Type 2 diabetes using the Diabetes Destroyer plan. So starved for bread! Still trying to lose weight and still need my cholesterol a bit lower so watching my egg intake. I made the rolls with all eggs and the are wonderful! Especially for my Crabcake Sandwich. I will try substituting some of the yolks with egg substitute. Will post the results. Do these freeze?
BTW, note that the eggs NEED to be room temperature. This will give you the most volume and the Cream of Tartar is a stabilizer for whipping egg whites (meriange). Bakers whip egg whites in copper bowls, the copper is the stabilizer and the Cream of Tartar is not needed. “Kitchenaid” even sells a copper bowl for their mixers but is priicey. So don’t omit the Cream if Tartar so you get the most volume whipping the whites. I am going to try a narrower loaf pan. Keep the stiff egg whites but try egg substitute for half the yolks. Maybe less fat will help it not to fall. Hmmm, just remembered adding cornstarch mixed with water and thickened to my meringue recipe so might try this maybe using arrowroot for less carb. This kept my meringue from falling.
Ok, egg substitute works fine for 1/2 of the yolks 1/4 c. = 3 egg yolks. Tried the stabilizer in the whites, beautiful & high volume. 1/3 c. Water mixed with 1 tablespoon cornstarch (7 carbs), cook on low till thick, cool. Add to egg whites about midway thru mixing. This gives tons of volume but the bread stll falls. Smaller pan makes no difference either. But it’s beautiful! Thanks again Brenda for this lifesaver recipe! Will try all egg substitute next, don’t think it will matter though. “Tera’ s Whey” plain protein powder is great!
When making the buns, you said that the recipe will make approx. 18 buns..so, how much should I scoop out for each bun ? like a quarter cup ? And, should I put the trays in together while baking ? IF separately ,should I put the mixture in the fridge while waiting for the first batch to bake ??
I just plopped a large spoonful of batter onto the sheet, and spread it around until it was about the size of a hamburger bun. I got six per cookie sheet. I baked two cookie sheets in the oven together, rotating them halfway through, and refrigerated the third cookie sheet until the others were done. The refrigerated cookie sheet took a little longer to bake, but was otherwise fine.
Just made the loaf and the rolls last night. The loaf sunk so much in the middle, I’m not sure what I’ll be able to do with it (I wonder if one could make bread pudding with this?), but the rolls! Oh my goodness, I just had the first turkey sandwich that I’ve had in months since starting low carb. It was amazing! I can’t wait to have another sandwich, lol. Or perhaps a hamburger….. Thanks so much for this recipe!
If it sank in the middle the egg whites weren’t whipped stiff enough.
Hey Brenda, I don’t believe I could have whipped them any stiffer. 🙂 That’s okay though. I cut it up and used it to make low carb tiramisu. It worked great.
The loaf did not work for me, the top look nice a brown but the inside was very moist and the most bizarre part is it looked like the eggs sank to the very bottom while it baked because the texture was pure scrambled eggs. Follows the recipe exactly but my loaf pan would not fit the whole recipe so I ended up with enough left to make 4 buns. The buns came out great, just like regular oopsie rolls. So yeah, make into buns and you’ll be ok!
If the eggs looked scrambled at the bottom, it doesn’t sound like the whites were incorporated with the yolks well enough or you didn’t have stiff peaks for the whites.
Do you think Chobani plain non-fat yogurt would be an acceptable sub for sour cream?
I think it could work, not sure how tangy it would taste as it’s more bitter than sour cream.
THANK YOU for this recipe!! This is the first cloud bread recipe that I’ve liked. I’ve been hating on my low carb diet recently, but this bread has kept me going strong. It’s so nice to have a sandwich again!! I followed the recipe exactly as written, and I made 18 beautifil, fluffy rolls that don’t taste like cooked egg and cream cheese.
Thanks again!!
thank you!
Your recipe is my go-to one when I want to eat “bread”. I make your hot dog bun recipe (minus the spices)very often, and I love it for breakfast, topped with a cinnamon syrup recipe I got from Maria Emmerich’s website. I feel as if I am having cinnamon rolls! If I wanted to make it on a big cookie sheet (so it will be thin and I can spread butter and cinnamon on it, and then roll it) how long do you think I should bake it for? Thanks!
I think if it’s thin on a large cookie sheet probably just 25-30 minutes, but check it at 20 minutes just in case. So glad you like it!
Thank you so much! I will try it!
I read the comments afterwards and weighed the sour cream.. it is not going to work now is it?
In the oven as I type ?
Scratch that, worked well! Hope it’s as tasty as it smells ?
I used egg white protein powder. It was very lumpy when mixed with egg yolks and I had to really beat it to smooth it out before folding it into the egg whites. Turned out great!
Great to know thanks for sharing!
Maria Emmerich just posted this on her Keto page. I wonder if you could sub Greek Yogurt for the cream cheese or sour cream. It is thicker and more the consistency of cream cheese. I am going to try it again using your recipe. .
Just found your site…..you are amazingly creative!
As I was looking at this recipe, it seems very close to the sponge cake we make for passover, but without sugar, Eggs and whites are separated, but we add potato starch, and matza meal (ground up matza) both of which are carbs, It seems as if the protein powder is adding the bulk in the same way, but still leaves it fluffy like a spoge cake. Perhaps it would be possible to use almond or coconut meal in the same way, instead of protein powder? Also, when making muffins, (with flour), I always use buttermilk,yogurt , or milk with 1 tsp.vinegar. This addition creates the nice air bubbles inside,, so I would guess they would do the same here. …..Now to try it! Thanks….(ps left out that I also used sour cream in muffins, like here).
Thank you for sharing!
Love the rolls made with this recipe! I used protein powder until it was gone and now use egg protein with same results. Just be sure to mix it in thoroughly or there may be clumps. However, my loaf sinks in the middle much like your picture but mine is only 2″ tall. It had risen beautifully but fell in the oven and was almost burned on the sides and bottom well before the baking time was up . I only tried the loaf once (using protein powder) but since the rolls turn out so well I may not try the loaf again. Until next year haha. My oven temp has been checked and is true.
For a dairy free option, do you think you could substitute coconut cream for the cream cheese? I don’t tolerate dairy. Love your recipes. Thanks for your help.
I do think it might work, please let me know if you try it.
Can this be made in a bread machine?
I haven’t tried it, I’m not sure as it doesn’t need any kneading time.
Is there any substitute for the protein powder? I really want to try this but my stomach can not handle protein powder, or the egg protein powder. Any suggestions?
I would have suggested egg white protein instead. Jay Robs brand is good. I’m sorry I don’t know something else to sub it.
How long does this bread stay fresh tasting and can you freeze it like bread too and still have good taste to it?
I’ve not frozen it sorry.
You said see notes for if you are making rolls because the time changes….I couldn’t find the note on that…what would the time be ? Thank you
Under Brenda’s Notes:
PLEASE NOTE: When making these as rolls and not as a loaf, the cooking time will only be 30 minutes.
I’ve had no luck with this. Both times, I had to use my regular bread tin as the silicone one is too small for all that mixture. Each time, the loaf has collapsed in at the sides and been unusable. Such a waste of eggs!
This looks so awesome but I can’t have protein powder. Would chia seed powder or prebiotic powder be a good sub for protein powder? What does the protein powder do for the loaf? Tia!
You could try egg white powder instead. I’ve not tried but others have subbed it for the protein powder with success. I find it helps bind the loaf and creates a perfect texture.
I love your recipes. I am new to living low carb but trying to keep up the fibre. Is it possible to add psyllium and ground flax to this? Or would that deflate the mixture?
Thank you so much for your work. I am living low carb to stave off diabetes, and I am so impressed with all of the recipes and ideas thwt so many have made available.
I wish I could say for sure but without trying it myself I really don’t know how it would effect texture. Sorry! But if you do try adding some please let me know how it works for you.
LADY! You have out done yourself with this one! I was DYING for bread with chicken salad. This is my FIRST attempt at cloud bread and it was amazing!!! Turned out just like the photos!
Thank you!
Wait…except I did not grease the pan. I used parchment paper. I used a greased pan for a couple of extras and they stuck to the pan. SO I highly recommend using parchment paper instead, just my experience.
hello, I am unable to see the recipe for cloud bread loaf on your website. Can you please share by email
Thnaks, love the site
Do you think this would work to make it in muffin cups? And what about mixing in some blueberries… do you think that would work for making for blueberry muffins? Or dried fruit or chocolate chips?
I was wondering the same thing.
I made these this evening and the rose up nice. After they cooled, they went pretty flat, nothing I could cut in half and use a burger bun. Are we supposed to use one or two for sandwiches and burgers? Thanks.
Depends on how many you made, servings for the sandwich rolls is under the notes above.
This came out of the oven looking beautiful! Very cakey rather than bread like and the protein powder was too sweet for the garlic and onion so I am going to do it again as a cake rather than a loaf and miss those out. Might try my caramel protein powder. It’s definitely much nicer than the original Cloud Bread recipe I was using with cream cheese to make Oopsie Rolls.
I have trouble with this falling every time I make it. Tastes fine looks good just always falls after baking. I’m doing fine with whipping the egg whites and keeping it fluffy when mixing in the rest. Any advice? I’d love my French toast to look more “normal” lol
As you were typing I was also typing my update LOL! I’ve increased protein powder and that seems to be enough to keep it from falling in center.
I don’t see where you say how much you increased the protein powder to? The update says the original recipe called for a half cup but in the recipe it still says a half cup?
Yes it was only slightly by weight, still results in a half cup but it was over an ounce, so more like the 1/2 cup was over full.
Ah I see. I added a tablespoon over the 1/2 cup and it came out perfect! Made the Texas Toast last night for my sweetie when he got home from work which was delish and getting ready to make the French toast this morning ! Thanks for this recipe! I’ll be making the rolls next!
I don’t see the instructions for the rolls- do you just spoon the dough onto the pan? If so, how many tablespoons? And what is the best way to store unused portions and for how long?
Thanks!
Store them in a sealed container between parchment so they don’t stick together, keep refrigerated.
I used 1/3 cup to measure for the rolls and baked 20-25 minutes.
Thank you!
Thank you! It would be great if you added this to the notes as well cause I’ve been searching forever to find which size cup you used for those beautiful rolls lol
This looked great going in the oven and smelled great cooking, but it completely overflowed the pan and then when it was done fell and was much too moist. Also the bottom had a green color (someone mentioned that happens when eggs are overcooked?) so I don’t think it was undercooked. I don’t understand what I did wrong. I’m usually a pretty good cook. Any advice?
When I used almond milk it created a green color for me. Try maybe Half & Half or coconut milk if you need it dairy free. The other thing is the size of the eggs. I have chickens and when I used some “larger than average” eggs, mine overflowed. So smaller eggs, might prevent the overflowing.
You mention adjusting the whey protein a bit but not how much … 1 Tbs more? or?
sorry if you’ve already answered this, I read thru many of the comments/ replies but not 100% and did not see anyone ask
I made this bread this morning. It came out perfect and made grilled cheese for lunch. yum.
I didn’t have cream of tartar, I substituted 1/4 tsp of white vinegar and used greek whole milk yogurt instead of sour cream. Can’t wait to have french toast tomorrow! Great idea for “bread”
Separate!!
I realized I made a spelling error but unfortunately am off on a 4 week trip and unable to fix that right now.
I made t his exactly as specified in the recipe. The loaf pan was very full when placed in the oven. The egg white were very stiff and very voluminous. Consequently, it expanded and spilled chunks of half cooked batter all over the rack and bottom of the oven. It is perhaps the biggest mess I have ever made in my oven. The loaf ended up a spongy odd shaped “thing” that was not useful for anything. It had to be thrown out. Very disappointed.
Question.
Do you ave to use the protein powder? The powder is too expensive for me?
You don’t have to but then you will end up with a much flatter loaf and the texture will be different, more eggy.
Hello. I just made the cloud bread grilled cheese from the loaf and it was SO good! I have a gluten-free husband so this was awesome. One quick question: when the loaf came out of the oven it was really high and fluffy and then sank. The middle part was a little low making short pieces of bread, but the end pieces were fine. Should I have cooked it longer than 50
Minutes? The toothpick came out clean when I tested it.
No cooking it longer would just dry out the edges. You could try to reduce the temperature to cook it longer. It really does just what you mentioned each time I make it.
Why use protein powder when it has so much egg? Does it help with the consistency or are you just adding the extra nutrients? I don’t have protein powder so I want to try it without…
Helps it rise and with texture.
Someone else asked this, but I don’t see an answer. You mention that you have increased the amount of whey protein since you originally posted the recipe, but you didn’t say by how much.
I think the orginial amount is posted under the notes? It was very slight.
I made a loaf of cloud bread this evening, using your recipe. It was very good. Reminded my wife and I of Angel food cake. I used the vanilla whey, as you suggested. It’s a winner for me. French toast in the morning!
Thank you!
OMG. I can’t believe no one has noticed the mistake! The recipe says ‘baking soda’ but the video says ‘baking powder’!
I used soda and I assume that’s correct based on the other comments.
Please fix this! I nearly had a small panic attack when I watched the vid!
Thanks for catching that!
So which one is it? Soda or powder?
I have baking powder in my video as well as in my recipe, it’s baking powder.
But! They turned out great!
I used chickpea flour instead of protein powder, pureed 2% cottage cheese instead of the sour cream and omitted the salt. Reminiscent of egg but will be great for a sandwich or burger.
The whole recipe for me worked out to 772 calories, 35.6g carbs and 72.8g fat. I’m a new diabetic trying to reverse it without meds and for the moment I need lower carbs, so the higher fat content doesn’t concern me in the short term since the calories are low and I don’t plan to eat this often.
Thanks!
I just made the rolls for the first time. They are more like a cookie. They didn’t rise at all. I followed the directions exactly so I will blame my baking powder. I will say 18 seems like an awful lot of rolls for the amount of batter. Next I will try the loaf because I am a failure at the rolls.
Thank you for this great recipe. I can’t wait to try it! I had a question, can this bread be frozen and thawed for later use? I like to cook in bulk when I can!
I’ve cooked the loaf, waited for it to cool completely then sliced and froze pieces separately between parchment.
AMAZING!! Tried this out today to have a French toast bread, so I used 1/8tsp of vanilla and cappuccino flavored 0 carb whey protein in lieu of the savory options. I am so beyond excited about finally having a bread option.
Hi I have a Herbalife protein powder and wonder if this would substitute ok for the whey protein please?
I think any protein powder should work.
What size loaf pan? Basic cooking 101 says indicate the size of the pan!
1.5 pound capacity- http://amzn.to/2u2xQt3
Thanks!
Hi! Made this today and the bottom was very dense and the top was light and airy so not sure what I did wrong. Also am I supposed to use baking powder or baking soda? I read the recipe and used baking powder but reading through the comments someone said it’s supposed to be baking soda? Other wise the bread tasted great ?
I used baking powder.
Brenda,
If you invert the loaf pan and support it on two cans or glasses until it’s cool it doesn’t collapse. I learned this from making angel food cake. I make this load with coconut cream instead of sour cream, I use all baking powder instead of cream of tartar, and I use we white powder instead of whey. It comes out great.
I was trying to make the original cloud bread and they always come out flat and thin. Why?
Is there any way to do this recipe without dairy?
Have you tried my recipe which adds protein powder? I also use sour cream instead of like the orginial using cream cheese, mine are not flat.
Looks delicious! I’m going to try this but see how it goes it I sub the protein powder for almond or oat flour. 🙂
Would pea protein powder work?
Not sure, I’ve not tried it.
Hi Brenda! Do you think I could use casein powder instead of whey?
I’m not sure sorry.
I’m going to try it anyway asap, I’ll tell you if it works 🙂
I tried out your recipe with CASEINE powder today and it worked out very well!
The only problem I had was removing the bread because it sticked to the pan, so I’ll probably use baking paper next time. And I also had to up the temp to 160 celsius as it was rather moist.
But all in all thank you so much for sharing this recipe and many others, I switched to the sugar free diet a couple weeks ago and your website has helped out a alot! Greetings from Switzerland 😉
Hi
Can I make it with powdered milk or bone broth protein powder?. I don´t have whey protein. Thanks
Thank you so much for your web site and recipes. I just tried this bread and love it. It has a really good mouth feel. I thought I’d never be able to eat bread again.
I made the Cloud rolls this morning, and I am so excited that they turned out so well. They are VERY good, and will work perfectly for sandwich bread or buns for burgers. I am not a fan of almond flour or coconut flour, so this is awesome! Thank you SO much for sharing your wonderful recipes. I think these rolls would work great for pancakes. Or, do you have a pancake recipe?
Hi, i have made another recipe of the cloud rounds. Like you, I was not happy that the bread stuck to the roof of m mouth. That recipe dried out after a little time and became crunchy crumbly to the touch.
Your recipe I tried yesterday. I thought the bread came out of the oven looking amazing. But, within about an hour of cooling time it had shrunk to less than half the loaf. Any ideas what i may have done wrong? My slices taste like eggs and are better toasted. But, the height is about three fingers tall. Not a great sandwich bread so far.
Hi Brenda
I made this recipe and it came out well but my eggs seemed to separate. I had a dense egg portion on the bottom and it was fluffy on top. But the bottom was dense and just tasted of eggs.
I’m not sure why that happened. Were your whites very stiff ? Maybe over stirring caused that. I’m sorry!
This recipe is a staple in my low carb way of eating. I try to make a loaf or 2 with cinnamon instead of the savory spices then slice and make the low carb french toast. I freeze them and thaw a slice or 2 for a quick low carb breakfast. Thank you for this game changer of a recipe. I’ve even converted my mom and sister to low carb thanks to this bread
Can I use KiteHill Cream cheese instead of sour cream to make it dairy free?
I think that would work as a replacement.
Is there anything else that can be used in place of the Whey protein powder? Thanks.
I just did it and used peas protein instead of the one listed. The bread looks good but it seems heavy and didnt get up. It’s only 2 inches tall. What did I do wrong? 🙁
Love this new version using Sour Cream and protein powder. Mine came out gorgeous and had great “body” to it, although a bit sticky when I placed in a bread bag. Next time I will wrap in wax paper first to eliminate the “sticking” and also try freezing large slices for French toast and Texas cheese toast. I found it very easy to make. I used Isopure non-flavored protein powder. I also measured sour cream by weight on my food scale and that seemed to work fine. Thanks so much. Next will make the rolls for burgers and breakfast sammies.
Great Recipe! The rolls look the most presentable and came out great. My husband and I made this last night for Keto Grilled Cheese Sandwiches with soup and it was flawless! Exactly as described and he really loved them! I actually made the loaf too and its so beautiful when it first comes out of the oven but then it warps ( like the picture) but the taste is sooo good. We were super impressed. My first and only cloud bread recipe. Thank you for posting.
I made this. Used the set coconut milk from top oud a can organic coconut milk from and Apple cider vinegar. Added Italian herbs and instead of creme of tartar I used extra baking powder. Added pumpkin seeds. For my first attempt., I Am very impressed. Thank you. My oven doesn’t work so I made it in my bread machine on bake setting and it was done within 30 mins but kept an eye on it.
This recipe is AWESOME! I made the rolls. I spooned out 1/4 cup for sandwiches. WOW! This will be our bread substitute for sure! I made mine with chocolate protein drink and made “whole wheat.” 😉 Thanks so much for this!
The recipe says 1/2 cup or 1.8 ounces of protein powder. Isn’t half a cup 4 ounces? Which is the correct amount – 4 ounces or 1.8 ounces of protein powder?
4 ounce is a 1/2 cup when it’s a liquid you’re measuring, but protein powder weighed is the 1.8 ounces.
Hey ! Thank you so much for this wonderful recipe!
I have a couple of questions because I’m sticking to a really strict diet, and I’m on a budget:
1- Can you suggest an alternative (less expensive) protein powder? It looks like this costs $37-$40 for 24 ounces, which is $3 per loaf, plus the cost of other ingredients. Alternatively, do you know of an affordable place to purchase this brand?
2- Are the nutrient calculations for 1/2 piece of bread or 1 piece of bread? I’m sorry if that’s a silly question. It’s just that in the photos, it looks like there are roughly 6 slices per loaf, and the nutrient facts list 12 servings.
One of the things I really appreciate about your website is that you take the time to list out a nutrient information section so thank you again.
I can’t offer a suggestion but do know many recipes where protein powder isn’t used at all, results in flatter rolls but still tasty. The nutrition info is for 12 slice and the pics do show thicker pieces as I didn’t cut that loaf for 12 slices.
This is such an amazing recipe that I can’t wait to try! Do you think it could work with a dairy-free “sour cream” alternative like the one from Vegan Gourmet? Also, do you think I could use it the cloud bread in a panini press? Thanks so much for sharing!
I think dairy free sour cream is fine to use, as far as the panini press, I think you could just maybe not cook as long as traditional bread.
Wow do I love the texture of this stuff! Exactly what I’ve been looking for as a bread substitute. I did want to give a word of warning to my fellow bakers that not all whey powders are made equal. My bread is definitely super sweet. I even went for whey isolate in hopes of cutting back on the sweetness (& carbs) but no go. Lol Certainly not your doing since I didn’t use the same brand but I’m calling this one pound cake and serving it with homemade whipped cream & strawberries! No harm, no foul.
Going to try again with unflavored whey and I expect just as beautiful a result! I’m so happy to bake again while on Keto! And to love this as much as I do is the cherry on top of it all. Thanks for the awesome recipe!
Is the whey absolutely necessary for this recipe or can it be left out all together? Thanks in advance for your reply ?
You could leave it out then it will be like all the other cloud bread loaf online. Mine is better because of the added protein powder and using sour cream.
I followed this to the letter. Baked on exactly the middle rack at 300 degrees F . The outside was golden brown and fluffy like real bread and the inside was a dense brick the consistency of tofu. Had to throw it out. What a waste of ingredients. I am hoping for a suggestion before I (maybe) try again.
I would really like to figure this recipe out because if the outer part was any indication.. I think this really could be close to a “real” loaf of bread. Thank you.
Ps. not a novice chef. Prior to low carb diet I made everything from scratch including pastries and breads by hand.
Totally frustrated with how weird and fussy this low carb baking is. Everything I have tried so far has been an epic fail and tastes like **** fill in the blank ! lol
Also sorry if this submitted more than once was having trouble with my computer.
I have made this loaf very carefully twice. I followed the instructions to the letter. I measured very carefully , used baking powder , I beat the egg whites to stiff peaks , I folded ingredients gently , I baked at 300 on middle rack for 50 minutes . Both times it came out Airy and bread like on the outside and a dense brick with the consistency of tofu on the inside. I had to throw it out twice. What a complete waste of ingredients. Do you have any suggestions? Thank you
PS. Not a novice cook. I make non low carb pastries and breads from scratch. In fact I’m quite seasoned in the kitchen.. Pun intended
Hi there! Your update for this recipe says that you increased the protein powder slightly from the original 1/2 cup posted, but I don’t see what you actually increased it to. Recipe still says 1/2 cup. Very excited to try these!
The original amount was 1/3 cup and I increased it to 1/2 cup.
Do you have to have the whey protein powder? How will it turn out taste wise if you omit it?
Every other cloud bread recipe doesn’t use whey and if you’ve tried that, they are pretty flat in size and taste. So you can certainly leave it out but the reason my recipe is better is because of the whey protein powder and the sour cream instead of cream cheese.
I’m such a picky eater and I’ve been trying to be good about bread. So far I haven’t made a single thing that I liked…fathead dough or fat bombs. I just pulled this from the over and let it cool and it is AMAZING!!!! I’m so happy I found this recipe! I can enjoy a sandwich again!???
Thank you!
Hi. I made these tonight.. the rolls version and although delicious they stuck to the plates when made into sandwiches.. any clue why?
Hi
your recipe looks good – please send or post written cloud bread recipe? cannot locate it on your site other than the video?
Thanks Pat
Hi Brenda
I just made your cloud bread. It’s still cooking and looks awesome. Because I am planning to use this for French toast I omitted the garlic and onion powder. Maybe I should have substituted a sweetener.
I also used Greek yogurt as I didn’t have any sour cream.
I’ll let you know how it turns out.
so curious about the recipe made with garlic and onion seasoning.
if im making to use in french toast any ideas what i should substitue? cinnamon swerve? thx
if you use a little xanthan gum, it acts like a great binder and will keep the loaf from falling.
as for using for French Toast. just drop the savory ingredients (onion and garlic powders) and you will have a more sweet tasting.
last note: watch which brands of protein you use. some are not meant to be heated and your bread will taste super nasty
Thank you for mentioning the xanthan gum. I will have to try that. My loaf was almost too delicate to work with.
Hi,
I have a question about how to keep the batter from deflating while making the rolls. My first batch came out beautifully. I had another batch ready to go into the oven, but during the 20 minute wait to remove the first batch they were becoming runny on the sheet pan and I still had enough batter in the bowl for a 3rd batch (yikes) that was beginning to separate. While making the rolls, is it best to store the batter in the fridge? Thanks!
When I first tried cloud bread a few years ago, I hated it, I felt like I was choking. It was not your recipe. This week I’ve used
your recipe twice for a loaf and rolls and they’re great! The first time I used half for a loaf and half for rolls using sour cream.
The rolls and loaf made great sandwiches. The second time I made only rolls and used Oikos Triple Zero Greek Vanilla. It made wonderful sweet rolls great for breakfast. Next time I’ll put in some cinnamon. Almost no carb, very low calorie rolls!!! Oikos TZ has lots of flavors – spread out into 18 rolls, it doesn’t add much to carbs or calories. Thank you!
Awesome to hear thank you!
I made mine in loaf form to use as garlic bread. It seemed a bit too soft in texture. Made it again and didn’t have sour cream so I used 6 oz. softened cream cheese. It came out more sturdy and bread like. I did have to bake it a little longer with the cream cheese though. Great with Everything Bagel Seasoning.
I’ve made the French Toast Loaf and now I’m making the rolls. Your recipe is AMAZING! Thank you a million times for this.
Wrote before that my bread turned out like baked scrambled eggs on the bottom and bread on the top. Couldn’t figure out what happened as I did everything by the book, so to say. Well, now I know. My special needs granddaughter who was just married came over for a visit while the bread was still in the oven baking. My daughters 4 dogs started jumping all over the house and making a ruckus with the grand daughter , as they were excited to see her and, the bread being a lite sponge like texture fell in the oven and became egg on the bottom. Made another load today and no one was home, it turned out perfect. Hope this helps someone else. It’s like a souffle, needs to be quiet in the house.lol
Recipe states: 1/2 cup 1.8oz (50g)whey protein powder
Is it 1/2 cup which is 4 oz? Or 1.8 oz which is 50 g? Or 1/2 cup plus 1.8 oz?
The 1/2 cup of the protein weighed 50 grams and was 1.8 ounces, it did not equal 4 ounces. I was just stating the differences.
Thanks Brenda. I did use 1/2 cup of vanilla flavoured whey protein powder and loaf turned out well. However I found both the sour cream and vanilla tastes to strong. I will try other substitutes next time.
I had the scrambled egg problem at the bottom. My egg whites were VERY stiff. Is it possible then that I didn’t ‘fold’ the whites into the rest of the mixture well enough? I was very worried about this step and very gentle on the folding as I thought I needed to be careful to not deflate the whites. Any advice on this step for next time?
Can I use Whey protein isolate ?