Keto Cottage Cheese Cinnamon Swirl Cloud Bread

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4.47 from 13 votes

Keto Cottage Cheese Cinnamon Swirl Cloud Bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 68kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

6 large eggs separated, room temperature
1/2 teaspoon white vinegar or cream of tartar
4 ounces cottage cheese or 113 grams
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup whey protein powder or 2.5 scoops or 62 grams
1/4 cup egg white protein powder or 20 grams
1 tbsp Allulose optional

Cinnamon Swirl

1/2 cup Monk Fruit Allulose Brown sweetener
1 tsp ground cinnamon
2 tsp yacon syrup optional or use liquid allulose or sugar free maple syrup

Instructions

Preheat oven at 300 degrees F.
Place your egg whites in a stand mixer or electric hand mixer with vinegar 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. You can also just add these ingredients to a blender and blend until smooth.
Fold in a small amount of egg yolk mixture into the egg white mixture a little at a time until it's all incorporated.
Pour this into a parchment lined and greased 9 by 5 loaf pan. Stir together the cinnamon swirl ingredients in a small bowl. Sprinkle the cinnamon swirl mixture over the top of the bread. Use a knife to make swirls through the bread.
Bake on the middle shelf of oven for 50 minutes or until a toothpick or skewer stick in the center comes out clean and it's golden brown.
Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
Enjoy warm, toasted with a little butter! Here is a video on Facebook making the loaf as rolls.

Notes

PLEASE NOTE: When making these as rolls and not as a loaf, the cooking time will only be 40-45 minutes. Use this extra large muffin pan.

The cloud bread recipe with sour cream was published first on 2016 and updated and improved in 2021. This cottage cheese cloud bread loaf is adapted from the original in 2016.

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