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Airy Keto Cottage Cheese Cloud Bread

As seen in Nutritious and Delicious Recipes.

This keto cloud bread with cottage cheese gives you slices that feel like clouds, low in carbs and delightfully soft. First, whip your egg whites until they're standing tall, then fold them gently into your cottage cheese and yolk blend, keeping all that lovely fluff. A mix of egg white and whey protein adds some backbone so it doesn't fall apart and stays gluten-free. It comes out golden in the oven and works great for sandwiches, toast, or anything you’d use regular bread for. Want a twist? Sprinkle on some everything bagel seasoning or a bit of cinnamon before popping it in the oven. Warm or cool, this soft loaf is a go-to if you're skipping the carbs but craving bread.

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Breanna
Created By Breanna
Last updated on Sat, 21 Jun 2025 20:54:37 GMT
Bread loaf with a big hole in the middle sitting on a counter. Save Pin
Bread loaf with a big hole in the middle sitting on a counter. | foodiffy.com

If you’re after a keto-friendly loaf that’s light as clouds and actually tastes amazing, this cottage cheese cloud loaf nails it. The soft inside and crispy outside are just what you want for toast or a sandwich.

I kept tinkering with the amounts until I finally got this loaf perfect. Now I bake it every week. There’s nothing like enjoying a warm slice straight from the oven with some butter melting on top.

Tasty Ingredients

  • Sesame seeds or bagel mix: throw these on top for crunch and flavor—they’re totally up to you
  • Vanilla stevia: makes a sweet twist especially if you’re planning French toast, again optional
  • Garlic and onion powder: toss these in for a savory version, optional but smell so good
  • Allulose: also optional, just adds a hint of sweet and helps give that browned look
  • Egg white protein powder: helps with holding everything together and really fluffs things up
  • Whey protein powder: the magic for sturdy slices, be sure it’s unflavored and clean
  • Salt: don’t skip—even if you usually go low sodium, it makes everything pop
  • Baking powder: makes your loaf rise and stay airy
  • Cottage cheese: grab full fat so you get that creamy and tasty texture
  • White vinegar or cream of tartar: helps your whipped whites stay stiff
  • Eggs: make sure they’re big and let them warm up a bit for best puff

Try to get really fresh eggs and go for full fat cottage cheese for the best loaf. Leave out any protein powder that’s got lots of extras and flavorings.

Simple Step-by-Step

Let the Bread Rest and Cool:
Once it’s baked, leave it in the turned-off oven for about 10 minutes before opening the door. This keeps your loaf from collapsing. After that, take it out and let it fully cool before you slice in.
Bake It Up:
Pop the pan in the middle of your preheated 300°F oven. Set a timer for around 50 minutes. It’s ready when a toothpick comes out clean and the top is nice and golden.
Get Your Loaf Pan Ready:
Line a 9x5 inch pan with parchment and give it a light spray of oil. Pour your batter in, smooth out the top, and sprinkle on any toppings if you want.
Mix Everything Gently:
Scoop just a bit of the cottage cheese and yolk mix into the whipped whites, then gently fold. Take your time adding the rest, keeping it light and fluffy.
Whisk Together the Other Stuff:
Use a large bowl to stir together yolks, cottage cheese, salt, baking powder, protein powders, and any flavors you like. Mix it really smooth—a blender works great if you’ve got one.
Whip Egg Whites:
Take cold egg whites and mix with vinegar. Use a hand or stand mixer and beat until super stiff. Takes 10-15 minutes, and they should form peaks that don’t fall over.
A loaf with a single slice removed. Save Pin
A loaf with a single slice removed. | foodiffy.com

My favorite part is the chewy golden crust. The first time I made it, my daughter shared some with our neighbor—turns out they were shocked to learn it was a low carb bread!

Keeping It Fresh

If you want to prep in advance, let your bread cool totally before slicing. Store the slices in an airtight box in the fridge—they’ll stay good up to five days. For longer, wrap and freeze single slices. Warm them up in your oven or toaster for that just-baked vibe every time.

Swapping Out Ingredients

No whey protein powder? Extra egg white protein works, though the crumb’s a bit firmer. Dairy free? Try a plant-based cottage cheese—just know the texture changes some. Any keto-friendly sweetener can step in for the allulose.

How to Serve

This loaf’s awesome for stacking with egg salad or turkey. Toast a thick piece, spread on cream cheese, and toss on smoked salmon. If you want something sweet, dip slices in egg and cinnamon then pan fry. Avocado toast on this bread is a total win too.

A sliced loaf showing a fluffy white inside. Save Pin
A sliced loaf showing a fluffy white inside. | foodiffy.com

Where It Came From

Cloud bread really took off with the low carb wave back in the early 2010s, though versions go back even further on super low carb diets. This cottage cheese twist showed up around 2016, giving a fluffier, more flexible loaf that fans love.

Common Questions

→ How can I make sure it's super fluffy?

Whip those egg whites till they're really firm, then gently fold in your yolk and cheese mix so you keep all those little air pockets.

→ Is it cool to swap cottage cheese with Greek yogurt?

You’ll get the best result with cottage cheese, but thick Greek yogurt is an okay stand-in. It’ll taste and feel a bit different though.

→ What should I put on top?

Sesame seeds and everything bagel mix are awesome, or just go classic with butter. Craving sweet? Try a sprinkle of cinnamon on there.

→ How do I keep leftovers fresh?

Store slices in a sealed container in the fridge. They’ll be good for up to three days. Toast them up again to bring them back to life.

→ Can I prep this cloud bread in advance and freeze it?

Yep! Slice it, freeze the pieces, and just pop them out to toast or thaw when you’re hungry. Super easy.

Cloud Keto Bread

Light-as-air loaf with cottage cheese, protein, and eggs, just right for stacking a sandwich or grabbing a quick keto snack.

Preparation Time
15 Minutes
Cooking Time
50 Minutes
Overall Time
65 Minutes
Created By: Breanna

Type: Healthy

Skill Level: Moderate

Regional Origin: European Low-Carb

Recipe Output: 12 Portions (12 slices)

Diet Preferences: Carb Conscious, Meat-Free, No Gluten

What You'll Need

01 6 big eggs, room temperature, yolks and whites separated
02 1/2 tsp cream of tartar or white vinegar
03 113g cottage cheese
04 1/2 tsp baking powder
05 1/4 tsp salt
06 62g whey protein powder (about 2.5 scoops or 3/4 cup)
07 20g egg white protein powder (close to 1/4 cup)
08 1 tbsp allulose (totally optional)
09 1/4 tsp onion powder if you want it savory (optional)
10 1/4 tsp garlic powder for a savory touch (optional)
11 Sesame seeds or your favorite bagel mix for a topping (you don’t have to)
12 1 tsp vanilla stevia for a sweeter, toast-style flavor (optional)

How to Make It

Step 01

Warm up your oven to 150°C. Line your loaf pan (23x13 cm) with parchment and grease it up a little.

Step 02

Grab your mixer (stand or hand-held) and beat egg whites with vinegar until stiff and cloud-like. This can take 10 to 15 minutes. Set this bowl aside for now.

Step 03

In a fresh bowl, whisk up the yolks with cottage cheese, salt, baking powder, both proteins, allulose, and any extra flavors you want. Everything should end up smooth — blending works too.

Step 04

Take a little bit of that yolk mix and gently fold it into the whites to loosen them up. Slowly add the rest of the yolk mix while folding — don’t beat it or you’ll lose the fluff.

Step 05

Pour your mixture into the loaf pan and even it out. If you want little rolls, pop dollops onto a parchment-lined tray or use a silicone mold. Top with sesame seeds or bagel sprinkle if you’d like.

Step 06

Bake on the middle oven rack for about 50 minutes. It’s ready when the top goes golden and a stick comes out clean.

Step 07

When baking’s done, switch off the oven and keep the bread inside for 10 more minutes. Don’t peek yet!

Step 08

Slice it up and eat while it’s warm, toasted, or let it cool for later sandwich making. Keep leftovers the way you would with any high-protein cloud loaf.

Additional Tips

  1. To go salty, toss in the onion and garlic powder, skip them and use vanilla stevia for a French toast vibe.
  2. Rolling instead? Shape into 8 pieces and bake them at 150°C for 20 to 25 minutes on parchment.
  3. Leaving the bread in the cooling oven keeps it from sinking, so the inside sets up nicely.

Must-Have Tools

  • Electric mixer (stand or hand-held)
  • Bowls for mixing
  • Baking parchment
  • Loaf pan (23 by 13 cm) or a silicone bread mold
  • Whisk

Allergy Details

Double-check all ingredients for allergens and consult a professional if unsure.
  • Has eggs and dairy (like cottage cheese); probably includes milk from the protein powders too.

Nutrition Details (Per Serving)

Please treat this information as general guidance and not as personalized health advice.
  • Calories: 67
  • Fat Amount: 3 g
  • Carbohydrate Count: 1 g
  • Protein Content: 9 g