Cloud Keto Bread (Printable Version)
# 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
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1/4 tsp salt
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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)
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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:
01 -
Warm up your oven to 150°C. Line your loaf pan (23x13 cm) with parchment and grease it up a little.
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.
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.
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.
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.
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.
07 -
When baking’s done, switch off the oven and keep the bread inside for 10 more minutes. Don’t peek yet!
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:
01 -
To go salty, toss in the onion and garlic powder, skip them and use vanilla stevia for a French toast vibe.
02 -
Rolling instead? Shape into 8 pieces and bake them at 150°C for 20 to 25 minutes on parchment.
03 -
Leaving the bread in the cooling oven keeps it from sinking, so the inside sets up nicely.