Best Keto Cottage Cheese Cinnamon Swirl Cloud Bread
This keto cottage cheese cinnamon swirl cloud bread will be your new favorite keto bread recipe the next time you’re ready to bake! With 9 grams of protein and just 1 gram of total carbs per slice, you will feel like you’re cheating on your low carb diet!
History of the Keto Cloud Bread Recipe
The original recipe for cloud bread or oopsie bread started a lot time ago with Dr.Atkins for a low-carb diet. It was a fluffy bread, more like a sandwich bun and it’s main ingredient was eggs and cream cheese.
It was a fairly easy recipe that many found once again as the keto diet took off.
With it’s simple ingredients it became popular for anyone following a ketogenic diet, but for me, the first time I made it, I found it wasn’t a great recipe as far as taste and texture.
It tends to be light and have an airy texture, but with a very eggy taste and not at all like a piece of regular bread to make a sandwich with.
I was the first person to create the cloud bread into an actual loaf of bread. I also changed out the cream cheese and used sour cream because that cream cheese always got stuck to the roof of my mouth and sour cream gave it the best texture.
That’s what I did back in 2016, I published my adaption to Cloud Bread which also included whey protein powder to provide a bit more substance. My cloud bread tastes like white bread!
It produces a fluffy cloud bread recipe like no other that you can truly use as sandwich bread! 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.
COTTAGE CHEESE BREADS
If your on tik tok, you’ve seen the 2-ingredient cottage cheese bread, you will see it uses just whipped egg whites and cottage cheese though some other cottage cheese bread recipes actually use bread flour or all purpose flour and are not keto friendly or gluten free.
It is absolutely tasteless with water, cottage cheese and liquid egg whites, don’t even try it.
Always check the ingredients on tiktok- make the ones that don’t include regular refined flours and sugar because there are a ton of content creators who care nothing about using quality ingredients for keto.
What Kind of Cottage Cheese is Best?
The brand I like best is Green Valley organic, but the Lactaid brand is also a great brand as is, the Good Culture brand.
I don’t recommend fat free cottage cheese because it won’t be as satisfying as full fat cottage cheese or as creamy. I like to use lactose free cottage cheese since my daughter and I both have lactose intolerance.
Full-fat cottage cheese is best, either 4% or 2% cottage cheese will yield the best results.
Can I swap the whey protein powder?
I wouldn’t recommend that.
The whey protein powder acts like gluten would in baked gluten-free alternatives. It not only provides a great fluffy texture, it helps give the bread height and lift and a nice bite!
Try this cottage cheese bread recipe if you don’t want to use whey protein powder, but it does use egg white protein powder.
This cottage cheese bread with egg white protein powder is the lowest in fat and the highest in protein of all the bread recipes. It also needs dried whole egg powder instead of fresh eggs.
Can I swap the cottage cheese?
Yes you can swap it out but just remember, you are changing the macros. This cinnamon swirl cottage cheese bread has 9 grams of protein and just 1 gram of carbs per slice.
You can swap the cottage cheese with ricotta cheese or Greek yogurt but those will also increase your carb count in the nutritional information in the printable recipe card below.
Can I swap the Allulose?
You could make the cinnamon swirl without the Allulose if you can’t buy it where you live or you could make your own allulose syrup at home with my recipe.
Just make sure to have the brown sugar substitute sweetener for this cloud bread recipe or you won’t have that cinnamon swirl authentic flavor and taste.
Storage for Keto Cottage Cheese Cinnamon Swirl Cloud Bread
Once your loaf has cooked and cooled completely, slice into 12 slices.
The best way to store is 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!
More Low-Carb Bread Recipes
Low Carb Brown Butter Pumpkin Bread
Low Carb Chocolate Peanut Butter Bread
Keto Everything Bagel Almond flour Bread
Low Carb Chocolate Pumpkin Bread
Keto Recipes Using Cottage Cheese
Chicken Cottage Cheese Crust Pizza
Cottage Cheese Chicken Patties
Keto Cottage Cheese Hawaiian Rolls
Low Carb Cream Cheese Stuffed Brioche Rolls
90 second Keto Cottage Cheese Pumpkin English Muffin
90 second Keto Cottage Cheese Bread
Can I make these into muffins instead?
Yes, you can turn this cloud bread loaf into muffins instead! Using this a extra large muffin pan is best so you have nice and full puffy muffins with cinnamon swirl on top.
Bake for 40-45 minutes until golden brown and a toothpick in center comes out clean.
Keto Cottage Cheese Cinnamon Swirl Cloud Bread
Keto Cottage Cheese Cinnamon Swirl Cloud Bread
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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Came out pretty good can’t wait to taste it 😊
Thank you
Thanks Carol, hope you liked it!
Can I substitute the egg white protein powder for something else. And can I use Premier Vanilla Protein Powder?
You can swap it with whey but the egg white powder helps the loaf not deflate.
My husband and I loved this!
Thank you!
Very good bread. didn’t fall as much as I thought. I put half battery in pan used half of cinnamon mixtute then put rest of battery in pn used rest of cinnamon mixture. next time I need to put a cookie sheet under loaf pan since it overflowed a bit
Thank you!
I finally made the muffin version of this. SO good!! I was too heavy on the butter/brown sugar/cinnamon mixture so each one had a very greasy, buttery bottom. Next time I will add some cinnamon to the muffin *batter* and be more sparing with the cinnamon swirl part as the recipe calls for. Thanks so much! (I used Isopure unflavored whey protein powder, just fyi for anyone curious. I might use vanilla next time.)
Thank you so much!
From your link I see you’ve used the Jay Robb egg white protein powder that is sweetened (stevia). If I’m using plain egg white protein powder (just egg whites), should I add a little extra sweetener?
I don’t think you need to since the cinnamon swirl mixture is quite sweet.
I thought I had swirled the cinnamon mixture into the loaf too much but it all baked back up to the top of the loaf. So the top part of the slice that had cinnamon was great, but the rest was pretty bland. The texture was really nice and soft inside and the top was slightly crunchy which was also nice. I’m sure if I make French toast and put syrup or confectioners sweetener it will be fine so I won’t be wasting it. Maybe next time put the swirl mixture in the middle of the batter?
I’m surprised it didn’t sink into the middle for you and stayed on top. What sweetener/brand did you happen to use?
I used a combo of Truvia brown (didn’t know it had sugar in it when I bought it 🤦🏻♀️ ) and Whole Earth allulose baking blend brown.
This was absolutely delicious and a big hit with friend and hubby. However:
1) For my 9×5 loaf pan, it overflowed a bit during the baking process. Any suggestion is helpful.
2) It was moist at the bottom. Was this due to oiling the parchment paper or was it from the cinnamon swirl?
3) Can I use lactose free cottage cheese?
4) Do I need the egg white Whey protein powder or can I substitute the 1/4 cup with the regular whey protein powder?
5) You have the best recipes!!!!!!
I plan on making this for Thanksgiving
Thanks
Rosie
I use lactose free cottage cheese in all my cottage cheese recipes so that is fine. If you skip the egg white protein and just use whey, your loaf may shrink and not hold it’s shape. The cinnamon swirl mixture does tend to sink a bit you could use less or just drizzle over the top and not swirl it around.
I can’t wait to make these! I bought large muffin liners just for this! I have whey protein but not the egg protein powder. Can I substitute either Egg Replacer or egg whites for the egg protein powder? Any suggestions? Or stick with more whey powder?
I would just replace the egg white protein powder with more whey.
What can I replace egg white powder with
Thank you
You can use more whey protein to replace though it may cause you loaf to deflate a bit.
I couldn’t wait to make these rolls! I found the directions to the letter. I used whey protein isolate, and added more because I did not have the egg white powder. They rose beautifully. They looked beautiful and they tasted like cardboard.
Thanks Sharon but if they tasted like cardboard, sounds like you baked them too long. If you see from my video I linked to, they are soft and delicious in texture, not at all like cardboard. Also, you left out an important ingredient which made the difference in texture for your rolls.
This looks delish! I am truly a sugaraholic, and would SO like to find my way to some program to help bread The hold that sugar has on me. I have a lot of stomach issues and so many foods do not set well with my digestive system, but carbs do and so I ate a diet that is very carb dense! I’ve signed up for so many plans and then just, can’t find my way to figure out how to start and continue because my time is valuable and I am busy. I’m interested in your work. 😊
I made this last weekend and it was a hit!! I brought some to work and my coworkers loved it!! the only thing I did differently was use truvia brown sugar, and made a smaller “crumble” with that and my cinnamon. I sprinkled it on top of the loaf and used a toothpick to swirl it around!! I am definitely making this again!
Thank you for sharing! Love to hear that!
Made this yesterday and our eyes rolled back it’s so good!!!!! Thank you so much for creating such a great recipe!!!
Thank you so much Debbie!
This is amazing! I make this weekly now for work morning tea, so good!!
Thank you!
Havent tried it but Im going to.. My repeated issue with all keto recipes is that the writers always have us use low fat, high protein products. Keto is hight 70-80% Fat; moderate 15-20% Protein; low 0-10% carbs. Literally the basics is high fat, low carb.. your body can only use up to 20% of your diet in proteins for muscle and such.. more than that turns to sugar. Keto is a low to no sugar diet so not only are you not eating sugar, youre not eating foods that turn into sugar in your body. Please read the actual science.
Not sure why you are mentioning low fat here when nothing in my post or in this recipe is even referring to low fat at all. But I will respond to your belief that keto has to be that high in fat for success. In fact many women like myself over the age of 40 have not had success with losing fat with 70-80% intake of dietary fat. Keto is not a one size fits all and many will find as i have that higher protein is more important for satiation and maintaining muscle and strength as we age. This study debunks the myth that there is an upper limit to how much protein we can consume and use. https://pubmed.ncbi.nlm.nih.gov/38118410/
just want to clarify, does the egg white powder get mixed into the egg yolks? or does it go in with the raw egg whites? thanks!
Yes. The only thing in my stand mixer is whipping my fresh egg whites and adding cream of tartar to stiff peaks. While that is going all the remaining ingredients go into my blender or a bowl and once mixed you gradually add it to the whipped egg whites. I just shared this video on making it on Facebook. https://www.facebook.com/reel/356969110805275
Love it. Again so easy and it tastes wonderful. No eggy taste at all! I am in heaven!
It turned out really tasty.
Here’s what I had to do differently:
1) I have no whey protein, so I subbed pea protein, and it was vanilla flavored
2) I didn’t have the right size pan… mine was narrower and longer. You’d think I would have to cook less time, but
3) In my oven, it took about 10 minutes longer to bake before toothpicks came out clean (gas 2 = 300F)
4) I lined the pan with parchment, but forgot to grease it. No problem… came out of the pan and off the paper perfectly.
5) my main batter came out thick and sticky like cookie dough. I added another egg yolk in case my eggs weren’t large enough. Maybe the issue is that the cottage cheese here isn’t as soupy as in the US. Because it was so sticky, it wasn’t easy to fold into the stiff egg whites, but it worked.
I can’t justify spending $100 in ingredients to see if I like this bread. the protein and egg powders are $90 alone. is there a way to get smaller portions or substitutions that fit in a budget?
Am I able to use one cup of protein powder instead of using both it and egg white powder? really want to try this but I only have protein powder on hand, thanks!
I think yes you could though you may have a little deflating without the egg white protein powder.
Excellent and so easy to make.
Thank you so much Carol!