This is the Ultimate Best Keto Dairy Free Cloud bread recipe you will ever have! Just 7 basic ingredients needed! 8 grams of protein per slice and 0 net carbs!
What is Cloud Bread?
Cloud bread, also known as Oopsie Bread, is a low carb bread made with just a few ingredients. It’s high protein, gluten free, low carb, low calorie, and keto friendly, making it a great option for those with dietary restrictions.
This bread dates back to the 1970’s when the Atkins diet was introduced. The texture is light and airy, resembling more of a meringue like texture. I tried the orginial version using cream cheese and felt it just stuck to the roof of my mouth and was not appealing at all.
I adapted my own version and turned the cloud bread into a loaf with much better taste and texture.
The version I am sharing today is a dairy free option for myself and my daughter and we love it even better than the previous version with dairy.
Cloud Bread versus Protein Sparing Bread
Though my dairy free cloud bread looks like the popular protein sparing bread you've seen all over the internet, they are not at all the same. Cloud bread has fat in it, though high in protein just like protein sparing bread, it is not the same bread in texture or taste.
Protein sparing bread is for those on a protein sparing modified fast and those looking to greatly reduce their fat intake.
Cloud bread is for everyone else, whether on a keto diet or not, anyone looking for a low carb bread to enjoy. With 1 total carb or zero net carbs, depending on how you track your macros, this is the ultimate, tastiest best cloud bread recipe you will ever need!
What Does Cloud Bread Taste Like?
Traditional cloud bread tastes a lot like meringue, light, airy and not much too it as far as texture. This dairy free cloud bread is like no other version you've ever had. This dairy free cloud bread has amazing texture like a white piece of bread with crust!
How to Make Dairy Free Cloud Bread
Ingredients
You need eggs, cream of tartar, egg white protein powder, mayonnaise, baking powder salt and Allulose.
Directions
Preheat oven at 300 degrees F.
Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
Place the egg yolks in a high powered blender with the remaining ingredients and blend until smooth.
Spoon some of the yolk mixture into the whipped egg whites. Do this in 3 batches until combined.
Pour this into a parchment lined 8 by 4 or 7 by 4 cast iron loaf pan.
Bake on the middle shelf of oven for 50 minutes. Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
Tips for the Best Cloud Bread Recipe
Tip #1 Room temperature eggs will help the egg whites whip up quick and fast and into stiff peaks.
Tip #2 Cast iron loaf pan helps make sure the loaf is cooked completely through the center of the bread.
Tip #3 This recipe has also been tested with a metal loaf pan and had similar positive results in baking. I do not recommend a glass loaf pan.
Tip #4 Use a blender or hand mixer to blend the yolks with other ingredients. If you try by hand as I have already done this experiment, you will not get it smooth enough and you will see yolk pieces in your bread.
Tip #5 Line your loaf pan with parchment to help prevent the caving in on the sides of the loaf, that grease would cause if you grease the pan.
Tip #6 After 50 minutes of baking, shut oven off and leave the loaf in the oven for 10 more minutes and remove. You can now remove the loaf from the pan and slice and enjoy warm! Do not let it sit to cool in your loaf pan or you will have sunken sides.
CLOUD BREAD FAQS
Do I need to use a cast iron loaf pan?
No you can use a metal loaf pan if you don't have a cast iron. Cast iron is best because it heats evenly and you will not have a soggy center in your cloud bread. This has been tested with a metal pan and it bakes perfectly as well. Glass is not recommended.
Can I replace the Egg White Protein with Whey?
Yes you can replace the egg white protein powder with whey protein but the loaf will deflate some so you have been warned. The texture will be different than using egg white protein but will still taste delicious and more similar to my Cloud Bread Loaf with dairy.
Can I replace the mayonnaise with dairy?
I would not replace dairy for the mayonnaise because then you will essentially have my previous cloud bread recipe and you won't have the same texture.
Can I replace the eggs with an egg free substitute?
No, do not replace the eggs with an egg free substitute. You will end up with a dense bread as hard as a rock.
Can I make these into rolls?
Yes you can make my dairy free cloud bread into rolls instead of a loaf if you prefer. You will bake for only 30 minutes and you will need this hamburger mold for best results. Also now you can also turn these into Sub Rolls!
What can I replace Cream of Tartar with?
If you don't have cream of tartar you can substitute white vinegar. I used 1 teaspoon to replace ½ teaspoon cream of tartar.
Do I need to use the liquid Allulose?
No you can replace the liquid Allulose I used with granular Allulose if that's all you have on hand. But be warned that the granular or another low carb granular sweetener could make your blender too thick to blend.
You may need to add water to the granular to be able to mix in blender.
Best option might be to mix using a hand electric mixer instead. You could also just leave out the Allulose as some commenters have had success making the bread minus the Allulose.
If you can't get liquid Allulose where you live, try my Keto Simple Syrup made with granular Allulose and use the same amount in the recipe as the liquid Allulose.
Can I Swap the Allulose with another low carb sweetener?
Yes you can swap Allulose with another low carb sweetener. Please review my Sweetener guide & conversion chart here. Please see question above regarding another low carb sweetener that is NOT liquid.
Does the sweetener make this bread taste sweet?
No it is not a sweet bread. The Allulose helps with the texture of the bread. I use Allulose in many of my ice cream recipes because it helps the ice cream not freeze rock solid so I figured it would help the texture remain nice and pliable and it did just that.
How to Store Cloud Bread
The beauty about this dairy free cloud bread loaf is that it doesn't need to stay refrigerated. You can slice it and store in a sealed container on the counter.
Can this cloud bread be frozen?
Yes you can freeze this cloud bread. I would recommend slicing the entire loaf and let it cool completely before freezing. To make it easier to remove one piece at a time, place parchment between the slices then seal in an airtight container for up to 3 months.
Ways to Enjoy Cloud Bread
The Best Egg White Protein Powder
I use KetoChow egg white protein powder. I realize it is expensive, but it is a huge bag so you can make lots of my loaf or bagels with it.
Use code sugarfree10 and that will give you 10% off KetoChow egg white protein powder I used.
I also have used the Jay Robb egg white protein powder and it works well too.
Keto Dairy Free Cloud Bread
Dairy Free Cloud Bread Loaf
Ingredients
- 6 eggs separated
- ½ teaspoon cream of tartar
- ½ cup mayonnaise
- ½ teaspoon baking powder
- pinch salt
- 1 cup egg white protein powder
- ¼ cup Allulose liquid (See notes above if you can't find liquid)
Instructions
Loaf
- Preheat oven at 300 degrees F.
- Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
- Place the egg yolks in a high powered blender with the remaining ingredients and blend until smooth.
- Spoon some of the yolk mixture into the whipped egg whites. Do this in 3 batches until combined.
- Pour this into a parchment lined 8 by 4 cast iron loaf pan.
- Bake on the middle shelf of oven for 50 minutes. Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
Hamburger Rolls
- Follow the same procedure as loaf, into place into this hamburger mold which makes 8 and bake for 25-30 minutes.
- Want to turn this loaf into Sub Rolls? View the recipe here!
Storage
- This loaf can be cooled completely, sliced and stored in an airtight container on your container for up to 7 days. It can also be frozen for up to 3 months.
Video
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.
Michelle Hoffman
I am wondering if I could use softened butter instead of the mayo and powdered allulose instead of liquid? Thanks!
Brenda Bennett
I can't say for sure on how the texture would be, since I've not tried that myself, but if you try it please come back and let me know how it worked.
Stacy Samano
I made this today for the first time and it was so delicious. it reminds me of a challah bread in taste and texture. I baked it in a metal cake pan as I didn't have a loaf pan. It actually made two breads in 2 8-in round metal cake pans which I lined with parchment paper. I baked them for 30 minutes and let cool in the oven for 10 minutes and they were perfect. I followed the directions to make homemade simple syrup with 1/4 cup allulose and 3/4 cup monk fruit erythritol sweetener, and then used that in the recipe as I did not have liquid allulose. now I just can't wait for the rest of the family to give me their review.
Brenda Bennett
Thank you so much for sharing your changes!
Margaret Parrett
Made the bread today. First time in a year. I cooked it in my toaster oven. Came out to moist. Should I have cooked it longer? Still tasted great.
Shiela Proudfoot
I never tried making this recipe before because of the cottage cheese so I was thrilled when I found this recipe which is dairy-free. I made this the other day but I just made the hamburger buns because I'm not real good at cutting bread straight LOL. This turned out amazing! It does not taste eggy and they look just like hamburger buns and honestly taste very close but I actually like these better. I only used half of the allulose just because of the cost and I replaced the other half of the liquid with filtered water -they browned and the texture is perfect. Thank you so much for this recipe! I have used many of your recipes and this is definitely going to be a frequently used one for me.
Brenda Bennett
Love to hear that, thank you!
Chrissie
Hi! I'm pinning a lot of hope on this recipe, having already tried several but tbh, I'm a bit disappointed in texture, structure and shape, although I do have my flavouring right!
So my question; is there a video of you making this bread you can share, or can you please tell me... is the egg yolk mixture whisked in by machine, or whipped in by hand, or gently folded in? It does seem to make a difference according to other recipes, as over whisking can make the texture 'rubbery' etc.
Thank you so much.
Brenda Bennett
Video was right in the blog post and now it's under the recipe card as well. This bread has been difficult for many people except me. I would say, try this one instead, https://www.sugarfreemom.com/recipes/keto-cottage-cheese-cloud-bread/
Donna Robey
Hi, I can’t find keto chow Egg white protein on Amazon. I would like to know what other egg white protein you recommend that taste good. Thanks
Brenda Bennett
Right above the recipe card where I talked about the Keto Chow brand I also shared the other brand I recommend, Jay Robb on Amazon and I actually linked right to Amazon in the recipe card ingredients. https://amzn.to/3xaXssm
Could you remove your 4 star rating until after you've made the recipe please?
Paula
how many eggs for the cloud bread? the recipe doesn't say.
Brenda Bennett
Hi Paula, the recipe card with all the ingredients and instructions is at the bottom of the page and eggs are the first ingredient listed.
Nessa
Amazing!! We made Turkey sandwiches with this bread today and my whole family loved it and so did I! The steps were easy and I am just so grateful you created this! Thank you thank you! I took pictures and was so impressed to share my review on Pinterest but found comments turned off so I wanted ti share the love here!
Brenda Bennett
Thank you so much Nessa!
Hana Geremew
Isn’t diary free means no animal product this got egg and mayonnaise 👀
Brenda Bennett
No, eggs are chickens which are animals. Dairy-free means no milk or milk products, including obvious forms like cheese and butter, and extracted forms like casein, whey, and lactose.
Claudia
This is my very favorite keto bread recipe. The slices are nice and soft and it toasts beautifully. It does not taste eggy. I have made it several times and I'll be making more tonight! For my personal needs, I have made some modifications. I use about 1 TBS of mayo and a small squirt of the liquid allulose. I have found that I can simply whisk the egg yolk mixture if I thin it out with a little water. It turns out perfectly every time! I use Now brand egg white protein powder. I follow the baking instructions as written. When I take the loaf out of the oven (after sitting inside for 10 minutes with the heat off) I slice it immediately so that it does not collapse, and cool the slices on a rack. Thank you for an excellent recipe! I need to try more shapes, but the loaf is versatile.
Brenda Bennett
Thanks so much for sharing Claudia!