Keto Dairy Free Cloud Bread
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 1/2 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
- 1/2 teaspoon cream of tartar
- 1/2 cup mayonnaise
- 1/2 teaspoon baking powder
- pinch salt
- 1 cup egg white protein powder
- 1/4 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.
I made this today and it is delicious! I should have watched your video first though. I hand mixed the yolk mixture into the stiff egg whites and it’s not mixed as smoothly as I’d like. Next time I’ll definitely go slow on the better to mix in. It’s a keeper! Thanks for the recipe.
I don’t know how to post my pic though.
I have been making a form of this bread since Atkin’s “Revolution Rolls”. I know The person who adapted those to “Oopsie Rolls” personally. This is hands down the best iteration of this recipe I have ever made! So delicious and not at all eggy. Kudos to you and love all your recipes so much!
Only one question—how is this stored best?
Right above the recipe is storage info and under directions.
Alternative of egg protein..DNT hv this
Thank you!
Alternative of egg protein and allulose..DNT have this . alternative of both plz
Reply to me at .
nabila.fraz@hotmail.com
Can you add vanilla and a little more sweetener to this recipe to make angel food cake
can you a regular hand mixer if you don’t have a kitchen aid stand mixer?
Yes that should still work.
I made this today and used the exact ingredients listed in the recipe and it turned out perfect! Excited to make French toast with it !
Thank you!
OK, so my yolk mixture seemed to have cooked in the blender. Very very sad. Dumped it I will have to try again. Anyone have a better way to get the smooth not horribly thick mixture? Is it because I didn’t use liquid allulose?
I made this and we loved it , only problem was mine shrunk so it was like have a half slice of bread . What did I do wrong?
Did you change any ingredients? What kind of pan did you use?
Hi Brenda,
Is 1/4 CUP correct for the liquid seeetner? I used 1/4 cup of liquid Splenda and it turned out very sweet. But I love the texture of the bread! Just wondered if I screwed it up.
Allulose is only 70% as sweet as sugar. Splenda is just as sweet as sugar so that is why yours is sweeter.
Made this for the 1st time! It tastes really good! Love the light texture, not eggie and slices beautifully! Had a slice while it was warm with butter! Thank you for this recipe!
Thank you!
Hi there! Have you tested this with a silicone loaf pan? I make other egg bread recipes with silicone and it needs no parchment or greasing of the pan.
Haven’t tested it as I love using my cast iron, I think would work but may deflate on you.
Hi Miss Brenda! I have made this recipe twice and both times I had enough batter to fill 2 loaf pans – could that be right? That would mean slicing each loaf into 7 slices in order to have the proper macros? Thank you!
I make one loaf but that works too.
I’ve made this recipe twice and both times filled 2 loaf pans! Does this seems right? I’d have to cut each load into 7 slices to get the proper macros? Thank you – delicious delicious bread – just want to make sure I’m accounting for it properly in my day
I made this for the first time. I used powder allose and it made mixture very thick. My bread did shrink quite a bit…could it have been overmixed when added to stiff egg whites due to other mixture being very thick. Any recommendations on what caused this.
Did you see the question above in the post about replacing liquid Allulose? You need to add water when using powdered sweetener.
Can I use a glass pan to bake this? Read the FAQs and comment thread and saw no mention of glass pans. Would like to know before I make it.
First question under the FAQs is that if you don’t have or want to use a cast iron loaf pan, you can use a metal pan. Glass is not recommended.
This bread is AMAZING! No eggy taste at all and great texture! I did have to add an additional tbsp and half of water to get yolk mixture to right consistency , but otherwise followed your recipe and tips exactly. THANK YOU!
Thank you Kerry!
I am loving this bread! It is light and the inside is soft, not dense at all. The crust is slightly chewy. The taste is really good! It makes great grilled cheese sandwiches and French Toast. I am a celiac and a T1 diabetic and have tried many gluten free bread recipes over the years. This is the best GF, keto bread I’ve ever made! It will be my go-to recipe from now on. 😊
Just made this. Loved the taste. Texture. I had with cream cheese and topped with everything seasoning. Will def make many times more.
I just made this and it’s soooo good! I didn’t have egg protein powder so I used vanilla whey protein, this added 6 net carbs for the loaf. I used powderwd swerve instead of allulose. Thanks for another great recipe!
How long does the non dairy cloud bread stay fresh in a sealed container left on the counter and not in the refrigerator?
Mine doesn’t last long but I’ve had slices in a sealed bag on my counter for about 5 days and they are still perfect.
Made it and so far, as Cloud Bread goes, this one is the best❣️ Yum‼️
Subbed allulose for 1/2 dropper Stevea. Turned out perfect❣️Thank you so much for all your awesome recipes❣️
What brand of liquid Stevia do you use?
I love the Sweetleaf brand.
Do you think this could be baked in a silicone pan? I’ve baked PSMF bread that way but it sticks to my throat. Thanks.
I’ve not tested it myself but someone on FB said they used a silicone loaf pan and it worked well.
My comment didn’t post the first time. I’m curious if I use the cheaper version of protein powder jayrobb is $36 for 12 oz. That is about 3 cups. That makes 3 loafs. Adding in the other ingredients, this will cost approximately $15 a loaf to make.
Hi, I tried to use the burger mold you recommended. However, the bread mix feel through the hole and leaked all over. Any recommendations? Also, if I want to make 2 loaf of bread I would just double the ingredients? I love this bread!!!
Can you use any brand of egg white powder for the cloud bread
I’ve only made this with Keto Chow brand, but another good brand is the Jay Robb brand.
Am I adding this up correctly. It costs approximately $15 a loaf to make?
A commenter left instructions on how to make those products at home under my new cottage cheese bread recipe.
Okay, this is probably the 50th recipe of yours that I love, do you have a cookbook? I them out but it would be so much easier to grab a cookbook. Advice: if you do a digital one, please include the link where we can follow along on you tube! Thanks, and keep cooking and baking!
Thank you! This new cloud bread recipe will be in my new book hopefully coming out in the fall. My Naturally keto cookbook came out in 2018. https://amzn.to/379RjzD
Oh. My. Goodness.!! Fist time eating a warm slice of bread fresh from the oven in a VERY long time! Great recipe, but I will say not 100% foolproof (and I have made many loaves of PSMF bread in a variety of recipes with no issues). I am only commenting for those that don’t have liquid sweetener. I used crystals and the egg yolk mixture created such a thick paste it jammed by blender. I had to remove it all and use a hand mixer with some added water to get the right consistency. Once I did that, I could follow the recipe instructions and it came out beautifully.
Thanks Brenda, fantastic recipe!
Ok thanks for letting me know about the sweetener used. Glad you liked it!
If I use granular allulose, do I use the same quantity as the liwuid allulose
Thanks
Yes same amount.
Would I be able to use a hand mixer for this and still get the same results?
Yes
How much powdered allulose should you use and should I add extra liquid?
Use the same amount, no extra liquid needed.
The bread looks amazing!
Given that right now I don’t have access to neither eggwhite nor whey protein, can I use pea or other plant protein?
I want to make it NOW! lol
It might work but I have not tested that so if you do please let me know how it works for you.
Where are the faq ‘s for this recipe please. You said there were aome
Have you read any of the questions under the title that says FAQs?
Do you have to use Allulose liquid?
I’m wondering the same about allulose liquid. I have all of the ingredients except I have allulose crystals.
Thank you!!
I made it yesterday. It makes great French Toast. Didn’t shrink and Sliced great,, texture is wonderful, best one I’ve made so far (and I’ve tried them all lol)
Thank you so much for this recipe.