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.
Terry
I was skeptical, but tried the recipe today. Wow! I was pleasantly surprised. It was so pretty, I even took pics to share with the family. Oh, and it tastes great! Additionally, after many years, I just found out I have celiac, so I am thrilled to find a recipe and a great website for gluten free ideas. Thank you!
Pam Morgan
I just made your bread and followed your instruction to a “T” and the sides sunk in as it cooled. The top is beautiful and the texture appears correct I just wish the shape stayed more true.
Judy
I’m so in love with this bread! I do sometimes get side/bottom shrinkage, though, despite leaving it in the oven at the end of the baking cycle. Parchment paper, no grease in pan. Any thoughts?
Brenda
Remove immediately, don't let it cool at all in the pan. And don't use xanthan gum if you happened to be.
Judy
Thanks! I don’t use xantham gum. I’m making another loaf this weekend. I’ll try removing it from the pan immediately after taking it out if the oven. Thanks for the help!
Tricia
Hi Brenda bought ingredients to make this. However, how do you make it so low in carbs? The liquid Allulose is 4gm per serving and the recipe needs 12 servings. May be missing something!
Thanks
Bea
Net carbs are considered 0 for allulose.
Kathy Harlan
I made
Laurie
This is wonderful! It’s texture is really the best and the closest to regular sandwich bread I’ve made. Thank you so much.
One question, tho’. I bake it in a metal pan, with parchment, per instructions, etc. It’s done in the middle, but always much lighter than the rich brown you picture. Could that be the metal pan instead of cast iron? Or should I increase the bake time a bit?
Again, thanks so much for the wonderful recipes.
Brenda
Thank you! It could be that or did you skip using the liquid Allulose?
Jania
I made it, and it was delicious!!! Will be making it again for sure. Thank you for sharing this recipe!
Brenda
Thank you!
Tracy Marsh
What can I use instead of mayonnaise cause my family doesn't like its
instead ofThe egg protein powder could I use unjury unflavored protein powder
Brenda
You'd probably prefer my other recipe for cloud bread instead:https://www.sugarfreemom.com/recipes/low-carb-cloud-bread-loaf/
Barb
Just made my first loaf and it turned out great!! Used exact ingredients, but had to add some water to the egg yolk mixture and was concerned that I may have added too much, but it turned out great! Used a metal loaf pan, sides slightly caved in on one end, but I am thrilled with the results. Next up hamburger buns. No more going without a bun this summer for my burgers - and looks like French Toast is back on the breakfast menu for me. I have type 2 diabetes and haven't enjoyed the keto bread options currently on the supermarket shelves. Thanks for all the hints - they were a big help.
Chris Hall
I just did it with 0 baking skills. Couldn’t find egg protein powder so I subbed whey. It is incredible!
Brenda
Thank you!
Jody
I make several different versions of this bread, some sweet some savory, all delicious. Definite game changer when I realized that my body could no longer tolerate dairy. Also it doesn't spike my blood sugar which is important due to being diabetic. Thank you for sharing the recipe and the easy to follow directions.
Brenda
Thank you!
Sara
Turned out perfectly! I have made it a few times and have had the most success when the eggs were at room temperature. Realized that that was a must in order for the egg whites to fluff up correctly when mixed with the cream of Tartar. Also, it was easier for me to use a handmixer when blending the egg yolk mixture. I’ve made these in the loaf pan and as hamburger buns and both came out great!
Brenda
Thank you for sharing!
Maranda
Does it have to be liquid allulose?
Norma
I tried this cloud bread replacing mayo with extra virgin oil and adding 50 gr of granular sweetener and it came out delicious!
Great recipe!
Brenda
Thanks for sharing! Did you add any water to replace not using liquid Allulose?
Angela Andersch
Hello Brenda. I absolutely love this bread. However, after the third attempt, I need to improve it somehow as the top texture of the bread is so lumpy looking...not smooth like yours. It did not deflate after removing from the oven and I used a silicone loaf pan. Another person I know has had the same effect when baking. I have a couple of pictures I can send so you can see the bumpy appearance. Look forward to hearing from you. I would love mine to look more appealing. Thanks. 🙂
Angela Andersch
Additional comment, the batter was smooth when I poured it into the loaf pan. Thanks.
Brenda
Did you happen to replace the egg white protein with whey protein instead? I have found that happens when using whey.
Angela Andersch
Yes. I used whey. However my sister did not and used the egg protein as you recommended, and it still had the same lumpy appearance on the top but beautiful inside texture and taste.
Brenda
Ok what type of pan did you use? Did you use the liquid Allulose and also did you use xanthan gum?
Angela Andersch
I did not use liquid Allulose. I used 1/8 tsp liquid sweetner. I used a silicone pan. First two times I used Xanthum gum and found the batter was not as smooth and had little lumps in it so the third time I left it out...no lumps in the batter and smooth texture...no deflating, nice bread texture on the inside still odd looking bumps on the top.
Brenda
Ok so I do think the liquid Allulose also makes the difference. Did you add water to replace not using the Allulose?
Jennifer McClain
My first time trying this recipe today! I made burger buns. They came out beautiful and hubby LOVES them! We've tried numerous low carb bun and bread options, and he hasn't liked any of them because of the texture. But these he declared as perfect! Now he wants me to make the loaf. So nice to find a great low-carb bread that isn't grainy. Thank you!
Brenda
Thank you!
Rose
I'm in the process of making a loaf. I'm confused about the yolk mixture- it was very thick and taffy like. Is this the way it is supposed to be? When I spooned it into egg whites- it was just 3 huge clumps of yolk mixture. There was no way they would blend. like oil and water. I did not stray from the recipe. I went ahead and poured into loaf pan and is now baking. Im guessing I'm going to have 3 clumps of cooked yolk mixture inside my bread. I'm a decent baker- have good experience baking and cooking- and used to own a restaurant.... so I am adept in the kitchen and am at a loss with this.
Annette
I have this in the oven now but the egg yolk mixture was so thick and lumpy I know this will be a fail. I made no substitutions. I am not sure what I did wrong.
Brenda
If the egg mixture was lumpy the blender didn't get it smooth enough. I have a powerful Vitamix and it gets it smooth in seconds. If you can't get the egg yolk mixture smooth you can try adding just a little water, about 1/4 cup to thin it out a bit.
Holly Anagnostopoulos
Turned out great! Very durable texture. Could smear on peanut butter without it tearing! I don’t have liquid allulose. So I used powdered erythritol plus 1/4 cup water per your recipe notes and it was perfect. It doesn’t brown as much as with allulose but texture/taste not compromised. Thanks for a great recipe!
Julie
I made this for the first time and it didn't quite turn out. I used the NOW brand egg white powder and, like someone else shared, the mixture was so thick that my Vitamix was heating up trying to mix it. I didn't add any water to it (maybe I could have), but just continued to stir it and blend a bit until it was all incorporated. It didn't pour out of my blender like the video, it was more like a thick paste. The loaf shrank considerable and the sides collapsed in so my loaf is super small and dense. Do you think the egg white protein powder caused all this?
Brenda
Did you use liquid Allulose? What type of pan did you use?
Julie
Yes, liquid allulose. Metal pan lined with parchment 🤷
Teri Bienvenu
This is absolutely the very best keto bread I have EVER had!! I absolutely hate the taste of all keto breads! I made mine into buns… perfection!! Saved left overs on counter and they also were perfect! Thank you so much, this will be made weekly now for my family!!! A++++
Brenda
Thank you!
Marjorie
I love the recipe, so easy and delicious
Sara
Followed the recipe Word for Word and read through the FAQ section before starting. Came out perfectly and I love the texture and how it holds up.
Brenda
Thank you!
Megan
I finally made this bread today and am so excited! It was easy to make, tastes delicious and is the most like “real” bread of all that I’ve tried. My 11yo and very picky 6yo tried it after school and also like it! They haven’t liked any other low carb bread that I’ve made. This recipe will definitely be a staple at our house!
Janet Winger
Just made these buns again (can you tell I am obsessed?) LOL This time I used 1/2 cup egg white protein and 1/2 cup blueberry whey protein and added 1/2 cup blueberries. So delicious!
Brenda
Great idea!
Lauri
I made this and the egg yolk mixture was so thick that it almost overheated my blender. Can I add some liquid to thin it out? The sides of the loaf caved in. What Did I do wrong? I followed all the directions and used all the ingredients as listed. Any suggestions?
Brenda
What kind of pan did you use? The egg mixture is thick but did you leave out the Allulose? Notes above under FAQs if you didn't use liquid Allulose is to add water.
Lauri
I added liquid allulose and the bread pan was 8.5x 4.5 .mixing it in a blender was a chore and my blender overheated any suggestions to do when adding it to the blender
Nadia
I want to make this but don’t have this egg white protein. Does the brand matter? We don’t have a lot of the same things in the UK.
Thanks!
Brenda
You could swap it with whey protein if you can't get egg white protein powder.
Simona
Is egg white protein powder same as egg white powder?
Brenda
yes but some brands are not as fine as the KetoChow brand I use. I also like the Jay Robb brand.
Priseyla Conant
Amazing ! Absolutely amazing bread… I am not a baker at all and it came out perfect thank you !!!
Lori
This is by far the best bread substitute I have found since going keto a couple years ago. I made my first loaf today and I guarantee it will not be my last! This will be a staple in my home! I had to force myself to stop after downing 3 slices straight out of the oven!
Brenda
Thank you so much!
Michelle
I made this recipe a few days ago . I didn't have liquid Allulose so I used granular. I added ⅓ cup of water. The mixture was super thick but I added to the egg whites in the stand mixer in 3 parts. It blended in great. Baked it in a cast iron pan.There was so much of it that I also made 6 mini bagels. It slices up perfectly. I put it in a plastic bag and it's so soft and smells like real bread. Super impressed with this recipe.
Brenda
Thank you so much!
Rachel
Used 4inch nonstick ramekins for burger buns and it was good but a bit too spongy in texture. Didn't sub anything but omitted the allulose and had to add water to thin it out but other than that followed the recipe. Any thoughts on what would've caused them to be spongy?
Rachel
Leftovers were inedible even though they were stored according to the instructions so I will not be making these again. Thank you for trying!
Brenda
Why was it inedible? We leave our bread sliced and in an airtight container on the counter for quite a few days with no issue. Did you store it in the fridge?
Brenda
The ramekin is most likely why it was spongey, cast iron doesn't do that and leaving out the Allulose as well which provides a nice chewy texture.
Shari Chesney
I made this recipe today into hamburger buns and 2 small bread loaves. They are fantastic. All turned out as expected. I am so excited to be eating a burger with a bun! The taste is light and pleasing. Texture is soft and toasts well. Absolute game changer. I’m making bagels with it next!
Janet Winger
Made these for the second time today. The first time - I made exactly like the recipe using 1 cup of egg white protein - and the egg yolk mixture was way too thick. The resulting buns were very dense and almost squeaked when you bite into them sorta like a marshmallow. Batch number 2 this morning - I cut back the egg white protein to 1/2 cup, and added 3 tablespoons of psyllium husks, 1/2 teaspoon xanthan gum, and 1 teaspoon yeast for flavor. Boy what a difference that made. The batter was pourable into the molds instead of having to scoop it. Much more bread like texture when baked, and it actually has a bready taste. I used the exact same "bun" molds and the bottom and tops came out just as firm as the original - but the insides are not dense at all and easier to bite and eat. Batch number 3 will be coming up shortly - and I will use 1/2 cup egg protein powder, 1/2 cup psyllium husks, 1/2 teaspoon xanthan gum and maybe 2 teaspoons of yeast.
Kat
I’d love to hear how your final batch turned out 🙂
Merja
How did your last batch come out? Waiting before trying! Thanks!
Judy
How did your 3rd batch recipe tweaks turn out ? TY