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.
Have you priced whole egg power and egg white powder on Amazon? The price pretty much puts it out of reach of people on fixed incomes.
A commenter shared how to make both ingredients at home.
Rating a recipe with 3 out of 5 stars is uncalled for since you haven’t made the recipe. I can’t please everyone when it comes to a recipe. There’s also no whole egg powder in this recipe you are commenting on, this recipe uses real eggs, perhaps you mean my cottage cheese bread and as far as those ingredients a commenter shared how to make both at home so you wouldn’t need to buy.
Make this bread all of the time, and it comes out. Great! I’ve also made a couple of variations. I made a cinnamon bread and added, extra allulose, cinnamon, and some vanilla and maple extracts. Came out great! Tasted wonderful in French toast. Today I made a Parmesan and Italian herb variation. I added pre-grated Parmesan and dried Italian herbs to the mix. Baked it as normal and it is very tasty! I don’t remember the amounts as I just eyeballed it. Love this bread tho and thank you Brenda for creating it!
Thank you Sara!
Can you sup out the mayo for pumpkin puree to make it like your pumpkin one?
the loaf collapsed down on me, I tool it right out of the pan warm. I’m wondering if my eggs may have been larger than “normal” Cooked in metal 8×4
I think that’s a great idea! Once my kitchen is done being remodeled, I will try that myself!
This recipe was a total disaster for me! The egg yolks, salt, mayonnaise, egg white powder and sweetener turned to glue! The blender wouldn’t cream the mixture, my high powered blender wouldn’t work either so very disappointed! What am I doing wrong? I have wasted the egg yolks etc but am going to make the ‘other’ bread with the egg whites as that one is always successful!
Nope the egg whites collapsed so lost the whole 6 eggs altogether sigh…
I tried this recipe several times and it never looks like the pictures. Watched the video, and even bought a cast iron loaf pan just for this. The sides and bottom of the finished loaf pull to the center so my slices don’t look nice and square. Taste and texture are good for cloud bread, I’m just bummed that it still doesn’t look like classic sliced white bread.
Can you whip the egg whites in a vitamix?
I’ve never tried as it’s such a small base, I don’t think it would be able to get all egg whites whipped well.
Hello,
Can I use Collage protein powder?
No that won’t work to provide rise and lift like egg white protein does.
Can I use Splenda instead of Allulose?
I haven’t tested it but I don’t think you will have the same texture or browning as the Allulose provides.Also Splenda is much sweeter than Allulose so you would not want to use the same amount as I did.
What do you think would happen if I doubled the recipe to bake it in a silicone challah mold?
Have you tried mixing the egg white protein powder into the whipped egg whites instead of the egg yolk mixture? I’m thinking the egg yolk mixture won’t be so thick if you can do it that way.
Oh no. I was following this bread recipe for the first time and placed my listed ingredients in to my vitamix as the instructions say high powered mixer, however my eggs seemed to somewhat scramble and it made a horrible mess in it. I think I may have to have my husband unscrew my mixer to even get the remaining stuck on egg off the device. I am just posting this to warn others. Should the recipe say mix on low and gradually move in to a medium? I had to throw my whole thing away, such a shame. I really need dumb dumb proof and just want to mention this for others like me. I hope it helps someone else avoid this small disaster
Have you watched the video right in this blog post?
You probably blended it too fast so it cooked the eggs with the friction of the vitamix.
I am sensitive to most artificial sweeteners. How will the end result be affected if the allulose is left out?
It won’t brown and the texture will not be chewy, may result in a very dense bread.
Is there another brand of egg white protein powder that you would recommend? The one linked is out of stock.
Which brand was out of stock? I use either Keto Chow or Jay Robb brand.https://amzn.to/3IHOi9P
Can anything be substituted for the mayonnaise?
Nothing else dairy free but if you can have dairy then sour cream.
What about using olive oil Mayonnaise?
That is what is used in the recipe. If you click the mayonnaise in the ingredient list, I link right to the avocado oil mayo on Amazon.
This was very good. Can i adapt this to a sweet bread or blueberry bread?
I’m sure you could.
So you use the vanilla egg white protein powder or unflavored?
unflavored
Hi Brenda,
I have powdered egg whites, can I use that instead of the egg white protein powder?
Thanks,
Patti
Letting you know I receive your posts via notifications in my email. Sincerely appreciate your work & recipes & am entering your give away this way. Thank you very much!
Hello Brenda, I’m trying to convert cups into grams but I still don’t get it right cause online converters don’t help me. I have calculated so far 80 gr. of mayo and 96 gr. of egg white protein powder. Can you please confirm the right amount for both of them? Thanks a lot! I love all your recipes!
I added an option to convert to metric right in recipe card under ingredients. Hope that helps!
Love this bread. The only problem I have is it gets sticky the next day. What can I do for that?
I’m confused: do you combine the egg whites from the separated eggs and the egg white powder with the cream of tartar?
You add the egg whites from the separated eggs into a stand mixer with the cream of tartar and whip them until stiff peaks. You take the yolks from the separated eggs and all the egg white powder and other remaining ingredients into the blender.
I just made this recipe and it came out perfect! I was careful to make it exactly as you recommended, but a couple of things came up. I found the egg yolk mixture to be REALLY thick and my vitamix struggled to blend it. I did add some water as you suggested to someone and it helped. But, I’m wondering… I used extra large eggs. Do you think that resulted in too much egg (yolk) and therefore too thick? Would 5 have been better? The batter didn’t look as heavy as yours and didn’t pour into the pan quite as easily – more air I guess. I have batter left over and wondering if that contributed to the extra. I’m wondering what to do with it. I don’t have any hamburger moulds. The one you link to is silicone – will that work? Should it be cast iron?
Also, it did sink a little bit. It did not collapse, just a little sink, where the separation at the top of the loaf caved and was covered up.
Did you use a glass loaf pan? I find that they sweat and interfere with the success of my gluten free recipes.
No I used a cast iron loaf pan.
Sorry Brenda that was a question for someone who had made a comment. Not sure what I did to post it for you. you can remove it if you want 🙂
Do you have to use any type of mayonnaise and can you leave out the egg yolks and the mayonnaise altogether if so what can you replace
I made these tonight as hamburger buns and they are absolutely amazing!
Hi Brenda! Will vegan mayonnaise work if that’s all I have on hand? (Yes, ironic, given this recipe. My boys are allergic to eggs, but I’m not.)
Yes I think so. Let me know!
Brenda, I only have a hand held mixer and 5 to 10 minutes to hold it to whip egg is quite long for me. Could I use a food processor instead? Thanks!
Absolutely love this!
Bread is in the oven. I’m excited!
I had a lot of left over bread batter and I used the same size cast iron loaf pan you recommended. Is this normal?
Hi Brenda, thanks so much for this recipe… A couple questions, yes the egg yolk mixture seem to be like glue in my ninja blender so next time I need to do a hand mixer.
Also, I had to whip it quite a bit into the egg white mixture Thinking if it was mixed and a little more watery in regards to the yoke mixture, I wouldn’t have to deflate the whites so much and the bread would have come out fluffier it came out extremely dense almost hard to swallow.
The taste is OK. It does taste very eggy, but it doesn’t have a bad taste, but it is , extremely dense. Any suggestions?
Also, could I substitute Allulise with applesauce? Sugar-free… or maybe even some oil? Thank you!
Hi Dawn, so for me, the bread never comes out dense, but the allulose is what keeps the bread and other things like ice cream recipes, softer in texture so that’s why I add it, not for sweetness. You can look over the many cloud bread recipes I have and possibly add oil to the bread. This particular bread is the one made for the lowest amount of fat. Here’s my post explaining the different kinds of cloud bread and how to use them. https://www.sugarfreemom.com/recipes/keto-cottage-cheese-cloud-bread/