Keto Low Carb Cloud Bread Loaf Recipe (How To Video)
This Keto Low Carb Cloud Bread Loaf has been given an update and is now new and improved! No more eggy or spongey texture! Truly like a white bread but with zero net carbs!! Be sure to read all my tips and tricks below for a fail proof, easy recipe for cloud bread!
What is Cloud Bread?
If you’re following a ketogenic diet, you know exactly what this great recipe is! Cloud bread has been taking the internet by storm and for good reason.
It’s one of the easiest ways to enjoy “bread” without all the carbs. This keto bread recipe makes rolls or a loaf.
The rolls, often called oopsie bread rolls are perfect for burgers or sandwiches. The loaf is better for toasting, French Toast, Grilled Cheese, and TEXAS TOAST!!
You may have all ready tried the orginial recipe of cloud bread and wasn’t quite thrilled or satisfied with the texture. It does tends to be light and have an airy texture, but eggy and moist and not at all like a piece of regular bread to make a sandwich with.
The kids and I hated the fact that upon the first bite, it was stuck to the roof of your mouth and all we tasted was the cream cheese. So I wasn’t that impressed, even with all the rave reviews.
I’m to quite sure of the original creator, but it may have been from here.
Either way, many, many and many more bloggers have gotten on the bandwagon to make it and share it as well. But I do like the fact that it’s so low in carbs and really could satisfy that need for sandwich bread!
I had to change the original recipe the first time I made it. That’s what I did back in 2016, I first published my adaption to Cloud Bread including whey protein powder to provide a bit more substance.
I removed the traditional cream cheese mixture and used sour cream instead. It produced a fluffy cloud bread recipe like no other!
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.
And this version was so much better then the orginial, but I have been revising and editing and made it even better!
My New & Improved Cloud Bread Loaf is an easy fluffy bread to use for sandwiches, pizzas or even desserts!
How to Make Keto Cloud Bread Recipe
PREHEAT your oven to 300 degrees F. Make sure you have one oven rack placed in the center of your oven.
PLACE YOUR EGG WHITES in a stand mixer with the cream of tartar and whip ON HIGH SPEED until stiff peaks. This should take about 10-15 minutes. Set aside.
ADD the egg yolks in a bowl with the remaining ingredients and whisk and stir well to combine. It will be thick but use your muscles to really get those clumps out until the mixture is smooth.
FOLD in a small amount of egg whites into the yolk mixture a little at a time until it’s all incorporated. I do this in about 3 batches. I use my spatula to get to the very bottom of the bowl and spoon over the yolk mixture and turn the bowl while continuing to spoon over and gently incorporate the whites.
POUR BATTER into a generously greased 8 by 4 loaf pan. Place your loaf pan on a small baking sheet pan in case of spill.
BAKE on the middle shelf of oven for 50 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes BELOW if you are making rolls, cooking time changes.)
SHUT the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
ALLOW to cool completely. To help prevent some deflating in the center you could lay the pan on its side for 30 minutes then lay on the other side for 30 minutes.
Can I Swap the Whey Protein Powder?
The whey protein powder acts like gluten would in a baked good. It not only provides a great texture, it helps give the bread height and lift and a nice bite!
I would not recommend swapping the whey protein powder with anything else except egg white protein powder which Maria uses in her protein sparing bread recipe for those who are looking to lower their fat intake.
I do not think it will taste as good as using whey, but it will certainly still work to create a great texture for this bread.
Best Tips & Tricks for the Best Cloud Bread Recipe
Tip #1 Use an 8 by 4 inch loaf pan to get the most height with your loaf.
Tip #2 Be sure to really grease your loaf pan well with butter or coconut oil.
Tip #3 You have got to whip those egg white to very stiff peaks which could take 10-15 minutes. If you can flip over your bowl and they don’t fall out, they are ready.
Tip #4 Fold the egg whites in 3 batches, adding too much too quickly will cause your egg whites to deflate.
Tip #5 Make sure you have fresh cream of tartar and fresh baking powder or you won’t get that height and it will sink in the center.
Tip #6 Bake in the middle of your oven until golden brown on top and it’s nicely risen.
Tip #7 Shut your oven off but do not open the door! Let your loaf stay in the oven for 10 minutes before removing.
Tip #8 Set your loaf pan on one side to cool for 30 minutes which will help prevent it from deflating. Then turn over to the other side for another 30 minutes. Leave alone until it’s completely cool before removing.
More Keto Bread Recipes
I really hope you will try my version, but if you’re just not willing, I’ve got some great low carb recipes for those on a keto diet or low carb diet, you might enjoy!
My Fat Head Pizza Dough recipe can be used for bread, these Cheddar Sandwich buns are great too!
Everything But the Bagel Almond Flour Bread
Here are some old pics of the cloud bread loaf from 2016. As you can see it deflated in the center, but the new and improved version does not!
How to Store Keto Cloud Bread Loaf
Once your loaf has cooked and cooled completely, slice into 12 slices.
You can now store 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!
Cloud Bread Rolls vs Loaf
PLEASE NOTE: When making these as rolls and not as a loaf, the cooking time will only be 20- 30 minutes.
If you need this to be dairy free, try subbing the sour cream with coconut cream or make your own homemade dairy free sour cream and use egg white protein powder.
Here’s my French Toast Recipe using this loaf!
UPDATED May 2017:
The orginial recipe used only 1/3 cup or 1.5 ounces of whey protein powder. I’ve made this quite a few times since I posted this recipe and have increased the protein powder to see if it would make a difference in how well the loaf kept it’s height.
I adjusted the whey protein powder just slightly and it results in a better loaf. I also have found cooking loaf on the middle shelf of the oven is best to cook through properly and mine was done in 50 minutes as opposed to 60min. When I’ve made the sandwich buns they were done in 20 minutes as opposed to 30 min.
2021 UPDATE FOR THE BEST CLOUD BREAD LOAF
I first reduced the sour cream to 4 ounces and kept everything else the same. While that was good, it still was a bit wet and eggy.
My next revision was playing with the amount of protein powder. I upped my original amount of protein powder from 1/2 cup to 3/4 cup and it made a great difference in the texture but I kept trying for perfection.
Need a Dairy Free Cloud Bread Loaf?
Keto Low-Carb Cloud Bread Recipe
Keto Low Carb Cloud Bread Loaf
Ingredients
- 6 large eggs separated, room temperature
- 1/2 teaspoon cream of tartar
- 4 ounces sour cream or 113 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whey protein powder or 2.5 scoops or 92 grams
- 1/2 teaspoon optional: 1/4 tsp each of garlic powder and onion powder For savory bread only, skip for French Toast
- Optional: top with sesame seeds or bagel seasoning.
- 1 tsp optional: vanilla stevia for French Toast
Instructions
- Preheat oven at 300 degrees F.
- Place your egg whites in a stand mixer or electric hand 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 bowl with the remaining ingredients and whisk and stir well to combine.
- Fold in a small amount of egg whites into the egg yolk mixture a little at a time until it's all incorporated.
- Pour this into a greased loaf pan. If making rolls, use a parchment-lined baking sheet pan.
- Bake on the middle shelf of oven for 50 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes above if you are making rolls, cooking time changes.) Shut the oven off but do not open the door and allow it to stay 10 more minutes in the oven.
- Allow to cool completely. To help prevent some deflating in the center you could lay the pan on its side for 30 minutes then lay on the other side for 30 minutes.
- Best if toasted. See storage instructions above.
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.
This recipe looks interesting. We will be giving this a try. You mentioned how the loaf shrinks as it cools. Have you given a thought to hanging the loaf upside down as it cools as you would an angel food cake to keep the heighth of the loaf?
is it crucial to separate the eggs?
I’ve not tried it without doing that step but I think it would be very dense if they are not separated.
Oooh! I made the new version of the cloud bread today. I took heed to the tips and happy to say that it turned out perfectly!. Tomorrow’s breakfast is French Toast
Do you have to use protein powder or can u leave it out
No you really do need the protein powder. I’ve made it without and it’s like eating air, no substance.
Have you ever used a protein powder other than Whey based? My husband is allergic to Whey but we use have other protein powders we enjoy.
Not in this recipe. Please let me know if you try it.
I really love your adjusted recipes. They have the benefit of lowered calories with staying low carb. My problem in the desert sugar free recipes is the strong aftertaste of the Stevia and even monk fruit. I am working my way through your SF cookbook and haven’t found a good alternative sweetener that doesn’t add carbs back in. Any suggestions?
Have you tried Swerve?
I second using Swerve! I recently bought some because I also can’t stand the aftertaste of most sugar substitutes. I don’t get that with swerve. It’s kind of expensive but I only eat a sweet treat on Sunday so it lasts awhile.
So excited to try this! My cloud bread with cream cheese always falls apart in my hands. This looks like the perfect solution! And btw, awesome pictures!
Thanks so much!
Warm your cream cheese so it’s super soft when you make your cloud bread. Add soft cream cheese to the egg yolks mix well.. Take out as soon as you see the tiniest bit of browning ..cool on rack..put paper towel in ziplock add cool bread put in fridge. It’ll look stuck together but it’s niot.i use non stick spray on my cookie sheets when I bake it.
I have heard that the protein powder is helpful because it helps to act like gluten which is a protein.
Can you take eggs and substituted them for egg substitute I am not to have yolk. Also do you have any other suggest then using whey protein powder or Jay Robb’s vanilla, it’s not available where I live and I am diabetic that which is being use in the carbs, fiber and sugar.
I am not sure egg substitute would work.
I found the Jay Robb’s vanilla protein powder on Amazon. A little pricey, but so excited to try it!
What a great low carb option! I have tried to completely cut out carbs, but so hard when you love bread!
I have two loaves in the oven as I type. I am so excited to have french toast tomorrow. I don’t know how to thank you enough.
Is the protein powder a half of a measuring cup or half of the scoop of the whey powder that’s in the bag?
I measured it out with a regular measuring cup since some scoops are different sizes in protein powders.
In your update, you said you increased the amount of protein powder and it came out better, but how much did you increase it,?
The amount is accurate in the recipe as it reads. It was just a few ounces.
I must have done something wrong but for the life of me I can’t figure out what. I make regular cloud bread every week and figure this would be a great alternative….and a loaf – a loaf!?! Hello wow factor! Mine looks pretty near exactly like yours in the photos.. it smelled great baking. But it came out very very spongy and moist even after baking it another 20 mins to try and dry it up a bit. The outside was nearly burnt but the inside stayed exactly the same even with the extra time 🙁
I would love to figure this out as well, and so sorry it happened for you. DO you have an electric or gas oven? Did you change any ingredients at all? Did you use a glass loaf pan? Did you place in the middle rack of stove?
Hello,
I had the exact same result 🙁 I have an electric over and I used an aluminum pan. I let it cool in the pan for about 30 minutes. If was still soagy after being reiterated overnight.
Same thing with the loaf I made.
So it wasn’t just me 🙁 mine came out disgusting. It also looked nice on the outside. The inside was wet, dense and very “eggy”. Sort of like a giant, soggy, bubbly omelette lol.
I thought maybe I had just messed something up, or it could have been a slight difference in ingredients from different countries. I would love to make this properly! But I have no idea where we could have gone wrong. A lot of people’s came out great.
What protein powder did you use?
I get such stomach distress from protein powders (not sure why). Do you know if powdered milk can be a substitute for the protein powder in this recipe or in any baking recipe?
This may be due to an intolerance to casein, a protein found in whey.
I’m dairy free because I’m allergic. I love her recipe for this bread. I used refridgerated coconut milk and apple cider vinegar for the sour cream.When you have the cream at the top of can measure out a 1/2 cup plus 2 Tablespoons and 2 teaspoon of apple cider vinegar to make it sour. It came out great!
Thanks so much for sharing Esther!
I was wondering about this. Thanks!
What dairy-free protein powder did you use?
I just made this with So Delicious unsweetened coconut yogurt with a splash of apple cider vinegar in it. It turned out *fantastic*. Thank you so much.
Oh, I also used Bob’s Red Mill whey protein powder with is nothing but pure whey protein. The end product tastes like challah to me which is a very nice thing!
Thanks for sharing!
Oooh, I sooo miss brioche, and hallah is basically the same thing. You just made my day!
DO U USE PLAIN OR FLAVORED? THANX AHEAD 4 YOUR REPLY.
I’ve used both and prefer it with plain when making a savory recipe like Garlic Texas Toast and used vanilla when making a sweet recipe like my Apple Danish or French Toast.
Omg your so brilliant thank you for posting your comment. I was pulling my hair out trying to come up with a solution to this recipe. I truly wanted to make this now I can. I am dairy free, gluten free, grain free, yeast free. I know, a lot of free stuff Lol but I’m healthy and happy. Love this recipe now I can make it?.
Thank you Ester R.
I get such stomach distress from protein powders. I am not sure what’s in them that causes it.
Do you know if milk powder can be substituted for the protein powder?
Oh sorry on that I don’t know, maybe try just egg white protein powder.
Try pea protein. Fairy free, almost zero carbs and very easy on the stomach.
I also prefer the fairy-free diet. Those pesky things really taint the flavor of the loaf 😉
???
😂
Actually not everyone can digest pea protein well so word of caution. It’s really trial and error and depends on the state of one’s microbiome. For many individuals seeking low carb recipes the microbiome is indeed in need of repair. People with GI distress can be reacting to various components in the product due to developed food sensitivities or other microbiome imbalance such as candida overgrowth which affects how one tolerates foods like protein powders. Following are some possible protein powder ingredient offenders: Reaction to the dairy proteins if its not dairy free-lactose free powders can help here but still not the fix for all. A good majority of people on the planet (especially certain ethnicities) have some intolerance to dairy products but have few symptoms to connect the dots. Cultured products like yogurt, butter, sour cream, cheese are less offending vs. Straight milk because of the introduction of the microbes. Some react to any traces of gluten if not gluten free. Many protein powders have artificial sweeteners like sucralose & aspartame in them and these could be the offenders. Some natural sweeteners like xylitol can trouble some sensitive tummies too. Plant based protein powders using soy is often a problem, as well as lentil or pea protein (as I’ve mentioned), especially if you have found trouble eating beans. Remember those childhood songs “beans beans, the musical fruit……”. Some powders have gelling gums such as guar gum, carageenan, or xantham gum, to name a few. These help the consistency, mouth feel, and uniformity when mixed with liquids but can trouble some GI tracts. None of the above items mentioned are “bad” (well except the artificial sweeteners and jury is out on carageenan) but affect everyone differently and some unfavorable. If you are someone who has reacted to a protein powder unfavorably try to look up the ingredients in the brands you tried and see if any above mentioned items could be the cause. Shoot for avoiding much of these ingredients by trying unflavored rice, collagen, or egg protein powders (If not allergic) (previous posts in this thread mention some brands). Best bet for such products is online ( Amazon, vitacost, vitamin shop are some retailers but no preference here) as your average supermarket or health food store may carry common/ mainstream commercial brands that likely have 1 or more offending ingredients. Again no promotion here on brands. Last word on the subject – sometimes it’s not the powder but what you mixed it with for example almond milk and soy milk can cause mild unnoticeable distress but coupled with some of the offending ingredients in the powders are a double whammy. Protein powders used in a recipe can be less offensive to your system then when mixed and drank alone. Goid luck all. Love your recipes Brenda and what your doing for the health and wellness of your family and the online community.
Note about me: I am Dietetic Technician, Registered (DTR), recent graduate with a B.S. in Nutrition and Dietetics and currently awaiting to take my credentialing exam to become a registered dietitian (RD). I love sharing what over learned through my training and experience to better educate the public on food and nutrition.
Excellent info thank you!
It might be Stevia or other sweeteners… I switched to Sunwarrior Warrior Blend Natural flavor and can finally have a protein shake without terrible distress! XSteviaX
I have some Arbonne Protein Powder Shake mix. Do you think this could be substitiuted or is the whey a necessary ingredient?
I don’t know the ingredients of your shake, what’s in it?
These look great! I”d love to try these but do they taste eggy? I don’t enjoy eggs so anything eggier than popovers can be a challenge for me. Thanks!
I don’t think this is eggy tasting.
Thanks!
My daughter can’t eat carbs, so this would be amazing for her! I’ve yet to try it…so glad I found your recipe!
I used lactose free yogurt, no cream of tarter or spices, and 1/4 cup each potato starch and brown rice flour. Worked great. 🙂
thanks for sharing your subs!
Can I make this cloud bread without the cream of tarter? Or can I substitute the cream of tarter with something else? I just do not have any on hand
Thanks for sharing! I was thinking about subbing those ingredients for the protein powder, as well! –don’t have any of the powder and would really like to try this!
Looks awesome! A few questions: 1) how long does it keep (on counter), 2) in fridge, and 3) can it be frozen? I miss bread and can’t wait to try this. I have a confession though. I’m new to baking and I’ve never, ever, done egg whites, let alone until they’re stiff peaked! Thanks 🙂
I am also curious about this.
Has this been answered? I too would like to know how long it keeps in fridge.
At least 1 week.
I have frozen this and it did quite well. I made this specifically for french toast so I substituted cinnamon and Monk fruit sweetener and omitted the garlic and onion powders. I am making again today, I want french toast in the morning.
You mentioned subbing something for the protein powder. I have none and would rather not spend the money for it right now. What would you suggest using instead?
Someone on my Fb page mentioned ground flax, but I’ve not tried it. Someone else mentioned egg white protein powder but alos haven’t tried that, not sure if the same amounts would work.
You could sub collagen protein form the whey
Wow! Brilliant! Never thought of that! :))
Equal amounts?
Are the onion and garlic powder for a savory loaf? Could I replace with cinnamon and swerve for a sweeter French toast loaf?
Yes for the savory taste and you could certainly eliminate them . I actually used the savory loaf for a French Toast I will be sharing on Wednesday and you can’t taste the seasonings anyway.
Do you think vanilla flavored protein powder would taste odd?
No I used it a few times when I was testing it out.
That’s what I used and my Very Picky eater ate an entire loaf.
I just made this bread and for the very first time I can honestly say I will be making this recipe again it is like almost fluffy but most of all it doesn’t taste like sawdust
I’m happy you came back to share your results!!! Glad you liked it!
Is the measure for sour cream 6 ounces in weight, or 6 ounces in volume? Thank you for your time! 🙂
In volume I used a glass measuring cup and made sure to pack it and level it off.
This looks awesome….I don’t usually comment on recipes I just try them :)……I was wondering if I could sub greek yogurt for the sour cream…..wondering if you have tried it and if so what results did you have…..the eating plan hubby and I are on only allows greek yogurt…..thanks for all the great recipes…we are really enjoying this way of eating
That might be a bit heavier than the sour cream but I do think it would work, it’s also tangy so the flavor may come through more than the sour cream. I still think it would be better than using cream cheese like the original recipe does. Come back and let me know how it worked for you!
I just made this looks good, but when it cut it the bottom layer was green…. is this normal? The top was yellow…..
Green? I have never seen or heard of that happening. Maybe there was something in your pan that wasn’t cleaned out well? Or what type of protein powder did you use? If it’s plant based there may be chlorophyll in it, which produces a natural green color. For instance if I use sunflower seeds in a bread and add baking soda to it, it will turn my bread green.
It may mean it was slightly overcooked. The sulphur in egg yolks makes them turn green if over cooked. You may have seen this on the outside of yolks in hard cooked “boiled” eggs.
I’ve had another “cloud” bread recipe bread bottom come out green, I just sliced it off. It must be something with the eggs. The other recipe is a little too dry for me, I’m going to try yours, I think the sour cream would make it yummier!
Stuff is disgusting
Did you actually make it or are you making a blanket statement???
Troll.
It’s the baking powder (base) reacting with an acidic element in the recipe. You can Google it. My sunflower-based baked goods ALWAYS turn green because of this.
Your baking powder wasn’t aluminum free.
Use baking powder without aluminum. That’s what turns it green. Rumford is the best.
I heard that somebaking powders have metal in them causing this to happen. Clabber girl is a good one to use.
I use greek yogurt in my buns, it works great. I use 2 tbsps of yogurt with 3 eggs.
Sandy, any successful way to Cut the calories on this recipe ?
Brenda, would this work with carton egg substitute like Egg Braters, the yellow, not the egg whites? I don’t think so but am curious 🤔. I would rather a lower fat loaf.
I’m sorry I haven’t tried that. If you want lower fat, try Maria Emmerich’s protein sparing bread.
On the protein powder ingredient, do you have any ideas/suggestions on carb free or low carb substitutions? My protein powder would make this have 7g of carbs per serving if I did that! Might not seem like a lot, but with trying to eat under 50 carbs a day, it would add up.
Jay Robbs is pretty low in carbs and very minimal ingredients.
Is there anything else that I could use in place of the protein? I don’t generally use it.
Thanks,
N
I’ve really not subbed it with anything else Sorry!
Pea protein.
Natures Best Isopure unflavored whey protein.. Zero carbs. I get it at vitacost