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.
Hello,
I loved the recipe!!! However, after I let it cool it became soggy on the bottom. Help I’m dying to make toast and french toast.
Once toasted it should be fine.
hi Brenda i havn’t tried the cloud-bread but will with this bread can you make it into fruit bread or raisin bread.
Hmmm not sure as I’ve not attempted it, might be better to make my English muffin recipe into a loaf for raisin bread.
Love the taste. But bread sank very low in the middle. Could it have to do with altitude? We live at 6,000 feet. Use and electric oven. Bread was done about 15 minutes early.
Yes that could certainly be the issue as well as not getting those egg whites really stiff.
This recipe had made me so happy!!! I made the rolls and they are delicious!
Most low carb bread recipes, to me, are disappointing but not this one.
These rolls have a pleasant taste and texture.
Thank you, thank you, thank you!
Thank you!
Getting ready to make this.
I have a narrower longer load pan then the standard 5 by 8. It believe it is 4 by 11. Hoping to still get some good is out of the loaf and of course more slices.
Of course the cooking time might vary so I’ll have to watch it carefully.
Also using isopure protein powder (vanilla) hope it works out I’m really excited.
Made these when we had a day cool enough here in Minnesota to bake last week (we aren’t always covered in ice and snow. It gets really hot in the summer!), and put the batter into my Twinkie pan to make hot dog buns. They are just the right size, which is enough to hold onto the dog. The tops overflowed the pan just slightly, and they tear perfectly right there for splitting them for the hot dog! The protein powder makes all the difference. They’re light and fluffy, and have more of a bread-like texture than regular cloud bread. The key, though, is to remove them from the pan immediately, otherwise they stick. I know I got at least 2 dozen “buns”, so I froze them, and they freeze well.
Definitely a keeper recipe! Can’t wait to try it in actual loaf form for sandwiches or French toast!
Excellent! I don’t have a twinkie pan, maybe I will purchase one, thanks!
COuld you use extra baking powder instead of cream of tartar? I don’t have cream of tartar.
I’ve not tried it without it so I can’t promise it will work.
I accidentally did that myself. Worked fine. These are great. My 73 yo mom is begging for more.
My mom used to make royal icing using cream of tartar. Can you taste it in the finished product?
Although royal icing is not baked, cream of tartar has a distinct flavor, and I wouldn’t want it coming through
in this recipe. Thanks to anyone who could help.
Hi Brenda,
Really looking forward to trying this recipe later! What size loaf pan do you use please?
Thanks
Karen
My son is making this as I write this. How long will it keep?
I’ve kept it a week in the fridge.
I think you are awesome, coming up with these wonderful recipes. I am 74 years old and don’t cook too much any more BUT I will start making some of these. I have been on Atkins – On/Off since 1972 and when I follow it — it is the only thing that works for me and Always has…..
AGAIN thank you very much for sharing — Much appreciated.
Carole Scott, Quebec, Canada
Thank you!
Made this last night and had it for breakfast. Super delicious. No off taste from the Whey which was a concern. My only issue is that is collapsed in the middle pretty substantially and was a bit more fragile than I had thought it would be. I think perhaps the whites were not beaten as stiffly as they should have been. Could this also happen if the mix was not homogenous enough or if there were air pockets in the bread pan when I put the dough in? I am a pretty good cook and baker and would appreciate your thoughts. Thank you
You got it, the whites need to be really stiff and that is often why it sinks like that. Hope you will try it again.
Can’t wait to give this a go. I am on a low carb diet at the moment and I just love my carbs. Just need to get some protein powder.
I can’t wait to try your Cloud Bread recipe. I’ve made your English Muffins and LOVED them.
I’m “new” to cooking and wondered if I could substitute baking powder for the baking soda and cream of tarter. How would I substitute (how much baking powder would I use)?
Also, is there a way to search your recipes for low carb that don’t use sugar substitutes and are completely “sugar-free”?
I can’t say whether the baking powder would give the same effect as the baking soda and cream of tartar combo, it might, I just haven’t tried it so i would be guessing here. No on the second question, while the search bar is good, it’s not that good LOL.
I would like to make this bread and have read through all of the comments. This comment has left me very confused. Further down someone said the written recipe says to used baking soda but video says baking powder and you confirm to use powder, but here you say to use the soda… Which is it?
I’m not sure either
I just made it….it is EXCELLENT!
Will the bread freeze well for use at the cottage?
Thank you so much for this recipe! I keep making slightly different versions of it, and am so so so excited to have this fluffy bread in my life.
The most recent iteration is my favorite so far:
-6 eggs separated, + 1 whole egg put into non-egg-white bowl
-1/2c Greek yogurt, 1/4c sour cream [instead of 6oz sour cream]
-1/4c flax meal, 1/4c psyllium husk [instead of 1/2c protein powder]
-no onion or garlic powder [just b/c I like putting jam on it]
-Baked for 1:20
This time, I also used parchment paper in the loaf pan instead of greasing it, which was awesome. However, in the past, I’ve coated the loaf pan with butter and then dusted it with flax meal, which gives it a nice flax “crust.”
Does adding the flax and psyllium cause loose BM’s?
Thanks for the recipe — it turned out quite well even though I left out the whey powder.
Thank you!
So, I made the loaf the first 2 times omitting the onion and garlic powder and adding cinnamon and a dropper full of stevia and it turned out perfect. I have now tried 3 times making the savory version instead just as written and it never rises and is dense with a grey layer across the bottom. I was wondering if you had any thoughts why I have no problem with the sweet version (it rises HUGE and turns out perfect every time) but can’t seem to make a savory version work. The sweet really does make the best french toast. Thanks so much!!
Hi. Can the protein powder be omitted?
Nope, it won’t work without it. It helps create a light spongey texture, if you leave it out you will end up with a dense flat block.
I am making this right now. It’s in the oven. Are all whey protein powders the same? I used Body Fortress whey protein. I hope it turns out well! Thanks!
Not sure, some protein powder contain sugars, but they may all work pretty similar. Let me know.
These look amazing! I’m another person who needs to leave out the whey though, and is looking for a good sub…. maybe coconut flour? Thank you (:
Just made this with coconut flour instead of the whey protein powder and it worked just fine!
Did you use the same amount of c. flour as the whey?
What size loaf pan did you use? 4×8 or 5×9
Mine is 5×9
Hi there,
Just wondering if you cut these rolls in have to make a bun or do you use two? They seem to deflate quite a bit.
Thanks.
I used one roll for the top and one roll for the bottom as they are thin.
Hi,
I did the Atkins recipe and my Atkins friends said the vanilla pro powder gave an off taste for using this for sandwiches. They love it made with plain powder.
I used unflavored and I can’t stand this “bread”, especially considering the calories/slice. I made some Cinnamon Pecan Soul bread for my husband. If you put Swerve and more cinnamon on top of it warmed it’s passable. He did make french toast with it and seemed to like it. Weird on it’s own.
To each his own.
Thank you so much for your great website! I’m grateful for you and your work to help people eat sugar-free!
I made this over the weekend. It looked beautiful coming out of the oven but fell once it cooled. Also it was a little spongy. I didn’t substitute any ingredients and followed recipe to the letter. I typically make oopsie rolls so this was a nice alternative. We still liked it and I’ll give it another try.
It will certainly fall, my picture shows that as well. It will be spongey I do think I mentioned it, but we like the texture of it like that. One thing to make sure is that when whipping egg whites, they really need to be stiff.