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 ⅓ 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 ½ cup to ¾ 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
- ½ teaspoon cream of tartar
- 4 ounces sour cream or 113 grams
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup whey protein powder or 2.5 scoops or 92 grams
- ½ teaspoon optional: ¼ teaspoon each of garlic powder and onion powder For savory bread only, skip for French Toast
- Optional: top with sesame seeds or bagel seasoning.
- 1 teaspoon 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.
maggie
hello, I am unable to see the recipe for cloud bread loaf on your website. Can you please share by email
Thnaks, love the site
Tammy Ellis
Wait...except I did not grease the pan. I used parchment paper. I used a greased pan for a couple of extras and they stuck to the pan. SO I highly recommend using parchment paper instead, just my experience.
Tammy Ellis
LADY! You have out done yourself with this one! I was DYING for bread with chicken salad. This is my FIRST attempt at cloud bread and it was amazing!!! Turned out just like the photos!
Brenda
Thank you!
Pixie
I love your recipes. I am new to living low carb but trying to keep up the fibre. Is it possible to add psyllium and ground flax to this? Or would that deflate the mixture?
Thank you so much for your work. I am living low carb to stave off diabetes, and I am so impressed with all of the recipes and ideas thwt so many have made available.
Brenda
I wish I could say for sure but without trying it myself I really don't know how it would effect texture. Sorry! But if you do try adding some please let me know how it works for you.
Krystal
This looks so awesome but I can't have protein powder. Would chia seed powder or prebiotic powder be a good sub for protein powder? What does the protein powder do for the loaf? Tia!
Brenda
You could try egg white powder instead. I've not tried but others have subbed it for the protein powder with success. I find it helps bind the loaf and creates a perfect texture.
Megan Tuffley
I've had no luck with this. Both times, I had to use my regular bread tin as the silicone one is too small for all that mixture. Each time, the loaf has collapsed in at the sides and been unusable. Such a waste of eggs!
Charly
You said see notes for if you are making rolls because the time changes....I couldn't find the note on that...what would the time be ? Thank you
Brenda
Under Brenda's Notes:
PLEASE NOTE: When making these as rolls and not as a loaf, the cooking time will only be 30 minutes.
MW
How long does this bread stay fresh tasting and can you freeze it like bread too and still have good taste to it?
Brenda
I've not frozen it sorry.
Ana
Is there any substitute for the protein powder? I really want to try this but my stomach can not handle protein powder, or the egg protein powder. Any suggestions?
Brenda
I would have suggested egg white protein instead. Jay Robs brand is good. I'm sorry I don't know something else to sub it.
Deana
Can this be made in a bread machine?
Brenda
I haven't tried it, I'm not sure as it doesn't need any kneading time.
Donna B.
For a dairy free option, do you think you could substitute coconut cream for the cream cheese? I don't tolerate dairy. Love your recipes. Thanks for your help.
Brenda
I do think it might work, please let me know if you try it.
Joann
Love the rolls made with this recipe! I used protein powder until it was gone and now use egg protein with same results. Just be sure to mix it in thoroughly or there may be clumps. However, my loaf sinks in the middle much like your picture but mine is only 2" tall. It had risen beautifully but fell in the oven and was almost burned on the sides and bottom well before the baking time was up . I only tried the loaf once (using protein powder) but since the rolls turn out so well I may not try the loaf again. Until next year haha. My oven temp has been checked and is true.
Linda
Just found your site.....you are amazingly creative!
As I was looking at this recipe, it seems very close to the sponge cake we make for passover, but without sugar, Eggs and whites are separated, but we add potato starch, and matza meal (ground up matza) both of which are carbs, It seems as if the protein powder is adding the bulk in the same way, but still leaves it fluffy like a spoge cake. Perhaps it would be possible to use almond or coconut meal in the same way, instead of protein powder? Also, when making muffins, (with flour), I always use buttermilk,yogurt , or milk with 1 tsp.vinegar. This addition creates the nice air bubbles inside,, so I would guess they would do the same here. .....Now to try it! Thanks....(ps left out that I also used sour cream in muffins, like here).
Brenda
Thank you for sharing!
Liz
Maria Emmerich just posted this on her Keto page. I wonder if you could sub Greek Yogurt for the cream cheese or sour cream. It is thicker and more the consistency of cream cheese. I am going to try it again using your recipe. .
Pam Roberts
I used egg white protein powder. It was very lumpy when mixed with egg yolks and I had to really beat it to smooth it out before folding it into the egg whites. Turned out great!
Brenda
Great to know thanks for sharing!
Steph
I read the comments afterwards and weighed the sour cream.. it is not going to work now is it?
In the oven as I type ?
Steph
Scratch that, worked well! Hope it's as tasty as it smells ?
Carolyn B.
Your recipe is my go-to one when I want to eat "bread". I make your hot dog bun recipe (minus the spices)very often, and I love it for breakfast, topped with a cinnamon syrup recipe I got from Maria Emmerich's website. I feel as if I am having cinnamon rolls! If I wanted to make it on a big cookie sheet (so it will be thin and I can spread butter and cinnamon on it, and then roll it) how long do you think I should bake it for? Thanks!
Brenda
I think if it's thin on a large cookie sheet probably just 25-30 minutes, but check it at 20 minutes just in case. So glad you like it!
Carolyn B.
Thank you so much! I will try it!
Nicole
THANK YOU for this recipe!! This is the first cloud bread recipe that I've liked. I've been hating on my low carb diet recently, but this bread has kept me going strong. It's so nice to have a sandwich again!! I followed the recipe exactly as written, and I made 18 beautifil, fluffy rolls that don't taste like cooked egg and cream cheese.
Thanks again!!
Brenda
thank you!
Bambi
Do you think Chobani plain non-fat yogurt would be an acceptable sub for sour cream?
Brenda
I think it could work, not sure how tangy it would taste as it's more bitter than sour cream.
Veronica
The loaf did not work for me, the top look nice a brown but the inside was very moist and the most bizarre part is it looked like the eggs sank to the very bottom while it baked because the texture was pure scrambled eggs. Follows the recipe exactly but my loaf pan would not fit the whole recipe so I ended up with enough left to make 4 buns. The buns came out great, just like regular oopsie rolls. So yeah, make into buns and you'll be ok!
Brenda
If the eggs looked scrambled at the bottom, it doesn't sound like the whites were incorporated with the yolks well enough or you didn't have stiff peaks for the whites.
Vicki
Just made the loaf and the rolls last night. The loaf sunk so much in the middle, I'm not sure what I'll be able to do with it (I wonder if one could make bread pudding with this?), but the rolls! Oh my goodness, I just had the first turkey sandwich that I've had in months since starting low carb. It was amazing! I can't wait to have another sandwich, lol. Or perhaps a hamburger..... Thanks so much for this recipe!
Brenda
If it sank in the middle the egg whites weren't whipped stiff enough.
Vicki
Hey Brenda, I don't believe I could have whipped them any stiffer. 🙂 That's okay though. I cut it up and used it to make low carb tiramisu. It worked great.
Janece
When making the buns, you said that the recipe will make approx. 18 buns..so, how much should I scoop out for each bun ? like a quarter cup ? And, should I put the trays in together while baking ? IF separately ,should I put the mixture in the fridge while waiting for the first batch to bake ??
Vicki
I just plopped a large spoonful of batter onto the sheet, and spread it around until it was about the size of a hamburger bun. I got six per cookie sheet. I baked two cookie sheets in the oven together, rotating them halfway through, and refrigerated the third cookie sheet until the others were done. The refrigerated cookie sheet took a little longer to bake, but was otherwise fine.
Helen Guin
Ok, egg substitute works fine for 1/2 of the yolks 1/4 c. = 3 egg yolks. Tried the stabilizer in the whites, beautiful & high volume. 1/3 c. Water mixed with 1 tablespoon cornstarch (7 carbs), cook on low till thick, cool. Add to egg whites about midway thru mixing. This gives tons of volume but the bread stll falls. Smaller pan makes no difference either. But it's beautiful! Thanks again Brenda for this lifesaver recipe! Will try all egg substitute next, don't think it will matter though. "Tera' s Whey" plain protein powder is great!
Helen Guin
BTW, note that the eggs NEED to be room temperature. This will give you the most volume and the Cream of Tartar is a stabilizer for whipping egg whites (meriange). Bakers whip egg whites in copper bowls, the copper is the stabilizer and the Cream of Tartar is not needed. "Kitchenaid" even sells a copper bowl for their mixers but is priicey. So don't omit the Cream if Tartar so you get the most volume whipping the whites. I am going to try a narrower loaf pan. Keep the stiff egg whites but try egg substitute for half the yolks. Maybe less fat will help it not to fall. Hmmm, just remembered adding cornstarch mixed with water and thickened to my meringue recipe so might try this maybe using arrowroot for less carb. This kept my meringue from falling.
Helen Guin
Thanks so much Brenda you are a Godsend! Before finding you I reversed my Type 2 diabetes using the Diabetes Destroyer plan. So starved for bread! Still trying to lose weight and still need my cholesterol a bit lower so watching my egg intake. I made the rolls with all eggs and the are wonderful! Especially for my Crabcake Sandwich. I will try substituting some of the yolks with egg substitute. Will post the results. Do these freeze?