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.
Claire
I was trying to make the original cloud bread and they always come out flat and thin. Why?
Is there any way to do this recipe without dairy?
Brenda
Have you tried my recipe which adds protein powder? I also use sour cream instead of like the orginial using cream cheese, mine are not flat.
Deb
Brenda,
If you invert the loaf pan and support it on two cans or glasses until it's cool it doesn't collapse. I learned this from making angel food cake. I make this load with coconut cream instead of sour cream, I use all baking powder instead of cream of tartar, and I use we white powder instead of whey. It comes out great.
Christina
Hi! Made this today and the bottom was very dense and the top was light and airy so not sure what I did wrong. Also am I supposed to use baking powder or baking soda? I read the recipe and used baking powder but reading through the comments someone said it's supposed to be baking soda? Other wise the bread tasted great ?
Brenda
I used baking powder.
Mary Ortwine
What size loaf pan? Basic cooking 101 says indicate the size of the pan!
Brenda
1.5 pound capacity- http://amzn.to/2u2xQt3
Mary Ortwine
Thanks!
Donna
Hi I have a Herbalife protein powder and wonder if this would substitute ok for the whey protein please?
Brenda
I think any protein powder should work.
Cory
AMAZING!! Tried this out today to have a French toast bread, so I used 1/8tsp of vanilla and cappuccino flavored 0 carb whey protein in lieu of the savory options. I am so beyond excited about finally having a bread option.
Tuwana
Thank you for this great recipe. I can't wait to try it! I had a question, can this bread be frozen and thawed for later use? I like to cook in bulk when I can!
Brenda
I've cooked the loaf, waited for it to cool completely then sliced and froze pieces separately between parchment.
Lulu
But! They turned out great!
I used chickpea flour instead of protein powder, pureed 2% cottage cheese instead of the sour cream and omitted the salt. Reminiscent of egg but will be great for a sandwich or burger.
The whole recipe for me worked out to 772 calories, 35.6g carbs and 72.8g fat. I'm a new diabetic trying to reverse it without meds and for the moment I need lower carbs, so the higher fat content doesn't concern me in the short term since the calories are low and I don't plan to eat this often.
Thanks!
Pam
I just made the rolls for the first time. They are more like a cookie. They didn't rise at all. I followed the directions exactly so I will blame my baking powder. I will say 18 seems like an awful lot of rolls for the amount of batter. Next I will try the loaf because I am a failure at the rolls.
Lulu
OMG. I can't believe no one has noticed the mistake! The recipe says 'baking soda' but the video says 'baking powder'!
I used soda and I assume that's correct based on the other comments.
Please fix this! I nearly had a small panic attack when I watched the vid!
Brenda
Thanks for catching that!
Lauren
So which one is it? Soda or powder?
Brenda
I have baking powder in my video as well as in my recipe, it's baking powder.
Howard Wesson
I made a loaf of cloud bread this evening, using your recipe. It was very good. Reminded my wife and I of Angel food cake. I used the vanilla whey, as you suggested. It's a winner for me. French toast in the morning!
Brenda
Thank you!
Arizona Scout
Someone else asked this, but I don't see an answer. You mention that you have increased the amount of whey protein since you originally posted the recipe, but you didn't say by how much.
Brenda
I think the orginial amount is posted under the notes? It was very slight.
Linda
Why use protein powder when it has so much egg? Does it help with the consistency or are you just adding the extra nutrients? I don't have protein powder so I want to try it without...
Brenda
Helps it rise and with texture.
Jill
Hello. I just made the cloud bread grilled cheese from the loaf and it was SO good! I have a gluten-free husband so this was awesome. One quick question: when the loaf came out of the oven it was really high and fluffy and then sank. The middle part was a little low making short pieces of bread, but the end pieces were fine. Should I have cooked it longer than 50
Minutes? The toothpick came out clean when I tested it.
Brenda
No cooking it longer would just dry out the edges. You could try to reduce the temperature to cook it longer. It really does just what you mentioned each time I make it.
Sandy Watkins
Question.
Do you ave to use the protein powder? The powder is too expensive for me?
Brenda
You don't have to but then you will end up with a much flatter loaf and the texture will be different, more eggy.
Gloria
I made t his exactly as specified in the recipe. The loaf pan was very full when placed in the oven. The egg white were very stiff and very voluminous. Consequently, it expanded and spilled chunks of half cooked batter all over the rack and bottom of the oven. It is perhaps the biggest mess I have ever made in my oven. The loaf ended up a spongy odd shaped "thing" that was not useful for anything. It had to be thrown out. Very disappointed.
Ruth Tierney
Separate!!
Brenda
I realized I made a spelling error but unfortunately am off on a 4 week trip and unable to fix that right now.
Cheryl C
I made this bread this morning. It came out perfect and made grilled cheese for lunch. yum.
I didn’t have cream of tartar, I substituted 1/4 tsp of white vinegar and used greek whole milk yogurt instead of sour cream. Can’t wait to have french toast tomorrow! Great idea for “bread”
Sue Balchak
You mention adjusting the whey protein a bit but not how much ... 1 Tbs more? or?
sorry if you've already answered this, I read thru many of the comments/ replies but not 100% and did not see anyone ask
Erica
This looked great going in the oven and smelled great cooking, but it completely overflowed the pan and then when it was done fell and was much too moist. Also the bottom had a green color (someone mentioned that happens when eggs are overcooked?) so I don't think it was undercooked. I don't understand what I did wrong. I'm usually a pretty good cook. Any advice?
Brenda
When I used almond milk it created a green color for me. Try maybe Half & Half or coconut milk if you need it dairy free. The other thing is the size of the eggs. I have chickens and when I used some "larger than average" eggs, mine overflowed. So smaller eggs, might prevent the overflowing.
Juliet Wright
I don't see the instructions for the rolls- do you just spoon the dough onto the pan? If so, how many tablespoons? And what is the best way to store unused portions and for how long?
Thanks!
Brenda
Store them in a sealed container between parchment so they don't stick together, keep refrigerated.
Brenda
I used 1/3 cup to measure for the rolls and baked 20-25 minutes.
Juliet Wright
Thank you!
Christal
Thank you! It would be great if you added this to the notes as well cause I've been searching forever to find which size cup you used for those beautiful rolls lol
Cheryl Thacker
I don't see where you say how much you increased the protein powder to? The update says the original recipe called for a half cup but in the recipe it still says a half cup?
Brenda
Yes it was only slightly by weight, still results in a half cup but it was over an ounce, so more like the 1/2 cup was over full.
Coach Cheryl
Ah I see. I added a tablespoon over the 1/2 cup and it came out perfect! Made the Texas Toast last night for my sweetie when he got home from work which was delish and getting ready to make the French toast this morning ! Thanks for this recipe! I'll be making the rolls next!
Jenn
I have trouble with this falling every time I make it. Tastes fine looks good just always falls after baking. I'm doing fine with whipping the egg whites and keeping it fluffy when mixing in the rest. Any advice? I'd love my French toast to look more "normal" lol
Brenda
As you were typing I was also typing my update LOL! I've increased protein powder and that seems to be enough to keep it from falling in center.
Kerry
This came out of the oven looking beautiful! Very cakey rather than bread like and the protein powder was too sweet for the garlic and onion so I am going to do it again as a cake rather than a loaf and miss those out. Might try my caramel protein powder. It's definitely much nicer than the original Cloud Bread recipe I was using with cream cheese to make Oopsie Rolls.
Yomi
I made these this evening and the rose up nice. After they cooled, they went pretty flat, nothing I could cut in half and use a burger bun. Are we supposed to use one or two for sandwiches and burgers? Thanks.
Brenda
Depends on how many you made, servings for the sandwich rolls is under the notes above.
S
Do you think this would work to make it in muffin cups? And what about mixing in some blueberries... do you think that would work for making for blueberry muffins? Or dried fruit or chocolate chips?
Nina
I was wondering the same thing.