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.
Sandra
Do you have to have the whey protein powder? How will it turn out taste wise if you omit it?
Brenda
Every other cloud bread recipe doesn't use whey and if you've tried that, they are pretty flat in size and taste. So you can certainly leave it out but the reason my recipe is better is because of the whey protein powder and the sour cream instead of cream cheese.
Alicia
Hi there! Your update for this recipe says that you increased the protein powder slightly from the original 1/2 cup posted, but I don't see what you actually increased it to. Recipe still says 1/2 cup. Very excited to try these!
Brenda
The original amount was 1/3 cup and I increased it to 1/2 cup.
Treena
I have made this loaf very carefully twice. I followed the instructions to the letter. I measured very carefully , used baking powder , I beat the egg whites to stiff peaks , I folded ingredients gently , I baked at 300 on middle rack for 50 minutes . Both times it came out Airy and bread like on the outside and a dense brick with the consistency of tofu on the inside. I had to throw it out twice. What a complete waste of ingredients. Do you have any suggestions? Thank you
PS. Not a novice cook. I make non low carb pastries and breads from scratch. In fact I'm quite seasoned in the kitchen.. Pun intended
Treena
I followed this to the letter. Baked on exactly the middle rack at 300 degrees F . The outside was golden brown and fluffy like real bread and the inside was a dense brick the consistency of tofu. Had to throw it out. What a waste of ingredients. I am hoping for a suggestion before I (maybe) try again.
I would really like to figure this recipe out because if the outer part was any indication.. I think this really could be close to a "real" loaf of bread. Thank you.
Ps. not a novice chef. Prior to low carb diet I made everything from scratch including pastries and breads by hand.
Totally frustrated with how weird and fussy this low carb baking is. Everything I have tried so far has been an epic fail and tastes like **** fill in the blank ! lol
Also sorry if this submitted more than once was having trouble with my computer.
Teresa Farias
Is the whey absolutely necessary for this recipe or can it be left out all together? Thanks in advance for your reply ?
Brenda
You could leave it out then it will be like all the other cloud bread loaf online. Mine is better because of the added protein powder and using sour cream.
Jenny
Wow do I love the texture of this stuff! Exactly what I’ve been looking for as a bread substitute. I did want to give a word of warning to my fellow bakers that not all whey powders are made equal. My bread is definitely super sweet. I even went for whey isolate in hopes of cutting back on the sweetness (& carbs) but no go. Lol Certainly not your doing since I didn’t use the same brand but I’m calling this one pound cake and serving it with homemade whipped cream & strawberries! No harm, no foul.
Going to try again with unflavored whey and I expect just as beautiful a result! I’m so happy to bake again while on Keto! And to love this as much as I do is the cherry on top of it all. Thanks for the awesome recipe!
Kacey
This is such an amazing recipe that I can't wait to try! Do you think it could work with a dairy-free "sour cream" alternative like the one from Vegan Gourmet? Also, do you think I could use it the cloud bread in a panini press? Thanks so much for sharing!
Brenda
I think dairy free sour cream is fine to use, as far as the panini press, I think you could just maybe not cook as long as traditional bread.
Rachel
Hey ! Thank you so much for this wonderful recipe!
I have a couple of questions because I'm sticking to a really strict diet, and I'm on a budget:
1- Can you suggest an alternative (less expensive) protein powder? It looks like this costs $37-$40 for 24 ounces, which is $3 per loaf, plus the cost of other ingredients. Alternatively, do you know of an affordable place to purchase this brand?
2- Are the nutrient calculations for 1/2 piece of bread or 1 piece of bread? I'm sorry if that's a silly question. It's just that in the photos, it looks like there are roughly 6 slices per loaf, and the nutrient facts list 12 servings.
One of the things I really appreciate about your website is that you take the time to list out a nutrient information section so thank you again.
Brenda
I can't offer a suggestion but do know many recipes where protein powder isn't used at all, results in flatter rolls but still tasty. The nutrition info is for 12 slice and the pics do show thicker pieces as I didn't cut that loaf for 12 slices.
Carla Rodrigo
The recipe says 1/2 cup or 1.8 ounces of protein powder. Isn't half a cup 4 ounces? Which is the correct amount - 4 ounces or 1.8 ounces of protein powder?
Brenda
4 ounce is a 1/2 cup when it's a liquid you're measuring, but protein powder weighed is the 1.8 ounces.
Shyre
This recipe is AWESOME! I made the rolls. I spooned out 1/4 cup for sandwiches. WOW! This will be our bread substitute for sure! I made mine with chocolate protein drink and made "whole wheat." 😉 Thanks so much for this!
Diane
I made this. Used the set coconut milk from top oud a can organic coconut milk from and Apple cider vinegar. Added Italian herbs and instead of creme of tartar I used extra baking powder. Added pumpkin seeds. For my first attempt., I Am very impressed. Thank you. My oven doesn't work so I made it in my bread machine on bake setting and it was done within 30 mins but kept an eye on it.
Stacy
Great Recipe! The rolls look the most presentable and came out great. My husband and I made this last night for Keto Grilled Cheese Sandwiches with soup and it was flawless! Exactly as described and he really loved them! I actually made the loaf too and its so beautiful when it first comes out of the oven but then it warps ( like the picture) but the taste is sooo good. We were super impressed. My first and only cloud bread recipe. Thank you for posting.
Pat
Love this new version using Sour Cream and protein powder. Mine came out gorgeous and had great "body" to it, although a bit sticky when I placed in a bread bag. Next time I will wrap in wax paper first to eliminate the "sticking" and also try freezing large slices for French toast and Texas cheese toast. I found it very easy to make. I used Isopure non-flavored protein powder. I also measured sour cream by weight on my food scale and that seemed to work fine. Thanks so much. Next will make the rolls for burgers and breakfast sammies.
Melissa
I just did it and used peas protein instead of the one listed. The bread looks good but it seems heavy and didnt get up. It's only 2 inches tall. What did I do wrong? 🙁
Stess
Is there anything else that can be used in place of the Whey protein powder? Thanks.
Rosie
Can I use KiteHill Cream cheese instead of sour cream to make it dairy free?
Brenda
I think that would work as a replacement.
rachel l
This recipe is a staple in my low carb way of eating. I try to make a loaf or 2 with cinnamon instead of the savory spices then slice and make the low carb french toast. I freeze them and thaw a slice or 2 for a quick low carb breakfast. Thank you for this game changer of a recipe. I've even converted my mom and sister to low carb thanks to this bread
Deeshana
Hi Brenda
I made this recipe and it came out well but my eggs seemed to separate. I had a dense egg portion on the bottom and it was fluffy on top. But the bottom was dense and just tasted of eggs.
Brenda
I'm not sure why that happened. Were your whites very stiff ? Maybe over stirring caused that. I'm sorry!
Sandy Mutschler
Hi, i have made another recipe of the cloud rounds. Like you, I was not happy that the bread stuck to the roof of m mouth. That recipe dried out after a little time and became crunchy crumbly to the touch.
Your recipe I tried yesterday. I thought the bread came out of the oven looking amazing. But, within about an hour of cooling time it had shrunk to less than half the loaf. Any ideas what i may have done wrong? My slices taste like eggs and are better toasted. But, the height is about three fingers tall. Not a great sandwich bread so far.
Judy
I made the Cloud rolls this morning, and I am so excited that they turned out so well. They are VERY good, and will work perfectly for sandwich bread or buns for burgers. I am not a fan of almond flour or coconut flour, so this is awesome! Thank you SO much for sharing your wonderful recipes. I think these rolls would work great for pancakes. Or, do you have a pancake recipe?
Suze
Thank you so much for your web site and recipes. I just tried this bread and love it. It has a really good mouth feel. I thought I'd never be able to eat bread again.
Marta
Hi
Can I make it with powdered milk or bone broth protein powder?. I don´t have whey protein. Thanks
Tristan
Hi Brenda! Do you think I could use casein powder instead of whey?
Brenda
I'm not sure sorry.
Tristan
I'm going to try it anyway asap, I'll tell you if it works 🙂
Tristan
I tried out your recipe with CASEINE powder today and it worked out very well!
The only problem I had was removing the bread because it sticked to the pan, so I'll probably use baking paper next time. And I also had to up the temp to 160 celsius as it was rather moist.
But all in all thank you so much for sharing this recipe and many others, I switched to the sugar free diet a couple weeks ago and your website has helped out a alot! Greetings from Switzerland 😉
Kathy
Would pea protein powder work?
Brenda
Not sure, I've not tried it.
Krys
Looks delicious! I'm going to try this but see how it goes it I sub the protein powder for almond or oat flour. 🙂