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.
Refilwe
Can I use an electric blender instead of a mixer?
Brenda
Yes
Julia
This was really yummy and not eggy at all. Also was pretty easy to make.
Bridget Taylor
Is there a reason why you choose to grease the loaf pan vs. using parchment paper?
Lisa
A-mazing!! I sliced and toasted it after it had cooled completely, put a pat of butter on it and a slice of provolone - delicious! I have so missed toast!
Can the rest of the load be frozen? Or would you store in fridge?
Brenda
Slice and lay between pieces of parchment then add to an airtight container and freeze then you can take out one piece at atime and toast from frozen.
Anna
I made the cloud bread loaf reloaded today 😊
Instead cream of tartar (because I don’t have any at home)I used lemon juice, otherwise used the ingredients in the recipe.
Thank you Brenda for sharing this recipe, really delicious!
Brenda
Thank you Anna!
amanda munroe
I just made this and it tastes great. I am wondering if I baked it long enough, the poke test came out clean but when I slice the bread it is a little wet inside. Could I still use it? I baked it about 60 minutes.
Brenda
Yes allow it to cool completely, slice and you could lay between pieces parchment to either freeze or refrigerate, then toast or make french toast.
Sameer
I’m making them as rolls and they spread out a lot when I’m pouring a scoop of the dough onto the baking sheet. It’s hard to form round circles that don’t spread and touch other rolls. Do you have any advice on how to fix that problem? Also, can the mixture sit out on the counter while I finish baking one tray (I don’t have enough large trays to bake all of them at once)? Thank you!
Clydene
very interested in the answer to this question.
Linda
Would this recipe be ok to give gluten free grandkids?
Brenda
it's gluten free
Jodi
OH MY! Just pulled my bread out of the oven. This is going to sound funny, but its like the low carb version of angel food cake! Liget and spongy and DELICIOUS!!! I will definitely be making again!
Cari
Turned out great even with one missed ingredient. I did not realize I had no baking powder. Still delish - hubby agreed. I toasted and made tuna sandwiches and they held up very well. Thank you!! Plan to make the loaf next with baking powder 🙂 Two questions - 1) how best to store in fridge? I used ziplock and they stuck to one another. 2) regular or vanilla whey protein powder? They have a slightly sweet taste and I am wondering if from the vanilla whey I used.
Brenda
Use unflavored whey if you want this for a sandwich, use vanilla whey for something like french toast. I usually slice after it's cooled, then lay between pieces of parchment in a ziploc bag in fridge.
Magriet
I can't find sour cream due to the lockdown, what can I substitute for the sour cream and how much?? Please advice i really want to do this recipe.
Brenda
If you have cream cheese you could use that, same amount.
Magriet
Can I use Whey protein isolate ?
Amy
I had the scrambled egg problem at the bottom. My egg whites were VERY stiff. Is it possible then that I didn't 'fold' the whites into the rest of the mixture well enough? I was very worried about this step and very gentle on the folding as I thought I needed to be careful to not deflate the whites. Any advice on this step for next time?
Jean
Recipe states: 1/2 cup 1.8oz (50g)whey protein powder
Is it 1/2 cup which is 4 oz? Or 1.8 oz which is 50 g? Or 1/2 cup plus 1.8 oz?
Brenda
The 1/2 cup of the protein weighed 50 grams and was 1.8 ounces, it did not equal 4 ounces. I was just stating the differences.
Jean
Thanks Brenda. I did use 1/2 cup of vanilla flavoured whey protein powder and loaf turned out well. However I found both the sour cream and vanilla tastes to strong. I will try other substitutes next time.
Nancy
Wrote before that my bread turned out like baked scrambled eggs on the bottom and bread on the top. Couldn't figure out what happened as I did everything by the book, so to say. Well, now I know. My special needs granddaughter who was just married came over for a visit while the bread was still in the oven baking. My daughters 4 dogs started jumping all over the house and making a ruckus with the grand daughter , as they were excited to see her and, the bread being a lite sponge like texture fell in the oven and became egg on the bottom. Made another load today and no one was home, it turned out perfect. Hope this helps someone else. It's like a souffle, needs to be quiet in the house.lol
Makaiisa
I've made the French Toast Loaf and now I'm making the rolls. Your recipe is AMAZING! Thank you a million times for this.
Renee
I made mine in loaf form to use as garlic bread. It seemed a bit too soft in texture. Made it again and didn't have sour cream so I used 6 oz. softened cream cheese. It came out more sturdy and bread like. I did have to bake it a little longer with the cream cheese though. Great with Everything Bagel Seasoning.
Brenda
When I first tried cloud bread a few years ago, I hated it, I felt like I was choking. It was not your recipe. This week I've used
your recipe twice for a loaf and rolls and they're great! The first time I used half for a loaf and half for rolls using sour cream.
The rolls and loaf made great sandwiches. The second time I made only rolls and used Oikos Triple Zero Greek Vanilla. It made wonderful sweet rolls great for breakfast. Next time I'll put in some cinnamon. Almost no carb, very low calorie rolls!!! Oikos TZ has lots of flavors - spread out into 18 rolls, it doesn't add much to carbs or calories. Thank you!
Brenda
Awesome to hear thank you!
Samira
Hi,
I have a question about how to keep the batter from deflating while making the rolls. My first batch came out beautifully. I had another batch ready to go into the oven, but during the 20 minute wait to remove the first batch they were becoming runny on the sheet pan and I still had enough batter in the bowl for a 3rd batch (yikes) that was beginning to separate. While making the rolls, is it best to store the batter in the fridge? Thanks!
Steven Syrko
if you use a little xanthan gum, it acts like a great binder and will keep the loaf from falling.
as for using for French Toast. just drop the savory ingredients (onion and garlic powders) and you will have a more sweet tasting.
last note: watch which brands of protein you use. some are not meant to be heated and your bread will taste super nasty
Renee
Thank you for mentioning the xanthan gum. I will have to try that. My loaf was almost too delicate to work with.
Phyllis Igo
so curious about the recipe made with garlic and onion seasoning.
if im making to use in french toast any ideas what i should substitue? cinnamon swerve? thx
Sue Denomy
Hi Brenda
I just made your cloud bread. It’s still cooking and looks awesome. Because I am planning to use this for French toast I omitted the garlic and onion powder. Maybe I should have substituted a sweetener.
I also used Greek yogurt as I didn’t have any sour cream.
I’ll let you know how it turns out.
pat
Hi
your recipe looks good - please send or post written cloud bread recipe? cannot locate it on your site other than the video?
Thanks Pat
Lily Ivy
Hi. I made these tonight.. the rolls version and although delicious they stuck to the plates when made into sandwiches.. any clue why?
Heather
I’m such a picky eater and I’ve been trying to be good about bread. So far I haven’t made a single thing that I liked...fathead dough or fat bombs. I just pulled this from the over and let it cool and it is AMAZING!!!! I’m so happy I found this recipe! I can enjoy a sandwich again!???
Brenda
Thank you!