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.
COLLEEN ROBINSON
oh interesting, how much vinegar do you use....I am always looking for any extra tips
Brenda
I usually use one teaspoon.
Danny King
I’m made this last night and it was fabulous, having been on keto for two months with no bread. I wanted a sweet yeasty tasting bread so I added 2 1/2 TBS of Swerve (erythritol). I added everything bagel seasoning to the top before sliding into the oven. Great Recipe!
Brenda
Thank you!
Terry
I finally tried this recipe. I didn’t notice the size of the bread pan and used a smaller one. Oops. We had overflow! (my oven needed cleaning anyway). BUT, I was still able to save some of it and it was delicious! One of my new favorites! (I think I say that after every recipe). Thank you Brenda!
Terry
Hello again. I ordered a silicone hot dog mold pan (similar to the bun mold pan) because I swear I saw a recipe on your site for hot dog buns using that loaf pan. The only recipe I am able to locate is the one where you put cardboard between the dough. That’s not what I want. SO, can I use this recipe or the dairy free recipe to make hot dog buns and just bake them as I would the burger buns? Thanks
Terry
SO, I used the recipe that called for egg white protein and jo sour cream. Was tjat an older version? I'm confused. This was my first time making the bread. I did like it, however. I did have to be cautios when eating it. It seemed a little dry and wanted to stick 6o the roof of my mouth.
Brenda
My dairy free cloud bread recipe that is the one that uses egg white protein powder and mayo, not sour cream. This is the dairy version you are commenting under and I adapted from this recipe.
Terry
Thank you so much for the reply. Very helpful. I am new to your site and this lifestyle. You make it easy and delicious. Thanks again.
Mary
Will it bake in a toaster oven? I have no regular oven!
Ginny
I’m glad to see the revisions and tips! I first tried the Cloud Bread in Naturally Keto, and couldn’t quite get it right. The batter fits better for me in a 9x5 pan. This is excellent in your French Toast recipe also!
Nicole Clemens
Hello! We can use this recipe for the bagels correct? And would you bake these the same amount of time as the non dairy version?
Brenda
No, the bagel recipe is here https://www.sugarfreemom.com/recipes/keto-cloud-bread-bagels-dairy-free-nut-free-gluten-free/
Lovette
Delicious! And my 2 year old grandson agrees!
Jana
Just finished this. Good replacement for white bread/baguette. However it tastes too dry. Should I be shortening the baking time, or adding more sour cream…?
Brenda
You could try that or reduce the protein powder by 1/4 cup.
Phyllis
What is the fat content of the sour cream?
Brenda
You'd have to look at your container of sour cream for that info.
Elizabeth Gomez
Can I use vanilla protein powder?
Brenda
You could.
Lisa S.
I was excited to try this but wondered how it would not taste eggy when including both whites and yolks. It baked nicely but when I tasted a cooled piece...very eggy. I toasted a piece to try it with a sandwich. It stunk like burning eggs and I could not eat it. I plan to look for a version that does not contain yolks. Thanks for the recipe, though. It's a viable alternative to 'real' bread, especially if you don't mind the eggy taste.
Brenda
You should try my Dairy Free Cloud Bread, which is my newest version just shared recently. Maybe you've seen the videos and photos and thought this was the recipe I was referring to.
Connie
Does this make 1 large loaf or two? I mase it and used the regular size tin disposable pans and I had to use 2 pans. It turned out great.
Brenda
This is for one loaf.
Bonnie Jordan
My 8yo t1 daughter loves this bread because it means she can have French toast! I do have trouble with it deflating though. I follow the tips given but still messing up somehow. Still good just not as pretty as your 😏
Doris Hartig
Can a little yeast be added just for flavor or does that ruin it or add too many carbs?
Brenda
I've never tried it, let me know if you do.
Judy
This bread is legit! The texture and taste are amazing. I’ve tried a lot of low carb bread recipes and this is hands down the best!! Thank you!
tina
I could get eggs to peak, whats the tricks.
Brenda
I've been using vinegar instead of cream of tartar and it works better to create stiff peaks.
Jane B
Can I make this at high altitude? Every cake I've ever made with egg whites falls. I live at 6500'
Brenda
I think you should reduce the temperature to 275 degrees F and bake for 40 minutes then take a peek and if it's not puffed up bake until 10 minutes.
Chris
I would like to know how to make this with egg whites only, no yolks. Any suggestions? Thanks.
Brenda
This is not the PSMF bread made with just egg whites. I have not adapted it from that recipe which is a no fat recipe. I use the yolks and add fat. So i can't say how this would work with egg whites only as I've not tested that.
Avi Jutley
Hello!
Wanting to try this.. Just a little unsure.. Is this the 2022 update or that's still to come?
Brenda
This is the newest update but I do have a dairy free version coming in a few days.
Clydene
Great bread!!! Followed directions carefully!!! Turned out great and is so tasty!!!
I'll post a picture on my Instagram channel and tag you.
Instagram.com/clydenes.music.corner
Rosmarie Benedetto
Hi Brenda, every recipe gives F°, I can covert as close as possible into C°, my question is, are you using a fan forced oven, it makes a difference of 20°. Thank you for your response
Karen Thompson
Hi, I want to try this. But I see so many whey protein products.....what is the difference between the unflavored whey protein with ISOLATE powder and unflavored whey protein powder. Or does it matter?
Guy Hurd
My Mom use to bake angel food cake. S When cooked, she would turn the cake pan upside down and rest it on a soda bottle. I would imagine that a angel food cake pan might be a good vessel to bake cloud bread in also. When sliced it would be similar slices. hhhmmm
Wenchypoo
To fight loaf deflation, try reducing your baking powder to 1/4 t.--the bread is over-inflating to begin with, and deflates down to the loaf's true size. If only this worked for the broader economy, right? 🙂
Beth
I made the bread recipe yesterday, It turned out well I think. It's a bit dry but not overly.
I followed directions step by step and found the yolk mixture to be very thick, should it be very thick or do I need to adjust something,. but I was able to fold it into the whites. It rose 3 inches above the bread pan, unfortunately deflated to the rim of the bread pan. I'll try laying it on the side next time to try and keep some height.
Much better recipe than the 1st sole bread recipe I tried several years ago... I found it very heavy. Your new recipe is light and made a great toast for an egg and cheese sandwich this morning for breakfast. Thank you for your efforts and work to help us!
Kimberley
I am making this right now but I changed it a bit..
I used 6 whole eggs to mix the dry ingredients plus i added a bit of xanthan gum, 1 tsp of instant yeast and some nutritional yeast. I whipped 12 egg whites - I use the carton kind.. ending up with 2 loaves... so I'll think it will be just as good .. the batter was very fluffy so I'll see what happens.. I'm going to leave it in the oven a bit longer than 10 mins with the oven off. some recipes say do that, bake for 30 mins leave in the oven for 30 mins with the oven off... I'll look at it after 10 mins then decide
Kimberley
I also added 1 Tbsp of collagen peoptides powder too
Lisa
Hi Kimberly,
I'm dying to know how your ideas worked out!
thanks,
Lisa
Clydene
How did your bread turn out with the additions?
Ilene R
Made this last night. It came out absolutely perfect - just as the recipe described. My only difference was the addition of a little xantham gum (1t) as another user had suggested. As a diabetic really missing French toast, this just made my morning. It serves as a great substitute for that thick brioche slice! Thank you.
Collins
Is thier a sub for whey protein or could it be any protein powder
Brenda
I have only subbed whey with egg white protein powder so other protein powders have not been tested.
David
Looks like my bread is not rising in the middle. Maybe I didn’t fold in gentle enough. I have a crater in the middle. Not sure exactly what I did wrong. Hopefully it still tastes good!
Ale
Hello, thanks so much for this recipe, easy to make, I made this today, when the loaf was baking it rose big, but then deflatef whitout even opening the oven door at all. Any advice? Loved the flavor.
Thecla
Dear Brenda, #sugarfreemon
I made this recipe twice now and the bread is really delicious, but I am encountering a problem. After baking there is a small somewhat soggy and not as fluffy on the bottom of the bread. That tastes eggy.
I used to different loaf pans and greased them well. I did not use parchment paper. Could that be the problem?
Looking forward to your answer.
Best regards from the Netherlands,
Thecla de Jong
Joanne Ciliberto
I made this updated version of the cloud bread last night and toasted two sliced, buttered them, and served with bacon and scrambled eggs. The bead held up very well and was very tasty. It was very dry though. I followed the directions exactly. Would you recommend that I use a bit more sour cream?
Aditi
Hi ,
I tried this recipe. Loaf turned out yummy and soft and not eggy! Yay!
Just one query, my oven is very small , so the loaf burnt From top. How can I reduce the recipe by half? What will be the baking powder and whey protein ratio?
Thanks