Pumpkin Cloud Bread (Low Carb and Gluten Free)
This Easy Fool Proof Recipe for Keto Low Carb Cloud Bread is not only scrumptious for the Fall season, but makes perfect Low Carb Pumpkin French Toast! Just 84 calories per slice and 2 Net Carbs!
How to Make Cloud Bread
When I made my adaption, Cloud Bread Loaf, to the orginial recipe for the traditional cloud bread that everyone across all the internet knows, it’s been gaining popularity ever since. My adaption gives more substance to the orginial recipe and also provides a better texture, think less eggy, and more airy.
The Best Cloud Bread
If you’ve ever had the orginial made with cream cheese, you know exactly what I’m talking about, the “Sticks to the roof of your mouth” problem. This recipe and my adaption to the original will make you fall in love with this light and delicious bread.
Easy Cloud Bread Recipe
The magic happens after you slice a nice thick piece and toast it! Once you add some butter, you will think you are cheating on your low carb diet! The texture will surprise you and even if you’re not a pumpkin lover, the slight hint of pumpkin flavor is not overwhelming at all. Feel free to add more pumpkin spice in you want a lot of pumpkin flavor.
I’ve made quite a few recipes using my cloud bread recipe. My kids love these Apple Cheese Danish for breakfast as well as these Cloud Bread Cheddar Waffles.
Other favorites in my family are my Cloud Bread Texas Toast and Grilled Cheese!!
Topped with some Sugar-Free Syrup and this is exactly the kind of French Toast you’ve been craving!
I had this idea for a long time to swap the sour cream in my orginial Cloud Bread recipe for pumpkin and it worked perfectly! I added some pumpkin spices and a bit of sweetness to make this a perfect Sweet Pumpkin Bread! My kids loved it and so did I!
Enjoy!
Pumpkin Cloud Bread
Pumpkin Cloud Bread (Low Carb, Gluten Free)
Ingredients
- 6 eggs separated
- 1/2 tsp cream of tartar
- 6 oz pumpkin puree
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 tbsp Sukrin Gold or another sugar free granulated sweetener
- 1/2 tsp pumpkin stevia
- 1/2 cup unflavored protein powder I used Jay Robb’s
Instructions
- Preheat oven to 300 degrees.
- Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.
- In another bowl mix the egg yolks and remaining ingredients together until well blended.
- Fold the egg whites a third at a time to the pumpkin mixture until all incorporated.
- Pour into a greased loaf pan and bake for 45-50 minutes until golden brown.
- Allow to cool before removing and slicing.
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.
This looks great! I always love a dairy free recipe as my husband can’t do dairy. Any suggestions if I can’t get pumpkin stevia? Could I add a little more swerve and a little more spice?
Sure you can add more pumpkin spice if you don’t have pumpkin stevia.
I’m allergic to dairy, which includes whey protein powder. Would eggwhite protein powder be an appropriate substitute for the whey isolate?
Yes or you could just use my Dairy Free Cloud Bread recipe and add the pumpkin.https://www.sugarfreemom.com/recipes/keto-dairy-free-cloud-bread/
Do you have any recipe for cinnamon raisin cloud bread or a keto cinnamon raisin bread at all?? I’m dying for a keto version. Love cinnamon raisin bread for French toast.
I made the pumpkin cloud bread (and was so anxious to taste it). At 50 minutes in the oven at 300 degrees, it still didn’t look done, so I left it in another 5 minutes. Then, after cooling, it is still mushy. Can you let me know what I might have done wrong?