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.
I followed the directions, didn’t have pumpkin stevia so added a tad more pumpkin pie spice & some cinnamon. It turned out extremely plain – no flavor whatsoever. Thoughts or suggestions? I’d love to get cloud bread down & thought pumpkin was a good start.
Can you make this on sheet pans just like normal cloud bread instead of in a loaf pan??
Just made the bread. It’s no where near done. Followed everything to the T. Increasing temp and time?
Suggestions please?
This sounds wonderful. I’ve been looking a low point WW breakfast that I can eat on the go. However, I’ve never measured anything in tenths. Do you think if I rounded everything up it would still work? Also, like 3.75 eggs. Maybe use 4 since I’m rounding other things up.
I am wondering if you think these would hold up well in a muffin tin? I am going on a road trip and I think they would be better individually for breakfasts!
They would probably shrink quite a bit but that would work.
What size loaf pan is this? looks shallower than the standard.
9 by 5
Hi Brenda. I just stumbled on this recipe now. It is so incredibly creative! Well done, your recipes are fabulous. Leanne
Thank you!
have you ever tried to add a little baking powder to see if it will help keep the cloud bread from compressing and keep it’s height?
No but that’s a great idea I’ll do the next time I make this.
Do you think orgain pumpkin spice protein powder would work instead? I cannot do whey and am curious if this may work instead.
I think it would! Let me know!
Do you think collagen powder would work in place of the other protein powder?
I think it would, let me know.
can I cut it in slices and put it in the freezer?
This recipe literally has changed my life! It was my first attempt at any type of cloud bread and I couldnt be more excited how it turned out! Made french toast from it and it was DELISH! Even my carb loving boyfriend was hooked and so happy we can enjoy Sunday breakfast together again.
I didn’t add the sweeteners as those are hard to come by in Amsterdam but used a 1/4 teaspoon of sugar alcohol and vanilla protein instead of unflavored. I can’t wait to explore other recipes. Iv shared with all my friends as well. They hit the spot after my 10mile training run and I saved (froze) the other half of the loaf for next weekend post race!
Thank you, thank you!
Incredible! This was my first cloud bread experience and after my 10mile run this morning pumpkin cloud French toast was everything I needed and more. I couldn’t believe it actually worked!
Hard to get those kinds of sweeteners her so I opted out and added a tiny bit of sugar alchohol and used vanilla protein. Thank you for this recipe. I can’t wait to try more. Even my carb loving boyfriend was blown away and so excited!
I have a question. The breads taste is delicious however, as I was baking the bread it looked beautiful but as it cooled it fell. Also it was so moist it was almost raw in the center. The ends are a good consistency. Any idea what I did wrong?
Mine was moist the next day because it was in the fridge so yes I just think that will be the texture of it as it needs to be refrigerated to keep the cream cheese cold.
There’s no cream cheese in this recipe.
Oops sorry I was writing a reply to my pumpkin cream cheese bread recipe and wrote it here by accident.
Could i use vanvilla jay robb powder. I have several bags of it. If use pumkin extract instead of stevia should i add more of the other sweetner?
sure
This is excellent! I sometimes dont respond well to stevia so I used 2 tablespoons of organic raw sugar and it doesnt need anymore than that!
There are many sizes of loaf pans and using the proper one matters in the outcome of the loaf. What size did you use?
This loaf pan is 9 x 5.
Hi, I am curious of the Jay Robbs’ Protein Power you recommended, I searched for it and found one which is whey protein and the other is egg white protein? So I am confused on which to get. Can you clarify for me please.
Thank you
The egg white protein could be used if you have a dairy allergy because he has vanilla, chocolate and unflavored whey protein powders.
So what you are saying is you bought the unflavored JR WHEY protein poweder? I want to be exactly sure before I purchase. Can’t wait to try this recipe. Perfect for us. Thx.
yes
And what brand of unflavored protein powder would you recommend?
Are you using Sukrin gold brown sugar or Sukrin 1 granualated sugar?
This will make a nice change for breakfast or brunch.
Is it possible to make this without the protein powder?
I wouldn’t, that’s why all the other cloud bread recipes aren’t good, they have no substance. I added the protein powder for the purpose of texture and it works really well.
I use Whey protein powder vanilla flavored. I think it would work in this pumpkin bread recipe since vanilla flavoring is used a lot in sweet breads. Your thoughts?
Yes that would work.
I made the pumpkin bread, and the taste and texture is really good. But, it fell in the middle, after it cooled, and it isn’t firm in the middle… more like it didn’t get quite done throughout. It was in the oven 50 minutes. It got pretty brown on the top. I had to cover the top with foil. Do you think that is why it fell? I will definitely bake it again, and I can’t wait to make the rolls. Thank you for sharing your recipes.
What about substituting almond and/or coconut flour for protein powder? The protein powder gives everything such a chalky taste.
Do you add the egg yolks into the mix?
yes in step 3
Would I be able to use stevia glycerite instead of the pumpkin stevia? How much? I could add a bit of extra spices if I needed more flavor.
Hmm not sure as I haven’t used it so not sure how sweet it is compared to the pumpkin stevia. Always just add a smaller amount in case it’s too sweet.
Would this work without the flavoring?
Without what flavoring? The pumpkin spice and pumpkin stevia?
The pumpkin stevia shows as shipping in 1-3 months. So I am guessing could just use regular stevia and add extra cinnamon or nutmeg. Any thoughts?
Yes that would work.
There is also a pumpkin extract sold at Walmart.