Description
This keto cottage cheese cloud bread offers a fluffy, satisfying, high-protein, low-carb alternative to traditional bread, thanks to its unique blend of cottage cheese and protein powders that give it real structure and a pleasant bite—perfect for sandwiches, toast, or French toast on a low-carb diet.
Ingredients
For the Egg Base:
- 6 large eggs, separated and at room temperature
- ½ teaspoon white vinegar or cream of tartar
For the Protein Foundation:
- 4 oz (113g) cottage cheese (full-fat or 2%)
- ¾ cup whey protein powder (about 2.5 scoops or 62g)
- ¼ cup egg white protein powder (20g)
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Sweet or Savory Options:
- 1 tablespoon allulose (optional, for sweetness)
- 1 teaspoon vanilla stevia (for French toast version)
- ¼ teaspoon each garlic powder and onion powder (for savory version)
- Optional toppings: sesame seeds or everything bagel seasoning
Instructions
Prepare & Preheat: Preheat your oven to 300°F and line a 9×5 inch loaf pan with parchment paper, then grease it. This lower temperature is crucial for even cooking without browning too quickly.
② Whip the Whites: In a stand mixer or with an electric hand mixer, whip the egg whites with vinegar until stiff peaks form – this should take about 10-15 minutes. The peaks should stand straight up when you lift the beaters. Set this fluffy cloud aside.
③ Create the Base: In a separate bowl, whisk together the egg yolks, cottage cheese, whey protein powder, egg white protein powder, baking powder, salt, and any optional flavorings until smooth. You can also blend these ingredients in a blender for an ultra-smooth mixture.
④ Fold with Care: Here’s the critical step! Gently fold the egg yolk mixture into the whipped egg whites a little at a time, being careful not to deflate those precious air bubbles. Fold until just incorporated – this maintains the cloud-like texture.
⑤ Bake to Perfection: Pour the batter into your prepared loaf pan and smooth the top gently. Bake for 50 minutes on the middle rack, or until golden brown and a toothpick inserted in the center comes out clean. Turn off the oven but leave the bread inside for an additional 10 minutes without opening the door – this prevents collapse!
⑥ Cool & Slice: Allow to cool completely before slicing into 12 perfect pieces. Enjoy warm with butter, toasted for extra crispiness, or use for your favorite sandwich!
Notes
The secret to perfect cottage cheese cloud bread lies in two crucial techniques: first, make sure your egg whites reach true stiff peaks – they should stand up straight and not fall over when you lift the beaters. Second, when folding the mixtures together, use a gentle cutting and folding motion rather than stirring to preserve all those air bubbles that create the signature cloud texture. Room temperature eggs whip much better than cold ones, so plan ahead! This bread stores beautifully in the fridge for a week or frozen for up to 2 months – just toast slices straight from frozen for quick keto-friendly meals!
Nutrition
- Serving Size: 1slice
- Calories: 67Kcal
- Sugar: 0.3g
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 05g
- Carbohydrates: 1g
- Fiber: 0.03g
- Protein: 9g
- Cholesterol: 95mg