Fluffy Cottage Cheese Cloud Bread
Soft, airy, and high-protein, this Fluffy Cottage Cheese Cloud Bread is the perfect keto-friendly, low-carb bread replacement for sandwiches and toasts.
Ingredients
- 6 large eggs separated (room temperature)
- 4 oz 113g full-fat cottage cheese
- ¾ cup 62g whey protein powder (or 2.5 scoops)
- ¼ cup 20g egg white protein powder
- ½ teaspoon white vinegar or cream of tartar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional:
- 1 tablespoon allulose sweetener for a touch of sweetness
- ½ teaspoon garlic powder for savory version
- ½ teaspoon onion powder for savory version
- 1 teaspoon vanilla stevia for sweet version like French toast
- Sesame seeds or bagel seasoning for topping
Instructions
- Preheat your oven to 300°F (150°C).
- In a stand mixer or using an electric hand mixer, beat the egg whites and vinegar together until stiff peaks form (about 10–15 minutes).
- In a separate bowl, mix egg yolks, cottage cheese, whey protein powder, egg white protein powder, baking powder, salt, and optional ingredients.
- Gently fold the yolk mixture into the whipped egg whites, working slowly to keep the air in the batter.
- Pour the batter into a parchment-lined and greased 9x5 inch loaf pan.
- Bake in the center of the oven for 50 minutes or until a skewer inserted in the center comes out clean and the top is golden.
- Turn off the oven and let the bread sit inside (door closed) for an additional 10 minutes.
- Remove and cool completely before slicing into 12 servings.
Notes
- For Rolls: Scoop batter into small rounds on a lined baking sheet. Bake for 20–25 minutes instead.
- Storage: Store slices in an airtight container in the fridge for up to 7 days, or freeze with parchment between slices for up to 2 months.
- Flavor Tips: Customize with savory seasonings for sandwiches or sweeten lightly for delicious keto French toast.
- Protein Powder Tip: If you can't use whey, substitute with egg white protein powder.
- Personal Tip: For best fluffiness, use room-temperature eggs and don't rush folding the mixture — patience = fluffy success!