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Looking for a light bread that fits into keto and still tastes amazing? Give this cottage cheese cloud loaf a shot. It's airy inside with a golden, irresistible crust—awesome for sandwiches or a simple toast.
I tested a ton until I figured out the perfect mix and now it’s a staple at my place. There’s something special about grabbing a warm slice right out of the oven and adding some butter.
Tasty Ingredients
- Eggs: grab large eggs and let them sit to reach room temp, that really helps it rise
- Baking powder: makes everything lift nicely while it bakes
- White vinegar or cream of tartar: helps those egg whites whip and stay tall
- Whey protein powder: this keeps the loaf from sinking so stick with a good unflavored kind
- Salt: it really pulls the flavors together—don't leave it out, even if you want less salt
- Cottage cheese: full fat kinds are best for flavor and softness
- Egg white protein powder: keeps your bread extra puffy and firm
- Allulose: optional, makes things a bit sweet and helps it get brown
- Vanilla stevia: try it for a sweeter batch, perfect if you want to make French toast
- Garlic powder and onion powder: add for a savory twist and smell awesome—totally up to you
- Sesame seeds or bagel seasoning: sprinkle these if you want some crunch and extra flavor
Grab really good eggs and get the best full fat cottage cheese you can. Skip protein powders that have extra stuff mixed in.
Simple Steps
- Rest and Cool:
- Leave your bread in the oven with the heat off for about ten minutes after baking. This keeps it from sinking, and helps it firm up. Let it cool down all the way before you slice it up.
- Bake the Loaf:
- Set the pan on the middle rack of a 300-degree oven. Let it bake for almost 50 minutes. Check it with a toothpick—if it comes out clean and the top is brown, you’re set.
- Line the Pan:
- Cover a 9x5 inch loaf pan with parchment and spritz with a little oil. Pour in the batter, smooth the surface, then add any toppings like seeds if you want.
- Mix It All Together:
- Blend together egg yolks, cottage cheese, baking powder, a pinch of salt, both protein powders, and your choice of sweetener or spices. Make it as smooth as you can—using a blender is totally fine!
- Whip That Egg White:
- Cold egg whites and vinegar go into the mixer. Beat until they’re stiff—should take 10-15 minutes. The pointy tips will stay up if you pull the beaters out.
- Fold Carefully:
- Start with a bit of that egg yolk mixture, gently folding it into your fluffy whites so you don't lose the air. Keep adding a little at a time until it’s all mixed but still puffy.
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Honestly, the golden top is my favorite part since it gets a little bit chewy. I still laugh about the day my daughter got our neighbor to try it—they couldn’t even tell it was low in carbs until I told them.
Keeping It Fresh
If you’re making some ahead of time, let the loaf cool down all the way. Slice it up, stash in a sealed container, and store in the fridge for up to five days. Want it to last longer? Wrap and freeze your slices. Use the toaster or oven to warm them up again—they’ll taste fresh every time.
Swaps and Changes
No whey protein? More egg white protein will do, though the bread might not stay as soft. For dairy-free bread, swap in a dairy-free cottage cheese, but know it might change up the texture. Any keto-approved sweetener can stand in for allulose too.
Ways to Serve
This loaf is a sandwich game changer—try it with turkey or egg salad. Toast up thick pieces, layer on cream cheese and smoked salmon, or go sweet with keto French toast (just dip in egg and cinnamon before frying). Also pretty awesome under a pile of avocado.
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Story and Origins
Cloud bread first took off in the early 2010s as part of the low carb craze, but the idea comes from even older zero-carb diets. The cottage cheese version got big around 2016—people love it for being super fluffy and easy to use in lots of ways.
Frequently Asked Questions
- → How can I make it super fluffy?
Whip those egg whites until they stand up on their own, then gently fold in the yolks and cheese. That’ll keep as much air as possible in there.
- → Could I swap in Greek yogurt instead of cottage cheese?
Cottage cheese works best for texture, but if you strain Greek yogurt, you can use that. It’ll taste and feel a little different, though.
- → Any good toppings for the loaf?
Butter and sesame seeds are classics. Try bagel seasoning, or toss on a little cinnamon sugar if you want something sweet.
- → What’s the best way to keep leftovers fresh?
Pop slices into a sealed container in your fridge. They keep well for three days. Toast them to bring back the texture.
- → Is it possible to freeze the cloud bread in advance?
Yep, just slice and stash in your freezer. Warm up right from frozen or let it thaw at room temp—either way works.