Save Pin
On the hunt for a light keto-friendly loaf? You’ve gotta try this cottage cheese cloud bread. It’s soft inside, crisp outside, and makes a killer base for sandwiches or morning toast.
Went through tons of trial and error before this version made it into my weekly lineup. Nothing beats digging into a fresh warm slice topped with butter straight from the oven.
Effortless Ingredients
- Sesame seeds or bagel seasoning: grab these for an added crunch on top if you want
- Vanilla stevia: want a hint of sweetness for something like French toast? This is great but not required
- Garlic powder and onion powder: not required but awesome for a savory bakery smell
- Allulose: throws in a touch of sugar flavor and helps brown up the top but it’s up to you
- Egg white protein powder: gives the bread more lift
- Whey protein powder: makes the loaf sturdy so it holds together—pick one that has no weird add-ins
- Salt: don’t skip—ties all the flavors together, even if you’re cutting back on sodium
- Baking powder: brings extra rise in the oven
- Cottage cheese: full-fat tastes best and keeps it creamy
- White vinegar or cream of tartar: helps the whipped egg whites keep their shape
- Eggs: use big ones and let them warm up on the counter for fluffier bread
Pick fresh eggs and the creamiest full-fat cottage cheese you can find. Steer clear of protein powders loaded with fillers for best results.
Simple Step-by-Step Directions
- Rest and Cool Down:
- When your loaf’s baked, shut off the oven and leave the bread inside for about ten minutes. That helps it finish up and stops it from sinking. Let it finish cooling outside before you slice.
- Bake Away:
- Stick the loaf pan in a 300-degree oven on the middle rack. Bake for about 50 minutes. When a toothpick comes out clean, and the crust looks golden, it’s done.
- Get the Pan Ready:
- Line a nine by five loaf pan with parchment and spritz with oil. Pour in your batter, smooth out the top, and toss on seeds or seasoning if that’s your thing.
- Fold Everything Together:
- Start by mixing a scoop of the yolk and cottage cheese batter into the whipped whites. Keep folding slow and steady, bit by bit, to keep it fluffy. Mix until everything looks even.
- Mix the Remaining Ingredients:
- Whisk together the yolks, cottage cheese, baking powder, salt, whey, and egg white protein. Add the sweetener or spices if you’re using any. Get it super smooth—you can use a blender if that’s easier.
- Whip Up the Egg Whites:
- Beat cold egg whites with vinegar using a stand or hand mixer. Keep at it for 10 to 15 minutes until stiff peaks stand up easily when you pull out the beaters.
Save Pin
I’m crazy about that deep golden top and the nice chew it gives. First time I made this, my kid shared it with the neighbor—and nobody guessed it was low in carbs until we said so!
Best Ways to Store
Let your bread cool all the way if you’re stashing it for later. Slice and seal it up tight in the fridge—it’ll last roughly five days. For longer, wrap and freeze slices. Toast or bake to bring that fresh-out-of-the-oven taste back every single time.
Swap Options
No whey protein powder? Just add more egg white protein powder, though the loaf won’t be quite as tender. Try dairy-free cottage cheese if you need to skip dairy, but keep in mind the texture might shift. Any keto-friendly sweetener can switch in for allulose.
Tasty Ways to Eat
Awesome for sandwiches like eggs or turkey stacks. Toast thick slices for smoked salmon and cream cheese. Want something sweet? Dunk slices in egg and cinnamon, then pan-fry for a keto take on French toast. Makes a killer foundation for avocado toast too.
Save Pin
Fun Backstory
Cloud bread blew up as a trendy low-carb thing back in the early 2010s, but zero-carb diets had it before then. This version with cottage cheese spins off a favorite that got big around 2016, all thanks to how light and flexible it is.
Common Questions
- → Any tricks for getting the lightest texture?
Beat the egg whites until they're super stiff and mix in the yolk part gently, so you keep all the fluff.
- → Can I sub in Greek yogurt instead of cottage cheese?
Cottage cheese gives the best texture, but thick strained Greek yogurt does the job too—the taste and crumb might change a bit though.
- → What good toppings go with this bread?
Top with bagel mix, sesame seeds, or a swipe of butter. Feeling sweet? Sprinkle on cinnamon.
- → What's the best way to store extra slices?
Pop leftovers in a sealed container in your fridge, they'll last up to three days. Toast 'em to freshen them up before eating.
- → Can I bake it ahead and freeze for later?
For sure—slice it up, stash in your freezer, and either thaw or pop straight in the toaster when you're ready.