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Cottage cheese cloud bread sliced on wooden cutting board showing fluffy interior texture

Fluffy Keto Cottage Cheese Cloud Bread

High-protein, keto-friendly cloud bread made with cottage cheese and protein powder for a fluffy, satisfying bread alternative
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 portions
Course: Bread, Breakfast
Cuisine: American, Keto
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs separated, room temperature
  • 0.5 teaspoon white vinegar
  • 4 ounces cottage cheese
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.75 cup whey protein powder
  • 0.25 cup egg white protein powder
  • 1 tablespoon Allulose optional
  • 1 teaspoon vanilla extract optional, for French toast version only

Equipment

  • 5x9 inch loaf pan
  • Stand mixer or electric hand mixer
  • 2 mixing bowls
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 300°F (150°C). Line and grease a 5x9 inch loaf pan with parchment paper.
  2. Place egg whites in a stand mixer with vinegar. Whip on high speed until stiff peaks form, about 10-15 minutes. Set aside.
  3. In a separate bowl, whisk together egg yolks, cottage cheese, baking powder, salt, whey protein powder, egg white protein powder, and Allulose until well combined.
  4. Gently fold the egg yolk mixture into the whipped egg whites a little at a time, taking care to keep the mixture airy.
  5. Pour the combined mixture into the prepared loaf pan.
  6. Bake for 50 minutes on the middle shelf, or until a toothpick inserted in center comes out clean and top is golden brown.
  7. Turn off oven but do not open door. Let loaf remain in oven for additional 10 minutes.
  8. Remove from oven and let cool slightly before serving.

Notes

Eggs must be at room temperature for best results. Make sure mixing bowl is completely free from grease or moisture. Use gentle folding motions to avoid deflating egg whites. Both whey and egg white protein powders are needed for best texture. Store in refrigerator up to 4 days or freeze up to 2 months.