Cottage Cheese Cloud Bread

I still remember the first time I tried cottage cheese cloud bread – skeptical but desperate for a keto bread alternative that didn’t taste like cardboard. My teenage daughter walked into the kitchen, took one bite, and asked if I could make it again tomorrow – just like she did with my Greek Yogurt Bagels. That’s when I knew this fluffy cottage cheese cloud bread was a game-changer.

The magic happens when you whip those egg whites to perfection and fold them gently with protein-packed cottage cheese. What emerges from the oven is genuinely cloud-like – airy, satisfying, and versatile enough to work for everything from morning toast to French toast weekend treats. My family has no idea they’re getting 15 grams of protein per slice, and honestly, that’s exactly how I like it. Let’s get cooking!

Why You’ll Love This Cottage Cheese Cloud Bread

I’ve tested countless low-carb bread recipes in my kitchen, and this cottage cheese cloud bread consistently delivers the best results. The combination of cottage cheese and dual protein powders creates an incredibly fluffy texture that actually resembles real bread rather than dense protein bricks. The 45-minute total time means you can have fresh bread ready before lunch, and the simple ingredient list uses pantry staples you likely already have. My favorite benefit is the versatility – plain for sandwiches, with bagel seasoning for breakfast, or with vanilla extract for decadent French toast. The protein content is genuinely impressive at 140-150 grams per loaf, making this perfect for meal prep or feeding protein-focused families like mine.

Storage & Serving Tips

Store your cottage cheese cloud bread in an airtight container with parchment paper between slices for up to four days in the refrigerator, or freeze individual slices for up to two months for quick grab-and-go options. Pro tip: I recommend toasting slices lightly to restore that perfect crusty exterior while keeping the interior fluffy and warm. For best results, let the bread cool completely before slicing to maintain its airy structure. TThis bread shines with cream cheese and smoked salmon, works beautifully for turkey sandwiches, or simply toasted with sugar-free jam – or paired with a warm bowl of Scrambled Eggs with Cottage Cheese for a protein-packed breakfast. I usually slice the entire loaf immediately after cooling and store with parchment paper, making busy mornings so much easier for my family.

Conclusion

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 mins

Cook Time 50 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

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

• 5×9 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 5×9 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.