Soft, airy, and surprisingly hearty, this Flourless High-Protein Cloud Bread gives you the satisfying slice-and-eat experience of artisan bread with virtually zero carbs. Made with a whipped combination of egg whites, cottage cheese, and egg white protein, it is perfect for low-carb, keto, or bariatric meal prep when craving a light sandwich base or a sweet French toast toastable.
Why You’ll Love This Recipe
Zero Flour & Virtually No Carbs: Completely grain-free and keto-friendly, relying on whipped protein to create a soft, pillowy crumb.
High-Protein Powerhouse: Packed with protein from egg whites and cottage cheese to keep you full and satisfied.
Versatile Loaf: Enjoy it sliced for savory sandwiches, or lightly sweetened with a pinch of cinnamon for a guilt-free sweet treat.
Essential Kitchen Equipment
Stand Mixer or Electric Hand Mixer: Essential to whip the egg whites into stiff, stable peaks.
High-Speed Blender: To blend the cottage cheese until completely smooth.
Round Cake Pan or Small Loaf Pan: Lined with parchment paper to prevent sticking.
Ingredients
1 cup Liquid egg whites (or 6 large egg whites)
1/2 cup Low-fat or full-fat cottage cheese (blended until smooth)
1/4 cup Unflavored or vanilla egg white protein powder (or whey isolate)
1/2 tsp Cream of tartar (helps stabilize the egg whites)
1 tbsp Zero-calorie granulated sweetener (optional, for a sweet treat)
1/2 tsp Vanilla extract (optional)
1/2 tsp Baking powder
Pinch of salt
Step-by-Step Instructions
Step 1: Blend the Creamy Base
1. Preheat your oven to 325°F (165°C).
2. Line a round baking dish or small loaf pan with parchment paper.
3. In a small blender, blend the cottage cheese, protein powder, baking powder, vanilla, sweetener (if using), and salt until silky smooth with no curds. Set aside.
Step 2: Whip to Stiff Peaks
1. In a clean, oil-free bowl, combine the liquid egg whites and cream of tartar.
2. Beat with an electric mixer on high speed for 4 to 6 minutes until firm, stiff peaks form (the foam should hold its shape when beaters are lifted).
Step 3: Combine & Shape
1. Gently fold 1/3 of the whipped egg whites into the blended cottage cheese mixture to lighten it.
2. Very carefully fold the remaining egg whites into the mixture using a rubber spatula. Take care not to deflate the air bubbles.
3. Transfer the fluffy batter into your parchment-lined pan, rounding off the top into a loaf shape.
Step 4: Bake & Set
1. Bake at 325°F for 30 to 35 minutes, until the top is golden brown and the loaf feels firm to the touch.
2. Turn off the oven, crack the oven door open slightly, and let the loaf sit inside for 10 minutes to prevent it from collapsing quickly.
3. Remove, let cool completely on a wire rack, and slice gently with a serrated knife!
Chef’s Tips
Don’t Rush the Cooling: Letting the bread cool down gradually in the cracked oven helps maintain its airy structure and prevents deflation.
Toast It Up: Slice and toast lightly in a toaster oven or skillet with a dab of butter for a warm, crispy texture.
Nutritional Breakdown (Per Slice / ~6 Slices)
Servings: 6 slices
Calories: ~65 kcal
Protein: 10g
Net Carbs: 1g
Fat: 1.5g
Frequently Asked Questions (FAQ)
How should I store this bread?
Keep leftover slices wrapped loosely in parchment paper inside an airtight container in the refrigerator for up to 4 days. Toast briefly before serving for the best texture!