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Want a lighter bread that fits your keto goals but still tastes fabulous? Try this cottage cheese cloud loaf. It’s got a soft, pillowy middle and a crispy golden outside—awesome toasted or piled into a sandwich.
I tried loads of versions before I nailed this one, and it's been in my weekly lineup ever since. Nothing beats tearing into a hot slice fresh from the oven with some melty butter on top.
Flavorful Ingredients
- Sesame seeds or bagel seasoning: toss a bit on top for crunch and a punch of flavor
- Garlic powder and onion powder: want your bread savory and fragrant? Add these if you like
- Vanilla stevia: go for a sweeter feel—really good for French toast mornings
- Allulose: pop in a little for some golden color and a bit of sweetness
- Egg white protein powder: gives your loaf serious volume and keeps it together
- Cottage cheese: best taste and texture comes from full fat types
- Salt: brings everything together flavor-wise—seriously, don't skimp, even if you're cutting back
- Whey protein powder: helps the loaf keep its shape—use a plain one with no extras
- White vinegar or cream of tartar: crucial to getting big, sturdy whipped egg whites
- Baking powder: your main helper for making the loaf rise
- Eggs: large and at room temp—they make the bread puff up better
Pick great quality eggs and full fat cottage cheese for the best results. Avoid protein powders that have added flavors or junk mixed in.
Easy Steps
- Fold Carefully:
- Start with a scoop of yolky mix and work it gently into those whipped whites so you keep the fluff. Keep folding in the rest, a little at a time, till everything’s blended but still airy.
- Whip That Egg White:
- Cold whites and vinegar go in the mixer. Whip them until you get sturdy peaks—think 10-15 minutes. The whites should stand straight when you lift the mixer.
- Mix It All Together:
- Throw the yolks, cottage cheese, baking powder, tiny bit of salt, both protein powders, plus whatever spices or sweet stuff you want, in a blender. Get it real smooth!
- Line the Pan:
- Cover a 9x5 pan with parchment, spritz a little oil, then pour in your batter and sprinkle on extras like seeds if you feel like it.
- Bake the Loaf:
- Slide it onto the oven’s center rack at 300 degrees. Bake about 50 minutes. If the top’s nicely browned and a toothpick comes out clean, you’re good.
- Rest and Cool:
- Once baked, leave the loaf in the oven (turned off!) for around ten minutes so it settles and stays tall. Let it cool down to room temp before slicing.
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Honestly, the crispy top is what I love most — it gets this chewy bite that’s so good. Fun fact: My kid once convinced the neighbor to try it and they didn’t even notice it wasn’t regular bread till I mentioned it.
Staying Fresh
Making extra for later? Cool the whole loaf, slice it, then keep it in a container with a lid in the fridge for up to five days. To freeze, wrap slices up and toss them in the freezer bag. Toast or bake to warm them up — they’ll taste just as fresh.
Swaps and Options
Missing whey protein? Swap in more egg white protein, but know your bread may not be as bouncy. Making it dairy-free? Pick a dairy-free cottage cheese, but expect the bread to have a new texture. Any keto-friendly sweetener will work instead of allulose too.
Serving Ideas
This is sandwich heaven – make it with egg salad or some turkey. Toast thick slices, add cream cheese and smoked salmon, or sweet stuff it with keto French toast (dip in egg and cinnamon and fry it up). Big slices are also perfect topped with smashed avocado.
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Background Story
Cloud bread started getting noticed back in the early 2010s during the low carb wave, but its roots go even further in old-school zero-carb diets. The version with cottage cheese really took off around 2016 because it’s soft, super fluffy, and fits lots of meals.
Common Recipe Questions
- → What’s the secret to mega fluffiness?
Beat the egg whites until they’re really nice and stiff, then fold in the yolks and cottage cheese super gentle. That way you keep in all the puff.
- → Can I use Greek yogurt instead of cottage cheese?
Cottage cheese gives the best texture, but if you strain Greek yogurt, it’ll work too. Just expect it to taste and feel a bit different.
- → What would you put on top?
Can’t go wrong with butter and sesame. Bagel spice is awesome too, or a sprinkle of cinnamon sugar for a sweeter vibe.
- → How do you keep it from going stale?
Just toss extra slices in a closed container in the fridge. It’ll stay good three days. If it feels a little dry, hit the toaster to freshen it up.
- → Can I make some ahead and freeze it?
Of course! Slice it first, then put in the freezer. Toast it right from frozen or let it come to room temp—both ways are great.