Fluffy Keto Cottage Cheese Cloud Bread

The perfect low-carb alternative needs to check a few boxes: first, it should be satisfyingly delicious. Second, it must be versatile enough to replace traditional bread without sacrificing taste. And third, it needs to be simple to make—because who has time for complicated recipes?

This Easy Cottage Cheese Cloud Bread ticks all these boxes and MORE. The cottage cheese is the secret weapon here—it adds a light, fluffy texture while boosting the protein content. You’ll have a cloud-like, bread-alternative ready in no time, perfect for sandwiches, as a side, or even on its own.

Serve this cloud bread for breakfast, lunch, or dinner—it’s a versatile option for anyone watching their carb intake or just looking to switch things up. 

What Is Cloud Bread?

Cloud bread is a light and airy alternative to traditional bread, characterized by its fluffy, cloud-like texture.

It is popular for being low in carbohydrates and gluten-free, making it suitable for those following keto, low-carb, or gluten-free diets.

Cloud bread is typically made with eggs, cream cheese or cottage cheese, and a stabilizing ingredient such as cream of tartar or baking powder.

These ingredients are whipped together to create a batter that can be baked into rounds or larger shapes.

Its neutral flavor allows it to be used in both sweet and savory applications, serving as a versatile replacement for conventional bread in sandwiches, snacks, or even desserts.

Options for Substitutions

Making this cloud bread but missing some ingredients? Here are some helpful swaps you can try:

• Eggs: The eggs are essential for this recipe and cannot be substituted, as they’re the main structure of cloud bread. Make sure they’re at room temperature for best results.
• White vinegar: You can swap white vinegar with apple cider vinegar, lemon juice, or cream of tartar (use ¼ teaspoon instead). These all help stabilize the egg whites.
• Cottage cheese: Feel free to use ricotta cheese or cream cheese instead. If using cream cheese, make sure it’s softened and you might need to add 1-2 tablespoons of milk to match the moisture content.
• Whey protein powder: You can use unflavored collagen protein powder instead. If you don’t have protein powder at all, you can use almond flour, but your bread won’t be as high-protein and might be slightly denser.
• Egg white protein powder: This can be replaced with more whey protein powder or collagen powder in the same amount.
• Allulose: Any sugar substitute works here – monk fruit, erythritol, or regular sugar if you don’t need it to be low-carb. You can also skip it entirely.

Watch Out for These Mistakes While Baking

The success of cloud bread HEAVILY depends on how you handle your egg whites – make sure they’re at room temperature and your mixing bowl is completely free from any grease or moisture, as even a tiny bit of fat can prevent proper whipping.

Another critical mistake is rushing the egg white beating process – you’ll want to whip them until stiff peaks form, which means when you lift your beater the peaks stand straight up without flopping over.

When folding the egg white mixture into your cottage cheese base, use gentle, sweeping motions rather than stirring vigorously – aggressive mixing will deflate your egg whites and result in flat, dense bread instead of those airy, cloud-like results we’re after.

What to Serve With Cloud Bread?

Cloud bread is super flexible and works great as a base for all kinds of toppings, just like regular bread!

For breakfast, try spreading it with cream cheese and topping with smoked salmon and capers, or go sweet with butter and sugar-free jam.

If you’re making sandwiches for lunch, cloud bread holds up nicely with classic fillings like turkey and cheese, tuna salad, or egg salad.

For a simple snack, you can’t go wrong with spreading some almond butter on top and adding a few sliced strawberries – it’s especially good when the cloud bread is still slightly warm from the oven.

Storage Instructions

Keep Fresh: Your cloud bread will stay nice and fluffy when stored in an airtight container with parchment paper between each piece. Pop it in the fridge and it’ll keep well for up to 4 days.

Freeze: Layer them between pieces of parchment paper in a freezer-safe container or zip-top bag and they’ll keep for up to 2 months.

 

Cottage Cheese Cloud Bread FAQ

Why do my egg whites need to be at room temperature?

Room temperature egg whites are essential for achieving maximum volume when whipping.

I usually take my eggs out of the fridge about 30 minutes before I start baking, or place them in a bowl of warm water for 5-10 minutes if I’m short on time.

Do I need both types of protein powder for this recipe?

YES, using both whey and egg white protein powder gives the best results. The combination of these two proteins creates the perfect structure – whey protein helps with moisture retention and texture, while egg white protein adds stability.

I’ve tested this recipe many times, and this specific protein combination yields the fluffiest, most bread-like results.

Why is vinegar added to this recipe?

The small amount of vinegar helps stabilize the egg whites when they’re being whipped.

It works together with the baking powder to create a stronger protein network, which helps hold the air bubbles and keeps your cloud bread nice and fluffy. Don’t worry – you won’t taste the vinegar in the final product!

Estimated Nutrition

For the whole bread:

• Calories: 1,000-1,100
• Protein: 140-150g
• Fat: 40-45g
• Carbohydrates: 20–25g
• Sugars: 5-7g

For one slice (assuming the recipe makes 10 slices):

• Calories: 100-110
• Protein: 14-15g
• Fat: 4-4.5g
• Carbohydrates: 2-2.5g
• Sugars: 0.5-0.7g

Preparation Time	10-15 minutes
Cooking Time	30 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy
Servings	10-12 slices
Equipment	5″x9″ loaf pan, 2 mixing bowls, stand mixer/electric hand mixer

Ingredients

• 6 eggs, separated (room temperature)
• ½ teaspoon white vinegar
• 4 ounces cottage cheese
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup whey protein powder
• ¼ cup egg white protein powder
• 1 tablespoon Allulose (optional)
• Optional toppings: bagel seasoning
• 1 teaspoon vanilla extract (optional for French Toast only)

Step 1: Preheat Oven and Prep Egg Whites

• 6 egg whites (room temperature)
• ½ teaspoon white vinegar

Preheat your oven to 300°F (150°C).

Place your egg whites in a stand mixer or use an electric hand mixer along with a splash of vinegar.

Whip the egg whites on high speed until stiff peaks form, which should take about 10-15 minutes.

Once done, set the egg whites aside.

Step 2: Combine Egg Yolks and Remaining Ingredients

• 6 egg yolks (room temperature)
• 4 ounces cottage cheese
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup whey protein powder
• ¼ cup egg white protein powder
• 1 tablespoon Allulose (optional)
• Optional toppings: bagel seasoning
• 1 teaspoon vanilla extract (optional for French Toast only)

In a separate bowl, place the egg yolks and the remaining ingredients.

Whisk everything together until well combined.

Alternatively, you can add these ingredients to a blender and blend until smooth.

Step 3: Fold Mixtures Together

Gently fold a small amount of the egg yolk mixture into the whipped egg whites, incorporating it a little at a time until everything is well mixed.

Take care to keep the mixture airy.

Step 4: Pour and Bake

Pour the combined mixture into a parchment-lined and greased 5″x9″ loaf pan.

If you are making rolls, use a parchment-lined baking sheet or a silicone mold pan.

Place the pan on the middle shelf of the preheated oven and bake for 50 minutes, or until a toothpick or skewer inserted in the center comes out clean and the top is golden brown.

Step 5: Rest and Serve

Once the baking time is up, shut the oven off but do not open the door.

Allow the loaf or rolls to remain in the oven for an additional 10 minutes.

After this, remove from the oven and let it cool slightly.

Step 6: Enjoy

Enjoy your bread warm, toasted with a little butter, or cooled and used for sandwiches.