Keto Low Carb Cloud Bread (New & Improved)


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This Keto Low Carb Cloud Bread has been updated and is now new and improved! No more eggy or spongy texture! Really like white bread but no net carbs !! Be sure to read all of my tips and tricks below for some foolproof cloud bread!

Cloud bread has taken the internet by storm, and for good reason. It’s one of the easiest ways to enjoy “bread” without all the carbs. This recipe makes buns or a loaf of bread.

Rolls are great for burgers or sandwiches. Bread is best for toasting, French toast, grilled cheese and TEXAS TOAST !!

You may have tried the original version of cloud bread before and weren’t quite thrilled or satisfied with the texture. It tends to be light and airy, but eggy and moist and not at all like a piece of bread for making a sandwich.

The kids and I hated that from the first bite it was stuck to the palate and all we tasted was cream cheese. So I wasn’t very impressed, even with all the rave reviews.

I’m pretty sure the original creator, but he might be from here. Either way, lots and lots and lots more bloggers have jumped on the bandwagon to do this and share it as well. But I love that it’s so low in carbs and can really satisfy that sandwich craving!

I had to change the original recipe. This is what I do in 2016, I first posted my Cloud Bread adaptation that included whey protein powder to provide a bit more substance and removed the traditional cream cheese and used sour cream instead. If you see the use of protein powder in cloud bread elsewhere, you know that it was first posted by me in 2016, so everyone else is imitators.

And this version was so much better than the original, but I revised and edited and made it even better! My new and improved cloudy bread is below!

PREHEAT your oven to 300 degrees F. Make sure you have an oven rack placed in the center of your oven.

PLACE YOUR EGG WHITES with a stand mixer with cream of tartar and whisk AT HIGH SPEED to stiff peaks. It should take around 10-15 minutes. Put aside.

ADD egg yolks in a bowl with the rest of the ingredients and whisk and mix well. It will be thick, but use your muscles to really push out those lumps until the mixture is smooth.

TO FOLD in a small amount of egg whites in the yolk mixture little by little until everything is incorporated. I do it in about 3 batches. I use my spatula to reach the bottom of the bowl and pour over the yolks mixture and turn the bowl while continuing to pour and gently stir in the whites.

POUR THE DOUGH in a generously greased 8 by 4 loaf pan. Place your loaf pan on a small baking sheet in case of a spill.

COOK on middle rack of oven for 50 minutes or until a toothpick or skewer in center comes out clean. (See notes BELOW if making buns, baking time changes.)

TO CLOSE the oven is off, but do not open the door and leave it in the oven for 10 more minutes.

TO ALLOW cool completely. To avoid deflating in the center, you can lay the dish on its side for 30 minutes, then on the other side for 30 minutes.

Whey protein powder acts like gluten in a baked product. Not only does it provide a great texture, but it helps give the bread height and height and a great bite! I wouldn’t recommend swapping the whey protein powder for anything other than the egg white protein powder that Maria uses in her protein bread recipe for anyone looking to cut down on their fat intake. I don’t think it will be as good as using whey, but it will definitely still work to create a great texture for this bread.

Tip # 1 Use an 8-by-4-inch loaf pan to get the most height with your bread.

Tip # 2 Make sure you grease your loaf pan with butter or coconut oil.

Tip # 3 You need to whip these egg whites into very stiff peaks, which may take 10 to 15 minutes. If you can turn your bowl over and they don’t fall out, they’re ready.

Tip # 4 Fold egg whites into 3 batches, adding too much too quickly will cause your egg whites to deflate.

Tip # 5 Make sure you have fresh cream of tartar and fresh baking powder or you won’t get that height and it will sink in the center.

Tip # 6 Bake in the middle of your oven until the top is golden brown and has risen.

Tip # 7 Turn off your oven but don’t open the door! Leave your bread in the oven for 10 minutes before removing it.

Tip # 8 Place your loaf pan on one side to cool for 30 minutes, which will keep it from deflating. Then turn over to the other side for another 30 minutes. Let stand until it is completely cool before removing it.

I really hope you will try my version, but if you don’t agree, I have some great recipes you might like! My Fat Head Pizza Dough recipe can be used for bread, these cheddar sandwich buns are great too!

Here are some old photos of the Cloud Bread Loaf from 2016. As you can see it is deflated in the center, but not the new improved version!

cloud bread3 (1 of 1)

Once your bread is cooked and completely cooled, cut it into 12 slices. You can now store in an airtight box in the refrigerator for up to a week or you can place slices between pieces of parchment paper and then in an airtight box in the freezer for up to 2 months. Take a bite or two out of the freezer and grill!

  • PLEASE NOTE: when making them as buns and not bread, cooking time will be only 20-30 minutes.
  • If you need it to be dairy free, try substituting coconut cream for sour cream or make your own homemade dairy free sour cream and use egg white protein powder.
  • Here is my French toast recipe using this bread!

cloud buns4 (1 of 1)

UPDATE May 2017: The original recipe only used 1/3 cup or 1.5 ounce of whey protein powder. I’ve done this a few times since posting this recipe and upped the protein powder to see if that would make a difference in how the bread keeps its height. I adjusted the whey protein powder slightly and it results in better bread. I also found baking bread on the middle shelf of the oven to be better for proper baking and mine was done in 50 minutes instead of 60 minutes. When I made the sandwich buns, they were done in 20 minutes instead of 30 minutes.

I first reduced the sour cream to 4 ounces and kept everything else the same. While it was good, it was still a little wet and eggy. My next review was playing with the amount of protein powder. I increased my initial amount of protein powder from 1/2 cup to 3/4 cup and it made a big difference in texture, but I kept striving for perfection. The end product is best with 1 cup of protein powder and no less!

Loaf of Keto Low Carb Cloud Bread

Total time 1 hour 5 minutes
Author Brenda Bennett | Sugar free mom

Ingredients

  • 6
    eggs
    separate
  • 1/2
    tea
    cream tartare
  • 4
    ounces
    sour cream
    or 113 grams
  • 1/2
    tea
    baking powder
  • 1/4
    tea
    salt
  • 1
    Chopped off
    protein powder
    or 2.5 scoops or 92 grams
  • 1/2
    tea
    optional: 1/4 tsp. each garlic powder and onion powder
    For salted bread only, switch to French toast

Instructions

  1. Preheat the oven to 300 degrees F.

  2. Place your egg whites in a stand mixer with the cream of tartar and whisk until stiff peaks form. It should take around 10-15 minutes. Put aside.

  3. Place the egg yolks in a bowl with the rest of the ingredients and whisk and mix well.

  4. Stir a small amount of egg whites into the yolk mixture little by little until everything is incorporated.

  5. Pour everything into a buttered cake mold.
  6. Bake in the middle of the oven for 50 minutes or until a toothpick or skewer in the center comes out clean. (See the notes above if you are making rolls, the baking time changes.) Turn off the oven but do not open the door and let it stay in the oven for 10 more minutes.

  7. Let cool completely. To avoid deflating in the center, you can lay the dish on its side for 30 minutes, then on the other side for 30 minutes.

  8. Best if grilled. See storage instructions above.

Recipe Notes

  • If you decide to do them as ROLLS, you should be able to get 18 of them. Nutrition information will be changed to: Calories: 56, Total Fat: 3g, Sat Fat: 1.3g, Cholesterol: 65mg, Sodium: 74mg, Total Carbohydrate: 0.5g, Dietary Fiber: 0g, sugars: 0.4 g, proteins: 5 g.
  • PLEASE NOTE: when making them as buns and not bread, cooking time will be only 20-30 minutes.

NET CARBOHYDRATES 0

This recipe was first published in 2016 and updated and improved in 2021.

Nutritional intake

Loaf of Keto Low Carb Cloud Bread

Amount per serving (1 slice)

Calories 73
Calories from Fat 36

% Daily Value *

Large 4g6%

Saturated fat 2g13%

Trans fat 1g

Polyunsaturated fats 1g

Monounsaturated fat 1g

Cholesterol 87mg29%

Sodium 119mg5%

Potassium 81mg2%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 178IU4%

Vitamin C 1mg1%

Calcium 31mg3%

The iron 1mg6%

* Percent Daily Values ​​are based on a 2000 calorie diet.

Blessings, Brenda





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