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Craving something light and bready that works for keto and actually tastes good? Try making this cottage cheese cloud loaf. Inside, it's soft and pillowy. Outside, you get a beautiful golden crust that's perfect for toast or loaded sandwiches.
I tinkered for ages before nailing this combo, and now it's a regular at my house. Nothing beats swiping butter on a fresh, hot slice right from the oven.
Irresistible Ingredients
- Vanilla stevia: nice if you want a sweeter bread, especially for fancy French toast
- Garlic powder and onion powder: add for a boost of savory flavor—they smell great but are totally up to you
- Sesame seeds or bagel seasoning: dust on top for crunch and a fun hit of flavor
- Allulose: toss it in if you want sweetness and a better golden top
- Egg white protein powder: helps the loaf stay puffy and gives it structure
- Full fat cottage cheese: the good kind gives you loads of flavor and keeps things moist
- Salt: brings out all the flavors—don’t skip it even if you normally use less
- Whey protein powder: keeps your loaf from turning dense, stick with plain unflavored
- Eggs: use large ones and let them warm up a bit, helps with rising
- Baking powder: gets everything to puff up as it bakes
- White vinegar or cream of tartar: these make sure your egg whites get tall and stay there
Go for top-notch eggs and rich, full-fat cottage cheese. Pick protein powders that don't have random extras tossed in.
Easy Instructions
- Fold in Gently:
- Take a spoonful of your yolk mix and carefully blend it into the egg whites—keep it light so you don't knock out the fluff. Do a bit at a time until it’s just mixed and still airy.
- Whip Egg Whites:
- Pour cold whites and a dash of vinegar in your bowl and let the mixer go until you see stiff peaks. Should take about 10-15 minutes. Peaks should stay up when you lift the beaters.
- Blend Everything Else:
- Combine your egg yolks, cottage cheese, baking powder, some salt, both protein powders, and whatever sweetener or spices you're after. Get it smooth—use a blender if you want!
- Prep Your Pan:
- Line a 9x5 loaf pan with parchment, spray a little oil, then pour in your batter and smooth the top. Sprinkle anything extra like seeds on now if you want.
- Oven Time:
- Pop the pan on the middle oven rack at 300. Let it bake for almost 50 minutes. Toothpick should come out clean and the top should look just right.
- Let It Rest and Cool:
- Leave the loaf inside the oven (with the heat off) about ten minutes after it bakes. This keeps it puffed up. Let it cool all the way before you cut into it.
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If you ask me, the best part is that chewy, bronze top. I still laugh remembering when my daughter got our neighbor to eat it—they had no clue it was low carb till I spilled the beans.
Stay Fresh Longer
When you want to make extra, let your loaf cool fully first. Slice it, stash in something airtight, and keep it in the fridge for up to five days. Want it to last even longer? Wrap and freeze slices. Warm them up in the oven or toaster—they’ll still taste just-made.
Swaps & Tweaks
No whey protein left? More egg white protein does the trick, though it might be less soft. Skipping dairy? Try dairy-free cottage cheese but expect the texture to change a bit. Any keto-friendly sweetener can stand in for allulose.
Fun Ways to Eat
This loaf levels up any sandwich—try it with turkey or pile on egg salad. Toast thick slices and smear with cream cheese and salmon, or dip in egg and cinnamon for a sweet French toast twist. Also super good with a bunch of avocado on top.
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Background & Story
Cloud bread started trending in the low carb world in the early 2010s, but versions popped up way before on zero-carb meal plans. The one with cottage cheese became a hit around 2016 because it's crazy fluffy and works in loads of dishes.
FAQs About the Recipe
- → How do I get it extra light and fluffy?
Beat those egg whites till they’re super stiff. Blend the rest in nice and slow, so you don’t lose the air. That’s the key.
- → Can I switch out cottage cheese for Greek yogurt?
If you don’t have cottage cheese, thick Greek yogurt will kinda work. Drain it first—it’ll give a different feel, but you can try it.
- → What should I put on top?
Cinnamon sugar is tasty if you want sweet. Butter or everything bagel seasoning work cool too. Get creative—anything goes.
- → How do I save it for later?
Just stick slices in something airtight, keep in the fridge. They’ll be good for a few days. Toast them up to get that fresh-out-the-oven feel again.
- → Can I freeze the loaf ahead of time?
For sure. Slice it up, freeze, and you can warm it straight from the freezer or let it sit out a bit—either way’s fine.