Description
Soft, airy, and packed with protein, this cloud bread is a gluten-free, low-carb alternative to traditional bread. Perfect for sandwiches, snacks, or as a side dish, it’s easy to make and keto-friendly.
Ingredients
For the Cloud Bread:
-
3 large eggs, separated
-
½ cup cottage cheese (preferably full-fat for best texture)
-
¼ teaspoon cream of tartar
-
1 tablespoon almond flour (optional, for structure)
-
1 tablespoon coconut flour (optional, for texture)
-
½ teaspoon baking powder
-
½ teaspoon salt
-
1 tablespoon olive oil or melted butter (for added moisture)
Optional Toppings:
-
Sesame seeds, chia seeds, or poppy seeds
-
Fresh herbs such as rosemary or thyme
Instructions
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Separate the egg whites and yolks into two bowls.
Add cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.
In the bowl with the yolks, add cottage cheese, almond flour, coconut flour, baking powder, salt, and olive oil.
Mix until smooth and fully combined.
Gently fold the beaten egg whites into the cottage cheese mixture using a spatula.
Be careful not to overmix—preserve as much air as possible to maintain fluffiness.
Spoon dollops of the batter onto the prepared baking sheet.
Shape into rounds or ovals, about ½ inch thick.
Top with seeds or herbs, if desired.
Bake for 25–30 minutes, until golden and slightly firm to the touch.
Cool completely on a wire rack.
Use as a sandwich base, toast, or burger bun.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
-
Whip egg whites to stiff peaks for a light, airy texture.
-
Gently fold ingredients to avoid deflating the batter.
-
Flavor variations: Try garlic powder, rosemary, or Italian seasoning in the batter.
-
Allow bread to cool completely before storing to prevent sogginess.