Fluffy High-Protein Bread

I stumbled across this cloud bread recipe last month when I was desperately searching for something to satisfy my bread cravings without derailing my low-carb efforts. This cottage cheese version has been a total game-changer in my kitchen! It's got this amazing fluffy texture that actually feels like bread, not some sad, dense substitute that leaves you wanting the real thing.

My husband, who normally turns his nose up at my "diet food," actually asked for seconds when I made these into little sandwich rounds last week!

What You'll Need

• Eggs: These are non-negotiable and need to be at room temperature for proper whipping. I leave mine out for about 30 minutes before starting.
• Cottage cheese: Provides structure and protein without weighing things down. I use 4% for best flavor, but 2% works too.
• Whey protein powder: Helps create that bread-like texture. Unflavored is best unless you're making a sweet version.
• Egg white protein powder: This is my secret weapon for stability. Find it at health food stores or online.
• White vinegar: Just a splash helps stabilize those egg whites for maximum fluffiness.
• Allulose: Any low-carb sweetener works, but allulose gives the most natural taste. You can skip it entirely for savory applications.

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How I Make It

Egg White Magic

The absolute key to cloud bread success is properly whipped egg whites. I separate my eggs while they're cold (it's easier), then let the whites come to room temp before beating. My mixing bowl needs to be completely clean and dry - even a drop of yolk or bit of grease will ruin the whipping process.

Gentle Folding

Once I've got my stiff peaks of egg whites, the folding technique matters so much. I use a rubber spatula and cut through the middle, then scoop around and over. It takes patience not to deflate all those beautiful air bubbles, but this is what makes the bread "cloudy."

Shaping Strategy

I've found making 6-8 smaller rounds works better than trying for a few large ones. They hold their shape better during baking and are perfect sandwich size. A spoon to spread the mixture in circles on the baking sheet keeps them even.

Baking Patience

The low-and-slow baking approach works best - too hot and they'll brown too quickly before setting properly. I watch them carefully toward the end because the line between perfectly done and overdone is surprisingly thin.

I tried making cloud bread years ago with cream cheese and was totally underwhelmed - it tasted too eggy and fell apart instantly. This cottage cheese version was a revelation! The texture is completely different, and they actually hold up to sandwich fillings without disintegrating in your hands.

Serving Ideas

These are versatile enough to use anywhere you'd use bread. I've made breakfast sandwiches with egg and avocado, used them as burger buns, and even made a pretty decent French toast by adding vanilla to the batter. For a quick snack, I'll top one with mashed avocado and everything bagel seasoning.

Make It Your Own

Add herbs like rosemary or thyme to the batter for savory bread. Mix in cinnamon and extra sweetener for a sweet version. For an everything bagel cloud bread, sprinkle the seasoning on top before baking. You can even add a tablespoon of cocoa powder to the batter for a chocolate version!

Storage Smarts

These don't stay fresh as long as regular bread, so I store them with parchment paper between each piece in the fridge. For longer storage, I freeze them flat on a baking sheet first, then transfer to a container with parchment between layers. This prevents them from sticking together in one frozen lump.

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Pro Tips

• A touch of xanthan gum (about 1/4 teaspoon) makes them even more bread-like
• They're best slightly toasted if you're using them the next day
• For sandwich bread, make them on the thicker side so they don't get soggy

After trying countless low-carb bread alternatives over the years, this cottage cheese cloud bread is honestly the only one that doesn't leave me feeling deprived. There's something about the light, airy texture combined with the substantial protein content that makes it satisfying in a way other substitutes aren't. Plus, being able to have a real sandwich again without the carb guilt is pretty life-changing!

Frequently Asked Questions

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

Room temperature egg whites achieve maximum volume when whipping, which is essential for the bread's fluffy texture.

→ Do I need both types of protein powder?

Yes, the combination of whey and egg white protein creates the perfect structure - whey for moisture and texture, egg white for stability.

→ What does the vinegar do?

Vinegar stabilizes the egg whites when whipped, working with the baking powder to create a stronger protein network for a fluffier bread.

→ Can I make this without dairy?

The recipe requires cottage cheese and whey protein, which contain dairy. For dairy-free alternatives, you'd need different recipe modifications.

→ How should I store this bread?

Store in an airtight container in the refrigerator for up to 5 days. Slices can be frozen with parchment paper between them.