High-Protein Cloud Bread

Cloud bread batter piped onto parchment before baking

High-Protein Cloud Bread

This fluffy, low-carb bread made from eggs and cottage cheese is the perfect high-protein base for savory breakfasts or sweet toppings. Great for gluten-free or keto lifestyles.

Course Breakfast

Cuisine Low-Carb

Keyword cloud bread, egg white bread, high-protein breakfast, keto cloud bread, low carb bread

Prep Time 10

Cook Time 30

Total Time 40

Servings rounds

Calories 48kcal

Author Ellie

Cost 2

Equipment

hand mixer
2 mixing bowls
spatula
baking sheet
parchment paper

Ingredients

4 large eggs, separated
3 tbsp full-fat cottage cheese or cream cheese
0.25 tsp cream of tartar
pinch of salt (optional)

Instructions

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Separate the egg whites and yolks. Place whites in a large bowl; yolks in another.
Add cream of tartar to the whites. Beat with a hand mixer until stiff peaks form.
In the yolk bowl, mix in the cottage cheese until smooth.
Gently fold the yolk mixture into the whipped whites using a spatula. Take your time—don’t deflate the air.
Scoop 6 even rounds onto the baking sheet.
Bake for 25–30 minutes, until golden and slightly crisp on the outside.
Let cool for 5 minutes before serving.

Notes

Store cooled bread in an airtight container in the fridge for up to 3 days. For longer storage, freeze with parchment between layers and toast when ready. Try sweet or savory toppings to mix things up!

Nutrition