Soft High-Protein Bread

I found this cloud bread formula a few weeks back while frantically hunting for something to hit my bread spot without wrecking my low-carb goals. This version with cottage cheese has totally changed my cooking game! It's got this fluffy, bouncy feel that's actually bread-like, not just some dense, sad substitute that makes you wish for the genuine article.

My guy, who usually scoffs at my "healthy alternatives," actually wanted more when I turned these into sandwich circles last week!

Essential Ingredients

• Eggs: These are must-haves and should sit at room temp for good whipping. I pull mine out about 30 minutes ahead of time.
• Cottage cheese: Adds body and protein without heaviness. I prefer 4% for taste, though 2% can work too.
• Whey protein powder: Creates that true bread feel. Go for unflavored unless you're making sweet ones.
• Egg white protein powder: My hidden trick for better structure. Look for it at wellness shops or web retailers.
• White vinegar: A tiny bit helps keep those egg whites stable for maximum fluff.
• Allulose: Any carb-free sweetener fits, but allulose tastes most normal. Skip it completely for savory versions.

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My Baking Method

Whipped Whites Wonder

The real secret to amazing cloud bread is perfectly beaten egg whites. I split my eggs when they're cold from the fridge (much easier), then let the whites warm up before beating them. My bowl needs to be spotlessly clean and dry - even tiny bits of yolk or fat will stop them from fluffing up right.

Careful Mixing

After I've got stiff peaks in my egg whites, how I fold matters big time. I grab a rubber spatula and slice down the middle, then scoop around and up. You gotta be patient not to squash all those air pockets, since they're what makes the bread so cloudy.

Smart Forming

I've learned that making 6-8 smaller circles works way better than trying for a few big ones. They keep their shape during baking and end up the perfect sandwich size. A spoon helps spread the mix into even circles on my baking tray.

Slow Baking

Going low and slow with the heat works best - too hot and they'll brown on the outside before cooking inside. I watch them like a hawk near the end since the jump from done to burnt happens super fast.

I tried cloud bread back in the day using cream cheese and felt totally let down - it was too eggy and crumbled right away. This cottage cheese version blew my mind! The feel is completely different, and they actually hold your fillings without falling apart in your hands.

Ways To Enjoy

You can use these anywhere you'd normally grab bread. I've put together breakfast sandwiches with eggs and avocado, used them as hamburger buns, and even whipped up some tasty French toast by adding vanilla to the mixture. For a quick bite, I'll smash some avocado on top with everything bagel mix.

Custom Touches

Throw in rosemary or thyme for herb-flavored bread. Add extra sweetener and cinnamon for a sweet twist. For that bagel feel, sprinkle everything seasoning on top before they go in the oven. You can even mix in a spoonful of cocoa powder for a chocolate version!

Keeping Them Fresh

They don't stay good as long as regular bread, so I put them in the fridge with parchment paper between each one. If I want to keep them longer, I freeze them flat on a baking sheet first, then stack them in a container with parchment between layers. This stops them from sticking into one big frozen chunk.

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Expert Advice

• A bit of xanthan gum (about 1/4 teaspoon) makes them feel more like real bread
• They taste best lightly toasted if you're eating them the day after
• Go thicker when making sandwich bread so they won't get mushy

After testing so many low-carb bread options over time, this cottage cheese cloud bread is truly the only one that doesn't make me feel like I'm missing out. There's something about the airy, light texture plus all that protein that makes it fill you up in ways other substitutes just can't. And honestly, getting to enjoy a proper sandwich again without the carb guilt feels pretty amazing!

Frequently Asked Questions

→ Why use egg whites at room temp?

Room temp egg whites whip larger, giving the bread its airy texture.

→ Do I really need both proteins?

Yep! Whey makes it moist while egg white protein keeps it sturdy.

→ What’s the role of vinegar?

It keeps whipped egg whites firm and helps make the bread fluffier.

→ Is there a dairy-free option?

Since it uses cottage cheese and whey, you’d need a whole new recipe to skip dairy.

→ How do I store the bread?

Pop slices in a sealed container in the fridge for up to 5 days or freeze them separated by parchment paper.