Fluffy Cloud Bread (Print Version)
# Ingredients:
→ Base Ingredients
01 -
¾ cup whey protein powder
02 -
6 eggs (room temp), whites separated from yolks
03 -
¼ cup egg white protein powder
04 -
4 ounces of cottage cheese
→ Leavening & Flavorings
05 -
¼ teaspoon of salt
06 -
1 tablespoon allulose (optional)
07 -
½ teaspoon baking powder
08 -
½ teaspoon vinegar (white)
→ Optional Additions
09 -
1 teaspoon vanilla (for a sweet toast style)
10 -
Sprinkle of bagel seasonings as a topping
# Instructions:
01 -
Get your oven set to 300°F (150°C). Using a hand or stand mixer on high, whip your egg whites with the vinegar until stiff peaks form. This can take about 10 minutes. Put it aside for now.
02 -
Mix together the yolks, cottage cheese, protein powders, baking powder, salt, and allulose (if you want some sweetness) in a bowl. Whisk by hand or use a blender till it's smooth.
03 -
Carefully mix the whipped whites with the yolk blend. Do this a bit at a time so you don't lose that fluffiness.
04 -
Grease a 5×9-inch loaf pan and line it with parchment. Pour in your batter and bake in the center of the oven for about 50 minutes or until the top’s golden and a toothpick comes out clean.
05 -
Once done baking, turn the oven off but leave the bread in there for 10 minutes. Then take it out to cool slightly.
# Notes:
01 -
Egg whites whip best when at room temp
02 -
Both protein powders are crucial for holding the bread together
03 -
Adding vinegar keeps your egg whites fluffy during mixing