Low Carb Cloud Bread (Keto Cottage Cheese Recipe)
This Low Carb Cloud Bread is light, fluffy, and makes the perfect bread alternative for anyone following a keto or low-carb lifestyle. Made with simple ingredients you probably already have in your kitchen, these pillowy rounds come together in under an hour and satisfy that bread craving without the carbs.
This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying purchases.
If you've ever tried to give up bread while eating low-carb, you know how challenging it can be. Whether you're craving a sandwich, want something to soak up the last bits of soup, or just miss the simple pleasure of buttered toast, traditional bread alternatives often fall short. That's where cloud bread comes in.
As a Registered Nurse who focuses on healthy eating for busy families, I'm always looking for recipes that are both nutritious and practical. This cloud bread recipe checks both boxes. It's high in protein thanks to the cottage cheese and eggs, incredibly low in carbs, and simple enough to make on a busy weeknight. Plus, it's naturally gluten-free, making it a great option for those with sensitivities.
What Makes Cloud Bread Special
Cloud bread, also known as "oopsie bread," has been a staple in the low-carb community since the Atkins diet days of the 1970s. The name comes from its incredibly light, airy texture-it literally feels like you're eating a cloud. Unlike dense keto breads that rely on almond flour or coconut flour, cloud bread gets its structure entirely from whipped egg whites, creating that signature fluffy texture.
This version uses cottage cheese instead of the traditional cream cheese, which offers several benefits. Cottage cheese provides more protein per serving, has a milder flavor that works well with both sweet and savory toppings, and creates a slightly moister final product. The result is a versatile bread that can be used for sandwiches, burgers, toast, or even as a base for mini pizzas.
Ingredient Overview for Low Carb Cloud Bread
One of the best things about this recipe is how simple it is. You only need a handful of basic ingredients to create these fluffy bread rounds. Here's what you'll need and why each ingredient matters:
Eggs (3 large, separated): The foundation of cloud bread. The egg whites are whipped to stiff peaks, creating the airy structure, while the yolks provide richness and help bind everything together. Use room temperature eggs for best results-they whip up better and create more stable peaks.
Cream of Tartar (¼ teaspoon): This acidic powder is the secret to achieving stiff, stable egg white peaks. It stabilizes the proteins in the egg whites, preventing them from deflating and helping your cloud bread maintain its height during baking. If you don't have cream of tartar, you can substitute a small amount of lemon juice or white vinegar.
Cottage Cheese (¼ cup, blended smooth): The cottage cheese needs to be completely smooth-no curds remaining. This is essential for a uniform texture. Full-fat cottage cheese (4%) works best and creates a richer result, though 2% will also work. The cottage cheese adds protein and a subtle tangy flavor that complements both sweet and savory uses.
Salt (pinch): A small amount of salt enhances the overall flavor and prevents the bread from tasting flat. Don't skip this-even a small pinch makes a noticeable difference.
Sweetener (1 teaspoon, optional): If you plan to use your cloud bread for sweet applications like toast with sugar-free jam or a base for berries, adding a keto-friendly sweetener like monk fruit or erythritol can enhance the flavor. For savory uses like sandwiches, simply leave this out.
How to Make Low Carb Cloud Bread
This recipe comes together quickly once you get the hang of it. The key is working efficiently-you don't want your whipped egg whites sitting too long before they're folded into the batter.
Step 1: Separate the Eggs
Carefully separate your egg whites from the yolks, placing them in two separate bowls. Make sure no yolk gets into the whites-even a small amount of fat from the yolk can prevent the whites from whipping properly. Use clean, dry bowls and beaters for best results.
Step 2: Whip the Egg Whites
Add the cream of tartar to the egg whites and beat with an electric mixer on high speed until stiff peaks form. This typically takes 2-3 minutes. You'll know you have stiff peaks when you lift the beaters and the peaks stand straight up without flopping over. The whites should look glossy and hold their shape when you tilt the bowl.
Step 3: Prepare the Yolk Mixture
In a blender or food processor, blend the cottage cheese until completely smooth with no visible curds. Add this to the bowl with your egg yolks along with the salt and sweetener (if using). Mix until well combined. The mixture should be smooth and creamy.
Step 4: Fold the Mixtures Together
This is the most important step for achieving that signature cloud bread texture. Gently fold the yolk mixture into the whipped egg whites using a spatula. Use slow, sweeping motions from the bottom of the bowl to the top, rotating the bowl as you go. The goal is to incorporate the mixtures without deflating the egg whites. It's okay if there are a few streaks remaining-over-mixing will result in flat bread.
Step 5: Portion and Bake
Line a baking sheet with parchment paper. Using a ¼ cup measure, scoop the batter onto the prepared sheet, spacing the mounds about 2 inches apart-they will spread slightly during baking. Gently smooth the tops with the back of a spoon if desired. Bake at 300°F for 25 minutes, or until the tops are golden brown and the bread feels set when gently touched.
Step 6: Cool and Serve
Allow the cloud bread to cool on the baking sheet for 5 minutes before transferring to a wire rack. The bread will be soft and slightly pliable when warm, then firm up slightly as it cools. Serve as a bread alternative with your favorite toppings or use for sandwiches.
How to Use Cloud Bread
Cloud bread is incredibly versatile and works beautifully in both sweet and savory applications.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
- For sandwiches: try layering two pieces with my Buffalo Tuna Salad for a protein-packed lunch, or pile on deli turkey, cheese, and avocado for a classic low-carb sandwich.
- For burger buns too-sturdy enough to hold up to juicy patties without falling apart.
- For breakfast: toast a piece and top with scrambled eggs, or spread with cream cheese and everything bagel seasoning for a quick grab-and-go option.
- Perfect alongside soups and stews-use it to soak up every last drop of my Low Carb Cabbage Soup or serve it on the side of my Easy Keto Jambalaya.
- Mini pizzas: top with sugar-free marinara, mozzarella, and your favorite toppings, then popping them under the broiler until bubbly.
- Sweet treat: spread with a little butter and sugar-free jam, or top with fresh berries and a dollop of whipped cream.
Tips for Perfect Cloud Bread Every Time
Use room temperature eggs. Cold egg whites don't whip as well as room temperature eggs. Take your eggs out of the refrigerator 30 minutes before you plan to bake, or place them in warm water for 5 minutes to bring them up to temperature quickly.
Ensure clean, dry equipment. Any trace of fat or moisture on your bowls or beaters can prevent egg whites from whipping properly. Wipe everything down before you begin.
Blend the cottage cheese completely. Visible curds will create an uneven texture in your final bread. Take the extra minute to blend until completely smooth.
Don't skip the cream of tartar. This ingredient is essential for stable peaks. Without it, your bread is more likely to deflate during baking.
Work quickly once the whites are whipped. Egg whites start to deflate after a few minutes. Have everything ready to go before you start whipping so you can fold and portion immediately.
Bake at a low temperature. The 300°F temperature is intentional-it allows the bread to cook through gently without browning too quickly or becoming tough. Don't be tempted to increase the heat to speed things up.
Storage and Make-Ahead Tips
Room Temperature: Cloud bread can be stored in an airtight container at room temperature for up to 2 days. The texture actually improves overnight-it becomes softer and more bread-like as it sits.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Allow to come to room temperature before serving, or lightly toast to refresh the texture.
Freezer: Cloud bread freezes well for up to 2 months. Layer parchment paper between each piece to prevent sticking, then store in a freezer-safe bag. Thaw at room temperature or pop directly in the toaster from frozen.
Reheating: For best results, lightly toast cloud bread before serving. This crisps up the exterior while keeping the inside soft. You can also warm it in a 300°F oven for 3-5 minutes.
Frequently Asked Questions
Why did my cloud bread come out flat?
The most common reason for flat cloud bread is underwhipped or deflated egg whites. Make sure you achieve true stiff peaks before folding, and use gentle folding motions to preserve the air. Also check that no yolk contaminated your whites and that your cream of tartar is fresh.
Can I make cloud bread without cream of tartar?
Yes, you can substitute ¼ teaspoon of lemon juice or white vinegar for the cream of tartar. Both provide the acidity needed to stabilize the egg whites, though cream of tartar typically produces the most reliable results.
Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt can be substituted in equal amounts. It will slightly change the flavor profile and may result in a tangier bread. Full-fat Greek yogurt works best for this substitution.
Is cloud bread really zero carbs?
Cloud bread is very low in carbohydrates but not technically zero carb. Each serving contains approximately 0.5-1 gram of carbs from the cottage cheese and eggs. For most people following a keto or low-carb diet, this is negligible.
Can I add herbs or seasonings to cloud bread?
Absolutely! Try adding Italian seasoning, garlic powder, or dried herbs to the yolk mixture for savory cloud bread. You can also top with everything bagel seasoning before baking for extra flavor. For sweet versions, try a dash of cinnamon or vanilla extract.
Why does my cloud bread taste eggy?
Some people notice a slight egg flavor, especially when the bread is fresh from the oven. This mellows significantly after the bread has cooled completely and rested overnight. Adding a small amount of sweetener or savory seasonings can also help mask any egg taste.
Can I make cloud bread in different shapes?
Yes! You can pipe the batter into whatever shapes you prefer-longer ovals for sub sandwiches, smaller rounds for slider buns, or even spread into a rectangle for flatbread. Just adjust the baking time as needed for different thicknesses.
How many carbs are in cloud bread compared to regular bread?
A slice of regular white bread contains approximately 13-15 grams of carbohydrates. One piece of cloud bread contains less than 1 gram of carbs, making it an excellent low-carb alternative for those watching their carbohydrate intake.
Final Thoughts
This Low Carb Cloud Bread has become a staple in our house, especially when we're craving sandwiches without the carb load. The cottage cheese version is my favorite because it stays moist longer and provides extra protein-something I always appreciate as a nurse who knows the importance of balanced nutrition.
Whether you're fully committed to keto, just trying to reduce carbs, or need a gluten-free bread option, this recipe delivers. Make a batch over the weekend and you'll have grab-and-go bread alternatives all week long.
If you try this recipe, I'd love to hear how it turns out! Leave a comment below with your favorite way to enjoy cloud bread.
Low Carb Cloud Bread (Keto Cottage Cheese Recipe)
Ingredients
- 3 Eggs separated
- ¼ teaspoon Cream of Tarter
- ¼ cup Cottage Cheese blended
- Pinch Salt
- 1 teaspoon Sweetener optional
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Carefully separate your egg whites from the yolks, placing them in two separate bowls. Make sure no yolk gets into the whites—even a small amount of fat from the yolk can prevent the whites from whipping properly.
- Add the cream of tartar to the egg whites and beat with an electric mixer on high speed until stiff peaks form. This typically takes 2-3 minutes.
- In a blender or food processor, blend the cottage cheese until completely smooth with no visible curds. Add this to the bowl with your egg yolks along with the salt and sweetener (if using). Mix until well combined.
- ***This is the most important step for achieving that signature cloud bread texture*** Gently fold the yolk mixture into the whipped egg whites using a spatula. Use slow, sweeping motions from the bottom of the bowl to the top, rotating the bowl as you go. The goal is to incorporate the mixtures without deflating the egg whites.
- Using a ¼ cup measuring cup, scoop the batter onto the prepared sheet, spacing the mounds about 2 inches apart—they will spread slightly during baking. Gently smooth the tops with the back of a spoon.
- Bake at 300°F for 25 minutes, or until the tops are golden brown and the bread feels set when gently touched.
- Allow the cloud bread to cool on the baking sheet for 5 minutes before transferring to a wire rack. The bread will be soft and slightly pliable when warm, then firm up slightly as it cools. Serve as a bread alternative with your favorite toppings or use for sandwiches.
Notes
- Room temperature: Store in an airtight container for up to 2 days (texture improves overnight!)
- Refrigerator: Up to 5 days in an airtight container; toast lightly to refresh
- Freezer: Up to 2 months; layer parchment between pieces to prevent sticking
- Reheating: Toast lightly or warm in a 300°F oven for 3-5 minutes
- Use room temperature eggs for best results
- Make sure no yolk gets into the whites, or they won't whip properly
- Blend cottage cheese until completely smooth—no visible curds
- Achieve true stiff peaks before folding; work quickly so whites don't deflate
- Flat bread? Usually caused by underwhipped egg whites or yolk contamination
- No cream of tartar? Substitute ¼ teaspoon lemon juice or white vinegar
- Substitutions: Greek yogurt can replace cottage cheese; full-fat works best
- Eggy taste? Let bread rest overnight—the flavor mellows significantly
- Flavor variations: Add Italian seasoning, garlic powder, everything bagel seasoning, or cinnamon for sweet versions
Nutrition
