Fluffy Cloud Bread (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 oz cottage cheese
02 -
¾ cup whey protein powder
03 -
¼ cup egg white protein powder
04 -
6 eggs at room temperature, separated
→ Leavening & Flavorings
05 -
¼ tsp salt
06 -
½ tsp baking powder
07 -
½ tsp white vinegar
08 -
1 tbsp allulose (optional)
→ Optional Additions
09 -
1 tsp vanilla extract (great for French Toast)
10 -
Bagel seasoning (as a topping)
# Instructions:
01 -
Heat oven to 300°F (150°C). In a mixing bowl, beat egg whites with the vinegar using a stand or hand mixer on high until stiff peaks form. This should take around 10-15 minutes. Put aside for now.
02 -
In another bowl, mix egg yolks with cottage cheese, baking powder, salt, whey protein powder, egg white protein powder, and allulose (if using). Whisk together or throw it into a blender until smooth.
03 -
Slowly add the yolk mix into the fluffy egg whites, folding it gently bit by bit. Be careful not to lose the airiness.
04 -
Line a 5×9-inch loaf pan with greased parchment paper. Pour in the mixture and bake it on the middle rack for 50 minutes. You'll know it's done when a toothpick comes out clean and the top has turned golden.
05 -
Once the timer buzzes, leave the bread in the oven with the heat off for 10 minutes, keeping the door shut. Then take it out and let it cool down a bit before serving.
# Notes:
01 -
Whipping egg whites at room temperature gives the best volume.
02 -
Both protein powders are key to holding the loaf together.
03 -
Vinegar keeps the whipped egg whites stable for a fluffier texture.