Fluffy Cloud Bread (Print Version)
# Ingredients:
→ Base Ingredients
01 -
¾ cup whey protein powder
02 -
4 ounces of cottage cheese
03 -
6 eggs, room temperature (yolks and whites separated)
04 -
¼ cup egg white protein powder
→ Leavening & Flavorings
05 -
1 tablespoon allulose (optional)
06 -
½ teaspoon baking powder
07 -
¼ teaspoon salt
08 -
½ teaspoon white vinegar
→ Optional Additions
09 -
1 teaspoon vanilla extract (great for a French Toast twist)
10 -
Bagel seasoning for sprinkling on top
# Instructions:
01 -
Set your oven to 300°F (150°C) to preheat. Beat egg whites together with vinegar on high speed using a mixer (stand or handheld) until you get stiff peaks. This will take about 10–15 minutes. Put aside when ready.
02 -
In a big bowl, mix together the egg yolks, cottage cheese, baking powder, salt, whey protein, egg white protein, and allulose (if using). Stir until smooth or throw everything into a blender to get it creamy.
03 -
Take small portions of the yolk mixture and gently blend them into the whipped egg whites, being careful to keep the mix light and airy.
04 -
Pour the batter into a greased loaf pan lined with parchment paper (5×9-inch size). Put it in the middle rack of your oven for about 50 minutes, or until a toothpick pushed into the center comes out dry and the surface turns golden.
05 -
Once done, leave the bread inside the oven with the heat off for another 10 minutes. Then take it out, give it a bit of time to cool, and it's ready to go.
# Notes:
01 -
Egg whites whip up best if they're not cold. Let them reach room temperature first.
02 -
Whey and egg white protein powders are vital for creating the bread's texture.
03 -
The vinegar keeps the egg whites stable, which helps make the bread puffier.