Soft High-Protein Bread

I found this cloud bread version last week while hunting for something to hit my bread spot without wrecking my low-carb goals. This cottage cheese twist has totally changed my cooking game! It's got this fluffy, light feel that actually seems like real bread, not just a dense, sad substitute that makes you crave the original stuff.

My guy, who usually scoffs at my "health food," actually wanted more when I turned these into small sandwich circles last Tuesday!

Ingredients Needed

• Eggs: These can't be skipped and should sit at room temp for good whipping. I pull mine out about half an hour before I start.
• Cottage cheese: Adds body and protein without heaviness. I go for 4% for better taste, though 2% can work too.
• Whey protein powder: Gives that bread-like feel. Pick unflavored unless you're going sweet.
• Egg white protein powder: My top trick for sturdiness. You'll find it at health shops or websites.
• White vinegar: Just a tiny bit helps your egg whites stay fluffy.
• Allulose: Any carb-free sweetener fits, but allulose tastes most real. You can leave it out for savory stuff.

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Cooking Steps

Whipping Wonder

The real secret to amazing cloud bread is perfectly beaten egg whites. I split my eggs when cold (it works better), then wait for the whites to warm up before mixing. My bowl must be super clean and dry - even tiny bits of yolk or fat will mess up the whipping.

Careful Mixing

After I've whipped those egg whites to stiff peaks, how I mix matters tons. I grab a rubber spatula and slice down the middle, then scoop around the edges and flip over. You'll need to go slow to keep all those air bubbles intact - that's what makes your bread so cloud-like.

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 while baking and fit sandwiches perfectly. A spoon helps spread the mix into even circles on your baking tray.

Slow Cooking

The cooler, longer baking method works best - too hot and they'll brown outside before setting inside. I watch them like a hawk near the end since they can go from just right to overdone really fast.

I gave cloud bread a shot years back with cream cheese and wasn't impressed - too egg-tasting and it broke apart right away. This cottage cheese take was mind-blowing! The feel is totally different, and they actually support sandwich fillings without falling to pieces in your hands.

Ways To Use It

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

Custom Touches

Throw in herbs like rosemary or thyme for savory bread. Add cinnamon and more sweetener for a sweet treat. For an everything bagel style, just sprinkle that seasoning on before baking. You can even mix in a spoon of cocoa powder if you want a chocolate version!

Keeping Fresh

They don't last as long as store bread, so I keep them in the fridge with paper between each piece. If I need them later, I freeze them flat on a tray first, then move to a container with paper separating the layers. This stops them from turning into one big frozen chunk.

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Expert Advice

• A bit of xanthan gum (around 1/4 teaspoon) makes them feel more like real bread
• They taste better lightly toasted if you eat them next day
• For sandwich use, go thicker so they won't get mushy

After testing so many low-carb bread options through the years, this cottage cheese cloud bread is truly the only one that doesn't make me feel like I'm missing out. Something about that airy, light texture plus all that protein makes it genuinely filling in ways other alternatives just aren't. And honestly, being able to enjoy a proper sandwich again without the carb guilt feels pretty amazing!

Frequently Asked Questions

→ Why do egg whites need to be warm?

Warmer egg whites whip up better and fluffier, making the bread super airy and light.

→ Is it important to mix both protein powders?

Yes, the whey adds texture and moisture while egg white protein gives structure, so both help the bread turn out just right.

→ What does vinegar do here?

It keeps the whipped egg whites stable and works with the baking powder to hold the bread's shape and make it fluffier.

→ Can this be made dairy-free?

This version uses cottage cheese and whey, both with dairy. You'd need a different approach for a no-dairy option.

→ What's the best way to store it?

Keep in the fridge in a sealed container for up to 5 days or freeze slices with parchment between for later use.