Missing bread on your diabetic-friendly meal plan? Say hello to your new favorite recipe! This Keto Cloud Bread Loaf tastes surprisingly like real white bread but won’t send your blood sugar on a rollercoaster ride. It’s fluffy, light, and perfect for everything from breakfast toast to lunchtime sandwiches.
⏱️ Quick Stats
🌿 Why This Cloud Bread Loaf is Keto & Diabetic-Friendly
Virtually Zero Carbs: With less than 1g of carbs per slice, this cloud bread loaf keeps you deep in ketosis while causing zero blood sugar spikes. Two slices for a sandwich? Still under 1g net carbs total.
High Protein, Low Fat Macros: Each slice delivers 8g of complete protein with just 0.5g of fat—ideal for hitting your protein goals without blowing your fat macro. Great for keto dieters focused on body recomposition.
Blood Sugar Stability: Unlike traditional bread that sends glucose soaring, this cloud bread loaf has minimal glycemic impact. Perfect for diabetics who want to enjoy sandwiches without the post-meal spike and crash.
Ultra-Low Calorie: At just 45 calories per slice, this bread supports both keto weight loss goals and diabetic weight management. Calorie deficit without carb sacrifice.
Clean Ingredients: Just four ingredients—egg whites, protein powder, cream of tartar, and butter. No hidden sugars, no starches, no seed oils. You know exactly what you’re eating.
Gluten-Free Bonus: Made entirely without wheat, this cloud bread loaf works for keto dieters with gluten sensitivity and diabetics managing multiple dietary restrictions.
Regular Bread vs. This Cloud Bread Loaf
| Factor | White Bread | Cloud Bread Loaf | Difference |
|---|---|---|---|
| Net Carbs | 12-15g | 0g | -100% |
| Calories | 70-80 | 45 | -40% fewer |
| Protein | 2-3g | 8g | +200% more |
| Blood Sugar Impact | High spike | Minimal | Much gentler |
| Gluten | Yes | None | 100% GF |
| Keto-Friendly? | ❌ No | ✅ Yes | — |
Keto Cloud Bread Loaf | Keto & Diabetic-Friendly
Ingredients
Equipment
Method
- Preheat your convection (fan forced) oven to 160°C (320°F). If using a conventional oven, set it to 170°C (340°F).
- Grease a standard bread loaf tin with butter, then line it with parchment paper. Pro tip: Scrunch the parchment paper into a ball first, then unfold it – this helps it mold perfectly to the shape of your tin.
- In a large, completely clean and dry mixing bowl, add the egg whites. Using a stand mixer or hand-held electric mixer, whisk the egg whites on medium speed until stiff peaks form. This should take about 5-8 minutes. The peaks should stand straight up when you lift the beaters.
- Add the whey protein powder and cream of tartar to the whipped egg whites. Mix on low speed just until all ingredients are fully combined and the mixture is uniform in color. Don't overmix or you'll deflate the egg whites.
- Gently spoon the fluffy egg white mixture into your prepared bread loaf tin. The mixture should rise slightly above the top of the tin. Use the back of your spoon to shape it into a rounded loaf top, smoothing the surface.
- Bake in the preheated oven for 30 minutes, until the top is lightly golden and the loaf feels firm to the touch.
- After 30 minutes, turn off the oven completely. Place a folded kitchen towel in the oven door to keep it slightly open (about 2-3 inches). Leave the loaf in the cooling oven for 20-30 minutes. This gradual cooling prevents the bread from deflating too much.
- Remove the loaf from the oven and let it cool completely in the tin. Once cool, carefully remove from the tin and slice into 10 equal slices using a serrated knife with gentle sawing motions.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Chef’s Tips for the Perfect Cloud Bread Loaf
Clean, Dry Bowl is Essential: Even a tiny bit of grease or water will prevent egg whites from whipping properly. Wipe your bowl and beaters with a paper towel and a drop of vinegar to ensure they’re completely clean.
Room Temperature Eggs: Room temperature egg whites whip to greater volume than cold ones. Set your eggs out 30 minutes before baking, or place them in warm water for 5 minutes.
Watch for Stiff Peaks: Whip until peaks stand straight up when you lift the beaters—this takes 5-8 minutes. Under-whipped whites won’t hold structure; over-whipped whites become grainy.
Gentle Folding: When adding protein powder, fold gently with a spatula. Aggressive mixing deflates the air you just whipped in, resulting in dense bread instead of fluffy clouds.
The Cooling Trick: Don’t skip the gradual cooling step! Propping the oven door open with a towel prevents dramatic deflation. Patience here makes the difference between a tall loaf and a pancake.
Slicing Strategy: Use a serrated knife with gentle sawing motions. Pressing down compresses this delicate bread. Let it cool completely before slicing.
📦 Storage & Serving Suggestions
Refrigerator Storage: Store your cloud bread loaf in an airtight container in the refrigerator for up to 5 days. The texture firms up when cold, which some people actually prefer for sandwiches.
Freezer-Friendly: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Toast directly from frozen—no thawing needed.
Best Texture Tip: Lightly toast slices before using. This gives them a firmer structure that holds up better to moist fillings and spreads. A quick 30 seconds in the toaster transforms the texture.
Sandwich Ideas: Try this cloud bread loaf for tuna salad sandwiches, grilled cheese with low-fat cheese, or as a base for open-faced avocado toast. The neutral flavor adapts to both sweet and savory toppings.
Breakfast Options: Make keto French toast using sugar-free syrup, or simply toast and top with butter and sugar-free jam. Pairs perfectly with egg salad for a protein-packed breakfast.
Why did my cloud bread loaf deflate?
The most common causes are: under-whipped egg whites (they need stiff peaks), overmixing after adding protein powder (deflates the air), or cooling too quickly (always use the propped-oven-door method). Some deflation is normal—even a perfectly made loaf will settle slightly.
Can I use a different protein powder?
Unflavored whey works best for a neutral, bread-like taste. Casein protein also works well. Plant-based proteins (pea, rice) can be grainier and may affect texture. Avoid collagen—it won’t provide the same structure.
Does this cloud bread loaf taste like regular bread?
It’s lighter and airier than traditional bread, with a subtle egg flavor. Toasting helps develop a more bread-like taste and texture. Most people find it satisfies their bread cravings without the carbs, though it’s not an exact replica.
Can I make this dairy-free?
You can substitute coconut oil for the butter used to grease the pan. However, whey protein is dairy-derived. For fully dairy-free, try egg white protein powder instead—results may vary slightly.
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