Keto Cloud Bread Breakfast Sandwich
Fluffy, high-protein keto cloud bread loaf for breakfast sandwiches. Made with egg whites, protein powder, and cream of tartar.
Ingredients
- 350 ml egg whites or the whites from 12 large eggs
- 60 g unflavored whey protein powder approx. 2 scoops
- ½ tsp cream of tartar
- Butter for greasing the loaf pan
Instructions
- Preheat your convection (fan-forced) oven to 160°C (320°F).
- In a large clean dry bowl, whisk the egg whites on medium speed until stiff peaks form. This takes about 5–8 minutes using a stand mixer or handheld electric mixer.
- Add the whey protein powder and cream of tartar. Mix on low speed until all ingredients are uniform in color.
- Grease a bread loaf tin with butter and line it with parchment paper.
- Quick tip: Crumple the parchment into a ball, then unfold, it helps mold to the pan better.
- Spoon the egg white mixture into the loaf tin until it rises just above the top of the tin. Use the back of a spoon to shape it into a loaf.
- Bake for 30 minutes in the preheated oven.
- After baking, turn off the oven and place a kitchen towel in the oven door to leave it slightly ajar. Let the loaf sit in the oven for 20–30 minutes.
- This allows slow cooling and helps prevent deflation.
- Remove from oven, slice into 10 thick slices, and serve.
Notes
Storage Tips:
- Refrigerate for up to 3 days
- Freeze with parchment between slices for up to 2 weeks