Comments on: Keto Cloud Bread Loaf

By: FatForWeightLoss

FatForWeightLoss — Mon, 24 Oct 2022 01:18:40 +0000

In reply to Kat. Hi Kat, oh that's a great idea! I haven't myself, but I've heard it's good :-)

By: Kat

Kat — Sat, 08 Oct 2022 21:52:22 +0000

Have you tried adding some gelatin to this recipe? I like Maria’s chewy bread recipe with added beef gelatin.

By: Jessica Jackson

Jessica Jackson — Sat, 08 Oct 2022 12:35:16 +0000

I am trying to make this right now and am using egg white protein powder instead of whey. What would be the amount of egg white protein powder needed? Emergency, please respond quickly!

By: Bryn

Bryn — Mon, 12 Sep 2022 14:57:53 +0000

In reply to Anu. Did you use the cream of tartar?

By: FatForWeightLoss

FatForWeightLoss — Tue, 30 Aug 2022 23:56:22 +0000

In reply to Natalie. That sounds yum! If I may add... you could add banana flavouring to the mixture instead, which would provide the same flavour. Haven't tried adding a banana to the batter, but I would assume that it won't rise as high.

By: Natalie

Natalie — Tue, 23 Aug 2022 02:36:01 +0000

Has anyone made this into a banana bread? Would love to know if adding banana would ruin the consistency of the bread. Would it still rise?

By: FatForWeightLoss

FatForWeightLoss — Wed, 17 Aug 2022 05:49:25 +0000

In reply to Michele. Hmmm, if you can follow the recipe that usually gives the right outcome, but the additional baking powder will cause extra air to inflate the loaf, which probably has given you this result.

By: Anu

Anu — Mon, 18 Jul 2022 12:40:55 +0000

I’ve been wanting to try this recipe for ages as I keep accumulating egg whites after making keto ice cream, and I loved the simplicity of this recipe. I used an electric hand mixer for this and was able to whip up the egg whites in about 5 minutes, without too much difficulty. However, once I added the whey protein isolate, the whole mixture lost its volume rather dramatically, and I ended up having to pour rather than spoon the batter into the loaf tin. At this point I was starting to get quite pessimistic about the whole thing but I baked it anyway. As expected, the loaf rose a bit and then sank quite spectacularly so I’m now left with slices of bread that resemble biscotti shapes 🙁 I’m not sure what I did wrong… Perhaps I should have folded the whey protein in rather than use my hand mixer? Any suggestions welcome, please! I love the idea of this bread, but don’t know how to make it work. Thanks in advance!

By: Alex

Alex — Wed, 06 Jul 2022 18:11:03 +0000

In reply to Annice. Did it work? Want to try the same.

By: Michele

Michele — Sun, 01 May 2022 00:00:14 +0000

I made this with except I uses baking powder, it rose higher than tours, cooked it and extra 10 minutes. Left in oven for 30 minutes. It looked beautiful, cut into it and it was hollow. Can you gave advice on this issue?