{"id":194868,"date":"2021-07-05T09:55:15","date_gmt":"2021-07-04T23:55:15","guid":{"rendered":"https:\/\/www.fatforweightloss.com.au\/?p=194868"},"modified":"2021-08-03T13:12:19","modified_gmt":"2021-08-03T03:12:19","slug":"keto-cloud-bread-loaf","status":"publish","type":"post","link":"https:\/\/www.fatforweightloss.com.au\/keto-cloud-bread-loaf\/","title":{"rendered":"Keto Cloud Bread Loaf"},"content":{"rendered":"\n

Trying to go keto, but having a craving for bread, or need a quick sandwich for lunch? This keto cloud bread loaf is a keto bread recipe made using egg whites and protein powder and tastes just like real white bread.<\/em><\/p>\n\n\n\n

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Make Low Carb Bread Using Egg Whites<\/h2>\n\n\n\n

I have been working with clients wanting to lose weight using a low carb\/keto approach. During this time, I’ve found that my almond flour keto bread<\/a> has too much fat to be helpful to my clients anymore.<\/p>\n\n\n\n

In my opinion, being able to add butter, mayonnaise, butter or cheese to a sandwich makes it a little more interesting, keeping keto sustainable long term.<\/p>\n\n\n\n

This made me think<\/em>, maybe I could take my cloud bread<\/a> recipe and just make a loaf from that recipe. I wanted to keep it simple, using ingredients you can purchase from your grocery store. Always using ingredients you have to purchase online just makes everyone frustrated.<\/p>\n\n\n\n

There are a few similar recipes around which utilise different ingredients. Everything from sour cream (sugarfreemom)<\/a> to Alulose (Maria Emmerich)<\/a>. <\/p>\n\n\n\n

Whilst these recipes are great (and you should definitely follow both Brenda and Maria as they are fantastic recipe developers) adding sour cream means you can’t add other delicious fats.<\/p>\n\n\n\n

Also, allulose is what’s called a “rare sugar”, and when made commercially, manufacturers use enzymes to convert fructose from corn<\/a> and other plants into allulose. Not exactly what I call health food.<\/p>\n\n\n\n

This bread is made with only 3 ingredients. Egg whites, whey protein powder and cream of Tartar. All available at your local grocery store.<\/p>\n\n\n\n

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Does this bread taste eggy?<\/h2>\n\n\n\n

You’d think that so much egg white would make the whole house smell like eggs… I’ve made this recipe a lot recently, and there is no eggy smell whatsoever.<\/p>\n\n\n\n

The only time you might encounter an eggy smell when baking this recipe is if you have the oven turned up too high (causing a burning smell) – which also happens in the toaster if the bread gets too close to the heating elements. <\/p>\n\n\n\n

Where do you buy egg whites?<\/h2>\n\n\n\n

You can purchase egg whites in the egg section at your grocery store. Thanks to all the low-fat diets, buying plain egg whites is actually pretty easy.<\/p>\n\n\n\n

This brand is available at both Coles and Woolworths. There is also a free-range version of the same product which is in a green coloured container.<\/p>\n\n\n\n

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Where do you buy protein powder?<\/h2>\n\n\n\n

You can use any whey protein powder you like, but I find this one works the best. It is unflavoured, and it’s in the health food section at coles.<\/p>\n\n\n\n

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How to make keto cloud bread loaf<\/h2>\n\n\n\n
  1. Preheat your fan forced oven to 160C (320F).<\/li>
  2. In a large clean dry bowl, whisk the egg whites on medium speed until stiff peaks form (about 5-8 minutes). This can be done in a stand mixer or using a hand held electric mixer.<\/li>
  3. Add in the whey protein powder and Cream of Tartar, and mix on low until all the ingredients are combined and uniform in colour.<\/li>
  4. Grease a bread loaf tin, and line with partchment paper (quick tip, scrunching the partchment paper into a ball, then unfolding will help the paper mould to the shape of the tin).<\/li>
  5. Spoon the egg white mixture into the bread loaf tin until the mixture goes above the top of the tin. Use the back of your spoon to shape into a bread loaf, and bake in the oven for 30 minutes<\/li>
  6. Once 30 minutes is up, turn the oven off and place a kitchen towel into the door of the oven to keep it slightly adjar. Keep it like this for 20-30 minutes, as this will allow the oven to cool slowly and help avoid the loaf from deflating.<\/li>
  7. Remove the loaf from the oven, and slice into 10 thick slices. Nutritional information is per slice.<\/li>
  8. These slices will keep in the fridge for up to 3 days, or frozen with partchment paper bewteen the slices for up to 2 weeks.<\/li><\/ol>\n\n\n\n

    What to do with egg yolks if using separated whole eggs?<\/h2>\n\n\n\n

    If you are just using regular eggs, keep the egg yolks! They work really well when making recipes such as:<\/p>\n\n\n\n