Light & Airy Low-Carb Cloud Bread: A Simple Gluten-Free Loaf

You know those recipe experiments that go a little… sideways? Well, this incredible “Fluffy Cloud Bread” was born from one of those moments! I was aiming for a simple low-carb bake, and somehow, the ratios just clicked in a way I never expected. The result? A bread so light and airy, it practically melts in your mouth. Seriously, the first time I tried it, I felt like I was biting into a cloud!

If you’re looking for a bread that fits your low-carb lifestyle without sacrificing texture, or if you’re simply curious about a truly unique bake, this recipe is for you. It’s surprisingly straightforward and has become a go-to in my kitchen for those moments when I crave something bread-like but want to keep things light.

Why This Recipe Works:

• Simplicity itself: With just a handful of core ingredients, this recipe proves that delicious doesn’t have to be complicated.
• Satisfyingly airy texture: The magic of this bread lies in the whipped egg whites, creating a structure that’s both delicate and surprisingly satisfying.
• Dietary-friendly: Naturally gluten-free and incredibly low in carbs, it’s a fantastic option for various dietary needs.

Ingredient Breakdown:

• Blanched Almond Flour: The base of our bread, providing a slightly nutty flavor and tender crumb.
• Coconut Flour: A little goes a long way! This helps absorb moisture and adds structure.
• Baking Powder: Our leavening agent, giving the bread its lift.
• Fine Sea Salt: Just a pinch to enhance the flavors.
• Unsalted Butter (melted): Adds richness and moisture. For a dairy-free option, melted coconut oil works beautifully too!
• Large Egg Whites (at room temperature): The star of the show! Room temperature whites whip up to a much greater volume.
• Optional Sweetener (like Monk Fruit Allulose Blend): For a touch of sweetness, but feel free to omit if you prefer a more neutral flavor.
• Optional Xanthan Gum: A little secret for a slightly more traditional “bready” texture. Skip it if you’re paleo!
• Optional Cream of Tartar: Helps stabilize the egg whites, making them easier to whip to stiff peaks.
• Optional Vanilla Extract: A hint of vanilla complements the subtle sweetness.

Step-by-Step Instructions:

1. Get your oven ready! Preheat your oven to 160°C (320°F). Line a loaf pan (about 7.5 x 4 inches) with parchment paper, letting some hang over the sides for easy lifting later.
2. Dry ingredients unite: In your food processor, toss in the almond flour, coconut flour, baking powder, optional sweetener, optional xanthan gum, and sea salt. Give it a few pulses until everything is nicely mixed.
3. Add the richness: Pour in the melted butter (or coconut oil). Pulse again, scraping down the sides if needed, until the mixture looks like coarse crumbs.
4. Whip it good! In a large, clean bowl, grab your electric hand mixer and beat those egg whites with the optional cream of tartar and vanilla extract until you see stiff, glossy peaks form. Make sure your bowl is big enough – those whites will get voluminous!
5. Fold it in gently: Take about half of those beautiful, stiff egg whites and gently fold them into the food processor mixture until just combined. Don’t over-mix!
6. The final dance: Carefully transfer the mixture from the food processor into the bowl with the remaining egg whites. Gently fold everything together until you don’t see any more streaks of egg white. Remember, gentle folding keeps the air in!
7. Into the pan: Pour the batter into your prepared loaf pan and smooth out the top. You can even gently push the batter a little towards the center to encourage a nice rounded top.
8. Bake until golden: Bake for around 45 minutes, until the top starts to turn a lovely light golden brown. Then, loosely tent the top with aluminum foil and bake for another 40-45 minutes, or until the top feels firm when you gently press it and doesn’t sound squishy. An internal temperature of around 93-95°C (200-203°F) is your target.
9. Cool completely: This is the hardest part, but crucial! Let the loaf cool completely in the pan before you even think about slicing it. This helps it set properly.

Expert Tips:

• Room temperature is key: Make sure your egg whites are at room temperature for the best volume when whipping.
• Don’t rush the cooling: Seriously, let it cool completely. Warm bread will be fragile.
• Substitutions: While almond and coconut flour are the base, I haven’t tested significant substitutions. For the fat, melted coconut oil is a great dairy-free swap.
• Storage: Store leftover slices in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. You can even freeze slices for longer storage – just thaw them out before enjoying.

Serving & Pairing Ideas:

This Fluffy Cloud Bread is surprisingly versatile!

• Toast it lightly: It makes a wonderful base for avocado toast or a smear of cream cheese.
• Sandwich alternative: Use thin slices for light and airy sandwich fillings.
• Side with eggs: Perfect alongside scrambled eggs or an omelet for a low-carb breakfast.
• Enjoy with soup: While not traditional “dipping” bread, it can be a light accompaniment to a hearty soup.
• A little sweetness: If you added sweetener, a dollop of berries and a sprinkle of nuts makes a lovely light dessert.

Low-Carb Fluffy Cloud Bread

Experience this subtly sweet and remarkably airy low-carb loaf. With a handful of simple ingredients, this gluten-free bread offers a delightful texture and minimal carbohydrates per slice.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 1 hour hr 28 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 12

Ingredients

  

• 75 g Wholesome Yum Blanched Almond Flour
• 20 g Wholesome Yum Coconut Flour
• 9 g Baking powder
• 0.6 g Fine sea salt
• 75 g Unsalted butter measured solid, then gently melted; or use equivalent coconut oil for dairy-free
• 270 g large Egg whites at room temperature
• Optional Sweetness: 6g Besti Monk Fruit Allulose Blend or your preferred low-carb sweetener, or omit
• Optional Texture Enhancer: 0.6g Xanthan gum skip for paleo
• Optional Stabilizer: 0.6g Cream of tartar aids in whipping egg whites
• Optional Flavor: 1.2g Vanilla extract

Instructions

 

• Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Line a loaf pan measuring approximately 19 x 10 cm (7.5 x 4 inches) with parchment paper, ensuring some overhang on the sides for easy removal after baking.
• In the bowl of a food processor, combine the almond flour, coconut flour, baking powder, optional sweetener, optional xanthan gum, and fine sea salt. Pulse several times until thoroughly combined.
• Add the melted butter to the food processor. Pulse again, scraping down the sides as needed, until the mixture resembles coarse crumbs.
• In a large, clean mixing bowl, using an electric hand mixer, beat the egg whites together with the optional cream of tartar (if using) and the optional vanilla extract until firm, glossy peaks form. Ensure your bowl is sufficiently large as the egg whites will expand significantly in volume.
• Gently incorporate about half of the whipped egg whites into the food processor. Pulse briefly, just until the mixture is barely combined. Be careful not to over-mix.
• Transfer the contents of the food processor to the bowl containing the remaining whipped egg whites. Using a spatula, gently fold the two mixtures together until no white streaks of egg white remain. Avoid stirring or vigorous mixing to maintain the airiness of the batter.
• Pour the prepared batter into the parchment-lined loaf pan and smooth the top surface. You can gently push the batter slightly towards the center to encourage a rounded top during baking.
• Bake in the preheated oven for approximately 45 minutes. At this point, the top should have a light golden-brown color. Tent the loaf loosely with aluminum foil and continue baking for an additional 40-45 minutes, or until the top feels firm to the touch and doesn't sound hollow or squishy when lightly pressed. The internal temperature should reach around 93-95 degrees Celsius (200-203 degrees Fahrenheit).
• Allow the loaf to cool completely in the pan before lifting it out using the parchment paper overhang and slicing.

Notes

Yields: Approximately 12 servings

Estimated Nutritional Information (per serving, approximately 1 slice)

Calories: 64
Protein: 3.1g
Fat: 5.3g
Total Carbohydrates: 1.7g
Net Carbohydrates: 0.6g
Fiber: 1.1g
Sugar: 0.2g (depending on sweetener used)

Note: These nutritional values are estimates and can vary based on the specific brands and ingredients used.

Go ahead and give this “Fluffy Cloud Bread” a try! It might sound a little different, but trust me, the airy texture is something you have to experience. If you bake up a cloud of your own, be sure to tag me – I can’t wait to see your creations!