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Fluffy No-Flour High-Protein Cloud Bread

mohmed mohmedon

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Microwave Method (Fastest)

1.Mix Batter :Whisk until completely smooth.

In a small mixing bowl or blender, combine liquid egg whites, Greek yogurt, whey protein isolate, vanilla extract, baking powder, salt, and optional sweetener. Whisk thoroughly until smooth and pourable. (Add 1 tsp almond milk if too thick, or extra protein powder if too thin).

2.Prep Cooking Container :Prevents overflow during cooking.

Lightly spray a 4- to 5-inch microwave-safe ramekin or bowl with cooking spray. Pour in batter, filling no more than two-thirds full.

3.Microwave :Cook in short intervals.

Microwave on HIGH for 90 seconds. Check the center; if still wet, continue cooking in 15- to 20-second increments until set (typically 2 to 3 minutes total). Avoid overcooking to prevent a rubbery texture.

4.Rest & Slice :Allows interior to finish setting.

Let the bread rest in the container for 1–2 minutes. Carefully turn out onto a plate, allow to cool slightly, and slice.

Oven-Baked Method

  1. Preheat oven to 350°F (175°C).

  2. Pour prepared batter into a small greased ramekin, silicone mold, or mini loaf pan.

  3. Bake for 15 to 25 minutes until the center feels set and the top turns lightly golden.

  4. Cool completely before slicing.

Nutritional Information (Approximate Per Recipe)

Calories Protein Total Carbs Net Carbs Fat Added Sugar
170–210 kcal 28–32 g 5–8 g 4–7 g 1–4 g 0 g

Key Recipe Notes & Tips

  • Protein Powder Choice: Whey protein isolate yields the lightest, softest texture. Plant-based protein powders absorb more liquid and may require extra yogurt or milk.

  • Don’t Overcook: Overheating protein-rich batter is the primary reason bread becomes dry or rubbery.

  • Yogurt Selection: Stick to plain, unsweetened Greek yogurt to keep carbohydrates low and avoid hidden added sugars.

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