Dairy-Free Cloud Bread Loaf
This dairy-free cloud bread loaf combines whipped egg whites with mayonnaise, unsweetened plant-based yogurt and egg white protein powder. The recipe makes 10 slices and uses liquid stevia for sweetness.
Serving ideas
Try a slice alongside breakfast, or top it with avocado and black pepper. Keep the toppings simple to complement the loaf’s light texture. For the batter, fold the yolk mixture gently into the whipped whites in three additions.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Whole egg, cream of tartar and dairy-free mayonnaise form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 10 slices. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Loaf pan
- Parchment paper
- Electric mixer
- Blender
- Stand mixer
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially whole egg and cream of tartar.
- Protein ingredient. Use the stated NOW unflavored egg white protein powder. Changing the type or brand can change both texture and nutrition.
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
Dairy-Free Cloud Bread Loaf
Ingredients
Equipment
Method
- Preheat the oven to 300°F. Line an 8 × 4-inch loaf pan with parchment paper.
- In a stand mixer, whip the egg whites with the cream of tartar until stiff peaks form, about 10–15 minutes. Set aside.
- Add the egg yolks and all remaining ingredients to a high-powered blender. Blend until smooth.
- Add the yolk mixture to the whipped whites in 3 batches, folding gently until just combined.
- Pour the batter into the prepared loaf pan. Bake on the middle shelf for 50 minutes.
- Turn the oven off and leave the loaf inside for 10 more minutes without opening the door. Remove, let cool, then slice into 10 portions.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I change the pan size?
Use the size in the method as your starting point. A deeper or shallower layer changes how the center cooks, so the original timing may not apply.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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