High-Protein Blueberry Cloud Bread
Light, airy, and studded with juicy blueberries — a soft low-carb bread that actually tastes like a treat
This is cloud bread leveled up with protein powder and fresh blueberries. The result is a soft, slightly sweet, golden loaf that feels like real bread but stays extremely low in carbs and sugar-free. Perfect for breakfast, a snack, or a light dessert.
Ready in about 40 minutes, 10 g of protein, and only 2 g net carbs per serving. No yeast, no flour, and no complicated steps.
Why you’ll love this cloud bread
- 10g protein per serving — higher than classic cloud bread
- Only 2g net carbs and completely sugar-free
- Light, airy texture with juicy blueberry bursts
- Ready in 40 minutes with simple ingredients
- No yeast or traditional flour needed
- Great for breakfast, snacks, or light dessert
Health notes
- High protein: Eggs + protein powder deliver solid protein in every slice.
- Ultra low carb: No flour and minimal blueberries keep net carbs at 2g.
- Sugar-free: Sweetened only with a zero-carb sweetener.
- Gluten-free: Naturally free of gluten and grain flours.
Key element — whip the egg whites properly
Beat the egg whites to stiff peaks before folding. This is what gives cloud bread its signature light, airy structure. Fold gently so you do not deflate the whites, or the bread will turn dense.
A-High Protein
High-Protein Blueberry Cloud Bread
- Prep10 min
- Cook30 min
- Total40 min
- Servings8 servings
- Calories120 kcal
Ingredients
Instructions
- Prep. Preheat oven to 300°F (150°C). Line a baking sheet or round cake pan with parchment paper. Separate the eggs carefully — no yolk in the whites.
- Make the yolk mixture. In a bowl beat the egg yolks, softened cream cheese (or yogurt), protein powder, sweetener, baking powder, salt, and vanilla until smooth and creamy.
- Whip the whites. In a clean bowl beat the egg whites with cream of tartar (if using) until stiff peaks form. The whites should hold their shape when you lift the beaters.
- Fold and add berries. Gently fold the yolk mixture into the whipped whites in two or three additions, keeping as much air as possible. Fold in the blueberries (and lemon zest if using) at the end.
- Bake. Spoon the batter onto the prepared pan and shape into a round loaf or individual rounds. Bake 25–30 minutes until golden and set. Cool on a wire rack before slicing.
Notes & Tips
- Make sure the bowl and beaters for the egg whites are completely clean and dry — any fat will prevent stiff peaks.
- Fold gently. Over-mixing deflates the whites and makes the bread dense.
- Fresh blueberries hold their shape better; if using frozen, add them straight from the freezer.
- Let the bread cool completely before slicing so it firms up.
- Store leftovers in the fridge — cloud bread is best eaten within 2–3 days.
Variations & serving ideas
- Dairy-free: Use dairy-free cream cheese or coconut yogurt and a plant protein powder.
- Different berries: Raspberries or chopped strawberries work well (measure for carbs).
- Plain version: Skip the blueberries for classic high-protein cloud bread.
- Extra protein: Add an extra half scoop of protein powder and a splash of almond milk if the batter becomes too thick.
- Lemon blueberry: Add 1 tsp lemon zest and a few drops of lemon extract for a brighter flavor.
- Cinnamon swirl: Mix ½ tsp cinnamon into the yolk mixture and swirl a little extra on top before baking.
- Individual rounds: Scoop into 8 smaller rounds instead of one loaf for easier portioning and faster baking.
- Chocolate chip: Replace blueberries with sugar-free chocolate chips for a different treat.
Storage
- Room temperature: 1 day (Best the day it is baked)
- Refrigerator: Up to 3 days (Store in an airtight container)
- Freezer: Up to 1 month (Slice first, then freeze; toast to refresh)
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Total fat | 7 g |
| Sodium | 140 mg |
| Total carbohydrate | 3 g |
| Fibre | 1 g |
| Protein | 10 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this cloud bread keto-friendly?
Yes. At only 2g net carbs per serving it is excellent for keto. The protein powder and eggs keep it high-protein and low-carb.
Can I use frozen blueberries?
Yes. Add them straight from the freezer so they do not bleed too much into the batter.
Why did my cloud bread turn out dense?
Usually from under-whipped egg whites or over-folding. Make sure the whites reach stiff peaks and fold very gently.
Can I make it without protein powder?
Yes, but the protein will drop significantly. Classic cloud bread uses only eggs and cream cheese.
How should I serve it?
Plain, lightly toasted, with a smear of butter, or with a little sugar-free jam. It is also good as a light dessert.
Can I make it ahead?
It is best the day it is baked. You can store it in the fridge for 2–3 days or freeze slices and toast them later.
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