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.

Prep10 min

Cook30 min

Servings8

Protein10g

Net Carbs2g

Calories120

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.

Ingredients

Base

4 large eggs, separated
3 oz (85g) cream cheese or full-fat Greek yogurt, softened
1 scoop (about 25–30g) vanilla or unflavored whey protein powder
2 Tbsp sugar-free sweetener (erythritol, allulose, or monk fruit)
½ tsp baking powder
¼ tsp cream of tartar (optional but helps stabilize whites)
Pinch of salt
½ tsp vanilla extract

Blueberries

¾ cup fresh blueberries (or frozen, not thawed)
Optional: 1 tsp lemon zest

Swaps

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.

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.

Pro 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.

Nutrition

Nutrient	Per serving (1/8)
Calories	120
Protein	10g
Net carbohydrates	2g
Total carbohydrates	3g
Fiber	1g
Total fat	7g
Sodium	140mg

Estimates based on whey protein and cream cheese. Exact numbers vary with protein powder brand and blueberry amount.

Variations

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

Method	Time	Notes
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

FAQ

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.

Yes. Add them straight from the freezer so they do not bleed too much into the batter.

Usually from under-whipped egg whites or over-folding. Make sure the whites reach stiff peaks and fold very gently.

Yes, but the protein will drop significantly. Classic cloud bread uses only eggs and cream cheese.

Plain, lightly toasted, with a smear of butter, or with a little sugar-free jam. It is also good as a light dessert.

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.

Test your knowledge

5 quick questions about this blueberry cloud bread

1. Protein per serving?

2. Net carbs per serving?

3. What gives cloud bread its light texture?

4. About how long does this take?

5. Best way to keep it from turning dense?

High-Protein Blueberry Cloud Bread