Cottage Cheese Blueberry Cloud Bread is the fluffy, low-carb bread alternative you didn’t know you needed. Whether you’re cutting carbs, boosting protein, or simply craving something light yet satisfying, this recipe has you covered. Made with whipped egg whites and creamy blended cottage cheese, it’s the perfect way to start your day or snack smart. Naturally sweet blueberries add a burst of flavor to every bite, making this bread a delightful treat that doesn’t compromise on nutrition. Curious to learn how to make it? Let’s dive into this easy, healthy, and delicious creation in just 35 minutes!
Why You’ll Love This Recipe
- High in protein and low in carbs: Perfect for keto followers and fitness enthusiasts.
- Naturally sweet: Blueberries add flavor and antioxidants without extra sugar.
- Fluffy and light: Achieves a soufflé-like texture thanks to whipped egg whites.
- Quick and easy: Ready in just 35 minutes from prep to plate.
- Versatile: Enjoy as a breakfast, snack, or healthy treat any time of day.
Ingredients
- 3 large eggs, separated
- 1/2 cup full-fat cottage cheese, well-drained and blended until smooth
- 1 tablespoon cornstarch (adds structure)
- 1/4 teaspoon cream of tartar (stabilizes egg whites)
- 1 tablespoon powdered sweetener (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1/2 teaspoon lemon zest (optional)
- 1/2 cup fresh blueberries
How to Make Fluffy Cottage Cheese Blueberry Cloud Bread
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Drain the cottage cheese thoroughly. Tip the container and pour off any extra liquid, or use a fine-mesh strainer. Blend the cottage cheese until it’s completely smooth.
- Whip the egg whites in a dry, spotless bowl. Sprinkle in the cream of tartar and beat until stiff peaks form for optimal fluffiness.
- In a separate bowl, whisk the egg yolks with the blended cottage cheese, sweetener, vanilla extract, lemon zest, and cornstarch until well mixed.
- Gently fold the yolk mixture into the whipped egg whites. Use a spatula and light hand to maintain the airy structure.
- Add the blueberries, folding them in just enough to distribute without deflating the batter.
- With a 1/4 cup scoop, portion the batter onto your prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes until the tops are golden brown and firm.
- Cool on the sheet for a few minutes before transferring to a wire rack. They’ll firm up more as they cool.
Fluffy Cottage Cheese Blueberry Cloud Bread
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Cottage Cheese Blueberry Cloud Bread is a fluffy, low-carb, high-protein alternative to traditional bread. Made with whipped egg whites, creamy cottage cheese, and juicy blueberries, it’s light, naturally sweet, and ready in just 35 minutes. Great for breakfast, snacks, or a healthy treat!
Ingredients
3 large eggs, separated
1/2 cup full-fat cottage cheese, well-drained and blended
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1 tablespoon powdered sweetener (optional)
1/2 teaspoon vanilla extract (optional)
1/2 teaspoon lemon zest (optional)
1/2 cup fresh blueberries
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Drain the cottage cheese thoroughly. Tip the container and pour off any extra liquid, or use a fine-mesh strainer. Blend the cottage cheese until it’s completely smooth.
- Whip the egg whites in a dry, spotless bowl. Sprinkle in the cream of tartar and beat until stiff peaks form for optimal fluffiness.
- In a separate bowl, whisk the egg yolks with the blended cottage cheese, sweetener, vanilla extract, lemon zest, and cornstarch until well mixed.
- Gently fold the yolk mixture into the whipped egg whites. Use a spatula and light hand to maintain the airy structure.
- Add the blueberries, folding them in just enough to distribute without deflating the batter.
- With a 1/4 cup scoop, portion the batter onto your prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes until the tops are golden brown and firm.
- Cool on the sheet for a few minutes before transferring to a wire rack. They’ll firm up more as they cool.
Notes
Use full-fat cottage cheese for best results.
Make sure to whip egg whites to stiff peaks.
Handle batter gently to keep it fluffy.
Can be made with other berries or savory herbs.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 piece
- Calories: 92 kcal
- Sugar: 3 g
- Sodium: ~150 mg
- Trans Fat: 4 g
- Protein: 7 g
- Cholesterol: ~95 mg
Helpful Tips
- Opt for full-fat cottage cheese to ensure a creamy texture and richer flavor.
- Be sure egg whites are beaten to stiff peaks for maximum fluffiness.
- Avoid overmixing when combining the egg yolk mixture with the whites.
- Space out dollops of batter well to allow for even baking.
Substitutions And Variations
- Dairy-free: Use a dairy-free cottage cheese alternative.
- Berry switch: Try chopped strawberries or raspberries for a different flavor.
- Savory version: Skip the sweetener and blueberries, and stir in fresh herbs with shredded cheese.
- Sweet boost: Drizzle with honey or maple syrup before serving (if not low-carb).
Frequently Asked Questions
Can I use frozen blueberries? Definitely, just make sure to thaw and drain them thoroughly to avoid excess moisture in the batter.
Can I make it ahead? Absolutely! Store cooled cloud bread in an airtight container for up to 3 days.
Why is my cloud bread flat? Most likely, the egg whites were not beaten to stiff peaks or the batter was overmixed.
Storage Instructions
Store your Cottage Cheese Blueberry Cloud Bread in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual pieces between sheets of parchment paper and reheat gently in a toaster oven.
Conclusion
More than just a passing trend, this Fluffy Cottage Cheese Blueberry Cloud Bread is a delicious, wholesome staple you’ll want to make again and again. With minimal ingredients and maximum satisfaction, it’s a must-try for anyone seeking healthier alternatives without sacrificing taste.