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
Scale
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