Description
This Blueberry Fluffy Cottage Cheese Cloud Bread is the ultimate low-carb, high-protein recipe that’s as airy and soft as it is nutritious. Packed with protein from cottage cheese and egg whites, and naturally sweetened with blueberries, it’s the perfect treat for breakfast, snacking, or dessert.
Ingredients
Scale
- 1/2 cup blended cottage cheese
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup fresh or thawed blueberries (patted dry)
- 1/4 teaspoon vanilla extract (optional)
- Zest of 1 lemon (optional)
- 1 teaspoon cornstarch (optional, for added structure)
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) and line a baking tray with parchment paper or a silicone mat.
- Blend the base: In a food processor, blend cottage cheese until smooth. Transfer to a bowl and mix in egg yolks, vanilla, lemon zest, and cornstarch if using.
- Whip the egg whites: In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- Fold gently: Add a small amount of whipped egg whites into the cottage cheese mixture to lighten it, then gently fold in the remaining egg whites using a spatula. Be careful not to deflate the mixture.
- Add blueberries: Fold in blueberries gently at the very end.
- Scoop and bake: Spoon the batter into mounds or rounds onto the baking tray. Bake for 25–30 minutes, or until golden brown and springy to touch.
- Cool completely: Let cool on a wire rack before serving or storing.
Notes
Make sure your egg whites are whipped to stiff peaks for maximum fluffiness. Pat blueberries dry to avoid excess moisture. You can substitute cream cheese for cottage cheese, though the texture may be slightly denser.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy/Low-Carb
Nutrition
- Serving Size: 1 round
- Calories: 95
- Sugar: 2g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 55mg