A light and airy bread infused with creamy cottage cheese and bursts of juicy blueberries, offering a low-carb, high-protein treat perfect for breakfast or a snack.

Why You’ll Love This Recipe

Low-Carb: A great alternative for those on keto or low-carb diets.
High-Protein: Cottage cheese provides a protein boost to keep you full.
Naturally Sweetened: With a touch of honey or sweetener, it’s a guilt-free indulgence.
Light and Fluffy: A delicious texture that melts in your mouth.
Versatile: Enjoy it for breakfast, as a snack, or even as a dessert.

Ingredients

3 large eggs, separated
½ cup cottage cheese, blended until smooth
¼ teaspoon cream of tartar
½ teaspoon salt
1 tablespoon cornstarch or arrowroot powder (optional, for added structure)
1 teaspoon honey or a pinch of sweetener (optional)
¼ cup fresh or frozen blueberries

Directions

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, approximately 3–4 minutes.
In a separate bowl, whisk together the egg yolks, blended cottage cheese, salt, cornstarch (if using), and honey or sweetener until smooth.
Gently fold the egg yolk mixture into the beaten egg whites using a spatula, taking care not to deflate the mixture.
Scoop the batter onto the prepared baking sheet, forming 6–8 round mounds about 3 inches wide.
Evenly distribute the blueberries on top of each mound, pressing them in slightly to ensure they adhere.
Bake in the preheated oven for 25–30 minutes, or until the cloud bread is golden and firm to the touch.
Allow the cloud bread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 6–8 pieces
Calories: 80 kcal per serving

Variations

Chocolate Twist: Add a tablespoon of cocoa powder to the yolk mixture.
Nutty Flavor: Sprinkle chopped almonds or walnuts on top before baking.
Citrus Zest: Add lemon or orange zest for a refreshing flavor.
Berry Mix: Use a combination of raspberries, strawberries, and blueberries.
Savory Option: Skip the sweetener and add herbs like thyme or rosemary.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in the oven at 300°F (150°C) for 5 minutes or microwave for 20 seconds.
Freezing: Freeze cloud bread in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.

FAQs

Can I use ricotta cheese instead of cottage cheese?

Yes, ricotta can be used, but it may result in a slightly denser texture.

Can I use frozen blueberries?

Absolutely! Just ensure they are well-drained to avoid excess moisture.

Why did my cloud bread collapse?

Overmixing the batter or opening the oven too soon can cause it to deflate.

Can I make this bread without sweetener?

Yes, it will still have a mild flavor from the blueberries.

How do I make the cloud bread crispier?

Bake for an additional 5 minutes for a crisper texture.

Can I make this dairy-free?

You can substitute cottage cheese with a dairy-free alternative like blended tofu.

Is this cloud bread gluten-free?

Yes, it is naturally gluten-free.

Can I double the recipe?

Yes, just make sure to bake in batches to avoid overcrowding.

How can I prevent sticking?

Use parchment paper or a silicone baking mat for best results.

What can I serve with cloud bread?

Enjoy with yogurt, nut butter, or fresh fruit for a complete snack.

Conclusion

Blueberry Fluffy Cottage Cheese Cloud Bread is a delicious, healthy, and versatile option for those looking to enjoy a low-carb, high-protein treat. Whether for breakfast or an afternoon snack, its light and airy texture with bursts of blueberries will keep you coming back for more.

Blueberry Fluffy Cottage Cheese Cloud Bread

Author: Chef Clara
Total Time: 40 minutes
Yield: 6–8 pieces 1x
Diet: Gluten Free

Print Recipe

Description

A light, delicious, and healthy low-carb alternative—Blueberry Fluffy Cottage Cheese Cloud Bread is perfect for gluten-free and keto diets.

Ingredients

Scale

3 large eggs, separated

½ cup cottage cheese, blended until smooth

¼ teaspoon cream of tartar

½ teaspoon salt

1 tablespoon cornstarch or arrowroot powder (optional, for added structure)

1 teaspoon honey or a pinch of sweetener (optional)

¼ cup fresh or frozen blueberries

Instructions

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, approximately 3–4 minutes.
In a separate bowl, whisk together the egg yolks, blended cottage cheese, salt, cornstarch (if using), and honey or sweetener until smooth.
Gently fold the egg yolk mixture into the beaten egg whites using a spatula, taking care not to deflate the mixture.
Scoop the batter onto the prepared baking sheet, forming 6–8 round mounds about 3 inches wide.
Evenly distribute the blueberries on top of each mound, pressing them in slightly to ensure they adhere.
Bake in the preheated oven for 25–30 minutes, or until the cloud bread is golden and firm to the touch.
Allow the cloud bread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Whip egg whites well – Beat until stiff peaks form to ensure a light, airy texture in the cloud bread.
Fold gently – Carefully fold in cottage cheese and blueberries to keep the batter fluffy and prevent deflating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Keywords: Blueberry Fluffy Cottage Cheese Cloud Bread