Description
A light, delicious, and healthy low-carb alternative—Blueberry Fluffy Cottage Cheese Cloud Bread is perfect for gluten-free and keto diets.
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
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 the Egg Whites Properly – Beating the egg whites to stiff peaks is crucial for achieving the signature fluffy texture. Use a clean, grease-free bowl to ensure they whip up correctly.
Fold Gently – When combining the egg whites with the cottage cheese mixture, use a light hand to avoid deflating the batter. Overmixing can result in a denser bread.
Cool Before Serving – Let the cloud bread cool completely on a wire rack to prevent it from becoming too soft or soggy. This helps maintain the airy structure and enhances the flavor!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American