Description
Ultra-light and protein-rich, this cottage cheese cloud bread melts in your mouth—perfect as a low-carb snack or airy sandwich base.
Ingredients
Scale
- 3 large eggs, separated
- 1/2 cup cottage cheese, blended until smooth
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch or arrowroot powder (optional, for structure)
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
- In a separate bowl, mix the egg yolks, blended cottage cheese, salt, and cornstarch (if using) until well combined and smooth.
- Gently fold the whipped egg whites into the yolk mixture in batches, being careful not to deflate the mixture.
- Spoon the mixture onto the prepared baking sheet, forming 6 even mounds.
- Bake for 25-30 minutes, or until the tops are golden brown and the bread is firm to the touch.
- Remove from the oven and allow to cool for a few minutes before serving.
Notes
- Use Room Temperature Ingredients – Cold eggs and cottage cheese can affect the fluffiness. Let them sit at room temperature for about 15 minutes before mixing.
- Let It Cool Completely – Cloud bread continues to set as it cools. Let it rest on a wire rack to prevent sogginess and achieve the perfect airy texture!
- Prevent sogginess: Pat sauerkraut dry before layering to keep the crust crisp.
- Even layers: Spread ingredients evenly for the perfect bite every time.
- Golden top: Brush with egg wash before baking for a crispy, golden finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Western