Soft, airy, and subtly sweet, this Blueberry Fluffy Cottage Cheese Cloud Bread is a delicious, low-carb, protein-rich treat. Made with simple ingredients like eggs, cottage cheese, and fresh blueberries, it’s a perfect choice for breakfast, a light snack, or even a healthy dessert.
Why I Love This Recipe
I love how light and fluffy this blueberry cloud bread is while still being packed with protein. The cottage cheese adds a creamy texture and a boost of nutrients, while the blueberries bring a natural sweetness that makes this feel like an indulgence without the guilt. It’s also naturally gluten-free, making it a great option for those looking for a grain-free baked good.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
1 teaspoon honey or a pinch of sweetener (optional)
1/4 cup fresh or frozen blueberries, chopped if large
Directions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
In another bowl, mix the egg yolks with the blended cottage cheese, salt, and optional honey or sweetener until well combined.
Gently fold the cornstarch (if using) into the egg yolk mixture until smooth.
Carefully fold the beaten egg whites into the egg yolk mixture, being cautious not to deflate the mixture.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the mixture onto the prepared baking sheet, forming small mounds.
Bake for 25-30 minutes or until the tops are golden and the clouds are set.
Allow the cloud bread to cool slightly before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 70 kcal per serving
Variations
Chocolate Blueberry Cloud Bread – Add a teaspoon of cocoa powder to the egg yolk mixture for a chocolaty twist.
Lemon Blueberry Cloud Bread – Add a teaspoon of lemon zest for a fresh, citrusy flavor.
Vanilla Cloud Bread – Stir in 1/2 teaspoon of vanilla extract for a subtle vanilla flavor.
Savory Option – Skip the honey and blueberries, and instead, add a pinch of garlic powder and shredded cheese for a savory take.
Storage/Reheating
Refrigeration: Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze cloud bread in a single layer, then transfer to a sealed bag for up to a month. Thaw at room temperature before eating.
Reheating: Warm cloud bread in a low-temperature oven (250°F) for a few minutes to regain its fluffiness. Avoid microwaving, as it may make it too soft.
Related Recipes:
- Fluffy Cottage Cheese Cloud Bread
- Coconut Rhubarb Breakfast Cake
- Italian Gluten-Free Almond-Orange Cake
FAQs
How do I keep my cloud bread from deflating?
I make sure to whip the egg whites to stiff peaks and fold them gently into the yolk mixture to maintain as much air as possible.
Can I use a different fruit instead of blueberries?
Yes! Chopped strawberries, raspberries, or blackberries work well in this recipe.
Why is my cloud bread too soft?
If the bread is too soft, it may be underbaked. I let it bake until it’s golden and set, then allow it to cool slightly to firm up.
Can I make this dairy-free?
Yes! I swap the cottage cheese for blended silken tofu or dairy-free yogurt for a similar texture.
Is this cloud bread keto-friendly?
It can be if I skip the cornstarch and honey, as those ingredients add carbs. The rest of the ingredients fit within a keto diet.
Conclusion
This blueberry fluffy cottage cheese cloud bread is a fantastic way to enjoy a light and airy treat while still getting plenty of protein. It’s easy to make, customizable, and perfect for a quick snack or breakfast. I love how it feels indulgent yet remains healthy, making it a recipe I keep coming back to.
📖 Recipe:
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Blueberry Fluffy Cottage Cheese Cloud Bread
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Soft, airy, and subtly sweet, this Blueberry Fluffy Cottage Cheese Cloud Bread is a delicious low-carb, protein-packed treat. Made with eggs, cottage cheese, and fresh blueberries, this gluten-free cloud bread is perfect for breakfast, a light snack, or a healthy dessert.
Ingredients
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)
1 teaspoon honey or a pinch of sweetener (optional)
1/4 cup fresh or frozen blueberries, chopped if large
Instructions
- Preheat the Oven – Set to 300°F (150°C) and line a baking sheet with parchment paper.
- Whip Egg Whites – In a large bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Mix Yolks & Cottage Cheese – In another bowl, combine the egg yolks, blended cottage cheese, salt, and optional honey or sweetener.
- Add Cornstarch (if using) – Gently fold it into the yolk mixture until smooth.
- Fold in Egg Whites – Carefully incorporate the beaten egg whites, ensuring the mixture stays airy.
- Add Blueberries – Gently fold in blueberries, distributing evenly.
- Shape & Bake – Spoon small mounds onto the baking sheet and bake for 25-30 minutes, or until golden brown.
- Cool & Serve – Let the cloud bread cool slightly before serving.
Notes
For a keto-friendly version, omit cornstarch and honey.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
Reheat in a low-temperature oven (250°F) for a few minutes to restore fluffiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 6 servings
- Calories: 70 kcal per serving
