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
