Description
This blueberry cottage cheese cloud bread is soft, pillowy, and lightly sweet, with bursts of juicy berries throughout. It’s a wholesome, low-carb alternative to traditional bread that works beautifully for breakfast, snack time, or a light treat when cravings hit but calories matter.
Ingredients
Scale
- 3 large eggs, yolks and whites separated
- ½ cup full-fat cottage cheese, well drained and blended smooth
- 1 tablespoon cornstarch (adds stability and structure)
- ¼ teaspoon cream of tartar (helps egg whites whip properly)
- 1 tablespoon powdered sweetener, optional
- ½ teaspoon vanilla extract, optional
- ½ teaspoon lemon zest, optional but brightens flavor
- ½ cup fresh blueberries
Instructions
- Heat your oven to 300°F (150°C) and prepare a baking sheet with parchment paper.
- Drain excess liquid from the cottage cheese by tipping the container or straining it briefly. Once drained, blend until completely smooth using a blender or immersion blender.
- Place the egg whites in a clean, dry bowl. Add the cream of tartar and beat until stiff peaks form. The mixture should be glossy and hold its shape.
- In a separate bowl, combine the egg yolks with the blended cottage cheese, cornstarch, sweetener, vanilla extract, and lemon zest. Whisk until creamy and uniform.
- Carefully fold the yolk mixture into the whipped egg whites using a spatula. Work gently to keep the mixture light and airy.
- Add the blueberries and fold just until evenly distributed—avoid overmixing.
- Scoop the batter onto the prepared baking sheet using a ¼-cup measure, leaving about 2 inches of space between each portion.
- Bake for 25–30 minutes, until the tops turn lightly golden and the centers feel set.
- Let the cloud bread rest for a few minutes, then transfer to a cooling rack. They’ll firm up as they cool, so a soft texture at first is normal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 serving
- Sugar: 3 g
- Fat: 4 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 7 g