Cottage Cheese Blueberry Cloud Bread
If you’re looking for a light, fluffy, and protein-packed breakfast or snack, this Cottage Cheese Blueberry Cloud Bread is just what you need! Made with simple, wholesome ingredients, this low-carb recipe is the perfect balance of creamy cottage cheese and juicy blueberries—making each bite soft, fresh, and satisfying.
Servings: 6 servings
Calories: 62kcal
Ingredients
- 3 large eggs separated
- ½ cup cottage cheese full-fat, drained well and blended until smooth
- 1 tablespoon cornstarch for structure and texture
- ¼ teaspoon cream of tartar stabilizes egg whites
- 1 tablespoon powdered sweetener optional, for a mild sweetness
- ½ teaspoon vanilla extract optional
- ½ teaspoon lemon zest optional
- ½ cup blueberries fresh
Instructions
- Preheat and Prepare the Baking Sheet. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking.
- Drain and Blend the Cottage Cheese. If the cottage cheese has excess liquid, drain it using a sieve or cheesecloth. For thicker varieties, you may skip this step.
- Blend the drained cottage cheese with a food processor or immersion blender until completely smooth and creamy.
- Separate the Eggs. Carefully separate the egg whites and yolks into two bowls. Make sure no yolk gets into the whites for best whipping results.
- Whip the Egg Whites. In a clean, dry mixing bowl, beat the egg whites with cream of tartar using a hand mixer until stiff peaks form. This creates an airy structure for cloud bread.
- Mix the Yolks and Flavor Base. In a separate bowl, whisk together the egg yolks, blended cottage cheese, cornstarch, vanilla extract, lemon zest, and sweetener (if using) until smooth and fully combined.
- Fold the Mixtures Together. Gently fold the yolk mixture into the whipped egg whites using a spatula. Do this slowly and carefully to preserve the airiness—don’t overmix.
- Add the Blueberries. Sprinkle the fresh blueberries over the batter and fold them in gently. Try to distribute them evenly without deflating the mixture.
- Portion and Shape the Batter. Use a ¼ cup scoop to portion the batter onto the prepared baking sheet. Leave space between each mound—they will expand slightly during baking.
- Bake. Bake in the preheated oven for 25–30 minutes, or until the tops are golden and firm to the touch.
- Cool Before Serving. Allow the cloud bread to rest on the baking sheet for a few minutes before transferring to a wire rack. They will firm up more as they cool, so don’t worry if they feel soft at first.
Nutrition
Serving: 1serving | Calories: 62kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 87mg | Potassium: 79mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.4mg | Net Carbs: 4g