Description
Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy, and nutritious option perfect for breakfast, a snack, or brunch. Made with whipped egg whites, creamy cottage cheese, and fresh blueberries, it offers a gluten-free, low-carb twist on traditional bread with a naturally sweet flavor.
Ingredients
Scale
- 3 large eggs, separated
- 1/2 cup full-fat cottage cheese, drained and blended until smooth
- 1 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
- 1 tablespoon powdered sweetener (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1/2 teaspoon lemon zest (optional)
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Drain cottage cheese well and blend until smooth.
- In a clean, dry bowl, beat egg whites and cream of tartar until stiff peaks form.
- In a separate bowl, whisk egg yolks with cottage cheese, sweetener, vanilla extract, lemon zest, and cornstarch until combined.
- Gently fold the yolk mixture into the whipped egg whites without deflating them.
- Carefully fold in fresh blueberries, distributing them evenly throughout the batter.
- Using a 1/4 cup measure, scoop batter onto the baking sheet, spacing about 2 inches apart.
- Bake for 25-30 minutes, or until golden brown and firm to the touch.
- Let cool slightly on the tray, then transfer to a wire rack to cool completely.
Notes
- Beat egg whites until stiff peaks form for optimal fluffiness.
- Use room temperature eggs for better volume when whipping.
- Be gentle when folding to avoid deflating the batter.
- Let cool completely before storing to retain texture.
- Can be frozen and reheated gently in a toaster or microwave.
Nutrition
- Serving Size: 1 round
- Calories: 85
- Sugar: 2g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cloud bread, cottage cheese, blueberry bread, gluten-free breakfast, low carb snack