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Fluffy Cottage Cheese Blueberry Cloud Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Description

Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy, and nutritious low-carb bread alternative made with whipped egg whites, smooth cottage cheese, and fresh blueberries. This cloud bread offers a subtle sweetness and a tender texture, making it perfect for a healthy breakfast or snack. With a simple preparation and baking method, it’s an elegant way to enjoy the natural flavors of cottage cheese and berries in a gluten-free, low-calorie treat.

Ingredients

Eggs and Dairy

  • 3 large eggs (separated)
  • ½ cup full-fat cottage cheese (drained well and blended until smooth)

Dry Ingredients

  • 1 tablespoon cornstarch (for structure and texture)
  • ¼ teaspoon cream of tartar (stabilizes egg whites)

Flavorings and Add-ins

  • 1 tablespoon powdered sweetener (optional, for a mild sweetness)
  • ½ teaspoon vanilla extract (optional)
  • ½ teaspoon lemon zest (optional)
  • ½ cup fresh blueberries

Instructions

  1. Preheat Oven: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper to prepare for baking the cloud bread.
  2. Drain Cottage Cheese: Tilt the container to pour off any excess liquid or use a fine-mesh strainer to remove moisture. Thick cottage cheese can be blended as is.
  3. Blend Cottage Cheese: Use a food processor or immersion blender to blend the drained cottage cheese until completely smooth and creamy.
  4. Beat Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form. This step is crucial for achieving the fluffy texture of the bread.
  5. Mix Yolks and Ingredients: In a separate bowl, whisk the egg yolks with the smooth cottage cheese, vanilla extract, lemon zest, powdered sweetener, and cornstarch until well combined.
  6. Fold Mixtures: Gently fold the yolk mixture into the whipped egg whites using a spatula, taking care to maintain the airiness of the whites.
  7. Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly without deflating the batter.
  8. Scoop Batter: Use a ¼ cup measuring cup to scoop the batter onto the parchment-lined baking sheet, spacing each portion about 2 inches apart.
  9. Bake: Bake the cloud bread for 25-30 minutes, or until golden brown and firm to the touch.
  10. Cool: Allow the cloud bread to cool for a few minutes on the baking sheet before transferring to a wire rack to firm up further. The texture will continue to set as it cools.

Notes

  • Ensure the egg whites bowl is completely clean and dry for best whipping results.
  • Do not overfold the batter to retain the fluffy texture.
  • If using sweetener, adjust quantity to taste or omit for a savory version.
  • Fresh blueberries work best, but frozen can be used if thawed and drained well.
  • Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days.
  • This bread is best enjoyed fresh or lightly toasted.

Find it online: https://evelynscooking.com/fluffy-cottage-cheese-blueberry-cloud-bread-recipe/