Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
This Fluffy Cottage Cheese Blueberry Cloud Bread is a light and airy low-carb bread alternative, perfect for a healthy breakfast or snack. Made with whipped egg whites, creamy cottage cheese, and fresh blueberries, it offers a delicate sweetness and a tender texture without any flour. Ideal for those seeking gluten-free, high-protein options with a subtle fruity twist.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 3 large eggs (separated)
- ½ cup full-fat cottage cheese (drained well and blended until smooth)
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sweetener (optional)
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
- ½ cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prepare for baking the cloud bread.
- Drain Cottage Cheese: Tilt the container to pour off any excess liquid from the cottage cheese or use a fine-mesh strainer. If the cottage cheese is already thick, you can proceed without draining much.
- Blend Cottage Cheese: Blend the drained cottage cheese in a food processor or with an immersion blender until completely smooth and creamy to avoid lumps in the batter.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form. This aeration step is key for the bread’s light and fluffy texture.
- Mix Yolks and Other Ingredients: In a separate bowl, whisk together the egg yolks, smooth cottage cheese, cornstarch, powdered sweetener, vanilla extract, and lemon zest until fully combined.
- Fold Mixtures: Gently fold the yolk mixture into the whipped egg whites using a spatula, carefully mixing to preserve the airiness of the egg whites.
- Add Blueberries: Fold in the fresh blueberries evenly to distribute them without deflating the batter.
- Portion Batter: Use a ¼ cup measuring cup to scoop dollops of batter onto the prepared parchment-lined baking sheet, spacing each about 2 inches apart for even baking.
- Bake: Bake in the preheated oven for 25-30 minutes, until the cloud breads are golden brown on top and firm to the touch.
- Cool: Allow the cloud breads to cool for a few minutes on the baking sheet, then transfer to a cooling rack. The texture will firm up as they cool, achieving the perfect fluffy consistency.
Notes
- Ensure the egg whites are beaten to stiff peaks for maximum fluffiness.
- Use fresh blueberries for best texture; frozen berries may release extra moisture.
- The powdered sweetener is optional and can be adjusted based on your preference.
- These cloud breads are best eaten the same day but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute the cottage cheese with a plant-based creamy alternative, but texture may vary.
