Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
Fluffy Cottage Cheese Blueberry Cloud Bread is a light and airy low-carb bread alternative made with whipped egg whites and creamy cottage cheese, accented with fresh blueberries for a subtle fruity flavor. It’s perfect for a healthy breakfast or snack that is gluten-free and high in protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 cloud bread pieces 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Eggs and Dairy
- 3 large eggs, separated
- ½ cup full-fat cottage cheese, drained well and blended until smooth
Dry Ingredients
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
Flavorings (Optional)
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
Fruit
- ½ cup fresh blueberries
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the cottage cheese: Drain any extra liquid from the cottage cheese by tilting the container or using a fine-mesh strainer. Then blend the drained cottage cheese until completely smooth using a food processor or immersion blender for a creamy base.
- Whip the egg whites: In a clean, dry bowl, beat the egg whites along with the cream of tartar until stiff peaks form. This step is crucial for creating a light and fluffy texture in the cloud bread.
- Mix the yolk mixture: In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract (if using), lemon zest (if using), powdered sweetener, and cornstarch until fully combined.
- Combine mixtures carefully: Gently fold the yolk mixture into the whipped egg whites using a spatula. Take care not to deflate the air incorporated in the egg whites to maintain fluffiness.
- Add blueberries: Fold in the fresh blueberries evenly, ensuring not to break them and deflate the batter.
- Scoop and bake: Using a ¼ cup measuring cup, scoop the batter onto the parchment-lined baking sheet, spacing the scoops about 2 inches apart to allow for expansion.
- Bake the cloud bread: Bake for 25-30 minutes or until the cloud bread turns golden brown and feels firm to the touch.
- Cool and serve: Allow the cloud bread to cool on the baking sheet for a few minutes before transferring to a wire rack. The texture will firm up as it cools, so slight softness initially is normal.
Notes
- Ensure egg whites are beaten in a completely clean, grease-free bowl for best volume.
- Drain cottage cheese thoroughly to avoid extra moisture that can weigh down the batter.
- Folding must be gentle to keep the batter airy and light.
- Optional flavorings such as vanilla, lemon zest, and powdered sweetener can be adjusted or omitted according to taste preferences.
- Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days.
- Reheat briefly in the oven or toaster to regain softness before serving.
- For a stricter low-carb version, omit the cornstarch and substitute with a low-carb thickener like xanthan gum, but this may affect texture.
Keywords: cloud bread, cottage cheese bread, gluten free bread, low carb bread, blueberry bread, healthy snack, protein bread
