Fluffy Cottage Cheese Blueberry Cloud Bread
Light, airy, and naturally sweet, this Fluffy Cottage Cheese Blueberry Cloud Bread is a high-protein, low-carb, and gluten-free delight. Perfect for breakfast, snacks, or a guilt-free dessert!
Equipment
- Hand Mixer
- Mixing Bowls
- Baking Sheet
- Parchment Paper
Ingredients
Main Ingredients
- 3 large eggs separated
- 0.5 cup cottage cheese full-fat or low-fat
- 1 tbsp sweetener honey, maple syrup, or a sugar-free alternative
- 0.5 tsp vanilla extract
- 0.25 tsp cream of tartar for stabilizing egg whites
- 0.25 cup fresh blueberries or dried, if preferred
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the egg whites from the yolks, placing them in two different bowls.
- Add cream of tartar to the egg whites. Using a hand mixer, beat until stiff peaks form (about 3-5 minutes). The mixture should be fluffy and glossy.
- In another bowl, mix cottage cheese, egg yolks, sweetener, and vanilla extract until smooth.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Take 1/3 of the whipped egg whites and fold gently into the cottage cheese mixture.
- Slowly incorporate the remaining egg whites, being careful not to deflate the batter.
- Scoop small mounds of batter onto the prepared baking sheet, spacing them out.
- Bake for 25-30 minutes or until the tops turn golden brown.
- Remove from oven and let cool completely to firm up before serving.
Notes
For best results, enjoy fresh. If storing, keep in an airtight container for up to 3 days and toast before serving for a crispier texture.