Cottage Cheese Blueberry Cloud Bread
This Cottage Cheese Blueberry Cloud Bread is soft, fluffy, and filled with juicy blueberry pockets. It makes an easy low carb breakfast with protein rich cottage cheese and a light cloud like texture.
Equipment
- Mixing bowls Use a clean bowl for whipping egg whites
- Hand mixer For stiff egg white peaks
- Baking sheet Line with parchment paper
- Blender Blend cottage cheese until smooth
Ingredients
- 3 large eggs, separated
- ½ cup full fat cottage cheese, drained and blended
- 1 tbsp cornstarch
- ¼ tsp cream of tartar
- 1 tbsp powdered sweetener (optional)
- ½ tsp vanilla extract (optional)
- ½ tsp lemon zest (optional)
- ½ cup fresh blueberries
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Drain excess liquid from cottage cheese if needed, then blend until smooth and creamy.
- Beat egg whites with cream of tartar in a clean bowl until stiff peaks form.
- In another bowl, mix egg yolks, cottage cheese, cornstarch, sweetener, vanilla, and lemon zest until smooth.
- Carefully fold the yolk mixture into the whipped egg whites while keeping as much air as possible.
- Gently fold blueberries into the batter.
- Scoop evenly sized mounds onto the baking sheet and leave space between them.
- Bake for 25 to 30 minutes until lightly golden and fully set.
- Cool briefly before transferring to a wire rack. Serve warm or chilled.
Notes
Keep egg whites free from yolk or grease for proper volume. Avoid opening the oven early because cloud bread can collapse. Store leftovers in an airtight container in the refrigerator for up to 3 days.