Flourless Protein Cottage Cheese Cloud Bread
Light, fluffy cloud bread made from whipped egg whites and blended cottage cheese, topped with fresh blueberries. Gluten-free, low-carb, and ready in 40 minutes.
Ingredients
Scale
- 3 large eggs, separated
- 0.5 cups cottage cheese, blended
- 0.3 teaspoons cream of tartar
- 1 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 0.5 teaspoons salt
- 1 teaspoons honey
- 0.5 cups fresh blueberries, for topping
Instructions
- Preheat oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whip the egg whites: Separate the eggs. In a large bowl, add the egg whites and 0.3 teaspoons cream of tartar, then beat until stiff peaks form.
- Mix the base: In a separate bowl, whisk together the egg yolks, 0.5 cups cottage cheese, blended, 1 teaspoons vanilla extract, 2 tablespoons cornstarch, 0.5 teaspoons salt, and 1 teaspoons honey until smooth.
- Fold gently: Using a spatula, gently fold the egg yolk mixture into the whipped egg whites. Go slowly — overmixing will deflate the whites.
- Shape and top: Scoop spoonfuls of batter onto the lined baking sheet, shaping each into a small cloud. Top with 0.5 cups fresh blueberries, for topping.
- Bake: Bake until golden and set.
- Cool and serve: Cool briefly on the baking sheet, then transfer to a wire rack to finish cooling before serving.
Notes
Blend the cottage cheese until fully smooth before using — lumps make for uneven texture. Don’t skip the cream of tartar, it’s what gives the whipped whites their stability. Fold gently; overmixing deflates the batter and leads to dense bread instead of light, airy clouds.