Blueberry Fluffy Cottage Cheese Cloud Bread
A light and airy low-carb bread made with cottage cheese, fresh blueberries, and whipped egg whites. This protein-packed recipe delivers a fluffy, cloud-like texture with bursts of sweet blueberry flavor in every bite.
Equipment
- 2 Mixing Bowls
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Baking Sheet
- 1 Parchment paper or silicone baking mat
Ingredients
- 1 cup cottage cheese full-fat or low-fat, room temperature
- 3 large eggs separated
- 3/4 cup fresh blueberries rinsed and dried, plus extra for topping
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract pure preferred
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 300°F and line your baking sheet with parchment paper.
- Separate your eggs carefully, placing whites in one large bowl and yolks in a smaller bowl.
- Whip the egg whites with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
- Mix the cottage cheese, egg yolks, vanilla extract, honey, salt, and baking powder in your second bowl until smooth.
- Fold one-third of the whipped egg whites into the cottage cheese mixture gently using a rubber spatula.
- Add the remaining egg whites and fold gently until you see no white streaks.
- Fold in your fresh blueberries carefully, reserving a few for topping.
- Spoon the batter onto your prepared baking sheet in rounds about half an inch thick to make 6-8 pieces.
- Press a few reserved blueberries onto the top of each round.
- Bake for 25-30 minutes until the tops turn golden brown and the bread feels set when you gently touch the center.
- Let your bread cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Freeze individual pieces wrapped in plastic wrap for up to 2 months. For best results, use room temperature cottage cheese and whip egg whites until stiff peaks form. Don't overmix when folding to preserve the fluffy texture.