Fluffy Cottage Cheese Cloud Bread
Light, airy, protein-packed bread made with cottage cheese and eggs. Ready in 30 minutes with minimal ingredients. Perfect for low-carb diets and busy mornings.
Equipment
- 2 Mixing Bowls
- 1 Electric mixer
- 1 Rubber spatula
- 1 Baking Sheet
- 1 Parchment paper
Ingredients
- 1 cup Cottage cheese full-fat
- 3 Eggs separated
- 3 oz Cream cheese softened
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Garlic powder optional
- 1/2 teaspoon Italian seasoning optional
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Separate your eggs carefully, putting the whites in one bowl and the yolks in another.
- Add cottage cheese, cream cheese, and salt to the bowl with egg yolks and blend until smooth and creamy.
- Whip the egg whites on high speed until stiff peaks form, about 3-4 minutes.
- Add one-third of the whipped whites to the cottage cheese mixture and fold gently with a spatula.
- Add the remaining whites and continue folding gently until mostly combined.
- Scoop the batter onto your prepared baking sheet in 6 mounds, shaping them into 4-inch rounds.
- Bake for 25-30 minutes until the tops turn golden brown and feel firm when touched lightly.
- Let the bread cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months. Toast before serving for best texture.