Fluffy Cottage Cheese Blueberry Cloud Bread
Light, airy, and high-protein cloud bread made with full-fat cottage cheese and fresh blueberries. Low carb, gluten-free, and naturally sweet.
Ingredients
Scale
- 3 large eggs separated, room temperature
- 0.5 cup full-fat cottage cheese drained and blended smooth
- 1 tbsp cornstarch
- 0.25 tsp cream of tartar
- 1 tbsp powdered erythritol or allulose optional
- 0.5 tsp vanilla extract optional but recommended
- 0.5 tsp lemon zest optional but recommended
- 0.5 cup blueberries fresh or frozen; if frozen, pat dry thoroughly
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. Drain cottage cheese by pouring off liquid or straining through a fine-mesh sieve, then blend until completely smooth.
- Separate eggs into two clean, dry, grease-free bowls. Make sure no yolk gets into the whites.
- Add cream of tartar to the egg whites and beat on medium-high speed for 3 to 4 minutes until stiff peaks form. The peaks should stand straight up when the beater is lifted.
- In a separate bowl, whisk together egg yolks, blended cottage cheese, cornstarch, sweetener (if using), vanilla extract, and lemon zest until smooth.
- Gently fold the yolk mixture into the beaten egg whites in two additions using a spatula, with slow sweeping motions. Stop folding as soon as you no longer see large white streaks. Do not overmix.
- Fold in the blueberries gently, just 4 to 5 times, to distribute without deflating the batter or turning it purple.
- Scoop batter using a 1/4 cup measuring cup onto the prepared baking sheet, spacing mounds about 2 inches apart. Lightly flatten tops with the back of a spoon.
- Bake for 25 to 30 minutes until tops are golden brown and centers feel firm when gently pressed. Do not open the oven for the first 20 minutes. Let cool on the pan 5 minutes before transferring to a wire rack.
Notes
Best enjoyed within 12 hours for peak fluffiness. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven at 300°F for 5 to 7 minutes. Do not freeze. For a sweetener-free version, rely on the natural sweetness of the blueberries.