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Golden Cottage Cheese Blueberry Cloud Bread rounds on a parchment-lined baking sheet fresh from the oven puffed and firm

Cottage Cheese Blueberry Cloud Bread

A light, airy, and naturally sweet low-carb cloud bread packed with juicy blueberries and high-protein cottage cheese. The perfect healthy breakfast, snack, or guilt-free dessert.
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Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings: 4 portions
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 92
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs separated, whites and yolks used separately
  • 0.5 cup full-fat cottage cheese drained well and blended until completely smooth
  • 1 tbsp cornstarch
  • 0.33 tsp cream of tartar or substitute equal amount lemon juice or white vinegar
  • 1 tbsp powdered sweetener optional, honey or maple syrup can substitute
  • 0.5 tsp vanilla extract optional
  • 0.5 tsp lemon zest optional but recommended
  • 0.5 cup fresh blueberries if frozen, pat completely dry before using

Equipment

  • Hand mixer or stand mixer
  • Small food processor or immersion blender
  • Baking sheet
  • Parchment paper
  • Rubber spatula
  • Quarter-cup measuring cup

Method
 

  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Drain cottage cheese by pouring off all excess liquid. Blend until completely smooth using a food processor or immersion blender. Set aside.
  3. In a large, clean, dry bowl, beat egg whites with cream of tartar on medium-high speed until stiff peaks form, about 2 to 4 minutes. Bowl and beaters must be completely free of grease or yolk.
  4. In a separate bowl, whisk together egg yolks, blended cottage cheese, cornstarch, powdered sweetener, vanilla extract, and lemon zest until smooth.
  5. Stir one third of the whipped egg whites into the yolk mixture to lighten it. Pour the lightened mixture over the remaining whites and fold gently using a rubber spatula in wide sweeping motions. A few white streaks are fine. Do not overmix.
  6. Gently fold in blueberries with 2 to 3 strokes, distributing evenly without deflating the batter.
  7. Scoop batter using a quarter-cup measuring cup onto the prepared baking sheet, spacing about 2 inches apart. Lightly flatten each mound with the back of a spoon.
  8. Bake at 300 degrees F for 25 to 27 minutes until golden brown and firm to the touch. Do not open the oven door during baking. Cool on the baking sheet a few minutes before transferring to a wire rack. Texture firms further as they cool.

Notes

Best eaten within 12 hours. Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze. Serve at room temperature or refresh in a 275 degree F oven for 5 minutes. Bowl and beaters must be completely clean and dry before whipping egg whites. If using frozen blueberries, pat completely dry to avoid a runny batter.