Blueberry Fluffy Cottage Cheese Cloud Bread – Light & Delicious!
Blueberry Fluffy Cottage Cheese Cloud Bread is a light, airy, and protein-packed alternative to traditional bread. Made with whipped egg whites, blended cottage cheese, and fresh blueberries, this low-carb, gluten-free, and high-protein recipe is perfect for breakfast, snacks, or even a healthy dessert. Naturally sweetened with honey or maple syrup, this cloud bread is a guilt-free treat that satisfies cravings without refined sugar.
This easy-to-make recipe requires just a few ingredients and delivers a fluffy, melt-in-your-mouth texture. Whether you’re following a keto diet, gluten-free lifestyle, or just looking for a delicious healthy snack, this cloud bread is a must-try!
Ingredients
- 3 large eggs, separated
- ½ cup cottage cheese, blended until smooth
- 1 tbsp honey or maple syrup
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- ¼ cup fresh blueberries
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
In a separate bowl, mix the blended cottage cheese, egg yolks, honey, and vanilla extract until smooth.
Gently fold the egg white mixture into the cottage cheese mixture, being careful not to deflate the batter.
Carefully fold in the blueberries.
Spoon the batter onto the prepared baking sheet in small, round mounds.
Bake for 25-30 minutes or until golden brown and slightly firm.
Let cool for a few minutes before serving.
Notes
- Egg whites must be whipped to stiff peaks to achieve the signature fluffy texture.
- Blending cottage cheese ensures a smooth batter without lumps.
- Gently fold in ingredients to avoid deflating the batter.
- Use fresh or well-drained frozen blueberries to prevent excess moisture in the bread.
- Store in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or freeze for a month.
- To reheat, use a toaster oven or low-temperature oven to keep the texture intact.