Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy, and high-protein bread made with full-fat cottage cheese and fresh blueberries. This low-carb, gluten-free bread is naturally sweet and perfect for breakfast, dessert, or a snack. It has a tender texture and subtle sweetness, enhanced by optional vanilla and lemon zest, making it a delicious and healthy alternative to traditional bread.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 6 portions
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Primary Ingredients
- 3 large eggs separated, room temperature
- 0.5 cup full-fat cottage cheese, drained and blended smooth
- 1 tablespoon cornstarch
- 0.25 teaspoon cream of tartar
Optional Ingredients
- 1 tablespoon powdered erythritol or allulose (optional)
- 0.5 teaspoon vanilla extract (optional but recommended)
- 0.5 teaspoon lemon zest (optional but recommended)
Add-ins
- 0.5 cup blueberries fresh or frozen; if frozen, pat dry thoroughly
Instructions
- Prepare Cottage Cheese: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Drain the cottage cheese by pouring off liquid or straining through a fine-mesh sieve, then blend it until completely smooth using a blender or food processor.
- Separate Eggs: Separate the eggs into two clean, dry, grease-free bowls, ensuring no yolk mixes into the egg whites.
- Whip Egg Whites: Add cream of tartar to the egg whites and beat on medium-high speed with a hand mixer or stand mixer for 3 to 4 minutes until stiff peaks form. The peaks should stand straight when the beaters are lifted.
- Mix Yolks and Cottage Cheese: In a separate bowl, whisk together the egg yolks, blended cottage cheese, cornstarch, sweetener (if using), vanilla extract, and lemon zest until smooth.
- Fold Mixtures: 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 large white streaks disappear; do not overmix to keep the batter airy.
- Incorporate Blueberries: Carefully fold in the blueberries just 4 to 5 times to evenly distribute them without deflating the batter or turning it purple.
- Scoop and Shape: Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet, spacing the mounds about 2 inches apart. Lightly flatten the tops with the back of a spoon.
- Bake: Bake for 25 to 30 minutes until the tops turn golden brown and the centers feel firm when gently pressed. Do not open the oven door during the first 20 minutes to ensure proper rise and texture.
- Cool: Remove from the oven and let the cloud bread cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For peak fluffiness, enjoy the cloud bread within 12 hours of baking.
- Store leftovers 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 to restore texture.
- Do not freeze as the texture will deteriorate.
- For a sweetener-free version, omit erythritol/allulose and rely on the natural sweetness of the blueberries.
