Description
This Blueberry Fluffy Cottage Cheese Cloud Bread is a light, airy, and protein-packed treat perfect for breakfast, brunch, or a healthy snack. Made with whipped egg whites, cottage cheese, and a naturally sweet blueberry swirl, this low-carb, gluten-free, and keto-friendly recipe is easy to make and incredibly delicious.
Ingredients
For the Base:
- 1 cup cottage cheese (low-fat or full-fat)
- 4 large eggs (separated into yolks and whites)
- ¼ teaspoon cream of tartar
- ¼ cup granulated sweetener (erythritol, stevia, monk fruit, or regular sugar)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Blueberry Swirl:
- ½ cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1–2 teaspoons sweetener (optional)
Instructions
. Preheat Oven:
- Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Blueberry Swirl:
- In a saucepan, heat blueberries, lemon juice, and sweetener for 5-7 minutes until thickened. Let cool slightly.
3. Make Cottage Cheese Mixture:
- Blend cottage cheese, egg yolks, vanilla, and sweetener until smooth.
4. Whip Egg Whites:
- Beat egg whites and cream of tartar until stiff peaks form (3-5 minutes).
5. Combine Mixtures:
- Gently fold whipped egg whites into the cottage cheese mixture in two additions.
6. Assemble & Bake:
- Spoon batter onto the baking sheet. Create a well in the center of each mound and fill with blueberry mixture. Swirl with a toothpick.
- Bake for 20-25 minutes, or until golden brown. Cool for 5 minutes before transferring to a wire rack.
7. Serve & Enjoy:
- Enjoy warm or at room temperature with butter, cream cheese, or extra blueberries.
Notes
- Flavor Variations: Try raspberries, strawberries, or cinnamon for a twist.
- Savory Option: Skip sweetener and blueberries; add cheese or herbs.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for 1 month.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Low-Carb, High-Protein
