Introduction

Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy treat that combines the protein-packed goodness of cottage cheese with the sweet burst of fresh blueberries. This low-carb, gluten-free bread is perfect for breakfast, snacks, or a healthy dessert option.

The image shows five small, round blueberry breads with a golden-brown top layer and a soft, white dough underneath. Each bread has several shiny dark purple blueberries embedded on the surface and inside, with some juice slightly spreading around them. One bread is partially broken, revealing a fluffy, moist interior with blueberries inside. The breads are placed on white parchment paper over a wooden board. In the background, a white bowl filled with fresh blueberries sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs (separated)
½ cup full-fat cottage cheese (drained well and blended until smooth)
1 tablespoon cornstarch
¼ teaspoon cream of tartar
1 tablespoon powdered sweetener (optional)
½ teaspoon vanilla extract (optional)
½ teaspoon lemon zest (optional)
½ cup fresh blueberries

Instructions

Step 1: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
Step 2: Drain any extra liquid from the cottage cheese by tilting the container or using a fine-mesh strainer if needed. If the cottage cheese is already thick, proceed to the next step.
Step 3: Blend the drained cottage cheese in a food processor or with an immersion blender until completely smooth.
Step 4: In a clean, dry bowl, beat the egg whites and cream of tartar until stiff peaks form to create a light, fluffy texture.
Step 5: In another bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract (if using), lemon zest (if using), sweetener, and cornstarch until well combined.
Step 6: Gently fold the yolk mixture into the whipped egg whites using a spatula, mixing carefully to preserve as much air as possible.
Step 7: Fold in the blueberries evenly without deflating the batter.
Step 8: Use a ¼ cup measuring cup to scoop the batter onto the parchment-lined baking sheet, spacing each about 2 inches apart.
Step 9: Bake for 25-30 minutes, or until golden brown and firm to the touch.
Step 10: Let the cloud bread cool for a few minutes before transferring to a rack. The texture will firm up as it cools.

Tips & Variations

For extra fluffiness, make sure your egg whites are beaten until stiff peaks form and fold gently to keep the air in the batter.
Try swapping blueberries for raspberries or finely chopped strawberries for a different fruity twist.
Use a natural powdered sweetener like erythritol or skip it altogether to keep the bread savory.
Make sure the cottage cheese is well drained to avoid excess moisture that could make the bread soggy.

Storage

Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days. To refresh, warm gently in a toaster or oven for a few minutes. This bread is best enjoyed fresh but can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

The image shows five small, round blueberry pancakes with a golden-brown top layer and soft, white dough underneath. Each pancake has several whole blueberries visible on the surface, some bursting and releasing a dark purple juice that contrasts with the light dough. One pancake in the front is broken open, revealing fluffy, moist insides with embedded blueberries. They are placed closely together on white parchment paper atop a round wooden board. In the background, there is a white bowl filled with fresh blueberries, set on a white marbled surface. The scene is softly lit, emphasizing the warm colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat cottage cheese?

While possible, full-fat cottage cheese provides the best texture and flavor. Low-fat versions may result in a drier or less fluffy bread.

What if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or white vinegar to help stabilize the egg whites, though the texture might vary slightly.