Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
This Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy, and slightly sweet low-carb bread alternative. Made primarily from whipped egg whites, smooth cottage cheese, and fresh blueberries, it delivers a tender, moist texture with a delightful burst of fruity flavor. Perfect for a nutritious snack or breakfast option, this recipe uses simple ingredients and a gentle baking method to create soft, cloud-like bread rounds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 cloud bread rounds 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Wet Ingredients
- 3 large eggs (separated)
- ½ cup full-fat cottage cheese (drained well and blended until smooth)
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
Dry Ingredients
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sweetener (optional)
Fruit
- ½ cup fresh blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Drain and Blend Cottage Cheese: Pour off any extra liquid from the cottage cheese or use a fine-mesh strainer if needed. If the cottage cheese is already thick, you can blend it as is. Blend the drained cottage cheese in a food processor or with an immersion blender until it becomes completely smooth and creamy.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form. This step is crucial to creating the light, fluffy texture of the cloud bread.
- Combine Egg Yolks and Other Ingredients: In a separate bowl, whisk together the egg yolks, the smooth cottage cheese, vanilla extract (if using), lemon zest (if using), powdered sweetener (if using), and cornstarch until well combined.
- Fold Mixtures: Gently fold the egg yolk mixture into the whipped egg whites using a spatula, taking care not to deflate the air that creates the bread’s fluffiness.
- Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly while maintaining the airy texture of the batter.
- Scoop Batter: Using a ¼ cup measuring cup, scoop the batter onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cloud bread rounds are golden brown and firm to the touch.
- Cool: Let the cloud bread cool on the baking sheet for a few minutes before transferring to a wire rack. The texture will firm up as it cools, so don’t be concerned if they feel soft immediately after baking.
Notes
- Be sure to beat the egg whites until stiff peaks form; under-whipping will result in denser bread.
- Drain the cottage cheese thoroughly to avoid excess moisture that can make the batter too runny.
- Optional ingredients like vanilla, lemon zest, and sweetener can be adjusted or omitted depending on your taste preferences.
- Use fresh blueberries for best results, but frozen can work if thawed and drained.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Keywords: cloud bread, cottage cheese bread, blueberry bread, low-carb bread, fluffy bread, low-fat bread, baked bread, healthy snack
