Fluffy Cottage Cheese Blueberry (Printable)

Airy bread with cottage cheese and blueberries for a light, flavorful low-carb snack or breakfast.

# What You'll Need:

→ Dairy & Eggs

01 - 3 large eggs, separated
02 - 1/2 cup full-fat cottage cheese, drained well and blended until smooth

→ Dry Ingredients

03 - 1 tablespoon cornstarch
04 - 1/4 teaspoon cream of tartar
05 - 1 tablespoon powdered sweetener

→ Flavorings

06 - 1/2 teaspoon vanilla extract
07 - 1/2 teaspoon lemon zest

→ Fruit

08 - 1/2 cup fresh blueberries

# Step-by-step Directions:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain the cottage cheese and blend until completely smooth using a food processor or immersion blender.
03 - In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.
04 - In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract, lemon zest, powdered sweetener, and cornstarch until well combined.
05 - Gently fold the yolk mixture into the whipped egg whites using a spatula, taking care not to deflate the mixture.
06 - Carefully fold in the blueberries until evenly distributed throughout the batter.
07 - Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet, spacing the rounds about 2 inches apart.
08 - Bake for 25 to 30 minutes, or until golden brown and set.
09 - Let the cloud bread cool for a few minutes before transferring to a wire rack. The texture will firm up as it cools.

# Expert Advice:

01 -
  • They're so airy and cloud-like that you won't believe they're actually packed with protein and low in carbs.
  • The natural sweetness from blueberries means you barely need added sugar, and they taste best eaten warm from the oven.
  • Five minutes of prep time means you can have something special on the table faster than you'd expect.
02 -
  • The cottage cheese absolutely must be drained and blended smooth, or your bread will end up with a gritty texture instead of that signature cloud-like crumb.
  • Don't skip the cream of tartar when whipping egg whites, because without it they collapse much faster when you add the heavier ingredients.
  • These are best eaten the day you make them while they're still tender, though they'll keep in an airtight container for two days if you must store them.
03 -
  • Room temperature eggs beat more easily and incorporate more air than cold eggs, so take yours out of the fridge about 15 minutes before you start.
  • The lower oven temperature of 300°F is non-negotiable because higher heat will brown the outside before the inside sets properly and you'll end up with something dense.
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