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Fluffy Cottage Cheese Blueberry Cloud Bread

A light and fluffy gluten-free bread alternative made with cottage cheese and blueberries, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 70
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large large eggs (separated)
  • 0.5 cup full-fat cottage cheese (drained well and blended until smooth) Make sure it's well-drained to avoid watery batter.
  • 1 tablespoon cornstarch Provided for structure and texture.
  • 0.25 teaspoon cream of tartar Stabilizes egg whites.
  • 1 tablespoon powdered sweetener Optional, for mild sweetness.
  • 0.5 teaspoon vanilla extract Optional.
  • 0.5 teaspoon lemon zest Optional.
  • 0.5 cup fresh blueberries

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. If the cottage cheese is watery, pour off excess liquid or use a fine-mesh strainer. Blend the drained cottage cheese until smooth.
  3. In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
  4. In another bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract, lemon zest, sweetener, and cornstarch until well mixed.
  5. Gently fold the yolk mixture into the whipped egg whites, taking care to keep as much air as possible.
  6. Fold in the blueberries evenly without deflating the batter.
Baking
  1. Use a ¼ cup measuring cup to scoop the batter onto the prepared baking sheet, leaving about 2 inches between each scoop.
  2. Bake for 25-30 minutes, or until golden brown and firm.
  3. Let the cloud bread cool for a few minutes before transferring to a rack.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze, separating layers with parchment paper to avoid sticking. Can be enjoyed with butter, honey, or yogurt.