Description

Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and moist bread alternative with a subtle sweetness and a burst of fresh blueberries in every bite. This low-carb, protein-packed recipe combines creamy cottage cheese and whipped egg whites to create a cheesecake-like texture that is perfect for a healthy breakfast or a wholesome snack. The natural sweetness from honey or maple syrup enhances the flavor while keeping it nutritious.

Ingredients

Scale

Wet Ingredients

1 cup cottage cheese (creamy, full-fat or low-fat)
3 large eggs (separated)
2 tbsp honey or maple syrup (optional, for sweetness)
1 tsp vanilla extract

Dry Ingredients

1 tbsp cornstarch (or arrowroot powder, for structure)
½ tsp baking powder
Pinch of salt

Add-ins

½ cup fresh blueberries (plus extra for topping)

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper for easy removal and clean-up.
Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form, then add baking powder and continue whipping until stiff peaks are achieved. This step is crucial to creating the airy texture.
Blend Cottage Cheese Mixture: Using a blender or food processor, combine the cottage cheese, egg yolks, honey (if using), vanilla extract, and cornstarch. Blend until the mixture is completely smooth and creamy.
Fold Egg Whites: Gently fold the whipped egg whites into the cottage cheese mixture with a spatula, being careful not to deflate the airiness built into the whipped whites.
Add Blueberries: Carefully fold in the fresh blueberries to the batter, preserving the light texture while incorporating fruity bursts.
Shape the Batter: Spoon the batter onto the prepared baking sheet in thick rounds, approximately 1 inch thick, or pour the batter into a baking dish, spreading evenly. Top with extra blueberries for garnish and visual appeal.
Bake: Bake in the preheated oven for 25–30 minutes until the tops turn golden brown and the centers are set, indicating the bread is cooked through.
Cool and Serve: Allow the bread to cool slightly before carefully removing it from the parchment paper. Serve warm or chilled, enjoying the fluffy, moist, and cheesecake-like texture.

Notes

Use room temperature eggs for better volume when whipping whites.
Make sure the bowl and beaters are completely clean and free of grease before whipping egg whites to achieve stiff peaks.
Substitute cornstarch with arrowroot powder for a gluten-free option.
For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
This bread is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Reheat briefly in a toaster oven or microwave before serving.
Do not overmix when folding egg whites to maintain the light texture.