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Cottage Cheese Blueberry Cloud Bread topped with fresh blueberries and herbs

Cottage Cheese Blueberry Cloud Bread

A light and fluffy alternative to traditional bread, rich in protein and low in carbs, perfect for health-conscious eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large large eggs Room temperature helps achieve fluffiness
  • 1 cup cottage cheese Preferably low-fat for a healthier alternative
  • 1/2 cup almond flour For a nutty flavor; substitute with oat flour if desired
  • 1 tsp baking powder A must for that cloud-like rise
  • 1 cup fresh or frozen blueberries For sweetness and antioxidants
  • 1/2 tsp vanilla extract Optional for an extra flavor kick
  • to taste Salt Enhances overall flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk the egg whites in a large bowl until frothy. You can use an electric mixer for best results. Set aside.
  3. In another bowl, combine the egg yolks, cottage cheese, almond flour, baking powder, and salt. Mix until smooth.
  4. Gently fold in the egg whites into the cottage cheese mixture until just combined. Take care not to deflate the batter too much.
  5. Stir in the blueberries and vanilla extract, being cautious so as not to crush them.
  6. Spoon the mixture onto the prepared baking sheet, forming round mounds.
Baking
  1. Bake for 20 minutes or until the tops are golden brown and a toothpick comes out clean.
  2. Allow the cloud bread to cool slightly before removing it from the baking sheet.

Notes

To store leftovers, allow the cloud bread to cool completely. Store in an airtight container lined with paper towels to retain moisture. Can last up to three days at room temperature or a week in the fridge. For a tangy twist, substitute lemon juice with lime, or use ricotta cheese for a creamier texture.