Blueberry Fluffy Cottage Cheese Cloud Bread
Blueberry Fluffy Cottage Cheese Cloud Bread is light, airy, and naturally sweet with juicy blueberries in every bite! This gluten-free, high-protein treat is perfect for breakfast, snacks, or a guilt-free dessert. Made with simple ingredients like cottage cheese, egg whites, and honey, it’s soft, melt-in-your-mouth delicious, and easy to make. Try this cloud-like bread today!
Calories: 90kcal
Ingredients
- ½ cup cottage cheese full-fat or low-fat
- 3 large eggs separated
- 1 tbsp honey or maple syrup optional, for natural sweetness
- ½ tsp vanilla extract
- ¼ tsp cream of tartar helps stabilize egg whites for fluffiness
- ¼ cup fresh blueberries
- 1 tbsp cornstarch or arrowroot powder adds structure
- Pinch of salt
- For a lower-carb version skip the honey and use a sugar-free sweetener!
Instructions
- Preheat & Prep:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Whip the Egg Whites:
- In a clean bowl, beat egg whites and cream of tartar until stiff peaks form. This is what makes the bread fluffy!
- Prepare the Batter:
- In another bowl, mix cottage cheese, egg yolks, vanilla extract, honey, cornstarch, and salt until smooth.
- Fold in the Egg Whites:
- Gently fold the beaten egg whites into the cottage cheese mixture using a spatula. Be careful not to overmix—it should stay light and airy.
- Add Blueberries:
- Toss the blueberries with a little cornstarch (to prevent sinking), then fold them into the batter.
- Shape & Bake:
- Scoop the batter onto the lined baking sheet in small mounds. Bake for 25-30 minutes, or until golden brown and set.
- Cool & Enjoy!
- Let the cloud bread cool slightly before enjoying. Soft, fluffy, and delicious!
Notes
- For extra fluffiness, don’t overmix when folding in the egg whites.
- Tossing blueberries in cornstarch prevents them from sinking to the bottom.
- For a crispier texture, bake an extra 5 minutes or toast before serving.
- Best enjoyed fresh, but leftovers can be stored for later!