Description
This fluffy, cloud-like bread is made with cottage cheese and whipped egg whites, creating a light, airy texture. Packed with fresh blueberries, it’s perfect as a low-carb snack or a unique addition to breakfast
Ingredients
Scale
- 3 large eggs, separated
- ½ cup cottage cheese, blended until smooth
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 1 tablespoon cornstarch or arrowroot powder (optional, for structure)
- 1 teaspoon honey or a pinch of sweetener (optional)
- ¼ cup fresh or frozen blueberries (chopped if large)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the egg whites and yolks into two bowls.
- Add the cream of tartar to the egg whites.
- Using a hand or stand mixer, beat the egg whites on high speed until stiff peaks form.
- In the bowl with the egg yolks, mix the blended cottage cheese, salt, cornstarch (if using), and honey or sweetener (if desired) until smooth.
- Fold the whipped egg whites gently into the yolk and cottage cheese mixture in thirds, using a spatula to maintain the airy texture.
- Carefully fold in the blueberries without overmixing to preserve the lightness.
- Scoop the mixture onto the lined baking sheet, shaping 6-8 small rounds or larger pieces as preferred.
- Bake for 25-30 minutes, or until golden brown and set.
- Let the cloud bread cool completely on the baking sheet before serving.
Notes
- You can use fresh or frozen blueberries. If using large blueberries, chop them to avoid sinking.
- Optional sweetener or honey can be added to enhance the flavor, especially for a sweeter snack or breakfast.
Nutrition
- Serving Size: 1 piece
- Calories: 80 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg