Description
Light, airy, and packed with protein, this Blueberry Fluffy Cottage Cheese Cloud Bread is the low-carb, high-protein breakfast you’ve been searching for.
Ingredients
Scale
- 1 cup full-fat cottage cheese
- 3 large eggs, separated
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup fresh blueberries
- 2 tablespoons almond flour
- Pinch of salt
- Optional: 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper. Ensure eggs are at room temperature.
- Separate the eggs carefully, placing whites in a clean bowl and yolks in another.
- Blend cottage cheese, yolks, sweetener, vanilla, and almond flour until smooth.
- Add cream of tartar and salt to egg whites. Whip to stiff peaks.
- Gently fold cottage cheese mixture into egg whites, being careful not to deflate.
- Fold in most blueberries, reserving a few for topping.
- Spoon mixture into 4-6 rounds on the baking sheet. Top with remaining blueberries.
- Bake 25-30 minutes until golden and set.
- Cool for 5 minutes before serving.
Notes
Replace sweetener with monk fruit for sugar-free, and swap cottage cheese for strained coconut yogurt to make dairy-free. Perfect for meal prep and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Low-Carb
Nutrition
- Serving Size: 1 cloud bread
- Calories: 165
- Sugar: 5g
- Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 14g