This Cottage Cheese Blueberry Cloud Bread is soft, airy, and lightly sweet with juicy bursts of blueberries in every bite. It’s a low-carb, high-protein, and low-calorie treat that works as a dessert, breakfast, or healthy snack. Naturally gluten-free and made without refined flour, it’s the perfect light alternative to traditional cakes or pastries.
Why You’ll Love This Recipe
- 🌟 Light & Airy – A melt-in-your-mouth texture thanks to whipped egg whites.
- 🫐 Naturally Sweet – Blueberries add natural sweetness without extra sugar.
- 💪 Protein-Packed – Cottage cheese and eggs provide lasting energy.
- 🍋 Bright Flavor – Vanilla and lemon zest add warmth and freshness.
- ✅ Low-Carb & Gluten-Free – Great for healthy lifestyles and balanced diets.
Ingredients You’ll Need
Each ingredient has a special role in making this cloud bread fluffy, flavorful, and perfectly structured:
- Eggs – The backbone of cloud bread. Whipped egg whites create volume, while yolks add richness.
- Cottage Cheese – Full-fat for creaminess and protein. Be sure to drain and blend it for a smooth, lump-free batter.
- Cornstarch – Absorbs extra moisture and helps hold the shape.
- Cream of Tartar – Stabilizes egg whites so they whip to stiff peaks. (Lemon juice or vinegar can work in a pinch.)
- Powdered Sweetener (Optional) – For a hint of extra sweetness; erythritol or allulose works best.
- Vanilla Extract & Lemon Zest (Optional) – Adds depth and brightness that pairs beautifully with blueberries.
- Blueberries – The star ingredient! Fresh or frozen (patted dry).
Step-by-Step Instructions
1. Prep the Cottage Cheese
Drain any excess liquid, then blend until smooth for the silkiest texture.
2. Whip the Egg Whites
Beat egg whites with cream of tartar in a clean, dry bowl until stiff peaks form. This step is key for creating the cloud-like texture.
3. Mix the Yolks & Cheese
In another bowl, whisk together the yolks, blended cottage cheese, cornstarch, vanilla, lemon zest, and optional sweetener.
4. Fold Carefully
Gently fold the yolk mixture into the whipped egg whites. Don’t overmix—some streaks are okay.
5. Add Blueberries
Fold in blueberries at the very end to keep the batter fluffy and prevent purple streaks.
6. Scoop & Shape
Use a ¼ cup measure to scoop batter onto a parchment-lined baking sheet, spacing them apart. Slightly flatten each mound.
7. Bake to Perfection
Bake at 300°F (150°C) for 25–30 minutes until golden brown and firm to the touch. Let cool before serving.
Tips for Success
- Super Clean Bowl – Even a trace of yolk or grease can prevent stiff peaks.
- Don’t Overmix – Folding too much deflates the batter.
- Best Eaten Fresh – Enjoy within 12 hours for the fluffiest texture.
Storage & Serving Ideas
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or toaster oven.
- Serve plain, with sugar-free jam, a smear of nut butter, or a dollop of whipped cream for a dessert twist.
FAQs
Is this cloud bread low-carb?
Yes! It’s naturally low in carbs and high in protein, making it keto- and low-carb-friendly.
Can I use cream cheese instead of cottage cheese?
Yes—cream cheese gives a richer flavor but still works beautifully.
Why blend the cottage cheese?
Blending removes lumps and creates a smooth batter for the best texture.
Can I skip the sweetener?
Absolutely. The blueberries provide natural sweetness.
What if I want a flavor twist?
Try cinnamon and nutmeg, almond extract, or cocoa powder for variations.
Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
Servings: 4 | Prep Time: 5 mins | Cook Time: 30 mins
Ingredients
- 3 large eggs, separated
- ½ cup full-fat cottage cheese, drained & blended
- 1 Tbsp cornstarch
- ¼ tsp cream of tartar
- 1 Tbsp powdered sweetener (optional)
- ½ tsp vanilla extract (optional)
- ½ tsp lemon zest (optional)
- ½ cup blueberries
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
- Blend drained cottage cheese until smooth.
- In a clean bowl, beat egg whites + cream of tartar until stiff peaks form.
- In another bowl, whisk yolks, cottage cheese, cornstarch, sweetener, vanilla, and lemon zest.
- Gently fold yolk mixture into egg whites.
- Fold in blueberries.
- Scoop batter (¼ cup each) onto baking sheet.
- Bake 25–30 mins until golden and set.
- Cool slightly before serving.