Description
This low-carb Cottage Cheese Blueberry Cloud Bread is light, fluffy, and packed with protein. Perfect for keto-friendly breakfasts or guilt-free desserts.
Ingredients
3 large eggs, separated
½ cup full-fat cottage cheese, drained and blended
1 tablespoon cornstarch
¼ teaspoon cream of tartar
1 tablespoon powdered sweetener (optional)
½ teaspoon vanilla extract (optional)
½ teaspoon lemon zest (optional)
½ cup fresh blueberries
Instructions
1. Preheat oven to 300°F and line a baking sheet.
2. Blend the cottage cheese until completely smooth.
3. Separate egg whites and yolks into two bowls.
4. Add cream of tartar to egg whites and whip to stiff peaks.
5. Whisk yolks with cottage cheese, sweetener, vanilla, zest, and cornstarch.
6. Gently fold yolk mixture into the whipped egg whites.
7. Carefully fold in blueberries.
8. Scoop batter using 1/4 cup onto the prepared tray.
9. Bake for 25–30 minutes until tops are golden.
10. Let cool on tray for 5 minutes, then transfer to rack.
Notes
Substitute cream of tartar with lemon juice or vinegar.
Use different berries like raspberries or blackberries.
Swap cornstarch with arrowroot or coconut flour.
Dairy-free option: use silken tofu blended with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 45
- Sugar: 1
- Sodium: 90
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 2.5
- Fiber: 0.5
- Protein: 4
- Cholesterol: 55