Description
This Blueberry Fluffy Cottage Cheese Cloud Bread is a soft, high-protein, and low-carb treat made with whipped egg whites, creamy cottage cheese, and juicy blueberries. Light as air and naturally gluten-free, it’s perfect for a healthy breakfast, snack, or dessert.
Ingredients
Scale
- 4 large eggs, separated
- 1 cup cottage cheese
- 1 cup fresh blueberries
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate eggs: Place egg yolks and whites in separate bowls, ensuring no yolk gets into the whites.
- Whip egg whites: Using a hand or stand mixer, beat egg whites with cream of tartar until stiff peaks form.
- Prepare the base: In another bowl, mix egg yolks, cottage cheese, salt, and vanilla until smooth.
- Fold in egg whites: Gently fold the whipped egg whites into the yolk mixture in batches to preserve airiness.
- Add blueberries: Carefully stir in the blueberries without crushing them.
- Shape and bake: Spoon the batter into rounds on the baking sheet. Bake for 25–30 minutes until lightly golden and set.
- Cool and serve: Let cool for 10 minutes before serving. Enjoy warm or chilled!
Notes
Use fresh blueberries and pat them dry to avoid excess moisture. Do not overmix the batter when folding in the egg whites. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individually for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Healthy Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 65
- Sugar: 2g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 90mg