How do I keep my cloud bread fluffy after baking?

Cloud bread naturally sets up as it cools—don’t panic if they feel very soft just out of the oven. Let them rest on a rack; they’ll maintain their pillowy texture and hold together beautifully.

Can I use low-fat cottage cheese instead of full-fat?

Yes, but full-fat cottage cheese gives a much creamier, richer cloud bread. Low-fat versions may be thinner and can make the dough more watery—just be sure to blend and drain thoroughly.

Would frozen blueberries work?

Frozen blueberries can be used in a pinch. Don’t thaw them before folding in, and dust lightly with a bit of cornstarch to minimize bleeding into the batter.

Is it possible to double the recipe?

Absolutely! Double everything and use two baking sheets. Just be mindful not to overcrowd the oven for the best rise and color.

Fluffy Cottage Cheese Blueberry Cloud Bread Recipe

Description

This Fluffy Cottage Cheese Blueberry Cloud Bread is a light, protein-packed twist on classic cloud bread, made irresistibly tender and delicious with blended cottage cheese and bursts of fresh blueberries. Perfect as a snack or breakfast, it’s low-carb, gluten-free, and naturally sweetened for a healthier treat with a pillowy texture.

Ingredients

Units Scale

Egg Base

3 large eggs, separated
1/4 teaspoon cream of tartar

Cottage Cheese Mixture

1/2 cup full-fat cottage cheese, well-drained and blended until smooth
1 tablespoon cornstarch
1 tablespoon powdered sweetener (optional)
1/2 teaspoon vanilla extract (optional)
1/2 teaspoon lemon zest (optional)

Add-Ins

1/2 cup fresh blueberries

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Instructions

Preheat & Prep – Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Drain & Blend Cottage Cheese – Carefully pour off any excess liquid from the cottage cheese or use a fine-mesh strainer. Blend the drained cottage cheese in a food processor or with an immersion blender until it is completely smooth and creamy.
Whip Egg Whites – In a clean, dry mixing bowl, beat the egg whites with the cream of tartar using an electric mixer until stiff peaks form. This step is crucial for achieving a fluffy cloud bread texture.
Prepare the Yolks Mixture – In a separate bowl, whisk together the egg yolks, blended cottage cheese, cornstarch, vanilla extract, lemon zest, and powdered sweetener until the mixture is smooth and fully combined.
Combine Mixtures – Gently fold the cottage cheese yolk mixture into the whipped egg whites with a spatula, being careful not to deflate the egg whites. Fold until just combined and the batter is light and airy.
Add Blueberries – Carefully fold in the fresh blueberries, distributing them as evenly as possible without breaking the structure of the batter.
Shape & Bake – Using a ¼ cup measuring cup, scoop the batter onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading. Bake for 25–30 minutes, or until the tops are golden brown and the cloud bread feels firm to the touch.
Cool & Serve – Allow the cloud bread to cool on the baking sheet for a few minutes before transferring to a wire rack. The texture will continue to firm up as they cool, so don’t worry if they’re soft right out of the oven. Enjoy warm or at room temperature.

Notes

Ensure cottage cheese is drained thoroughly to prevent a soggy batter.
Blending cottage cheese is key for a smooth, lump-free texture.
Fold gently to maintain the airiness of the batter.
Layering in the blueberries at the end helps prevent them from sinking.
Cloud bread is best enjoyed the day it’s made, but leftovers can be stored in an airtight container for up to 2 days.
Great as a low-carb, gluten-free breakfast, snack, or even a sandwich base.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 70
Sugar: 2g
Sodium: 120mg
Fat: 2.5g
Saturated Fat: 1g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 6g
Cholesterol: 95mg