Fluffy Cottage Cheese Blueberry Cloud Bread Recipe

Introduction

Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy treat packed with protein and fresh blueberries. This low-carb, gluten-free bread is perfect for a healthy breakfast or snack, offering a delicate sweetness and tender texture.

Ingredients

• 3 large eggs (separated)
• ½ cup full-fat cottage cheese (drained well and blended until smooth)
• 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. Step 1: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Step 2: Drain the cottage cheese by tilting the container or using a fine-mesh strainer. If it’s already thick, you can skip this step.
3. Step 3: Blend the drained cottage cheese in a food processor or with an immersion blender until completely smooth.
4. Step 4: In a clean, dry bowl, beat the egg whites and cream of tartar until stiff peaks form, creating a light, fluffy texture.
5. Step 5: In another bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract, lemon zest, sweetener, and cornstarch until well combined.
6. Step 6: Gently fold the yolk mixture into the whipped egg whites using a spatula, taking care to keep as much air as possible.
7. Step 7: Fold in the fresh blueberries evenly without deflating the batter.
8. Step 8: Use a ¼ cup measuring cup to scoop batter onto the parchment-lined baking sheet, spacing scoops about 2 inches apart.
9. Step 9: Bake for 25-30 minutes, until the cloud bread is golden brown and firm to the touch.
10. Step 10: Let the cloud bread cool for a few minutes before transferring to a rack. The texture will firm up as it cools.

Tips & Variations

• For a sweeter version, increase the powdered sweetener or add a drizzle of honey after baking.
• If you prefer, substitute lemon zest with orange zest for a different citrus flavor.
• Use frozen blueberries, but toss them in a little cornstarch first to prevent bleeding.
• Make sure your egg whites are whipped to stiff peaks to keep the bread light and airy.

Storage

Store the cloud bread in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a toaster oven or microwave for about 15 seconds. Avoid over-heating to keep the bread from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Full-fat cottage cheese provides better texture and moisture, but low-fat can be used. The bread may be slightly less rich and tender.

Can I make this recipe dairy-free?

This recipe relies on cottage cheese for moisture and protein, so replacing it is challenging. For a dairy-free version, consider experimenting with alternative soft cheeses or tofu, but results may vary.

Fluffy Cottage Cheese Blueberry Cloud Bread Recipe

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★★★★★

4.7 from 96 reviews

Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy, and protein-packed bread alternative made with whipped egg whites and smooth cottage cheese, enhanced with fresh blueberries for a burst of flavor. This low-carb, gluten-free bread is perfect for a healthy breakfast or snack.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: Approximately 6 cloud breads 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 3 large eggs (separated)
• ½ cup full-fat cottage cheese (drained well and blended until smooth)
• 1 tablespoon cornstarch (for structure and texture)
• ¼ teaspoon cream of tartar (stabilizes egg whites)

Optional Flavorings

• 1 tablespoon powdered sweetener (optional, for a mild sweetness)
• ½ teaspoon vanilla extract (optional)
• ½ teaspoon lemon zest (optional)

Add-ins

• ½ cup fresh blueberries

Instructions

1. Preheat Oven: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper to prepare for baking.
2. Prepare Cottage Cheese: Drain any excess liquid from the cottage cheese by tilting the container or using a fine-mesh strainer, ensuring it is thick. Proceed to blend the cottage cheese until completely smooth using a food processor or immersion blender.
3. Whip Egg Whites: In a clean, dry bowl, beat the egg whites together with cream of tartar until stiff peaks form. This step is crucial for creating the bread’s characteristic light and fluffy texture.
4. Mix Yolks and Cottage Cheese: In a separate bowl, whisk together the egg yolks, smooth cottage cheese, cornstarch, powdered sweetener (if using), vanilla extract (if using), and lemon zest (if using) until thoroughly combined.
5. Fold Mixtures Together: Gently fold the yolk mixture into the beaten egg whites using a spatula, taking care to maintain as much air as possible for fluffiness.
6. Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter without deflating it.
7. Form and Bake: Using a ¼ cup measuring cup, scoop rounds of batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 25-30 minutes or until golden brown and firm to the touch.
8. Cool and Serve: Allow the cloud bread to cool for a few minutes on the baking sheet before transferring to a wire rack. The texture will firm up as it cools, ensuring a soft yet stable bread.

Notes

• Ensure egg whites are beaten to stiff peaks for the best texture.
• Do not overmix when folding to maintain airiness.
• Variations: You can substitute blueberries with other berries or chopped nuts.
• Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a toaster or oven before serving for best texture.

Keywords: cottage cheese bread, blueberry cloud bread, low-carb bread, gluten-free bread, protein bread, fluffy bread, healthy breakfast, low-carb snack