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Cottage Cheese Blueberry Cloud Bread

This fluffy and dreamy cloud bread is bursting with fruity goodness, making it a perfect low-carb treat for lazy mornings or unique snacks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Make sure it's smooth, blend if needed.
  • 4 large eggs, separated Separate the yolks from the whites.
  • 1/4 cup almond flour Can substitute with other flours if needed.
  • 1/4 cup blueberries (fresh or frozen) Both fresh and frozen work well.
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the cottage cheese, egg yolks, almond flour, baking powder, vanilla extract, and a pinch of salt until smooth.
  3. In another bowl, beat the egg whites until stiff peaks form.
  4. Gently fold the egg whites into the cottage cheese mixture until combined.
  5. Fold in the blueberries carefully.
  6. Spoon the mixture onto the prepared baking sheet in 6-8 mounds.
Baking
  1. Bake for 25-30 minutes or until golden brown and firm to the touch.
  2. Allow to cool before serving.

Notes

Serve warm or at room temperature. Drizzle with honey or add a dollop of Greek yogurt for extra creaminess. Store in an airtight container in the fridge for 3-4 days. Reheat in the oven or toaster for best results. For variations, add lemon zest, swap blueberries for raspberries or chocolate chips, or use flax eggs for a vegan version.