Cottage Cheese Blueberry Cloud Bread 

This Cottage Cheese Blueberry Cloud Bread is a light, airy, and protein-packed treat perfect for anyone craving a low-carb, natural-sugar snack. Made with whipped egg whites, creamy blended cottage cheese, lemon zest, and juicy blueberries, it feels like dessert but fits into keto and gluten-free diets. It’s easy to whip up in about 35 minutes and delivers a soft, melt-in-your-mouth texture that’s subtly sweet and bright. Ideal as a breakfast bite, snack, or guilt-free dessert, this cloud bread is both satisfying and delicious.

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
  
  

Directions

1. Preheat oven to 300 °F (150 °C) and line a baking sheet with parchment.
   
   

2. Drain cottage cheese, then blend until smooth.
   
   

3. In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
   
   

4. Whisk egg yolks, blended cottage cheese, cornstarch, sweetener, vanilla, and lemon zest until smooth.
   
   

5. Gently fold yolk mixture into egg whites, preserving as much air as possible.
   
   

6. Gently fold in blueberries.
   
   

7. Scoop batter by ¼-cup onto the baking sheet, spacing pieces about 2″ apart.
   
   

8. Bake 25–30 minutes until golden and set—tops should feel firm and springy.
   
   

9. Cool briefly on the sheet, then transfer to a rack. Serve warm or refrigerate.
   
   

Nutrients

Per serving (makes 4):

• Calories: 92 kcal
  
  

• Total Carbs: 6 g
  
  

• Net Carbs: 6 g
  
  

• Protein: 7 g
  
  

• Fat: 4 g
  
  

• Fiber: 0.5 g
  
  

• Sugar: 3 g