Cottage Cheese Blueberry Cloud Bread
A light, airy, and protein-packed cloud bread made with cottage cheese and blueberries. Perfect for low-carb, gluten-free, and keto diets.
Ingredients
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup cottage cheese blended until smooth
- 1/2 cup fresh blueberries
- 1 tbsp honey or sugar substitute optional
- 1/2 tsp vanilla extract optional
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate egg whites from yolks. Beat whites with cream of tartar until stiff peaks form.
- Blend cottage cheese until smooth.
- Gently fold egg whites into cottage cheese.
- Fold in blueberries carefully.
- Spoon mixture into mounds on the baking sheet.
- Bake for 25–30 minutes or until golden brown.
- Cool on a wire rack before serving.
Notes
- Use room-temperature eggs for better whipping.
- Optional: Add lemon zest or cinnamon for extra flavor.
- Store in an airtight container in the fridge up to 3 days.