Description
This fluffy cottage cheese blueberry cloud bread is high in protein, gluten-free, and low in carbs. Light, airy, and slightly sweet, it’s perfect for breakfast, snacks, or a low-guilt treat.
Ingredients
3 large eggs (separated)
3 tablespoons cottage cheese (smooth or blended)
1/4 teaspoon cream of tartar
1 tablespoon honey or maple syrup (optional)
1/2 teaspoon vanilla extract
1/4 cup fresh or frozen blueberries
Instructions
1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment.
2. In a large bowl, beat egg whites with cream of tartar until stiff peaks form.
3. In a separate bowl, whisk yolks, cottage cheese, vanilla, and honey until smooth.
4. Gently fold yolk mixture into egg whites using a spatula.
5. Carefully fold in blueberries just until combined.
6. Spoon mixture into 6–8 mounds on the baking sheet, shaping each into a round.
7. Bake for 25–30 minutes or until golden brown and set.
8. Cool for a few minutes before transferring to a wire rack.
Notes
You can substitute honey with monk fruit sweetener for a keto version.
Use frozen blueberries straight from the freezer to avoid color bleeding.
Store in an airtight container in the fridge for up to 3 days, or freeze and reheat as needed.
Nutrition
- Serving Size: 1 piece
- Calories: 55
- Sugar: 1g
- Sodium: 90mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg