Blueberry Cottage Cheese Cloud Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large eggs, separated
02 -
½ cup full-fat cottage cheese, drained well and blended until smooth
03 -
1 tablespoon cornstarch
04 -
¼ teaspoon cream of tartar
05 -
1 tablespoon powdered sweetener (optional)
06 -
½ teaspoon vanilla extract (optional)
07 -
½ teaspoon lemon zest (optional)
08 -
½ cup fresh blueberries
# Instructions:
01 -
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
02 -
Simply tilt the container and pour off any extra liquid, or use a fine-mesh strainer if needed. If your cottage cheese is already thick, you can blend it as is!
03 -
Blend the drained cottage cheese in a food processor or with an immersion blender until completely smooth.
04 -
In a clean, dry bowl, beat the egg whites and cream of tartar until stiff peaks form. This creates the light, fluffy texture.
05 -
In another bowl, whisk together the egg yolks, creamy blended cottage cheese, vanilla extract (if using), lemon zest (if using), sweetener, and cornstarch until well combined.
06 -
Gently fold the yolk mixture into the whipped egg whites using a spatula. Mix carefully to maintain as much air as possible.
07 -
Fold in the blueberries, distributing them evenly without deflating the batter.
08 -
Use a ¼ cup measuring cup to scoop the batter onto a parchment-lined baking sheet, spacing them about 2 inches apart.
09 -
Bake for 25-30 minutes, or until golden brown and firm.
10 -
Let the cloud bread cool for a few minutes before transferring to a rack. The texture will firm up as it cools, so don't worry if they feel soft at first!
# Notes:
01 -
This cloud bread is a great low-carb alternative to traditional bread or rolls.
02 -
For best results, make sure your egg whites are at room temperature before whipping.
03 -
Store in an airtight container in the refrigerator for up to 3 days.