Fluffy Cottage Cheese Blueberries (Print Version)

A light, airy bread with creamy cottage cheese and fresh blueberries, ideal for a low-carb breakfast or snack.

# What You’ll Need:

→ Dairy & Eggs

01 - 3 large eggs, separated
02 - 1/2 cup full-fat cottage cheese, drained well and blended until smooth

→ Dry Ingredients

03 - 1 tablespoon cornstarch
04 - 1/4 teaspoon cream of tartar
05 - 1 tablespoon powdered sweetener, optional

→ Flavorings

06 - 1/2 teaspoon vanilla extract, optional
07 - 1/2 teaspoon lemon zest, optional

→ Fruit

08 - 1/2 cup fresh blueberries

# How-To Steps:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain cottage cheese and blend until completely smooth using a food processor or immersion blender.
03 - In a clean, dry bowl, beat egg whites with cream of tartar until stiff peaks form.
04 - In a separate bowl, whisk together egg yolks, blended cottage cheese, vanilla extract if using, lemon zest if using, sweetener, and cornstarch until well combined.
05 - Gently fold yolk mixture into whipped egg whites using a spatula, taking care not to deflate the mixture.
06 - Carefully fold in blueberries until evenly distributed throughout the batter.
07 - Using a 1/4 cup measuring cup, scoop batter onto prepared baking sheet, spacing rounds about 2 inches apart.
08 - Bake for 25-30 minutes, or until golden brown and set.
09 - Let cloud bread cool for a few minutes before transferring to a wire rack. Texture will firm up as it cools.

# Expert Hints:

01 -
  • It tastes like a pastry but delivers serious protein without the guilt or carb crash.
  • The whole thing comes together in under five minutes of actual work, leaving you plenty of time to scroll through your phone while the oven does the heavy lifting.
  • Those blueberries burst with flavor and stay juicy, turning what could be a bland diet food into something you genuinely crave.
02 -
  • The oven temperature cannot be negotiated higher because these are egg-based and will cook too fast on the outside, leaving a raw, deflated center that tastes like regret.
  • Your cottage cheese absolutely must be drained well and blended smooth or you'll bite into a grainy texture that completely undermines the cloud bread experience.
03 -
  • Make sure your mixing bowls for the egg whites are completely free of any grease or yolk residue, because even a tiny bit of oil will prevent those whites from whipping properly.
  • If you're nervous about folding, remember that slightly overfolding is better than underfolding, because a few streaks of white won't ruin the texture, but lumpy yolk mixture definitely will.
Go Back