Description
Light and fluffy Cottage Cheese Cloud Bread with fresh blueberries, perfect for a gluten-free and low-carb breakfast or snack. This airy bread combines whipped egg whites with creamy cottage cheese for a tender texture and subtle sweetness, enhanced by a hint of vanilla and honey, then baked to golden perfection.
Ingredients
Scale
Egg Mixture
- 3 large eggs (separated into whites and yolks)
- ¼ tsp cream of tartar
Wet Ingredients
- ½ cup cottage cheese (blended)
- 1 tsp vanilla extract
- 1 tsp honey
Dry Ingredients
- 2 tbsp cornstarch
- ½ tsp salt
Toppings
- ½ cup fresh blueberries
Instructions
- Preheat Oven: Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Beat Egg Whites: Separate the egg whites from the yolks. In a large mixing bowl, add the egg whites and cream of tartar, then beat with an electric mixer until stiff peaks form, ensuring the mixture is light and airy.
- Mix Egg Yolk Batter: In a separate smaller bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract, cornstarch, salt, and honey until smooth and well combined.
- Combine Mixtures: Gently fold the egg yolk mixture into the beaten egg whites using a spatula, taking care not to overmix in order to maintain the airy texture of the batter.
- Shape Bread Clouds: Using a spoon or scoop, place dollops of the batter onto the prepared baking sheet, shaping them into round, cloud-like forms. Top each with fresh blueberries evenly distributed.
- Bake: Bake in the preheated oven for 25 minutes or until the cloud bread is golden brown and set firmly.
- Cool and Serve: Allow the bread to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Serve warm, optionally spread with butter for extra richness.
Notes
- For best results, ensure eggs are at room temperature before separating to achieve maximum volume when whipped.
- Blending the cottage cheese creates a smoother batter and a lighter texture in the bread.
- Use fresh blueberries for natural sweetness and a slight tang; frozen can be used but pat dry before topping.
- This recipe is naturally gluten-free and low in carbohydrates, making it suitable for low-carb and gluten-sensitive diets.
- Store leftover cloud bread in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 cloud bread (2 oz)
- Calories: 57 kcal
- Sugar: 2.1 g
- Sodium: 222 mg
- Fat: 2.4 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 4.6 g
- Fiber: 0.2 g
- Protein: 3.9 g
- Cholesterol: 72 mg
