This Cottage Cheese Blueberry Cloud Bread is a low-calorie, high-protein dessert that’s soft, airy, and naturally sweet with bursts of juicy blueberries. It’s the perfect light treat when you want something satisfying without the extra carbs or sugar.
Ingredients
- 3 large eggs separated
- ½ cup full-fat cottage cheese drained well and blended until smooth
- 1 tablespoon cornstarch for structure and texture
- ¼ teaspoon cream of tartar stabilizes egg whites
- 1 tablespoon powdered sweetener optional, for a mild sweetness
- ½ teaspoon vanilla extract optional
- ½ teaspoon lemon zest optional
- ½ cup fresh blueberries
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- 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!
- Blend the drained cottage cheese in a food processor or with an immersion blender until completely smooth.
- In a clean, dry bowl, beat the egg whites and cream of tartar until stiff peaks form. This creates the light, fluffy texture.
- 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.
- Gently fold the yolk mixture into the whipped egg whites using a spatula. Mix carefully to maintain as much air as possible.
- Fold in the blueberries, distributing them evenly without deflating the batter.
- Use a ¼ cup measuring cup to scoop the batter onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until golden brown and firm.
- 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!
Nutrition Facts
Amount per serving.
Calories
92kcal
Total Carbs
6g
Net Carbs
Protein
7g
Fat
4g
Fiber
0.5g
Sugar
3g