Fluffy Cottage Cheese Blueberries (Printable Version)

Airy bread with creamy cottage cheese and fresh blueberries, ideal for a light, protein-rich snack or breakfast.

# 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

→ Flavorings

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

→ Fruit

08 - 1/2 cup fresh blueberries

# Directions:

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 using an electric mixer until stiff peaks form.
04 - In a separate bowl, whisk together egg yolks, blended cottage cheese, vanilla extract, lemon zest, powdered 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 approximately 2 inches apart.
08 - Bake for 25 to 30 minutes, or until golden brown and set throughout.
09 - Let cloud bread cool for a few minutes before transferring to a wire rack. Texture will firm up as it cools.

# Expert Tips:

01 -
  • They're ready in 35 minutes total, which makes them perfect when you want something homemade but don't have time for elaborate morning prep.
  • High protein and low carb means you actually stay full, unlike most cloud-light breads that leave you hungry an hour later.
  • The blueberries add natural sweetness so you're not relying on overpowering artificial flavors to make them taste good.
02 -
  • Draining cottage cheese is not a suggestion, it's the difference between cloud bread and cottage cheese pudding baked into bread shape. Seriously, strain it and squeeze out every bit of liquid.
  • Your bowl for the egg whites has to be completely clean and free of any yolk, grease, or moisture, or the whites simply won't beat into peaks no matter how long you try.
03 -
  • If you don't have a food processor, an immersion blender works just as well for smoothing the cottage cheese, and honestly you might have better control with it.
  • The cream of tartar isn't just for show, it stabilizes the egg whites and helps them hold their peaks longer, so don't substitute or skip it if you want consistent results.
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