Ingredients
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3 large eggs, separated
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1/2 cup cottage cheese
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1 tbsp honey or maple syrup (optional)
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1/2 tsp vanilla extract
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1/2 cup fresh or frozen blueberries
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1/4 tsp cream of tartar (optional, for stability)
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Pinch of salt
Instructions
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Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
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Beat egg whites with cream of tartar until stiff peaks form.
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In another bowl, blend egg yolks, cottage cheese, vanilla, honey, and a pinch of salt until smooth.
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Gently fold egg whites into the yolk mixture until just combined.
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Fold in blueberries gently, trying not to deflate the batter.
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Spoon into rounds on the baking sheet.
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Bake for 25–30 minutes until golden and set.
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Let cool and enjoy the fluffy goodness!
Notes
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For extra sweetness, dust with powdered monk fruit or drizzle with sugar-free syrup.
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Store in an airtight container in the fridge for up to 3 days.
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Use a hand mixer or stand mixer for best results when whipping egg whites.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack / Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cloud bread
- Calories: 70
- Sugar: 2g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 95mg
Keywords: cottage cheese cloud bread, protein bread, low carb snack, blueberry cloud bread