Ready for a keto breakfast or snack that tastes like a cross between a soufflé and a blueberry cheesecake? This Blueberry Cottage Cheese Cloud Bread is soft, airy, and packed with protein—all while keeping net carbs ultra low. Whether you enjoy it warm out of the oven or topped with a smear of butter and fresh berries, this recipe delivers a guilt-free, flourless treat with real fruit flavor and a dreamy texture.
What Is Cloud Bread—and Why Add Cottage Cheese?
Cloud bread is a classic low-carb alternative to bread made from whipped egg whites and a rich base like cream cheese or yogurt. But this version uses full-fat cottage cheese for a fluffier texture, added protein, and a subtle tang that pairs perfectly with blueberries.
Why Cottage Cheese?
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Higher in protein than cream cheese or yogurt
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Adds moisture and creaminess without heaviness
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Keeps the recipe low in carbs and gluten-free
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Blends well when whipped—no curds once baked
Ingredient Overview: What You’ll Need
This recipe is naturally grain-free and sugar-free, and can be made with simple pantry staples.
Eggs (Separated)
You’ll need to separate the yolks and whites to create a fluffy, airy texture. Egg whites are whipped to stiff peaks for volume; yolks add richness.
Full-Fat Cottage Cheese
Use 4% small curd cottage cheese. It provides protein, moisture, and a subtle tang. Blending it smooth is key for texture.
Blueberries (Fresh or Frozen)
Use a small amount to keep carbs low. Fresh is best for texture; if using frozen, thaw and drain first.
Cream of Tartar (Optional)
Helps stabilize the whipped egg whites. You can skip it if you don’t have it, but it improves the rise.
Keto-Friendly Sweetener
Monk fruit, erythritol, or allulose all work well. Choose a fine granulated or powdered sweetener for even blending.
Vanilla Extract & Lemon Zest (Optional)
These elevate the flavor—lemon zest brightens the blueberries and gives a more “baked good” aroma.
How to Make Blueberry Cottage Cheese Cloud Bread
1. Preheat the Oven
Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Blend the Cottage Cheese Mixture
In a bowl or blender, combine:
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3 egg yolks
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¼ cup full-fat cottage cheese
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1½ tbsp keto sweetener
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½ tsp vanilla extract
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Optional: ½ tsp lemon zest
Blend or beat until smooth and creamy.
3. Whip the Egg Whites
In a clean, dry bowl, beat:
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3 egg whites
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¼ tsp cream of tartar (optional)
Whip to stiff peaks using a hand or stand mixer. The peaks should hold their shape when you lift the beaters.
4. Fold the Mixtures Together
Gently fold the cottage cheese mixture into the whipped egg whites. Take your time to avoid deflating the whites. The batter should stay airy.
5. Add the Blueberries
Fold in 2 tbsp fresh blueberries (chopped if large). Use a light hand—too much fruit will make the batter collapse.
6. Scoop and Bake
Spoon 6 equal rounds of the batter onto the parchment-lined baking sheet. Bake for 25–30 minutes, or until lightly golden and firm to the touch.
7. Cool and Serve
Let the cloud bread cool completely. It will deflate slightly, becoming chewy-soft and flexible inside.
Tips, Variations & Substitutions
Tips for Perfect Cloud Bread
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Use room temperature eggs for better whipping.
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Don’t skip blending the cottage cheese—this creates a smooth base.
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Gently fold to preserve air and volume.
Flavor Variations
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Cinnamon Blueberry: Add ¼ tsp ground cinnamon to the yolk mixture.
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Lemon Poppyseed: Add ½ tsp lemon zest and ½ tsp poppyseeds.
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Vanilla-Almond: Use almond extract instead of vanilla.
Substitutions
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No cottage cheese? Use ricotta cheese or Greek yogurt (note: yogurt has more carbs and less fat).
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No blueberries? Add a few raspberries or sugar-free chocolate chips instead.
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Dairy-free? Use whipped coconut cream or dairy-free cream cheese alternative (texture will vary).
Serving Ideas & Occasions
Blueberry cloud bread can be enjoyed:
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As a breakfast base: Top with almond butter, cream cheese, or Greek yogurt.
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For a light sandwich: Use two rounds to sandwich more cottage cheese or nut butter.
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As a dessert: Serve with whipped cream and a sprinkle of cinnamon or keto syrup.
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Snack prep: Store in the fridge and enjoy cold or toasted lightly.
Perfect for:
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Keto brunch
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Light summer snacks
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Kids’ lunchboxes
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Post-workout low-carb refueling
Nutritional & Health Benefits
These fluffy rounds are not only low in carbs, they’re also rich in protein and calcium, making them a great addition to any keto or low-carb meal plan.
Estimated Nutrition (per piece, makes 6):
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Calories: 55–65
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Protein: 5–6g
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Fat: 3–4g
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Net Carbs: 1–1.5g
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Fiber: ~0.5g
Highlights:
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Cottage cheese provides complete protein and calcium.
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Eggs add healthy fats, vitamin D, and B12.
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Blueberries contribute antioxidants and fiber (in small keto-approved amounts).
This recipe satisfies sweet cravings while staying fully keto-compliant.
Frequently Asked Questions (FAQ)
1. Can I make this ahead of time?
Yes! Store in the fridge for up to 4 days in an airtight container. Reheat gently in a toaster oven or enjoy cold.
2. Can I freeze cloud bread?
Yes—freeze between parchment layers and store in a freezer bag for up to 1 month. Reheat in oven at 300°F for 5–7 minutes.
3. Will it taste like cottage cheese?
No. Once blended and baked, the cottage cheese flavor becomes very mild—more like a cheesecake or light soufflé.
4. Can I add more blueberries?
Keep it to 2–3 tbsp max, or the moisture will deflate the batter and make it soggy.
5. Can I skip cream of tartar?
Yes. It helps stabilize the egg whites but isn’t required. Just be sure your bowl is clean and dry for good whipping.
6. Can I make this savory instead of sweet?
Absolutely. Omit the sweetener, blueberries, and vanilla. Add herbs, garlic powder, and cheese for a savory version.
7. Why did my cloud bread deflate?
Overmixing or too much moisture can cause collapse. Gently fold ingredients and avoid watery add-ins.
Tasty Recipes Card
Description:
Fluffy, light keto cloud bread made with cottage cheese and blueberries. A protein-packed, low-carb treat perfect for breakfast, snacks, or dessert.
Ingredients:
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3 large eggs, separated
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¼ cup full-fat cottage cheese
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2 tbsp fresh blueberries
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1½ tbsp keto sweetener (monk fruit or erythritol)
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½ tsp vanilla extract
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¼ tsp cream of tartar (optional)
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Optional: ½ tsp lemon zest
Instructions:
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Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
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Blend egg yolks, cottage cheese, sweetener, vanilla, and zest until smooth.
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In a separate bowl, beat egg whites and cream of tartar to stiff peaks.
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Gently fold yolk mixture into egg whites.
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Fold in blueberries carefully.
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Spoon 6 rounds onto the baking sheet.
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Bake for 25–30 minutes until golden and firm.
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Cool fully before serving.
Notes:
Use ricotta or Greek yogurt if needed. Keep blueberries to a minimum for texture. Store in fridge up to 4 days or freeze for 1 month.
Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 cloud bread rounds