Fluffy Cottage Cheese Blueberry Cloud Bread – High Protein

Introduction

Say hello to Fluffy Cottage Cheese Blueberry Cloud Bread, a dreamy, low-carb twist on traditional quick breads. Made with just a handful of ingredients, this pillowy bread is high in protein, gluten-free, and keto-friendly — all without sacrificing flavor or texture.

Cloud bread has long been a favorite for those seeking lighter alternatives to baked goods. This version takes it up a notch with the addition of creamy cottage cheese and juicy blueberries, creating a lightly sweet, airy bite that’s perfect for breakfast, a midday snack, or even a base for sweet or savory toppings.

Ingredients Overview

This recipe uses wholesome, pantry-friendly ingredients that come together easily:

Eggs

• 3 Large Eggs: Separated into yolks and whites — the secret to that signature cloud-like texture.

• Why It Matters: Beaten egg whites form the structure, while yolks provide richness.

Cottage Cheese

• 1/2 Cup Full-Fat Cottage Cheese: Adds protein and creaminess without making the bread heavy.

• Texture Tip: Blend or mash it slightly if you prefer a smoother finish.

Cream of Tartar

• 1/4 Teaspoon (Optional): Stabilizes the egg whites, helping them whip into stiff peaks faster.

• Substitute: A few drops of lemon juice or white vinegar.

Sweetener (Optional)

• 1–2 Teaspoons Maple Syrup, Honey, or Erythritol: Adds a hint of sweetness. Adjust based on dietary needs or omit for a savory version.

Blueberries

• 1/4 Cup Fresh or Frozen Blueberries: Bursts of juicy sweetness in every bite.

• Tip: If using frozen, do not thaw — they may release too much moisture.

Seasoning

• Pinch of Salt: Balances sweetness and enhances flavor.

Step-by-Step Instructions

1. Preheat the Oven

• Preheat oven to 300°F (150°C).

• Line a baking sheet with parchment paper.

2. Separate the Eggs

• Crack and carefully separate 3 eggs.

• Place egg whites in one large, clean bowl and egg yolks in another.

Tip: Any grease or yolk in the whites will prevent proper whipping.

3. Prepare the Egg Yolk Mixture

In the bowl with egg yolks, whisk together:

• 1/2 cup cottage cheese

• Optional: 1–2 tsp sweetener of choice

• A pinch of salt

Blend until smooth (use a fork, whisk, or immersion blender for a smoother texture).

4. Whip the Egg Whites

Using an electric hand mixer, beat the egg whites on medium speed. Add:

• 1/4 tsp cream of tartar (or a few drops of lemon juice)

Continue beating until stiff peaks form — this usually takes 3–4 minutes.

5. Fold the Mixtures Together

Gently fold the egg yolk mixture into the whipped egg whites using a spatula.

Do this gradually and carefully to maintain as much air as possible. The mixture should be light and fluffy.

6. Add the Blueberries

Gently fold in:

• 1/4 cup blueberries

Try not to overmix — the less handling, the fluffier the result.

7. Shape and Bake

Scoop the batter into 6 equal rounds (about 1/4 cup each) on the parchment-lined baking sheet.

Leave space between them, as they will puff up.

Bake for 25–30 minutes, or until golden and firm to the touch. They should feel springy and hold their shape.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips, Variations & Substitutions

• No Cottage Cheese? Substitute with Greek yogurt or ricotta cheese.

• Add Flavor: Stir in vanilla extract, lemon zest, or cinnamon for extra dimension.

• Savory Version: Omit blueberries and sweetener. Add herbs, garlic powder, or shredded cheese.

• Dairy-Free? Use dairy-free cottage cheese alternatives.

• Make It Portable: Bake into mini rounds for breakfast sandwiches or sliders.

Serving Ideas & Occasions

This cloud bread is delicious warm or chilled and works in a variety of settings:

Best Ways to Serve:

• Topped with almond butter, honey, and extra blueberries

• As a base for whipped cream and berries

• With cottage cheese and tomato slices for a savory snack

• Spread with cream cheese and lemon curd for brunch

Ideal Occasions:

• Healthy Breakfast: Light yet satisfying start to the day

• Afternoon Snack: Low-carb and high-protein pick-me-up

• Meal Prep: Store in the fridge for up to 3 days

• Kid-Friendly: Naturally sweet and soft for little hands

Nutritional & Health Notes

This recipe is:

• Low-Carb & Keto-Friendly

• High in Protein thanks to eggs and cottage cheese

• Naturally Gluten-Free

• Refined Sugar-Free when using natural or no sweetener

Blueberries add antioxidants, fiber, and subtle natural sweetness, while the whipped egg whites make the bread light without flour or leaveners.

Each piece is filling without being heavy, making it ideal for clean eating, high-protein, or low-sugar lifestyles.

FAQs

Q1: Can I make this without cream of tartar?
A1: Yes — it simply helps stabilize the egg whites. Substitute with lemon juice or vinegar, or omit if you’re experienced with whipping egg whites.

Q2: Can I use frozen blueberries?
A2: Absolutely. Just add them frozen to avoid excess moisture. Don’t thaw before mixing.

Q3: Can I store cloud bread?
A3: Yes. Keep in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or oven.

Q4: Is this bread chewy or crisp?
A4: It’s soft and fluffy, not chewy or crusty. It has a melt-in-your-mouth texture — more like a soufflé or sponge cake than traditional bread.

Q5: Can I double the recipe?
A5: Yes — just double all ingredients. Be sure to bake in batches so the rounds don’t overcrowd the baking sheet.

Q6: Is this suitable for diabetics?
A6: Yes, especially when using a sugar-free sweetener like stevia or erythritol. It’s low in carbohydrates and has a minimal glycemic impact.

Q7: Can I toast cloud bread?
A7: You can lightly toast it in a toaster oven, but avoid high heat, which can make it rubbery.

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