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Chef Ava

Fluffy Cottage Cheese Blueberry Cloud Bread

Light, fluffy cottage cheese cloud bread dotted with fresh blueberries and flavored with vanilla. This delicate, softly sweet breakfast treat has an airy texture and is simple to make with whipped egg whites.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cloud bread rounds
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 3 eggs, separated
  • 1/2 cup full-fat cottage cheese
  • 1/3 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon monk fruit sweetener, optional

Equipment

  • baking sheet
  • parchment paper
  • Two mixing bowls
  • electric mixer
  • spatula

Method
 

  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
  2. Separate the eggs, placing the whites in one bowl and the yolks in another.
  3. Add the cream of tartar to the egg whites. Beat until stiff peaks form.
  4. Blend the egg yolks with the cottage cheese, vanilla, and monk fruit sweetener if using until smooth.
  5. Gently fold the whipped egg whites into the cottage cheese mixture in three additions. Be careful not to overmix so the batter stays light and fluffy.
  6. Carefully fold in the fresh blueberries.
  7. Spoon the mixture onto the prepared baking sheet, forming 6 small mounds or rounds.
  8. Bake for 25–30 minutes, until golden and set.
  9. Let the cloud bread cool before serving.

Notes

Use full-fat cottage cheese for the creamiest texture. Separate the eggs carefully and whip the whites to stiff peaks. Fold the whites into the cottage cheese mixture gently in three additions to preserve the air. Fold in blueberries carefully so they do not break apart. Store leftovers refrigerated for up to 3 days.