Fluffy Cottage Cheese Blueberry Cloud Bread

Posted on May 18, 2025

Light and airy blueberry cloud bread made with cottage cheese and whipped egg whites, baked to golden perfection.

If you’re looking for a low-carb treat that feels like biting into a blueberry-flavored cloud, this one’s for you. Fluffy Cottage Cheese Blueberry Cloud Bread is light, airy, and just slightly sweet — the perfect combo of creamy and fruity. With just a few simple ingredients, this dreamy snack is gluten-free, high in protein, and incredibly easy to whip up. Whether you’re trying something keto-friendly or just want a guilt-free bite, this cloud bread will float right into your heart (and onto your favorite plate).

Why You’ll Love This Recipe

This Fluffy Cottage Cheese Blueberry Cloud Bread isn’t just cute — it’s incredibly satisfying too! The cottage cheese adds a creamy richness, while whipped egg whites create that soft, cloud-like texture. A handful of blueberries brings a natural sweetness and pop of flavor in every bite. Whether you enjoy it fresh from the oven or as a light snack later in the day, it’s a unique, protein-packed treat that fits many lifestyles (hello, keto and low-carb friends!). Plus, it looks as good as it tastes — perfect for sharing on Pinterest or serving at brunch!

Ingredients

You only need a handful of simple ingredients to bring this pillowy, fruity delight to life. Most of these may already be in your kitchen!

What You’ll Need:

3 large eggs, separated
1/2 cup cottage cheese (full-fat or low-fat both work)
1/2 tsp cream of tartar (helps stabilize the egg whites)
1 tbsp honey or maple syrup (optional, for a touch of sweetness)
1/4 cup fresh blueberries
1/2 tsp vanilla extract (optional, for extra flavor)
Pinch of salt

Instructions

This recipe is simple and fun to make — just whip, fold, and bake! Here’s how to get that cloud-like fluffiness every time:

Step-by-Step:

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
Separate the eggs, placing the yolks in one bowl and the whites in another. Make sure there’s no yolk in the whites — it affects how they whip!
Whip the egg whites: Add the cream of tartar and a pinch of salt to the egg whites. Using a hand mixer or stand mixer, beat until stiff peaks form (this can take 3–4 minutes).
Blend the yolks: In a separate bowl, whisk together the egg yolks, cottage cheese, vanilla extract, and sweetener (if using) until smooth.
Fold gently: Carefully fold the whipped egg whites into the yolk mixture, a little at a time, to keep the batter light and airy.
Add blueberries: Gently fold in the fresh blueberries, being careful not to deflate the mixture.
Scoop and shape: Spoon the batter onto your prepared baking sheet into 4–6 round “clouds.” Shape them gently with the back of the spoon.
Bake for 25–30 minutes, or until golden and set. Let them cool slightly before serving.

Servings and Timing

This recipe makes about 4 to 6 fluffy cloud breads, depending on how large you make each one. Perfect for sharing — or saving a few for later!

Total Time Breakdown:

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Cooling Time: 5–10 minutes
Total Time: About 45 minutes from start to snack!

These are best enjoyed fresh, but they hold up well for a day or two if you want to prep ahead.

Tips and Variations

Want to put your own spin on this cloud-like treat? Here are some fun ideas and helpful tips to make it even better:

Tips:

Room temperature eggs whip better and give more volume — try setting them out 30 minutes before starting.
Fold, don’t stir! Be gentle when mixing in the egg whites to keep the batter fluffy.
If your blueberries are extra juicy, lightly coat them in flour or almond flour before folding in to prevent sinking.

Variations:

Swap the fruit: Try chopped strawberries, raspberries, or a sprinkle of lemon zest for a fresh twist.
Make it savory: Skip the blueberries and sweetener, and add garlic powder, herbs, or shredded cheese.
Add protein: Mix in a tablespoon of your favorite protein powder to the yolk mixture for a boost.

Storage

If you have any leftover Fluffy Cottage Cheese Blueberry Cloud Bread (lucky you!), here’s how to keep them fresh:

Refrigerate: Store in an airtight container in the fridge for up to 2 days. They may lose a bit of fluff but still taste great!
To reheat: Warm them in the toaster oven or regular oven at 300°F (150°C) for 5–7 minutes. Avoid the microwave — it can make them soggy.
Freezing not recommended: Due to their delicate texture, freezing can affect their fluffiness and structure.

Frequently Asked Questions

1. Can I use frozen blueberries?
Yes! Just thaw and drain them well before adding to avoid excess moisture.

2. Is cottage cheese necessary, or can I substitute it?
Cottage cheese gives the bread its creamy texture, but you can try ricotta or Greek yogurt for a similar effect.

3. Can I make this without cream of tartar?
Yes — it just helps stabilize the egg whites. A few drops of lemon juice or white vinegar can be used as a substitute.

4. Are these keto-friendly?
Absolutely! Just skip the honey or maple syrup to keep it low-carb.

5. How do I know when the cloud bread is done?
They should be golden brown and firm to the touch, with a lightly crisp edge.

6. Can I double the recipe?
Yes! Just make sure to bake in batches or use multiple trays so they don’t overcrowd.

7. What should I serve them with?
They’re delicious on their own, or topped with a little whipped cream, nut butter, or a drizzle of honey!

Conclusion

Fluffy Cottage Cheese Blueberry Cloud Bread is the kind of recipe that feels a little magical — light as air, naturally sweet, and secretly healthy. Whether you’re trying something new for breakfast, a light snack, or a Pinterest-worthy brunch idea, these little clouds are a total win. They’re fun to make, beautiful to serve, and oh-so-satisfying to eat.