Ingredients
Scale
- 3 large eggs, separated
- 1/2 cup cottage cheese (full-fat or low-fat)
- 1/2 tsp cream of tartar
- 1 tbsp honey or maple syrup (optional)
- 1/4 cup fresh blueberries
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- 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.
- Add cream of tartar and a pinch of salt to the egg whites. Beat until stiff peaks form (about 3–4 minutes).
- In a separate bowl, whisk together the egg yolks, cottage cheese, vanilla extract, and sweetener (if using) until smooth.
- Gently fold the whipped egg whites into the yolk mixture in batches.
- Carefully fold in the fresh blueberries.
- Spoon the batter onto the baking sheet into 4–6 round shapes.
- Bake for 25–30 minutes or until golden and set.
- Let cool slightly before serving.
Notes
Room temperature eggs whip better. Fold egg whites gently to keep fluffiness. Coat blueberries in flour to prevent sinking. Best fresh, but stores well up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cloud bread
- Calories: 60
- Sugar: 2g
- Sodium: 110mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
Keywords: cloud bread, cottage cheese, blueberries, low-carb, high-protein, keto