Ingredients
Scale
- 1 cup cottage cheese (Full-fat or 2% is best for stability)
- 3 large eggs (Separated into whites and yolks)
- 1/2 tsp baking powder (The secret to the “lift”)
- 1/4 tsp cream of tartar (Optional, but helps stabilize the egg whites)
- For the Swirl:
- 1 tsp cinnamon
- 1 tbsp granulated keto-friendly sweetener (like Monk Fruit or Erythritol)
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a blender, combine the cottage cheese, 3 egg yolks, and vanilla extract.
- Blend until completely smooth. You want zero curds so the bread stays light. Pour this into a large mixing bowl.
- In a separate, very clean glass or metal bowl, add the 3 egg whites, baking powder, and cream of tartar.
- Using a hand mixer or stand mixer, beat on high until stiff peaks form (the whites should stand straight up when you lift the whisk).
- Gently fold the egg whites into the cottage cheese mixture using a spatula.
- Be careful: Do not stir! You want to keep as much air in the whites as possible.
- In a tiny bowl, mix the cinnamon and sweetener. Sprinkle half of this over the batter and give it one very light swirl.
- Scoop the batter onto the parchment paper into 6–8 even rounds.
- Sprinkle the remaining cinnamon-sweetener mix over the tops.
- Bake for 25–30 minutes.
- The test: They should be golden brown and feel firm to the touch. Let them cool on the tray for at least 10 minutes; they will “settle” and become bread-like as they cool.
Notes
- Yields: 6–8 clouds
- Prep: 10 minutes
- Cook: 30 minutes
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cloud
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg