What does cottage cheese do in cloud bread?

Cottage cheese brings creaminess, structure, and protein to the recipe. Once blended smooth, it creates a silky batter that pairs beautifully with whipped egg whites. It also adds subtle flavor without the need for extra fat or flour, making cottage cheese blueberry cloud bread light yet satisfying.

Can I use frozen blueberries in cloud bread?

Yes, but thaw and pat them dry first. Excess moisture from frozen berries can deflate the batter or cause sogginess. If handled carefully, they work well in this cottage cheese blueberry cloud bread , especially during winter when fresh berries are harder to find.

Is cloud bread keto-friendly?

Absolutely. This version is completely grain-free, sugar-free (if you skip the optional sweetener), and high in protein. The cottage cheese and egg base makes it perfect for those following a low-carb or keto plan.

How do you keep cloud bread from deflating?

Whip your egg whites until stiff peaks form, fold in the yolk mixture gently, and avoid opening the oven mid-bake. Let your cottage cheese blueberry cloud bread cool on the tray before transferring—it will firm up as it rests.

Cottage Cheese Blueberry Cloud Bread

Name: Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 large eggs, separated; ½ cup full-fat cottage cheese, drained and blended smooth; 1 tablespoon cornstarch; ¼ teaspoon cream of tartar; 1 tablespoon powdered sweetener (optional); ½ teaspoon vanilla extract (optional); ½ teaspoon lemon zest (optional); ½ cup fresh blueberries

Ingredients

Scale

3 large eggs, separated

½ cup full-fat cottage cheese, drained and blended smooth

1 tablespoon cornstarch

¼ teaspoon cream of tartar

1 tablespoon powdered sweetener (optional)

½ teaspoon vanilla extract (optional)

½ teaspoon lemon zest (optional)

½ cup fresh blueberries

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Instructions

1. Preheat oven to 300°F. Line baking sheet with parchment.

2. Drain cottage cheese well and blend until smooth.

3. Beat egg whites and cream of tartar until stiff peaks form.

4. Whisk yolks with cottage cheese, sweetener, vanilla, lemon zest, and cornstarch.

5. Gently fold yolk mixture into egg whites using a spatula.

6. Fold in blueberries carefully to avoid deflating batter.

7. Scoop batter onto baking sheet using ¼ cup measure, spacing evenly.

8. Bake for 25–30 minutes until golden and firm.

9. Cool on tray before transferring. Bread will firm up as it cools.

Notes

Optional: swap blueberries for raspberries or chocolate chips.

Use parchment paper to prevent sticking.

Store in airtight container for 3 days or freeze in layers.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 90
Sugar: 1g
Sodium: 125mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 7g
Cholesterol: 80mg