Pin I discovered cloud bread by accident one Saturday morning when my blender was already dirty from making smoothies and I had cottage cheese that needed using before it expired. What started as improvisation became something I make now whenever I want breakfast that feels indulgent but doesn't derail my goals. The first batch came out pillowy and delicate, studded with blueberries that burst with tartness, and my partner asked for seconds without even knowing it was low-carb. That moment of surprise hooked me, and I've been tweaking the recipe ever since.
Last month I made these for my sister who'd just started her own low-carb experiment, and watching her bite into one and then immediately ask if they were actually bread was worth every bit of effort. She stood in my kitchen eating them straight off the cooling rack, and we talked about how food that aligns with how you want to feel is somehow more satisfying than the version that doesn't. That's when I realized this recipe had become more than a breakfast hack, it was proof that eating well doesn't mean eating boring things.
Ingredients
- Eggs (3 large, separated): The whites become your structure and lift, so keep them completely separate from the yolks or the whole thing deflates like a sad soufflé.
- Cottage cheese (½ cup, full-fat and well-drained): Draining is non-negotiable because excess moisture turns cloud bread into cloud soup, and blending it smooth is what makes these airy rather than lumpy.
- Cornstarch (1 tablespoon): This binds everything without adding real carbs and gives the crumb that delicate, almost cloud-like texture that makes people double-check the ingredient list.
- Cream of tartar (¼ teaspoon): It stabilizes your whipped egg whites so they hold their peaks instead of weeping liquid halfway through baking.
- Powdered sweetener (1 tablespoon, optional): Use whatever you prefer, but taste first because cottage cheese already has its own mild sweetness and you might not need it.
- Vanilla extract (½ teaspoon, optional): A tiny splash deepens the flavor without being obvious, making everything taste more intentional.
- Lemon zest (½ teaspoon, optional): This cuts through any tanginess from the cottage cheese and makes the blueberries taste brighter and more jammy.
- Fresh blueberries (½ cup): Room temperature works better than cold because cold berries can sink and create weird dense pockets, plus they distribute more evenly when folded in gently.
Instructions
- Set up your space:
- Preheat your oven to 300°F and line a baking sheet with parchment paper, because these are delicate and will stick to anything else. Room temperature makes a real difference in how everything combines, so take the eggs out a few minutes before you start.
- Prep the cottage cheese:
- Drain it really thoroughly by setting it in a fine mesh strainer for a minute, then blend it until it's completely smooth with no lumps visible. This step determines whether you get cloud bread or cottage cheese bread, so don't skip it.
- Whip the egg whites:
- In a perfectly clean and dry bowl, beat your egg whites with the cream of tartar until they form stiff peaks that stand straight up when you lift the whisk. This usually takes about three minutes with an electric mixer, and you'll know it's right when the bowl can be tilted without the whites sliding.
- Combine the base:
- In another bowl, whisk together the egg yolks, blended cottage cheese, vanilla, lemon zest if using, sweetener if using, and cornstarch until everything is smooth and uniform. The yolk mixture should look creamy and pale, not streaky.
- Fold gently:
- Using a spatula, fold the yolk mixture into the whipped whites with slow, deliberate strokes, turning the bowl as you go and trying to keep as much air in there as possible. It's done when you don't see big pockets of white anymore, but don't overmix or you'll lose all that lift you worked for.
- Add the blueberries:
- Carefully fold in the blueberries last, distributing them evenly but with a gentle hand so they don't break apart and bleed into the batter. A few slightly crushed berries are fine, but whole ones look nicer and distribute the flavor better.
- Scoop onto the baking sheet:
- Using a ¼ cup measure, scoop the batter into individual mounds spaced about two inches apart so they can puff up without touching. I like to use an ice cream scoop because it gives uniform size and looks more intentional on the plate.
- Bake until golden:
- Bake for 25 to 30 minutes at 300°F, watching for them to turn golden brown and feel set when you gently touch the top. They'll look impossibly delicate when they come out, but that's exactly right.
- Cool completely:
- Let them rest on the baking sheet for a few minutes, then transfer to a wire rack where they'll firm up as they cool. They'll actually get a slight crust on the outside while staying pillowy inside, which happens in the first hour or so.
Pin There's something almost meditative about folding whipped eggs and watching them transform into something that looks like actual clouds in a bowl. My friend who's skeptical about low-carb cooking came over and watched the whole process, and by the time we pulled them from the oven he was already asking what we were doing for dessert because these felt like the answer.
Flavor Variations That Actually Work
I've experimented with swapping the blueberries for raspberries and strawberries, and while all three are delicious, they each change the personality of the bread slightly. Raspberries make everything more delicate and tart, strawberries add a jammy sweetness that feels almost indulgent, and blueberries are the Goldilocks option that balances tartness with sweetness. My favorite unexpected swap was using a tiny bit of almond extract instead of vanilla along with lemon zest, which made the whole thing taste like a fancy bakery item.
Serving Suggestions That Elevate Everything
On their own, these cloud breads are satisfying and slightly sweet, but they're also the perfect canvas for things that make breakfast feel special. A dollop of Greek yogurt with a drizzle of honey transforms them into something that looks like you spent an hour in the kitchen, and adding a small handful of fresh berries on the side makes it feel intentional and balanced. I've also experimented with a light lemon glaze made from powdered sweetener and lemon juice, which adds brightness without much effort.
Storage and Make-Ahead Wisdom
These are best within the first day while they're still fluffy and delicate, but they can live in an airtight container for up to two days without falling apart completely. I've learned that they actually taste better the next day when the flavors have settled and they've firmed up slightly, so don't hesitate to make a batch ahead for grab-and-go mornings. If you want to freeze them, they'll keep for about a week in a freezer bag, and toasting them gently brings back some of that original cloud-like texture.
- Store in an airtight container at room temperature, never the refrigerator where they dry out faster than you'd expect.
- If they've lost moisture after a day, a few seconds in the toaster revives them without making them tough.
- Make a double batch and freeze half, because thawing them is so much better than discovering you're out of breakfast options at 7am.
Pin Cloud bread became my answer to the question of how to eat well without feeling restricted, and I hope it does the same for you. There's real joy in finding something that satisfies all your requirements and tastes good enough that you'd eat it anyway.
Recipe FAQ
- → How do I ensure the cloud bread stays fluffy?
Make sure to whip the egg whites to stiff peaks and gently fold them into the cheese mixture without deflating the air bubbles.
- → Can I substitute the blueberries with other fruits?
Yes, raspberries or chopped strawberries work well and add a fresh, fruity flavor.
- → Why is draining the cottage cheese important?
Draining removes excess moisture, which helps maintain the bread's light and airy texture during baking.
- → What is the best temperature for baking this bread?
Baking at 300°F (150°C) allows the bread to cook gently and develop a golden exterior without drying out.
- → Can I add sweeteners or flavorings?
Yes, powdered sweetener, vanilla extract, and lemon zest can be added to enhance the natural flavors subtly.