Fluffy Cottage Cheese Blueberries (Print)

Light, airy bread with blueberries and creamy cottage cheese, ideal for low-carb, high-protein meals.

# Components:

→ Dairy & Eggs

01 - 3 large eggs, separated
02 - 1/2 cup full-fat cottage cheese, drained well and blended until smooth

→ Dry Ingredients

03 - 1 tablespoon cornstarch
04 - 1/4 teaspoon cream of tartar
05 - 1 tablespoon powdered sweetener

→ Flavorings

06 - 1/2 teaspoon vanilla extract
07 - 1/2 teaspoon lemon zest

→ Fruit

08 - 1/2 cup fresh blueberries

# Directions:

01 - Preheat the oven to 300°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain the cottage cheese and blend until completely smooth using a food processor or immersion blender.
03 - In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.
04 - In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract, lemon zest, powdered sweetener, and cornstarch until well combined.
05 - Gently fold the yolk mixture into the whipped egg whites using a spatula, taking care not to deflate the mixture.
06 - Carefully fold in the blueberries until evenly distributed throughout the batter.
07 - Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet, spacing the rounds about 2 inches apart.
08 - Bake for 25 to 30 minutes, or until golden brown and set.
09 - Let the cloud bread cool for a few minutes before transferring to a wire rack. The texture will firm up as it cools.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast without any of the guilt or blood sugar crash that usually follows.
  • The entire thing comes together in about five minutes of actual work, then the oven does the magic.
  • One batch gives you protein-packed servings that actually keep you full, which is rare for something this fluffy and light.
02 -
  • The oven temperature matters more than you'd think because 350°F bakes the outside too fast and leaves the inside undercooked and gluey, but 300°F gives you that perfect golden gentle bake.
  • If your cottage cheese isn't drained well or blended completely, you'll taste it in a way that's not pleasant, so those two steps are where people usually go wrong the first time.
03 -
  • Don't peek at them before 25 minutes have passed because opening the oven door lets heat escape and can cause them to collapse when they're still setting.
  • If you have a mixer, use it for whipping the egg whites because hand whisking takes forever and doesn't incorporate quite as much air.
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