Description
This incredibly fluffy Cottage Cheese Blueberry Cloud Bread is a protein-packed, low-carb breakfast treat that tastes like you’re eating sweet clouds. Made with just a few simple ingredients including cottage cheese, eggs, and fresh blueberries, this naturally gluten-free bread has an airy, light texture that’s perfect for busy mornings. Each piece delivers 7 grams of protein and takes only 45 minutes from start to finish. It’s keto-friendly, kid-approved, and freezes beautifully for meal prep!
Ingredients
For the Cloud Bread Base:
- 3 large eggs, separated (room temperature works best!)
- ½ cup full-fat cottage cheese, drained and blended until smooth
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
Optional Flavor Boosters:
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest (this adds such a beautiful brightness!)
- 1 tablespoon powdered sweetener
The Star:
- ½ cup fresh blueberries
Instructions
Crank your oven to 300°F and line a baking sheet with parchment. Don’t think you can skip the parchment – I tried it once and spent twenty minutes scraping bread bits off my pan with a spatula.
Get out your cleanest bowl for the egg whites. Seriously, if there’s even a drop of yolk or grease, these won’t whip. Add the cream of tartar and beat until you get peaks that don’t fall over when you lift the beaters. Mine usually takes about four minutes with my cheap hand mixer.
Mix your egg yolks with the smooth cottage cheese, cornstarch, and whatever extras you’re using. I always forget to blend the cottage cheese first, then remember halfway through and have to fish out lumps. Don’t be me.
Here’s where people mess up – you fold the yolk mixture into the whites, not the other way around. Use a rubber spatula and cut straight down, scoop along the bottom, fold over. Turn the bowl. Repeat. Stop when you can barely see white streaks. My first batch looked like scrambled eggs because I stirred it like cake batter.
Toss in the blueberries gently. They’ll bleed a little purple, which my kids think is cool but my husband calls “unappetizing.” Whatever.
Scoop using a 1/4 cup measure onto your pan. They spread just a tiny bit, so give them some room. I can fit six on a standard sheet pan.
Bake for 25-30 minutes until the tops are golden and feel firm when you poke them. Don’t open the oven door to peek – they’ll deflate faster than a punctured balloon.
Let them cool on the pan for a few minutes. They seem soft at first but firm up as they cool. This freaked me out the first time because I thought I’d ruined them.
Notes
Cold eggs separate cleaner, but room temperature whites whip better. I separate them straight from the fridge, then let the whites sit on the counter while I prep everything else. By the time I’m ready to whip, they’re perfect.
That folding motion took me forever to master. You’re not stirring – you’re cutting down through the middle with your spatula, scooping along the bottom, then folding over the top. Turn the bowl a quarter turn and repeat. Stop as soon as you don’t see big white streaks.
My kids prefer fresh blueberries because frozen ones make everything purple (which they think looks “gross”). If you’re stuck with frozen, roll them in a little cornstarch after patting them dry. Keeps the color contained.
The 300°F temperature seems low, but higher heat makes the outside tough before the inside sets. I learned this after making blueberry hockey pucks on my first attempt at 350°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American