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A fluffy, golden-baked circular Cottage Cheese Cloud Bread disc resting on crinkled parchment paper, with bursting blueberries on top.

The Ultimate Cottage Cheese Cloud Bread with Bursting Blueberries

An easy, high-protein, and gluten-free Cottage Cheese Cloud Bread recipe. Learn to make this light, fluffy, keto-friendly bread with a golden-baked exterior and juicy, bursting blueberries for the perfect healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cloud breads
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Large Eggs Separated
  • 1/2 cup Full-Fat Cottage Cheese 113g
  • 1/4 tsp Cream of Tartar
  • 1 tbsp Keto-Friendly Granulated Sweetener 15g, or honey/maple syrup
  • 1/8 tsp Salt
  • 1/2 cup Blueberries 75g, divided for topping and garnish

Equipment

  • 1 Electric Mixer Stand or handheld
  • 1 Blender or Food Processor
  • 1 Baking Sheet

Method
 

  1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. In a blender, combine the cottage cheese, egg yolks, sweetener, and salt. Blend until completely smooth. Set aside.
  3. In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar. Start on medium speed until foamy, then increase to high until stiff, glossy peaks form.
  4. Gently fold the stiff egg whites into the cottage cheese mixture in two additions. Be careful not to deflate the air. Stop when no large streaks of white remain.
  5. Spoon the batter onto the prepared baking sheet, creating 4-6 circular discs. Top with most of the blueberries. Bake for 20-25 minutes, until golden-brown and firm to the touch.
  6. Let the cloud breads cool on the pan for a few minutes before moving to a wire rack. Garnish with remaining fresh blueberries before serving.

Notes

Room Temperature Eggs: For the best meringue volume, use eggs that are not cold from the fridge.
Clean Equipment: Any fat or grease will ruin your meringue. Make sure your bowl and beaters are spotless.
Do Not Overmix: Fold gently and stop as soon as the batter is combined to keep it light and airy.
Best Served Fresh: The texture is best right after baking.