Is Cottage Cheese Blueberry Cloud Bread low in carbs?

Yes! This Cottage Cheese Blueberry Cloud Bread is low in carbs, making it a great choice for those following a keto or low-carb diet. The use of cottage cheese, eggs, and cornstarch helps create a bread-like texture without relying on flour, which keeps the carb count low.

Why do I need to drain and blend the cottage cheese?

Draining and blending the cottage cheese is essential for achieving the smooth, lump-free texture required for cloud bread. Excess moisture in the cottage cheese can make the batter runny, affecting the bread's consistency. By blending the cottage cheese until smooth, you'll get a lighter, fluffier result.

Can I use cream cheese instead of cottage cheese?

Yes! If you prefer a richer texture, you can substitute cottage cheese with cream cheese. While the consistency might be slightly different, it will still work well in the recipe. Just make sure to soften the cream cheese before mixing to ensure a smooth batter.

Can I make this without sweetener?

Absolutely! The blueberries in the recipe provide natural sweetness, so you can skip the sweetener if you prefer. However, if you want a little extra sweetness, consider using a powdered sweetener like erythritol or allulose to keep it low-carb.

Cottage Cheese Blueberry Cloud Bread – 100% Low-Carb & Fluffy

Name: Cottage Cheese Blueberry Cloud Bread
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 until 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

Description

Cottage Cheese Blueberry Cloud Bread is a low-carb, high-protein treat that’s light, airy, and naturally sweet with juicy bursts of blueberries. It’s the perfect alternative to traditional bread, making it ideal for those following a keto or low-carb diet. The bread is easy to make, gluten-free, and a great choice for a healthy breakfast, snack, or dessert.

Ingredients

Scale

3 large eggs, separated
½ cup full-fat cottage cheese, drained and blended until 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

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Drain and blend the cottage cheese until smooth to remove any lumps.
In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
In another bowl, whisk together the egg yolks, blended cottage cheese, cornstarch, sweetener (optional), vanilla extract, and lemon zest (optional) until smooth.
Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the air in the whites.
Fold in the blueberries gently to distribute them evenly.
Use a ¼ cup measuring cup to scoop the batter onto the prepared baking sheet, spacing the mounds about 2 inches apart. Slightly flatten each mound with a spoon.
Bake for 25-30 minutes, or until the tops are golden brown and firm.
Allow the bread to cool on a wire rack before serving. Enjoy warm or store for later.

Notes

Ensure egg whites are beaten to stiff peaks to achieve the signature light and airy texture.
If using frozen blueberries, pat them dry to avoid excess moisture in the batter.
For the fluffiest texture, consume within 12 hours of baking.
Feel free to skip the sweetener if you prefer a less sweet version, as the blueberries add natural sweetness.
If you don’t have cream of tartar, a small amount of lemon juice or vinegar can substitute.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 120 kcal
Sugar: 3g
Sodium: 140mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 8g
Cholesterol: 120mg