If you’ve ever wanted to eat something that feels like a dessert but still packs protein, this blueberry fluffy cottage cheese cloud bread is your dream come true. It’s naturally low carb, high in protein, and melts in your mouth with each bite. I’ve made this countless times for breakfast, snacks, or light desserts and the soft, soufflé like texture never gets old.
The best part? With just a handful of ingredients and no flour, it’s similar to the base used in this 3 ingredient egg yogurt cake bread, but with the bonus of juicy blueberries and cottage cheese creaminess.
What Makes This Cloud Bread So Good?
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- It’s flourless and gluten free no grains at all
- High in protein thanks to eggs and cottage cheese
- Blueberries add a sweet tart burst in every bite
- Light, fluffy, and just 120 calories per serving
- Can be eaten plain, with toppings, or layered into sweet stacks
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Large eggs (separated) | 3 |
| Blended cottage cheese | 1/2 cup |
| Cream of tartar | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Cornstarch (optional) | 1 tablespoon |
| Honey or sweetener | 1 teaspoon |
| Fresh blueberries | To taste (folded in last) |
Step by Step: How to Make Fluffy Cottage Cheese Cloud Bread
1: Prep the Oven
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- Preheat your oven to 300°F (150°C).
- Line a baking sheet with parchment paper or a silicone mat.
2: Make the Yolk Base
- In a large mixing bowl, whisk the egg yolks with the blended cottage cheese, salt, optional cornstarch, and honey.
- Whisk until fully combined and smooth.
- The cornstarch adds structure, like in our Japanese cotton cheesecake.
3: Whip the Egg Whites
- In a separate bowl, use a hand mixer to beat the egg whites with cream of tartar until stiff peaks form.
- The mixture should be glossy and hold shape when you lift the beaters.
4: Fold Gently
- Using a spatula, gently fold the whipped egg whites into the yolk mixture in batches.
- Do not overmix it’s okay if some white streaks remain. The goal is to keep the batter airy.
5: Add the Blueberries
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- Carefully fold in a handful of fresh blueberries. You can lightly dust them with cornstarch to prevent sinking.
- This step gives it the same fresh fruit vibe we love in soft fruit based cakes.
6: Shape and Bake
- Spoon the batter into puffy cloud shapes on your prepared sheet.
- Bake for 25-30 minutes or until golden and set.
7: Cool and Serve
- Let cool slightly the structure firms up as it cools.
- Serve plain, dusted with powdered sugar, or topped with a spoon of light whipped cream or yogurt.
Nutrition Facts (Per Cloud Bread)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 7g |
| Fat | 7g |
| Carbohydrates | 5g |
| Sugar | 2g |