Light, protein-rich cottage cheese cloud bread with tangy blueberries — gluten-free, low-carb, and ready in about 30 minutes.
I have a soft spot for bread.
I adore the smell of fresh bread and the joy of pulling something warm from the oven — especially when it’s on the sweeter side.
If you love bread but are watching carbs or aiming for more protein, this cottage cheese cloud bread will quickly become a favorite.
Each cloud bread is just 57 calories, nearly 4 grams of protein, and under 5 grams of net carbs — a perfect treat for anyone with a sweet tooth who wants to stay on track.
Biting into one feels airy as a cloud and deliciously sweet — light like meringue, but with a gentle tang from the cottage cheese.
This isn’t a typical bread substitute. It’s a simple, protein-forward recipe that’s both satisfying and easy to make.
With only seven ingredients, it’s quick to whip up for a weekend brunch or a fast, sweet snack.
Ingredients and Substitutes
Eggs, separated into whites and yolks (3 large) – For a plant-based option, replace egg whites with aquafaba (about 2 tablespoons per egg white). For yolks, mashed banana or unsweetened applesauce work in a pinch.
Cottage cheese, blended (½ cup) – Swap with Greek yogurt for a similar texture, or pureed silken tofu for a dairy-free alternative.
Cream of tartar (¼ tsp) – Substitute ½ tsp lemon juice or white vinegar to stabilize the whites if needed.
Vanilla extract (1 tsp) – Try almond extract or a touch of maple syrup for a different flavor profile.
Cornstarch (2 tbsp) – Arrowroot powder or tapioca starch are good alternatives.
Salt (½ tsp)
Honey (1 tsp) – Use maple syrup, agave, coconut nectar, or a sugar-free sweetener to suit your preference.
Topping
Fresh blueberries (½ cup) – Any fresh berries or diced fruit can be used: raspberries, strawberries, or mango work beautifully.
How to Make Cottage Cheese Cloud Bread
Step 1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Separate the egg whites from the yolks.
Place the egg whites in a large bowl with the cream of tartar.
Step 2. Beat the egg whites until they form stiff peaks.
Step 3. In a separate bowl, whisk the egg yolks with the blended cottage cheese, vanilla, cornstarch, salt, and honey.
Step 4. Mix until smooth and well combined.
Step 5. Gently fold the yolk mixture into the whipped egg whites using a spatula.
Step 6. Fold carefully — overmixing will deflate the whites and make the clouds dense.
Step 7. Scoop portions of batter onto the prepared sheet and shape them into small cloud-like mounds.
Step 8. Top each cloud with fresh blueberries.
Step 9. Bake 20–25 minutes, until the clouds are set and lightly golden.
Step 10. Remove from the oven, cool for a few minutes on the pan, then transfer to a wire rack to finish cooling slightly before serving.
How I Would Modify This Recipe
- Add some crunch: Stir in a tablespoon of ground flaxseed or chia seeds for texture and extra nutrients.
- For chocolate lovers: Add 1 tablespoon unsweetened cocoa powder to the yolk mixture and sprinkle cacao nibs or sugar-free chocolate chips on top.
- Boost the protein: Blend in a scoop of unflavored protein powder with the cottage cheese for an extra protein punch.
My Tips & Tricks
- Blend the cottage cheese: Use an immersion blender or food processor so the cheese is smooth — lumps create uneven texture.
- Don’t skip cream of tartar: It stabilizes the egg whites and helps them hold volume.
- Fold gently: Use a spatula and fold with light, deliberate strokes to keep the mixture airy.
My Storage Tips
Store cooled cloud breads in an airtight container in the refrigerator for up to 5–6 days. Make sure they’re fully cooled to avoid condensation, which can make them soggy.
Wrap each cloud in a paper towel inside the container to absorb excess moisture. For longer storage, freeze individually wrapped clouds in a freezer-safe container for up to 3 months; thaw and reheat briefly before serving.
Other Cottage Cheese Recipes
- High Protein Cottage Cheese Pizza Bowl
- Cottage Cheese Chicken Salad
- Cottage Cheese Chips
Cottage Cheese Cloud Bread
Cals: 57 Protein: 3.9 Carbs: 4.6 Fat: 2.4
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Ingredients
- 3 large eggs separated into whites and yolks
- ½ cup cottage cheese blended
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- ½ tsp salt
- 1 tsp honey
Topping
- ½ cup Fresh blueberries
Instructions
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Preheat the oven to 300F (150°C). Line a baking sheet with parchment paper.
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Separate egg whites and yolks. In a large bowl, add the egg whites and cream of tartar. Beat until stiff peaks form.
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In a smaller bowl, whisk egg yolks with blended cottage cheese, vanilla, cornstarch, salt, and honey until smooth.
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Gently fold the yolk mixture into the egg whites, taking care not to deflate the mixture.
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Scoop and shape the batter into cloud mounds on the baking sheet, then top with fresh blueberries.
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Bake 20–25 minutes, until golden and set.
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Allow to cool briefly on the pan, then transfer to a wire rack.
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Serve warm; optional: spread a little butter or your favorite topping.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.