Fluffy Cottage Cheese Blueberry Cloud Bread
Ever crave something that’s light, fluffy, tastes like a cross between a souffle and cake, but somehow still helps you hit your protein goals? Yeah, me too. That’s how I stumbled into cloud bread territory—but not the dry, eggy kind you might’ve seen floating around online. This one? This one’s soft, slightly sweet, packed with protein, and kissed with fresh blueberries in every bite.
And yes, it uses cottage cheese. No, you won’t taste it.
This recipe is what I make when I want something snacky but smart. You know, when I’m not trying to make a big deal out of food prep, but still want to feel like I’ve got it together. You mix, fold, bake, and boom. You’ve got fluffy, blueberry-studded clouds cooling on your counter. Let’s make it happen.
What You’ll Need
Ingredients
| Ingredient | Amount |
|---|---|
| Large eggs | 3, separated |
| Full-fat cottage cheese | ½ cup, blended until smooth |
| Cream of tartar | ¼ teaspoon |
| Cornstarch (optional) | 1 tablespoon |
| Powdered sweetener (optional) | 1 tablespoon |
| Vanilla extract | ½ teaspoon |
| Lemon zest (optional) | Zest of ½ lemon |
| Fresh blueberries | ½ cup |
Tools Required
- 2 mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Blender or food processor
- Rubber spatula
- Baking sheet
- Parchment paper
Pro Tips
- Use room temp eggs: Cold egg whites won’t whip up into stiff peaks as well. Let them sit out for 15–20 minutes before starting.
- Grease-free bowls only: Any oil or leftover yolk in your mixing bowl can stop your egg whites from forming peaks.
- Blend your cottage cheese: Don’t skip this. Even if you like the texture, this step helps keep the batter smooth and the final texture consistent.
- Fold gently: Take your time when mixing the whites into the base. That fluffy structure? It’s delicate.
- Use fresh blueberries: Frozen ones are fine in a pinch, but they release moisture and might flatten your batter.
Substitutions and Variations
| Original Ingredient | Swap Option | Notes |
| Cottage cheese | Ricotta cheese | Slightly sweeter flavor, same texture when blended |
| Powdered sweetener | Honey or maple syrup | Adds real sugar, so not keto, but delish |
| Cornstarch | Almond flour | Low-carb, slightly nuttier texture |
| Blueberries | Raspberries or blackberries | Just as tart and juicy |
| Vanilla extract | Almond extract | More bakery-like finish |
Want a savory twist?
Skip the sweetener, vanilla, and berries. Add some grated cheddar, chopped herbs, or garlic powder for a cheesy, herby cloud bread.
Make-Ahead Tips
You can prep the batter a few hours ahead and keep it in the fridge, but it’s best baked fresh. If you really want to make these ahead, bake them fully and store them in the fridge or freezer (more on that below).
How to Make Fluffy Cottage Cheese Blueberry Cloud Bread
- Preheat the oven to 300°F (150°C). Line your baking sheet with parchment paper.
- Blend your cottage cheese until completely smooth. Set aside.
- Separate your eggs: yolks in one bowl, whites in another.
- Whip the egg whites with cream of tartar until stiff peaks form. Set aside.
- In the bowl with the yolks, add the blended cottage cheese, optional cornstarch and sweetener, vanilla, and lemon zest. Mix until well combined.
- Fold in the egg whites slowly, in three batches. Don’t stir. Use a rubber spatula to fold gently so the batter stays airy.
- Add blueberries and give the batter a gentle mix. Don’t overdo it.
- Spoon the batter onto your lined sheet into round, even mounds. Think cookie-sized or pancake-sized.
- Bake for 25–30 minutes, or until just golden brown.
- Cool on the pan for 10 minutes. Then move to a wire rack (if you have one) so they don’t get soggy underneath.
Extra Details
Nutrition Breakdown (per piece if recipe makes 6)
| Nutrient | Amount |
| Calories | ~70 |
| Protein | ~5g |
| Carbs | ~3g |
| Fat | ~4g |
| Fiber | ~0.5g |
| Sugar | ~1g |
- Keto-friendly if you skip the sweetener or use a zero-calorie option.
- Gluten-free by nature.
- Vegetarian, of course.
Meal Pairing Ideas
- Breakfast: Pair with Greek yogurt, a drizzle of nut butter, or a protein shake.
- Snack: Have with tea, coffee, or even a smear of almond butter.
- Dessert: Add a dollop of whipped cream and a few extra blueberries.
Cooking Time Efficiency Tip
While the bread bakes, clean your bowls and blender. That way, you’re not left with a kitchen that looks like a tornado hit it.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Stack with parchment paper between layers and freeze up to 1 month.
- Reheat: 5–10 minutes in a toaster oven or oven at 300°F. Skip the microwave. It’ll make them rubbery.
FAQ
Can I use egg whites from a carton?
You can, but they don’t whip up quite as well. Fresh eggs are best.
Do I have to use cream of tartar?
Nope, but it helps stabilize the egg whites. If you skip it, your peaks might deflate a little.
Why do my clouds collapse?
Overmixing or underwhipping your egg whites are usually the culprits. Also, make sure not to open the oven too early.
Can I double the recipe?
Yep, just bake in batches so the mounds don’t crowd the tray.
Wrap Up
This blueberry cottage cheese cloud bread is one of those recipes that’s fun, satisfying, and surprisingly impressive once you pull it off. It’s one of those “did I just bake something cute and healthy?” kind of moments. Whether you’re on a health kick, avoiding carbs, or just want something light and sweet in the afternoon, this one’s got you covered.
Give it a try, and if you end up making it, drop a comment below and let me know how it went. Share your swaps, your tweaks, or what you paired it with. Let’s keep the ideas going.
