Fluffy Cottage Cheese Blueberry Cloud Bread

This Fluffy Cottage Cheese Blueberry Cloud Bread is a soft, cloud-like, keto-friendly bread alternative made with whipped egg whites for lift, creamy cottage cheese for richness and protein, and a sprinkle of blueberries for gentle sweetness and antioxidants.

Course Breakfast, Dessert, Snack

Cuisine American, Keto

Keyword cottage cheese bread, gluten free, keto cloud bread, low carb blueberry bread, sugar free

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 82kcal

Equipment

Mixing Bowls
Electric Mixer
Rubber spatula
Parchment Paper
rimmed baking sheet
Oven

Ingredients

For the cloud bread base

4 large egg whites at room temperature for best volume
2 large egg yolks reserve from 2 of the eggs
3/4 cup full-fat cottage cheese small curd, no added sugar
2 ounces cream cheese softened, full-fat
2 tablespoons powdered erythritol or monk fruit sweetener or to taste
1 tablespoon finely ground almond flour
1/2 teaspoon baking powder aluminum free
1/4 teaspoon cream of tartar helps stabilize whipped egg whites
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract

For the blueberries

1/3 cup fresh blueberries halved if large
1 teaspoon almond flour for tossing blueberries so they stay suspended

For the pan

1 teaspoon butter or coconut oil for greasing parchment if desired

Instructions

Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper, lightly greasing the parchment if desired.
Separate the eggs, placing the egg whites in a large clean mixing bowl and the egg yolks in a medium bowl, reserving 2 yolks and saving or discarding the others as desired.
Add the cream of tartar and half of the salt to the egg whites and beat with an electric mixer on medium high speed until stiff peaks form that hold their shape when the beaters are lifted.
In the bowl with the egg yolks, add the cottage cheese, softened cream cheese, powdered sweetener, almond flour, baking powder, remaining salt, and vanilla extract and blend with a mixer until completely smooth and no visible curds remain.
Use a rubber spatula to gently fold one third of the whipped egg whites into the cottage cheese mixture to lighten it, then carefully fold in the remaining whites in two more additions just until no large streaks of white remain, keeping as much air in the batter as possible.
In a small bowl toss the blueberries with the teaspoon of almond flour until lightly coated so they are less likely to sink in the batter.
Gently fold the coated blueberries into the batter with a few light strokes, stopping as soon as they are evenly distributed.
Spoon the batter onto the prepared baking sheet in eight equal mounds or spread it into an even oval loaf shape, smoothing the top lightly with the back of a spoon or spatula.
Bake until the cloud bread is puffed, lightly golden on the edges, and feels set and dry on top, about 25 minutes for individual rounds or slightly longer for a single loaf shape.
Allow the cloud bread to cool on the pan for at least 10 minutes, then carefully transfer to a wire rack to cool completely so the texture can set and the slices hold together well.
Slice into eight pieces if baked as a loaf and serve plain or topped with butter, keto friendly yogurt, or a sprinkle of cinnamon and nuts, storing any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For the fluffiest texture, make sure the bowl and beaters used for whipping egg whites are completely clean and free of grease, and avoid overfolding the whites into the cottage cheese mixture so the batter stays airy. You can customize the flavor by adding lemon zest, a dash of cinnamon, or swapping the blueberries for raspberries, and the bread slices can be gently toasted in a dry skillet or toaster oven to revive their freshly baked feel.

Nutrition