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Whipped egg whites being folded with blueberry mixture for cloud bread

Fluffy Blueberry Cloud Bread

This low-carb Blueberry Cloud Bread is soft like a marshmallow, slightly sweet, and bursting with juicy berries. It feels like eating a blueberry cheesecake crossed with a soufflé, but with none of the guilt!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 rounds
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs separated
  • 0.5 cup full-fat cottage cheese drained
  • 2 tbsp cornstarch
  • 0.25 tsp cream of tartar
  • 1–2 tbsp powdered sweetener optional
  • 0.5 tsp vanilla extract optional
  • 0.5 tsp lemon zest optional
  • 0.33 cup fresh blueberries

Equipment

  • baking sheet
  • parchment paper
  • Food processor
  • mixing bowls
  • electric mixer
  • wire rack

Method
 

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. Drain the cottage cheese using a fine-mesh strainer. Blend until smooth using a food processor or immersion blender.
  3. In a clean mixing bowl, beat egg whites with cream of tartar until stiff peaks form.
  4. In a separate bowl, whisk together egg yolks, blended cottage cheese, cornstarch, sweetener, vanilla, and lemon zest.
  5. Gently fold the yolk mixture into the whipped egg whites using a spatula.
  6. Fold in the blueberries gently, distributing evenly.
  7. Spoon ¼ cup portions of batter onto baking sheet, spaced apart.
  8. Bake 25–30 minutes, until golden and slightly firm.
  9. Cool on sheet for a few minutes, then transfer to wire rack.

Notes

Store in airtight container in refrigerator up to 3 days or freeze individually for 2 weeks. Reheat gently. Substitute lemon juice for cream of tartar if needed. For variations, use different berries, add cinnamon or herbs.