Fluffy Cottage Cheese Blueberries (Printable)

Light, airy bread made with cottage cheese and blueberries offering a low-carb, high-protein option.

# What You Need:

→ Dairy & Eggs

01 - 3 large eggs, separated
02 - ½ cup full-fat cottage cheese, drained well and blended until smooth

→ Dry Ingredients

03 - 1 tablespoon cornstarch
04 - ¼ teaspoon cream of tartar
05 - 1 tablespoon powdered sweetener

→ Flavorings

06 - ½ teaspoon vanilla extract
07 - ½ teaspoon lemon zest

→ Fruit

08 - ½ cup fresh blueberries

# Directions:

01 - Preheat the oven to 300°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain the cottage cheese and blend until completely smooth using a food processor or immersion blender.
03 - In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.
04 - In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract, lemon zest, sweetener, and cornstarch until well combined.
05 - Gently fold the yolk mixture into the whipped egg whites using a spatula, taking care not to deflate the mixture.
06 - Carefully fold in the blueberries until evenly distributed throughout the batter.
07 - Using a ¼ cup measuring cup, scoop the batter onto the prepared baking sheet, spacing the rounds about 2 inches apart.
08 - Bake for 25 to 30 minutes, or until golden brown and set.
09 - Let the cloud bread cool for a few minutes before transferring to a wire rack. The texture will firm up as it cools.

# Expert Advice:

01 -
  • These clouds are genuinely guilt-free—high protein, low carb, and sweet enough without added sugar.
  • They taste indulgent but come together in under five minutes of actual work, making mornings feel less rushed.
  • The texture is unlike anything else you've made: airy, tender, and somehow filling without sitting heavy in your stomach.
02 -
  • Cottage cheese moisture is the number one reason these don't work—if you skip the draining and blending step, you'll end up with dense, soggy clouds instead of airy ones.
  • The lower oven temperature matters more than you'd think; I once turned mine up to 325°F to hurry things along and ended up with burnt outsides and undercooked centers.
  • Don't skip the cream of tartar or try to whip eggs without it; those whites need the stability, and it's what separates success from deflated disappointment.
03 -
  • Room temperature eggs separate more cleanly and whip faster than cold eggs, so pull them out of the fridge a few minutes before you start.
  • If you notice your egg whites aren't holding peaks, you might have even a tiny bit of yolk in there—start over with clean bowls because one drop ruins everything, which sounds dramatic but is absolutely true.
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