Blueberry Cottage Cheese Cloud Bread

There’s something undeniably magical about a recipe that feels like dessert but still fits neatly into a healthy eating plan. That’s exactly what this Blueberry Cottage Cheese Cloud Bread delivers—sweet, soft, and melt-in-your-mouth goodness without the guilt. If you’ve never tried cloud bread before, this is the recipe to start with. It’s naturally gluten-free, low-carb, and packs a protein punch thanks to the cottage cheese. Plus, blueberries give it that pop of sweetness and a burst of fruity flavor in every bite.

I first stumbled upon cloud bread during my search for a low-carb bread alternative. Back then, I didn’t expect much more than a passable replacement for toast—but after experimenting with this version (hello, cottage cheese and blueberries!), I was totally hooked. It’s not just a substitute—it’s something I crave all on its own.

Whether you’re looking for a light snack, a quick breakfast base, or just something a little different to add to your baking rotation, this recipe is one of those little kitchen gems that keeps on giving.

Let’s dive into the recipe and start baking your new favorite snack.

Ingredients You’ll Need:

• 3 large eggs, separated

• ⅓ cup cottage cheese

• 1 tablespoon honey or maple syrup

• ¼ teaspoon cream of tartar

• ½ teaspoon vanilla extract

• ⅓ cup fresh blueberries

• Pinch of salt

Step 1: Preheat and Prep

Start by preheating your oven to 300°F (150°C). This low and slow bake helps keep the cloud bread light and fluffy without drying out the edges. Line a baking sheet with parchment paper to keep the bread from sticking—don’t skip this part, even if you’re using a nonstick pan. Cloud bread is delicate, and parchment helps keep its shape (and keeps cleanup super easy).

Step 2: Whip the Egg Whites

Grab a clean mixing bowl and beat the egg whites, along with the cream of tartar and a pinch of salt, until stiff peaks form. This step is crucial. The volume of your cloud bread relies heavily on how well your egg whites are whipped. You’ll know you’ve hit stiff peak stage when the mixture holds its shape and forms soft peaks that stand tall when you lift the beaters.

Tip: Make sure your bowl and beaters are completely clean and free from any oil or yolk—any fat at all can keep the whites from whipping properly.

Step 3: Make the Yolk Mixture

In a separate bowl, whisk together the egg yolks, cottage cheese, vanilla extract, and honey or maple syrup. You want a creamy, smooth mixture—so if your cottage cheese is on the chunky side, feel free to give it a quick blitz in a food processor or blender first. The vanilla and sweetener balance the tangy flavor of the cheese and give the bread a light, dessert-like finish.

Now that your egg whites are beautifully whipped and your yolk mixture is creamy and smooth, it’s time to bring everything together. This is the part of the process where things can make or break that iconic cloud bread texture—light, fluffy, and just sweet enough to make it feel like a treat. So let’s move slowly and gently from here on out.

This second half of the recipe is all about folding, baking, and enjoying the final product. And don’t worry—I’ve got a few handy tips along the way to make sure your cloud bread turns out just right the first time.

Step 4: Fold the Mixtures Together

Here’s where patience really pays off. Take your whipped egg whites and your yolk-cottage cheese mixture, and gently fold them together. I like to do this in batches—start by adding a spoonful of the whites to the yolk mix just to lighten it up, then gradually fold the yolk mixture into the whites using a spatula.

You don’t want to stir here. Think of it more like lifting and turning the batter in on itself. The goal is to combine the two mixtures while preserving as much air as possible. That airy structure is what gives cloud bread its pillowy texture, so go slow and resist the urge to overmix.

Step 5: Add the Blueberries

Once your batter is mostly combined, gently fold in the fresh blueberries. You can use freeze-dried blueberries if you want a drier, more biscuit-like finish, but I personally love the juicy pop that fresh ones bring.

A quick note here: if your blueberries are large or especially juicy, you may want to lightly pat them dry with a paper towel before adding them in. Too much moisture can weigh down the batter a bit, though it’ll still taste great either way.

Step 6: Portion and Shape

Scoop the mixture onto your prepared baking sheet, forming 6 to 8 small mounds. They’ll spread slightly during baking, so be sure to leave a little room between each one.

If you want a more uniform look, you can gently flatten the tops with the back of a spoon. Just be careful not to press too hard—you still want them to keep their fluffy shape.

Step 7: Bake to Golden Perfection

Pop your tray into the oven and bake for 25 to 30 minutes, or until the tops are a beautiful golden brown and the edges are set. Keep an eye on them during the last few minutes—every oven runs a little differently, and you don’t want them to dry out.

When they’re done, let the cloud bread cool slightly on the baking sheet before transferring to a wire rack. This helps them set and keeps the bottoms from getting soggy.

Tips for the Best Cloud Bread Every Time

• Don’t skip the cream of tartar. It stabilizes the egg whites and helps hold those stiff peaks.

• Room temperature eggs will whip more easily and give better volume.

• Avoid overmixing after adding the egg whites. This step can’t be stressed enough—treat it like folding in whipped cream.

• Use parchment paper or a silicone baking mat for easy release. These breads are delicate and can stick easily.

• Eat the same day for best texture. While leftovers can be stored in the fridge, cloud bread is definitely at its fluffiest right out of the oven.