Name: Fluffy Cottage Cheese Blueberry Cloud Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 large eggs, separated; ½ cup full-fat cottage cheese, drained and blended until smooth; 1 tablespoon cornstarch; ¼ teaspoon cream of tartar; 1 tablespoon powdered sweetener (optional); A handful of fresh blueberries (optional)

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This Fluffy Cottage Cheese Blueberry Cloud Bread is a light, airy delight that I love serving for breakfast or a snack. It’s soft and pillowy with a subtle sweetness, and the addition of cottage cheese makes it rich in protein. The blueberries give it that little pop of flavor I crave, making it as fun to eat as it is wholesome.

Fluffy Cottage Cheese Blueberry Cloud Bread

Why You’ll Love This Recipe

I make this cloud bread when I want something that feels indulgent but is still light and nourishing. The whipped egg whites give it that iconic fluffiness, and blending the cottage cheese until smooth gives a creamy texture without overwhelming the airy structure. It’s also low-carb, high-protein, and naturally gluten-free, which is a win for my healthy eating goals. And the best part? It’s surprisingly easy to make with just a handful of ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 large eggs, separated
½ cup full-fat cottage cheese, drained well and blended until smooth
1 tablespoon cornstarch
¼ teaspoon cream of tartar
1 tablespoon powdered sweetener (optional)
A handful of fresh blueberries (optional but recommended for extra flavor)

Directions

I start by preheating my oven to 300°F (150°C) and lining a baking sheet with parchment paper.
I separate the eggs, placing the yolks in one bowl and the whites in another.
In the yolk bowl, I add the blended cottage cheese, cornstarch, and sweetener. I mix until smooth.
In the other bowl, I beat the egg whites with the cream of tartar until stiff peaks form.
I gently fold the egg whites into the cottage cheese mixture in batches, taking care not to deflate the batter.
I spoon the batter into rounds on the baking sheet and add a few blueberries on top of each one.
I bake for 25–30 minutes or until golden and set.
I let them cool before serving—they firm up a bit more as they rest.

Servings and timing

This recipe makes about 6–8 small cloud breads, perfect for 2–3 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I like switching things up by swapping blueberries with chopped strawberries or raspberries. For a savory version, I skip the sweetener and blueberries and add herbs like chives or oregano. Sometimes, I even sprinkle shredded cheese on top before baking for a cheesy twist.

Storage/Reheating

I store any leftover cloud bread in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I pop them in a toaster oven or warm them in the microwave for about 10–15 seconds to bring back a bit of that fresh-baked fluffiness.

FAQs

What does cloud bread taste like?

Cloud bread is light and airy with a subtle eggy flavor. In this version, the cottage cheese and blueberries add a creamy and fruity touch that I really enjoy.

Can I use low-fat cottage cheese instead?

Yes, I can use low-fat cottage cheese, but I find full-fat gives a richer texture and better flavor. Just make sure it’s well-drained and blended until smooth.

Why do I need cream of tartar?

Cream of tartar helps stabilize the egg whites, giving the cloud bread its signature fluff. I always include it for the best texture.

Can I make this recipe without cornstarch?

I’ve tried it without cornstarch, and while it still works, the bread tends to deflate more quickly. The cornstarch helps hold the structure better.

How do I know when it’s done baking?

I look for a golden top and a firm texture when gently pressed. They should lift easily from the parchment without sticking too much.

Conclusion

Fluffy Cottage Cheese Blueberry Cloud Bread is my go-to when I want something light yet satisfying. Whether I’m enjoying it warm out of the oven or as a quick snack from the fridge, it never disappoints. It’s simple, versatile, and absolutely delicious—exactly the kind of recipe I like to keep in regular rotation.