☁️ Blueberry Cottage Cheese Cloud Bread

A light, airy, and protein-packed treat.

3 large eggs, separated (ensure no yolk gets in the whites)
½ cup cottage cheese, blended until completely smooth
¼ tsp cream of tartar (essential for stabilizing the egg whites)
½ tsp salt
1 tbsp cornstarch or arrowroot powder (optional, but highly recommended for a “bread-like” texture)
1 tsp honey (or preferred sweetener)
¼ cup fresh or frozen blueberries

Prep: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a high-quality silicone mat.
Whip the Whites: In a clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar. Start slow, then move to medium-high until stiff peaks form (the peaks should stand straight up when you lift the beaters).
Mix the Base: In a separate medium bowl, whisk the egg yolks, smooth cottage cheese, salt, cornstarch, and honey until the color is uniform and the texture is creamy.
The Fold: Gently add the yolk mixture to the egg whites. Using a spatula, use a “cut and fold” motion—cut through the middle and fold over the side. Do not stir, or you will pop the air bubbles and the bread will be flat.
Shape: Scoop the airy batter into 6–8 rounds on the baking sheet. They should be about 3 inches wide and 1 inch thick.
Top: Press 3–5 blueberries into the top of each mound.
Bake: Bake for 25–30 minutes. They are done when they are golden brown on top and feel firm (not jiggly) to the touch.
Cool: Let them rest on the pan for 5 minutes, then move to a wire rack. They will “settle” slightly as they cool—this is normal!

Temperature Matters: Eggs separate more easily when cold, but whites whip to a higher volume when they are at room temperature. Separate them early and let the whites sit for 20 minutes before whipping.
Avoid Humidity: Cloud bread is sensitive to moisture. If it’s a very rainy/humid day, they may turn out a bit more “rubbery” than “cloud-like.”
The “Smooth” Secret: If you don’t have a blender, you can push the cottage cheese through a fine-mesh sieve with a spoon to get that creamy consistency.

Refrigerator: Store in an airtight container for up to 3 days. Use parchment paper between layers to prevent sticking.
Serving Idea: These are excellent toasted lightly and topped with a little extra Greek yogurt or a smear of almond butter.