Prep time: 10 mins | Cook time: 25 mins | Yields: 4-6 pieces
Ingredients
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Cottage Cheese: 1 cup (full fat or 2% works best for texture)
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Eggs: 3 large (room temperature)
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Baking Powder: ½ tsp
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Cornstarch or Arrowroot Powder: 1 tbsp (helps with stability)
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Honey or Maple Syrup: 1-2 tbsp (adjust for desired sweetness)
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Vanilla Extract: 1 tsp
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Fresh Blueberries: ½ cup
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Optional: A pinch of lemon zest for brightness
Instructions
1. Preparation
Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper. It is helpful to lightly grease the parchment paper with a tiny bit of coconut oil or butter to ensure no sticking.
2. Blend the Base
In a high-speed blender or food processor, combine the cottage cheese, egg yolks (keep the whites in a separate clean bowl), honey, vanilla, and cornstarch. Blend until the mixture is completely smooth and creamy.
3. Whip the Whites
In a clean, dry bowl, add the egg whites and baking powder. Use a hand mixer or stand mixer to beat them on high speed until stiff peaks form. You’ll know they are ready when you lift the beaters and the peaks stand straight up without drooping.
4. The Gentle Fold
Slowly pour the blended cottage cheese mixture into the whipped egg whites. Do not stir. Use a spatula to gently fold the two together using a “U” motion. Be very careful to maintain as much air as possible so the bread stays “cloud-like.”
5. Bake to Perfection
Scoop the batter onto your prepared baking sheet into 4-6 round mounds. Use the back of a spoon to flatten them slightly. Gently press several fresh blueberries into the top of each mound.
Bake for 25–30 minutes until the tops are golden brown and firm to the touch.
Serving Tip
Let the bread cool completely on the tray before removing. Cloud bread often has a “foamy” texture when hot but firms up beautifully into a soft, bread-like consistency once cooled. Enjoy these as a snack, or top them with a little extra Greek yogurt and honey for a high-protein breakfast!