Fluffy Cottage Cheese Cloud Bread
This airy, protein-packed bread is low-carb, gluten-free, and perfect for sandwiches, toast, or even mini pizzas!
Equipment
- Mixing Bowls (2)
- Hand Mixer or Stand Mixer
- Blender or Food Processor
- Baking Sheet
- Parchment Paper or Silicone Mat
- Spatula
Ingredients
Main Ingredients
- 3 large eggs separated into yolks and whites
- ½ cup cottage cheese full-fat, small curd; blend smooth
- ¼ teaspoon cream of tartar or substitute with lemon juice
- 1 pinch salt optional, but recommended
- 1 tablespoon cornstarch optional; use arrowroot powder for gluten-free
Instructions
- Preheat the oven to 300°F (150°C).
- Separate the eggs, placing whites in one bowl and yolks in another. Ensure no yolk gets into the whites.
- Add cream of tartar to the egg whites. Beat with a mixer on high until stiff peaks form (about 3-5 minutes).
- Blend cottage cheese in a blender until silky smooth (about 30 seconds).
- In a separate bowl, combine blended cottage cheese, egg yolks, and salt. Stir until creamy. Add cornstarch if using.
- Fold one-third of the whipped egg whites into the yolk mixture gently. Repeat until all whites are incorporated without overmixing.
- Spoon batter onto a parchment-lined baking sheet, forming 6-8 rounds about 3-4 inches wide. Smooth tops lightly.
- Bake for 25-30 minutes until golden-brown and firm. Let cool slightly before serving.
Notes
For extra flavor, try adding garlic powder, cinnamon, or shredded cheese to the batter. Customize as desired!
