Cottage Cheese Blueberry Cloud Bread
Fluffy, keto-friendly clouds combining creamy cottage cheese with sweet-tart blueberries. Perfect for breakfast, snacks, or dessert in 30 minutes!
Equipment
- Blender
- Mixing bowls
- Whisk
- Baking Sheet
- Silicone molds (optional)
- Spatula
Ingredients
Cloud Bread Batter
- 1 cup cottage cheese full-fat (substitute: silken tofu or almond milk + protein powder for vegan)
- 3 large eggs (substitute: flax eggs for vegan)
- ½ cup almond flour (substitute: coconut flour with extra egg for nut-free)
- 1 tsp baking powder
- 1 tsp vanilla extract (substitute: lemon zest for zesty twist)
- ½ cup blueberries fresh or thawed frozen (substitute: raspberries/strawberries)
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In bowl, whisk almond flour, baking powder, and salt.
- Blend cottage cheese, eggs, vanilla, and salt in blender until smooth.
- Fold dry ingredients into wet mixture. Gently stir in blueberries.
- Drop batter by spoonfuls onto baking sheet. Use silicone molds for uniform shapes.
- Bake 20–25 minutes until golden and set. Cool slightly before serving.
Notes
Storage: Refrigerate 3 days or freeze 3 months.
Vegan: Use silken tofu + flax eggs.
Gluten-free: Ensure almond flour is certified GF.
Serving: Top with honey, yogurt, or avocado.
Vegan: Use silken tofu + flax eggs.
Gluten-free: Ensure almond flour is certified GF.
Serving: Top with honey, yogurt, or avocado.
