Create light, airy cloud bread using cottage cheese for a high-protein, low-carb bread substitute perfect for keto diets or gluten-free eating.
Author:Cat
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:6 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup cottage cheese (full fat or low fat)
4 large eggs, separated
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a food processor, combine the cottage cheese and egg yolks. Process until the mixture is completely smooth, scraping down the sides as needed. This step is key for a smooth texture.
In a separate, clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form. The peaks should hold their shape when you lift the whisk.
Gently fold one-third of the stiff egg whites into the cottage cheese mixture to lighten it.
Carefully fold in the remaining egg whites in two additions, working gently to keep as much air in the mixture as possible. Do not overmix.
Drop six equal mounds of the batter onto the prepared baking sheet, spacing them apart. Use the back of a spoon to gently shape them into rounds, about 1/2 inch thick.
Bake for 25 to 30 minutes, or until the edges are lightly golden and the tops are set and firm to the touch.
Remove from the oven and let the cloud bread cool completely on the baking sheet before handling. This helps maintain the airy structure.
Notes
For a savory flavor, add 1/2 teaspoon garlic powder and 1/4 cup grated Parmesan cheese to the cottage cheese mixture before folding in the egg whites.
If you do not have a food processor, press the cottage cheese through a fine-mesh sieve before mixing with the yolks to remove lumps.
This bread is best eaten the day it is made for the lightest texture. Store leftovers in an airtight container in the refrigerator for up to three days.