Yield: 6 rounds Prep Time: 15 minutes Bake Time: 25 to 30 minutes

Cloud bread earns its name from a texture that is genuinely unlike anything else in the low-carb baking world. The combination of whipped egg whites and creamy cottage cheese creates a structure that is airy, pillowy, and light as a whisper, while blueberries add bursts of natural sweetness and a subtle tartness that balances beautifully against the mild, slightly tangy base. The cottage cheese melts seamlessly into the batter, contributing moisture and a gentle richness without weighing the bread down. Served warm, these rounds are delightful with a drizzle of honey or a smear of cream cheese. They also pair wonderfully with fresh fruit, Greek yogurt, or a light herbal tea.

Ingredients

• 3 large eggs, separated
• 1/3 cup full-fat cottage cheese
• 1 tablespoon honey or maple syrup (optional, for sweetness)
• ¼ teaspoon cream of tartar
• ¼ teaspoon vanilla extract
• Pinch of salt
• ½ cup fresh blueberries
• Optional: 1 teaspoon lemon zest for brightness

Directions

1. Preheat your oven to 300°F. Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray.
2. Separate the eggs carefully, placing yolks in one medium bowl and whites in a large, clean mixing bowl. Any trace of yolk in the whites will prevent proper whipping, so take your time.
3. Add the cream of tartar and pinch of salt to the egg whites. Using a hand mixer or stand mixer, beat on medium-high speed until stiff, glossy peaks form, about 3 to 4 minutes. Set aside.
4. To the egg yolks, add the cottage cheese, honey or maple syrup, vanilla extract, and lemon zest if using. Whisk or blend with an immersion blender until smooth and well combined.
5. Gently fold the yolk mixture into the whipped egg whites using a rubber spatula. Use slow, deliberate strokes from the bottom up to preserve as much air as possible. Stop folding when just combined; some streaks are fine.
6. Carefully fold in the blueberries last, using only 2 to 3 gentle folds so they do not bleed heavily into the batter.
7. Spoon the batter onto the prepared baking sheet in 6 even mounds, spacing them about 2 inches apart. Gently smooth the tops into round, even discs about ½ inch thick.
8. Bake at 300°F for 25 to 30 minutes, until the tops are golden and the rounds feel set and springy to the touch.
9. Allow to cool on the pan for 5 minutes before transferring to a wire rack. They will deflate slightly as they cool, which is completely normal.

Tips and variations

• For the smoothest batter, blend the cottage cheese mixture in a blender or with an immersion blender before folding into the egg whites
• Full-fat cottage cheese produces the best texture and flavor; low-fat versions can make the rounds slightly more watery
• Cream of tartar is essential for stabilizing the egg whites and should not be skipped
• Fold blueberries in last and gently to minimize color bleeding into the batter
• Add a pinch of cinnamon to the yolk mixture for a warm, spiced variation
• Swap blueberries for raspberries, diced strawberries, or blackberries for seasonal variety
• A light dusting of powdered sugar or a drizzle of honey just before serving elevates these beautifully for brunch
• Store leftovers in a single layer in an airtight container in the refrigerator for up to 3 days; reheat briefly in a toaster oven to restore some texture
• These freeze well individually wrapped; thaw at room temperature and warm in the oven before serving

Updated since 8/4/2026.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design