Description
Airy, protein-rich, and low-carb cloud bread made with whipped egg whites and blended cottage cheese for a guilt-free treat.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, separated
- 1/2 cup full-fat cottage cheese
- 1/4 teaspoon cream of tartar
- Pinch of fine sea salt
Optional Savory Additions:
- 1/4 teaspoon garlic powder
- 1 teaspoon chopped fresh chives or thyme
Optional Sweet Additions:
- 1 teaspoon maple syrup or honey
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Set oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
- Separate Eggs: Separate egg yolks and whites into two clean bowls. Allow to reach room temperature.
- Blend Cottage Cheese: In a food processor, blend cottage cheese until smooth. Combine with egg yolks and optional additions.
- Whip Egg Whites: Beat egg whites until frothy. Add cream of tartar and continue beating until stiff peaks form.
- Fold Mixtures: Gently fold a third of whipped egg whites into yolk mixture. Repeat in two more additions until fully combined.
- Spoon Onto Sheet: Scoop 6-8 mounds of batter onto the prepared sheet, about 3/4 inch thick. Slightly flatten tops.
- Bake: Bake for 25-30 minutes, until golden and springy.
- Cool: Transfer to a wire rack and let cool at least 10 minutes before serving.
Notes
- Substitutions: Use plant-based cottage cheese for dairy-free version; add almond flour or whey protein for structure.
- Storage: Refrigerate up to 3 days or freeze for 1 month. Reheat at 300°F for 4-6 minutes.
- Tip: Always whip egg whites to stiff peaks and gently fold to maintain fluffiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 round
- Calories: 55 kcal
- Sugar: 0.5 g
- Sodium: 95 mg
- Fat: 3.5 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5 g
- Cholesterol: 95 mg