This Cottage Cheese Blueberry Cloud Bread is a low-calorie, high-protein dessert. It’s soft, airy, and naturally sweet with bursts of juicy blueberries. It’s the perfect light treat when you want something satisfying without extra carbs or sugar.
Unlike traditional cloud bread, which is often savory, this version embraces its dessert-like texture. It’s a healthy alternative to cakes or pastries. Made with blended cottage cheese for smooth, lump-free consistency, it includes cornstarch to absorb moisture. This ensures the perfect balance of fluffiness and structure.
For extra flavor, vanilla and lemon zest add warmth and brightness. They pair beautifully with the blueberries. It’s easy to make, naturally gluten-free, and great for a light breakfast, snack, or low-carb dessert.
What Makes This Cottage Cheese Blueberry Cloud Bread Special?
- Light, airy, and naturally sweet
- Low in carbs, calories, and sugar
- High in protein thanks to cottage cheese and eggs
- Flavored with vanilla and lemon zest for extra freshness
- Easy to make with simple ingredients
- No refined flour or grains—completely gluten-free
Ingredient Notes
Every ingredient in this light and fluffy cloud bread plays an important role. Whether for texture, structure, or flavor, here’s why they matter and how to get the best results.
Eggs
Eggs are the backbone of cloud bread. Separating them properly makes all the difference. The whipped egg whites create the signature airy texture. Meanwhile, egg yolks add just enough richness to balance it out.
To get the best results, ensure there’s no trace of yolk in your whites. Even a tiny bit of fat can prevent them from whipping up properly. A super clean bowl helps too!
Cottage Cheese
Instead of cream cheese, I use full-fat cottage cheese for extra protein. It creates a softer, melt-in-your-mouth texture. But here’s the trick—you need to drain it well to avoid a watery batter.
Simply tilt the container and pour off any extra liquid. Or use a fine-mesh strainer if needed. Then blend it until smooth to remove any lumps. It makes all the difference in getting that silky texture!
Cornstarch
A little cornstarch helps absorb moisture. This means the cloud bread holds its shape better and doesn’t end up too fragile. It also gives a slightly more structured, bread-like texture while staying nice and fluffy. You won’t taste it, but it’s a game-changer for getting the consistency just right!
Cream of Tartar
This might seem like a small ingredient, but don’t skip it! Cream of tartar helps stabilize the egg whites. They whip up firmer and hold their shape better.
Without it, the batter can deflate too quickly. You won’t get that beautiful airy rise. If you don’t have cream of tartar, a little lemon juice or vinegar can work in a pinch.
Powdered Sweetener (Optional)
If you want a little extra sweetness, a tablespoon of powdered sweetener does the trick. I prefer powdered erythritol or allulose. They dissolve more smoothly than granulated sweeteners and won’t leave a gritty texture.
That said, this recipe is still delicious without any sweetener. The natural sweetness of the blueberries shines through!
Vanilla Extract & Lemon Zest (Optional, but Highly Recommended!)
These two ingredients take the flavor to the next level. Vanilla extract adds warmth and depth. It makes the cloud bread taste more like a proper dessert.
And a bit of lemon zest? Absolute magic. It brightens everything up and complements the blueberries beautifully. If you have fresh lemons on hand, don’t skip it!
Blueberries
The star of the show! Blueberries add juicy bursts of natural sweetness. They make this cloud bread feel like a treat without needing extra sugar.
If you’re using frozen blueberries, pat them dry first. Too much moisture can make the batter runny. For even distribution, gently fold them in at the very last moment. This avoids streaking the batter purple.
Ingredients
| Ingredient | Quantity | Notes |
| Large eggs, separated | 3 | Keep yolks and whites separate |
| Full-fat cottage cheese | ½ cup | Drained well and blended smooth |
| Cornstarch | 1 tbsp | For structure and texture |
| Cream of tartar | ¼ tsp | Stabilizes egg whites |
| Powdered sweetener | 1 tbsp | Optional, for mild sweetness |
| Vanilla extract | ½ tsp | Optional |
| Lemon zest | ½ tsp | Optional |
| Fresh blueberries | ½ cup | Pat dry if using frozen |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 | Difficulty: Easy
Step-by-Step Instructions & Pro Tips
Prep & Drain the Cottage Cheese
Cottage cheese is packed with moisture. Too much liquid can make the batter runny. Tilt the container and pour off any extra liquid. Or use a fine-mesh strainer if needed.
If your cottage cheese is already thick, you can skip this step. But blending is a must! Blended cottage cheese creates a smooth, lump-free texture. This makes the cloud bread extra soft and airy.
Beat the Egg Whites
This step is the most important part of getting that cloud-like texture. Make sure your bowl and beaters are completely clean and dry. Any trace of fat, even a little yolk, can prevent the egg whites from whipping properly.
Add cream of tartar and whip the egg whites until stiff peaks form. This means when you lift the beater, the peaks stand up straight without collapsing. If they’re too soft, your cloud bread won’t hold its shape!
Mix the Yolks & Cottage Cheese
In a separate bowl, whisk together the egg yolks, blended cottage cheese, cornstarch, sweetener, vanilla extract, and lemon zest. The goal is a smooth, well-mixed batter.
If your cottage cheese was blended properly, this part will be a breeze! Cornstarch helps absorb moisture and gives the bread better structure. Don’t skip it.
Gently Fold the Mixtures Together
Here’s where you need to be careful. Gently fold the yolk mixture into the beaten egg whites. Use a spatula and a light hand to mix while keeping as much air in the batter as possible.
Overmixing will knock the air out. Your cloud bread will turn out dense instead of fluffy. If you see a few streaks of egg white left, that’s okay!
Add the Blueberries
For even distribution, gently fold in the blueberries at the very last step. If you’re using frozen blueberries, pat them dry first to avoid adding extra moisture.
Be careful not to stir too much here. You don’t want the batter turning purple!
Scoop & Shape
Use a ¼ cup measuring cup to scoop the batter onto a parchment-lined baking sheet. This ensures evenly sized pieces and helps them bake at the same rate.
Slightly flatten each mound with the back of a spoon. Not too much, just enough to create an even shape without deflating the batter.
Bake Until Golden
Bake at 300°F (150°C) for 25-30 minutes. Bake until the tops are golden brown and set. Avoid opening the oven door too early. It can cause them to deflate.
When they’re done, the centers should feel firm but slightly springy. They’ll continue to set as they cool. Don’t worry if they seem soft at first!
Cool & Enjoy
Let them cool for a few minutes on the baking sheet before moving them to a wire rack. The texture will firm up as they cool, making them easier to handle. Enjoy warm, or store in the fridge for later!
Storage & Serving Tips
- Best texture? Eat within 12 hours for the lightest, fluffiest cloud bread.
- Storing leftovers? Keep them in an airtight container in the fridge for up to 3 days.
- Want extra flavor? Try topping with butter, sugar-free jam, or even a little whipped cream!
Frequently Asked Questions (FAQ)
Is cottage cheese cloud bread low in carbs?
Yes! This Cottage Cheese Blueberry Cloud Bread is low in carbs, high in protein, and naturally gluten-free. The eggs and cottage cheese provide structure without needing flour. This makes it a great option for keto and low-carb diets.
Why do I need to drain and blend the cottage cheese?
Cottage cheese contains a lot of moisture. This can make the batter too runny if not drained. Simply tilt the container and pour off any extra liquid. Or strain it using a fine-mesh sieve.
Blending the cottage cheese ensures a smooth, lump-free texture. This makes the final cloud bread lighter and fluffier.
Can I use cream cheese instead of cottage cheese?
Yes! If you prefer, you can swap the cottage cheese for full-fat cream cheese. The texture will be slightly richer, but it will still work well. Just be sure to soften the cream cheese before mixing for a smoother batter.
What if my egg whites won’t whip up properly?
Egg whites are very sensitive to fat! If even a tiny bit of yolk gets into them, they won’t whip into stiff peaks. Make sure your bowl and beaters are completely clean and dry.
Ensure no traces of egg yolk are in the whites. Add cream of tartar—it helps stabilize the whites for a firmer structure.
How do I know when my cloud bread is done baking?
Your cloud bread should be golden brown on top and feel firm when gently touched. If the center jiggles or feels wet, give it a few more minutes. They’ll continue to firm up as they cool. Don’t worry if they seem soft at first!
Can I make this without sweetener?
Absolutely! The blueberries already add some natural sweetness. The sweetener is completely optional. You can also swap it for a little honey or maple syrup if you don’t mind a few extra carbs.
Can I add different flavors?
Of course! You can leave out the vanilla and lemon zest for a more neutral flavor. Or try cinnamon and nutmeg for a warm, spiced version.
Use almond extract instead of vanilla for a nutty taste. Add a little cocoa powder for a chocolatey twist. The possibilities are endless!
Fluffy Cottage Cheese Blueberry Cloud Bread
Description: This light and airy Cottage Cheese Blueberry Cloud Bread is a healthy, protein-packed treat. It’s naturally gluten-free and perfect for a low-carb breakfast, snack, or dessert.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Ingredients:
- 3 large eggs, separated
- ½ cup full-fat cottage cheese, drained well and blended until smooth
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sweetener (optional)
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
- ½ cup fresh blueberries
Instructions:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Drain the cottage cheese by tilting the container and pouring off excess liquid. Blend until completely smooth.
- In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
- In a separate bowl, whisk together egg yolks, blended cottage cheese, cornstarch, sweetener, vanilla, and lemon zest.
- Gently fold the yolk mixture into the egg whites using a spatula. Be careful not to deflate the batter.
- Fold in the blueberries gently at the very end.
- Use a ¼ cup measuring cup to scoop the batter onto the prepared baking sheet. Slightly flatten each mound.
- Bake for 25-30 minutes until golden brown and firm to the touch.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack. Enjoy!
Enjoy your delicious, fluffy Cottage Cheese Blueberry Cloud Bread!
Cottage Cheese Blueberry Cloud Bread
Ingredients
- 3 large eggs separated
- ½ cup full-fat cottage cheese drained well and blended until smooth
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sweetener optional
- ½ teaspoon vanilla extract optional
- ½ teaspoon lemon zest optional
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Drain the cottage cheese by tilting the container and pouring off excess liquid. Blend until completely smooth.
- In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
- In a separate bowl, whisk together egg yolks, blended cottage cheese, cornstarch, sweetener, vanilla, and lemon zest.
- Gently fold the yolk mixture into the egg whites using a spatula. Be careful not to deflate the batter.
- Fold in the blueberries gently at the very end.
- Use a ¼ cup measuring cup to scoop the batter onto the prepared baking sheet. Slightly flatten each mound.
- Bake for 25-30 minutes until golden brown and firm to the touch.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Pat frozen blueberries dry before using to avoid excess moisture.
Ensure bowl and beaters are completely clean and dry for proper egg white whipping.
Can substitute cream cheese for cottage cheese for a richer texture.
Sweetener is optional; blueberries provide natural sweetness.
