I never expected cottage cheese and blueberries to become something this light, sweet, and under 100 calories. This fluffy low-carb cloud bread is the protein-packed dessert I keep craving.
I’m obsessed with this Fluffy Cottage Cheese Blueberry Cloud Bread because it tastes like dessert but doesn’t knock me out with sugar. The texture is ridiculously light, almost like a little cake cloud, with juicy fresh blueberries popping through each bite.
I love that it feels sweet and bakery-ish while still being low-carb, high-protein, and gluten-free. But it’s not one of those healthy treats that tastes like compromise.
It actually satisfies. And the full fat cottage cheese gives it that soft, tender vibe I keep craving.
Under 100 calories? Honestly, that just makes me want another piece.
Right now, badly.
Ingredients
- Egg whites bring the big puff, while yolks add a little richness.
- Full-fat cottage cheese keeps it tender, creamy, and sneakily packed with protein.
- Powdered keto sweetener gives gentle sweetness without that sugary crash later.
- Vanilla makes the whole thing smell like breakfast got dressed up.
- Cream of tartar helps the whites stay fluffy instead of sad and flat.
- Baking powder gives extra lift, because cloud bread needs all the help.
- A pinch of salt makes the sweet stuff taste brighter, not salty.
- Fresh blueberries pop with juicy sweetness, and yeah, they make it prettier.
- Plus, the berries add a fresh little bite that keeps things fun.
- Basically, it’s light, soft, and feels like a treat without being heavy.
Ingredient Quantities
- 3 large eggs, separated
- 1/2 cup (120 g) full fat cottage cheese
- 1 tablespoon powdered erythritol or other powdered keto sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- Pinch of salt (about 1/8 teaspoon)
- 1/3 cup (about 50 g) fresh blueberries
How to Make this
1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Separate the 3 large eggs, placing yolks in one bowl and whites in a clean, dry mixing bowl.
3. In the bowl with yolks, add 1/2 cup full fat cottage cheese, 1 tablespoon powdered erythritol, 1/2 teaspoon vanilla extract, 1/2 teaspoon baking powder and a pinch of salt; blend until very smooth using an immersion blender or regular blender.
4. Add 1/4 teaspoon cream of tartar to the egg whites and beat with an electric mixer until soft peaks form, then continue beating until stiff glossy peaks form.
5. Fold one third of the beaten egg whites into the cottage cheese mixture to lighten it, using a spatula and gentle strokes.
6. Gently fold in the remaining egg whites in two additions until mostly combined, keeping as much air as possible.
7. Fold in 1/3 cup fresh blueberries very gently so they do not crush into the batter.
8. Using a spoon or ice cream scoop, portion the batter into 6 equal rounds on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 20 to 25 minutes or until the tops are lightly golden and set; avoid opening the oven during baking.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving. Store in an airtight container in the refrigerator for up to 3 days.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one clean and dry)
5. Immersion blender or regular blender
6. Electric mixer (hand or stand)
7. Rubber spatula
8. Measuring cups and measuring spoons
9. Spoon or ice cream scoop for portioning
10. Wire cooling rack
FAQ
Fluffy Cottage Cheese Blueberry Cloud Bread Recipe Substitutions and Variations
- Cottage cheese: full fat Greek yogurt, 1:1 by volume (similar texture and tang) or whole-milk ricotta, slightly drain if very wet.
- Powdered erythritol: powdered monk fruit sweetener or powdered allulose, use equal weight; if using granular sweetener pulse to powder.
- Cream of tartar: 1/2 teaspoon fresh lemon juice or 1/2 teaspoon white vinegar to stabilize whipped egg whites.
- Fresh blueberries: raspberries or chopped strawberries, same volume; use slightly fewer raspberries if very seedy.
Pro Tips
– Bring the eggs and cottage cheese to near room temperature before you start. Warm yolks whip into a silkier custard and egg whites reach full volume faster, so your clouds will be lighter and more consistent.
– Get the cottage cheese as smooth as possible. Blitz it longer in the blender, or press it through a fine mesh if you want extra silkiness. Any small curds can weigh the batter down and deflate the meringue.
– Be gentle and deliberate when folding. Use a wide spatula, scoop from the bottom and fold over the top in big, slow turns. Stop as soon as the streaks disappear to keep as much air in the batter as possible.
– Fold the blueberries in at the very end and do it with the lightest touch. If they drip color into the batter, you can dust them in a tiny bit of low carb flour or erythritol first so they do not bleed as much.
– Watch the oven, not the clock. Ovens vary, so bake until the tops are set and barely golden. Avoid opening the oven door while they bake to prevent sudden temperature drops that cause collapse.
Fluffy Cottage Cheese Blueberry Cloud Bread Recipe
I never expected cottage cheese and blueberries to become something this light, sweet, and under 100 calories. This fluffy low-carb cloud bread is the protein-packed dessert I keep craving.
2
servings
183
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one clean and dry)
5. Immersion blender or regular blender
6. Electric mixer (hand or stand)
7. Rubber spatula
8. Measuring cups and measuring spoons
9. Spoon or ice cream scoop for portioning
10. Wire cooling rack
Ingredients
3 large eggs, separated
1/2 cup (120 g) full fat cottage cheese
1 tablespoon powdered erythritol or other powdered keto sweetener
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 teaspoon baking powder
Pinch of salt (about 1/8 teaspoon)
1/3 cup (about 50 g) fresh blueberries
Directions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the 3 large eggs, placing yolks in one bowl and whites in a clean, dry mixing bowl.
- In the bowl with yolks, add 1/2 cup full fat cottage cheese, 1 tablespoon powdered erythritol, 1/2 teaspoon vanilla extract, 1/2 teaspoon baking powder and a pinch of salt; blend until very smooth using an immersion blender or regular blender.
- Add 1/4 teaspoon cream of tartar to the egg whites and beat with an electric mixer until soft peaks form, then continue beating until stiff glossy peaks form.
- Fold one third of the beaten egg whites into the cottage cheese mixture to lighten it, using a spatula and gentle strokes.
- Gently fold in the remaining egg whites in two additions until mostly combined, keeping as much air as possible.
- Fold in 1/3 cup fresh blueberries very gently so they do not crush into the batter.
- Using a spoon or ice cream scoop, portion the batter into 6 equal rounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20 to 25 minutes or until the tops are lightly golden and set; avoid opening the oven during baking.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving. Store in an airtight container in the refrigerator for up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 160g
- Total number of serves: 2
- Calories: 183kcal
- Fat: 10.1g
- Saturated Fat: 3.35g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 2.4g
- Cholesterol: 279mg
- Sodium: 323mg
- Potassium: 180mg
- Carbohydrates: 6.5g
- Fiber: 0.6g
- Sugar: 4.1g
- Protein: 15.8g
- Vitamin A: 428IU
- Vitamin C: 1.8mg
- Calcium: 95mg
- Iron: 1.05mg
