This delightful Blueberry Cloud Bread combines light-as-air texture with bursts of fresh berries for a protein-rich treat. The tender, pillowy bread offers a perfect low-carb alternative that maintains the satisfaction of traditional baking. After perfecting this recipe through many test batches, it’s become a reliable standby for both everyday enjoyment and special occasions.
Recipe Benefits
- Creates an exceptionally light and fluffy texture
- Rich in protein from cottage cheese for sustained energy
- Naturally gluten-free while maintaining delicious taste
This bread consistently impresses guests who follow special diets. The delicate texture and natural sweetness make it hard to believe it’s made without traditional flour.
Key Ingredients
- Room temperature eggs: Essential for maximum volume when whipped
- Cottage cheese: Process until completely smooth, full-fat preferred
- Cream of tartar: Stabilizes egg whites for better structure
- Fresh blueberries: Both wild and garden varieties work well
- Cornstarch (optional): Adds stability while keeping texture light
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Preparation Steps
Preparing Egg Whites
Separate cold eggs, allowing whites to reach room temperature. Use spotlessly clean equipment. Begin beating slowly, increase speed gradually. Add cream of tartar at foamy stage. Beat to firm peaks.
Making Base Mixture
Process cottage cheese until completely smooth. Beat egg yolks until light. Combine with cottage cheese, honey, and salt. Incorporate cornstarch if using.
Combining Mixtures
Fold one-third whites into base mixture. Add remaining whites in two batches using figure-eight motion. Incorporate just until mixed.
Berry Addition
Ensure fresh berries are dry before adding. Use frozen berries straight from freezer. Distribute gently through mixture.
Important Notes
- Dry weather produces best results
- Keep oven closed during baking
- Some settling after cooling is expected
Proper egg white technique is crucial for success. Regular practice leads to consistently light, airy results that define true cloud bread.
Temperature Guidelines
Using ingredients at room temperature significantly improves egg white volume. Allow all components to warm naturally before beginning preparation.
Proper Storage
Store briefly in paper rather than plastic bags to maintain optimal texture. Best consumed within several hours of baking.
Professional Tips
- Clean equipment with vinegar to remove any trace oils
- Select fresh eggs for optimal whipping
- Cool gradually in partially open oven
This recipe demonstrates how alternative baking methods can produce exceptional results. Each batch provides an opportunity to perfect technique while exploring variations in flavors and additions.
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Frequently Asked Questions
→ Can I use frozen blueberries instead of fresh ones?
Absolutely! Both fresh and frozen blueberries work well in this recipe.
→ How do I store extra cloud bread?
Keep it in a sealed container in the fridge for up to 3 days, or freeze it for a month.
→ What’s the best way to warm up cloud bread?
You can lightly warm it in an oven set to 250°F for a few minutes to get back its softness.
→ How can I make this recipe fit a keto diet?
Just leave out the honey and cornstarch, and it’s keto-friendly!
→ Why should I blend the cottage cheese before using it?
Blending it smoothens out any lumps, creating a better texture for the bread.
Fluffy Blueberry Cloud Bread
Try this light and fluffy Blueberry Cloud Bread, loaded with protein and dotted with blueberries for a better-for-you breakfast or snack.
10 Minutes
30 Minutes
40 Minutes
Ingredients
→ Base Ingredients
→ Optional Ingredients
→ Fruit
Instructions
Step 01
Heat your oven up to 300°F (or 150°C). Get a baking sheet ready with parchment paper on it.
Step 02
Whip the egg whites and cream of tartar together in a big bowl until those peaks are nice and stiff.
Step 03
In a second bowl, mix up the egg yolks, your blended cottage cheese, salt, and any honey or sweetener if you like it a little sweet.
Step 04
If you’re using it, gently stir in the cornstarch so the mixture’s smooth.
Step 05
Slowly fold the whipped-up egg whites into the yolk mixture. Be gentle—it should stay nice and fluffy.
Step 06
Fold in the blueberries. Make sure they’re spread throughout.
Step 07
Scoop little mounds of the batter onto the prepared baking sheet. Let them bake for about 25 to 30 minutes until you see a golden brown color.
Step 08
Once baked, let the cloud bread cool down a bit before digging in.
Notes
- Skip the honey and cornstarch if you’re aiming for keto.
- Keep leftovers in a sealed container in the fridge. They’ll stay good for about three days.
- You can freeze these for one month.
- Reheat at 250°F to get that soft and fluffy texture back.
Tools You’ll Need
- A sheet pan for the oven.
- Parchment paper to line the pan.
- A couple of big bowls for mixing.
- Use a hand mixer or electric whisk to whip the egg whites.
- A blender for blending the cottage cheese smooth.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Eggs
- Dairy from the cottage cheese
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
