Give cottage cheese and egg a really good whip and you’ll end up with this Cottage Cheese Cloud Bread , that is delicious, high in protein, and serves as a low carb alternative to traditional bread.
This bread is so easy to make, stores well can be used to make sandwiches, snacks, or can be enjoyed on its own. and can be enjoyed on its own or used for sandwiches and snacks.
I love how light and airy this cloud bread turned out and this variation made with cottage cheese is one I always come back . Cottage cheese adds this subtle flavor to the cloud bread without the need for additional seasonings.
Table Of Contents
Why You’ll Love this Cottage Cheese Cloud Bread Recipe
➤ Just 3 main ingredients.
➤ The texture is fluffy and airy, closely similar to traditional bread.
➤ It is Low carb, keto, and gluten free.
➤ Can be easily adjusted to tilt towards sweet or savory.
➤ It’s Perfect for sandwiches, snacks, or breakfast.
Key Ingredients & Substitutions
- Eggs: Eggs are essential for providing both structure and fluffiness in cloud bread. The egg whites are separated from the yolk and beaten into a meringue. This meringue captures air, forming bubbles that expand when baked, and gives the bread its characteristic light and airy texture. The Egg yolk on the other hand contribute richness and help bind the ingredients together, ensuring the bread holds its shape without being dense or heavy
- Cottage Cheese: Cottage cheese adds moisture and a creamy texture to the cloud bread while significantly boosting its protein content. Using small-curd cottage cheese is preferred because it blends more smoothly into the batter, helping achieve a uniform texture without large curds that might cause unevenness. Full-fat gives the creamiest result, but low-fat works too.
- Cream of Tartar (Optional): Helps stabilize the egg whites. If you don’t have cream of tartar, you can substitute it with fresh lemon juice. Use ½ teaspoon of lemon juice per egg white. For the best results, make sure the lemon juice is freshly squeezed.
Full list of ingredients and their quantities can be found in the recipe card below . . .
How to Make Cottage Cheese Cloud Bread
Quick Overview
➤ Separate eggs.
➤ Whip whites to stiff peaks.
➤ Blend yolks with cottage cheese and other ingredients.
➤ Gently fold the whites into the yolk mixture.
➤ Scoop onto a baking sheet & Bake until golden and set.
Step by Step Instructions
1. Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites.
2. In a clean, dry bowl, beat the egg whites with cream of tartar (if using) until stiff. Set aside.
3. In a blender or food processor, combine the drained cottage cheese, egg yolks, finely chopped or blended dates, salt, vanilla extract, olive and corn starch. Blend until smooth and well combined.
4. Gently fold the whipped egg whites into the cottage cheese mixture in 2 to 3 additions, using a spatula and careful folding motions to preserve the airiness.
5. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and lightly brush it with olive oil to prevent sticking.
6. Using a spoon or ice cream scoop, drop equal mounds of the batter onto the prepared baking sheet, spacing them a few inches apart.
7. Bake for 25 to 35 minutes, or until the cloud breads are golden on top and spring back when lightly pressed.
8. Remove from the oven and let cool completely on the baking sheet before carefully peeling off the parchment paper to prevent tearing.
Tips for making the best Cottage Cheese Cloud Bread
- Use fresh eggs and a clean bowl for perfect meringue.
- Drain cottage cheese thoroughly to avoid sogginess.
- Fold in the egg whites gently to keep the batter airy.
- Bake one tray at a time on the middle rack for even cooking.
- Let bread cool fully before handling to prevent tearing.
Quick Make Ahead Tip
Whip up a double batch and store extras in an airtight container in the fridge for up to 3 days or freeze with parchment between layers.
Additions & Variations
- Add ½ tsp Cinnamon Vanilla for a warm flavor.
- Top the cloud breads with fresh blueberries or chopped strawberries before baking to add natural sweetness and a pop of color.
- Sprinkle seeds like sesame or nigella on top before baking for crunch.
- Swap cottage cheese with ricotta or cream cheese for a slightly different flavor.
How to Store and Reheat Cottage Cheese Cloud Bread
➤ Store cooled bread in an airtight container in the refrigerator for up to 3 days.
➤ Reheat in a toaster oven or regular oven at 300°F for 5 -7 minutes until warm and soft. Avoid microwaving to prevent sogginess.
Serving Suggestions
➤ Use as burger buns or sandwich rounds.
➤ Spread with cream cheese or nut butter.
➤ Serve with jam or a spread of creamed honey.
Fluffy Cottage Cheese Cloud Bread (Low-Carb & Lightly Sweet)
Ingredients
- 3 large eggs separated
- ½ cup small curd cottage cheese well drained
- 2 to 3 Medjool dates pitted and finely chopped or blended
- 1 to 2 teaspoons pure vanilla extract
- 1 tablespoon olive oil
- ¼ teaspoon salt
Optional Ingredients
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
Equipment
Instructions
- Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites.
- In a clean, dry bowl, beat the egg whites with cream of tartar (if using) until stiff. Set aside.
- In a blender or food processor, combine the drained cottage cheese, egg yolks, finely chopped or blended dates, salt, vanilla extract, olive and cornstarch. Blend until smooth and well combined.
- Gently fold the whipped egg whites into the cottage cheese mixture in 2 to 3 additions, using a spatula and careful folding motions to preserve the airiness.
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and lightly brush it with olive oil to prevent sticking.
- Using a spoon or ice cream scoop, drop equal mounds of the batter onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 25 to 35 minutes, or until the cloud breads are golden on top and spring back when lightly pressed.
- Remove from the oven and let cool completely on the baking sheet before carefully peeling off the parchment paper to prevent tearing.
Recipe Notes
- Use parchment paper to prevent sticking.
- Make a double batch to keep on hand for quick meals.
- The separation of whites and yolks must be done correctly because if there is any hint of yolk in the whites, they will not be able to achieve stiff peaks which are critical for adding volume and fluffiness.
- Avoid spreading the batter too thin when scooping onto the baking sheet, as this will result in overly thin, fragile breads that may not hold their shape well after baking.
Nutrition
Serving: Per Bread (approx.) | Calories: 100 kcal | Carbohydrates: 3g | Protein: 14g | Fat: 3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 120mg | Fibre: 0g | Sugar: 1g
(Nutritional values are estimates and may vary based on exact ingredients and portion sizes)
Recipe FAQs
Why did my bread deflate?
Cloud bread can deflate if the egg whites weren’t whipped to stiff peaks, or if they were overmixed into the batter, which knocks out the air needed for structure. It can also collapse if undercooked, as the bread won’t have time to fully set. Make sure to fold gently, bake until lightly golden and springy, and cool completely before moving to avoid deflation.
Can I use Fat Free cottage cheese?
Yes, but it may result in a drier texture.
Can I use the slow cooker?
Yes. Brown sausage and aromatics first, then add everything else (except dairy). Cook on low 6–8 hours. Stir in cheeses before serving.
Can I freeze cloud bread?
Yes! Freeze in layers with parchment paper between.
Is it okay to toast this Cottage Cheese cloud bread?
Definitely, just watch closely as it browns fast!
Related Recipes
If you loved this Fluffy Cottage Cheese Cloud Bread, here are a few more easy breakfast recipes to try :
- Blueberry Cottage Cheese Breakfast Bake
- Cottage Cheese Pancakes (High-Protein & Fluffy)
- Savory Cottage Cheese Egg Muffins
If You Like this Recipe
Please take a few seconds to leave a star rating below and/or a comment! Your feedback is appreciated.
