Fluffy Cottage Cheese Cloud Bread (Low-Carb & Lightly Sweet)
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.
Yield : 5
Calories: 100 kcal
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.
