Here’s a Fluffy Cottage Cheese Cloud Bread recipe — low-carb, gluten-free, and surprisingly satisfying, like a cross between a soufflé and a soft bread roll.
Fluffy Cottage Cheese Cloud Bread
Low-Carb | Gluten-Free | 3 Ingredients
Ingredients (makes about 6–8 pieces)
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1 cup (225g) cottage cheese (small curd preferred, well-drained)
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3 large eggs, separated
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1/4 tsp cream of tartar (for egg whites stability — optional but recommended)
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Pinch of salt
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Optional: 1 tsp sweetener (for sweet version) or herbs/garlic powder (for savory)
Instructions
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Prep & Preheat
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Preheat oven to 300°F (150°C).
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Line a baking sheet with parchment paper.
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Whip Egg Whites
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In a clean, dry bowl, beat egg whites with cream of tartar and salt until stiff peaks form.
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Blend Cottage Cheese
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In another bowl, blend cottage cheese and egg yolks (and optional seasonings) until completely smooth.
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You can use an immersion blender or small food processor for extra fluffiness.
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Fold Gently
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Using a spatula, gently fold the whipped egg whites into the cottage cheese mixture in 3–4 batches, keeping as much air as possible.
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Shape & Bake
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Scoop the batter into 6–8 mounds on the baking sheet.
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Spread slightly into round shapes (about ½-inch thick).
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Bake for 25–30 minutes, until golden on the edges and set in the center.
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Cool Slightly & Serve
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Let them cool on the tray for 5 minutes.
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Enjoy warm for a soft, cloud-like texture — or let cool fully for a sturdier bread substitute.
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Tips for Best Results
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For extra fluffy cloud bread, make sure egg whites are beaten to stiff peaks before folding in.
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Store leftovers in an airtight container in the fridge; reheat in the toaster oven.
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Sweet version: add a teaspoon of vanilla extract and your favorite sweetener.
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Savory version: mix in dried oregano, garlic powder, or shredded cheese before baking.
