Low Carb & High-Protein
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Cost per Serving: $1.25
- Calorie Count per Serving: 85 kcal
If you’re looking for a light and airy bread alternative that’s high in protein, low in carbs, and loaded with juicy blueberries… you just found your next obsession: Blueberry Fluffy Cottage Cheese Cloud Bread!
Made with just a few wholesome ingredients, this recipe brings together the creamy richness of cottage cheese and the delicate sweetness of blueberries to create a soft and airy cloud bread you can enjoy for breakfast, a snack, or even dessert.
WHY YOU’LL LOVE THIS RECIPE
It’s everything you want in a bite: soft, airy, and just sweet enough. The whipped egg whites give it that dreamy, cloud-like lift, while the blended cottage cheese adds richness without making it dense. It feels indulgent, but it’s secretly high-protein and low carb.
The blueberries? They burst with flavor in every bite—just enough tartness to balance out the creamy base. Think of it as a cross between a fluffy pancake and a tender brioche… minus the carbs.
And let’s talk flexibility: this recipe can lean sweet or savory depending on your mood. It’s naturally gluten-free, easy to customize, and comes together with everyday ingredients. Nothing fussy—just simple, feel-good baking.
It’s the kind of recipe you make once, then start craving every weekend.
How to make Blueberry Fluffy Cottage Cheese Cloud Bread
INGREDIENTS
You’ll find the exact measurements below in the full recipe card!
Eggs: You’ll need 3 large eggs, and here’s the trick—separate them. The whites get whipped into stiff peaks, giving the bread its dreamy, cloud-like texture. Don’t skip this step; it’s where the magic happens.
Cottage Cheese: Go for ½ cup, blended until smooth. Blending is key here—it turns the curds into a creamy base that adds richness without heaviness. Full-fat or low-fat both work, just make sure it’s silky.
Cream of Tartar: Just ¼ teaspoon is enough. It might seem minor, but it helps stabilize those whipped egg whites so your cloud bread doesn’t flop. No cream of tartar? A tiny splash of lemon juice can pinch-hit.
Salt: A ½ teaspoon wakes up all the flavors—especially important in a low-carb bread where every bite counts.
Cornstarch or Arrowroot Powder (Optional): One tablespoon gives the batter a little extra structure, especially helpful if you want a sturdier, sandwich-ready slice. Totally optional though—go without it for an ultra-pillowy finish.
Honey or Sweetener (Optional): A teaspoon of honey (or your favorite keto-friendly sweetener) brings out the natural sweetness in the blueberries and makes the bread feel a little more treat-like.
Blueberries: Just ¼ cup of fresh or frozen berries. They’re the juicy jewels in this bread—don’t overload it, or the batter will struggle to hold. Keep them whole and fold them in gently at the end.
STEP-BY-STEP INSTRUCTIONS
Start by setting your oven to 300°F (150°C). That low, slow heat is what gives the cloud bread its signature golden puff without drying it out. While the oven warms up, line a baking tray with parchment paper—trust me, your cleanup later will thank you.
Now, separate your eggs. Crack them gently and drop the yolks into one bowl, whites into another. A little shell practice never hurts—if you get a bit of yolk in the whites, just scoop it out with half an eggshell.
Using a hand mixer or stand mixer, whip the egg whites with the cream of tartar and salt until they form stiff peaks. That means when you lift the beaters, the peaks stand straight up and don’t flop over. It’s the structure that gives this bread its fluffy lift.
In your other bowl, blend together the egg yolks, the smooth cottage cheese, and your honey or sweetener, if using. This mix should be creamy, thick, and just a little glossy. If you’re adding cornstarch or arrowroot, now’s the time—it helps firm things up without taking away that cloud-like texture.
Next, bring the two mixtures together. Add a spoonful of egg white to the yolk mixture first and stir to loosen it. Then, gently fold in the rest of the whites with a spatula. Be slow and patient—no heavy mixing. You want to keep all that lovely air in the batter.
Time for the blueberries. Scatter them in and give the batter one last gentle fold. If you’re using frozen berries, no need to thaw—just toss them in straight from the freezer.
Scoop the batter into soft, round mounds on your parchment-lined tray. Leave a bit of space between each—they puff as they bake. Pop the tray into your oven and bake for 25 to 30 minutes, or until the tops are lightly golden and spring back when pressed.
Let them cool on the tray for 5–10 minutes before diving in. They’re best slightly warm, maybe with a little butter or your favorite low-carb spread.
Blueberry Fluffy Cottage Cheese Cloud Bread RECIPE TIPS
oom temperature eggs are your best friend here. Cold eggs don’t whip as well, and we’re counting on that fluff for the perfect rise. If you forget to take them out early, just let them sit in a bowl of warm (not hot) water for 5 minutes.
When whipping the egg whites, make sure your bowl is squeaky clean and dry—even a speck of yolk or moisture can keep them from reaching stiff peaks. Use a metal or glass bowl if you have one; plastic tends to hang onto grease.
Blend that cottage cheese really well. You’re going for ultra-smooth, not lumpy. A quick whirl in a mini blender or immersion blender does the trick. You want it to disappear into the batter, not stand out in chunks.
If you’re after a bit more structure (especially if you’re planning to use the bread for sandwiches), don’t skip the cornstarch or arrowroot powder. It helps firm things up without messing with the fluff factor.
For the blueberries, go gentle. Fold them in at the very end and resist the urge to stir too much—they’ll bleed and tint the batter purple if overmixed. If you’re using frozen berries, keep them frozen so they hold their shape better in the oven.
And here’s a little secret: if your cloud bread starts to deflate as it cools, that’s totally normal. It’s still light, fluffy, and perfect for snacking. Just store leftovers in an airtight container and pop them in the toaster oven to re-fluff.
PERFECT PAIRING – WHAT TO SERVE WITH THIS RECIPE
This cloud bread is soft, just a little sweet, and surprisingly versatile—so you’ve got options.
In the morning, try it toasted with a swipe of almond butter or a dollop of Greek yogurt and a drizzle of our Keto Chocolate Sauce. The warm bread + cool toppings = heavenly.
If you’re in snack mode, pair it with a low-carb iced vanilla coffee from our Beverages section or a handful of toasted nuts on the side.
It’s also delicious with a savory twist—add a slice of turkey or smoked salmon and a smear of cream cheese. The blueberries play surprisingly well with salty toppings, trust me on this.
Want to make it dessert? Warm it up and top with whipped coconut cream and a few extra berries. It feels indulgent but still stays low-carb and guilt-free.
Want More Cottage Cheese Bread Inspiration?
If you’re loving this fluffy, high-protein twist on cloud bread, you’ll also enjoy this fluffy cottage cheese cloud bread recipe from Savor at Home. It’s another delicious take on the trend, perfect if you want to explore different textures and variations with similar ingredients. You might even find your new favorite version!
WHEN TO SERVE THIS RECIPE
This bread fits just about anywhere in your day.
Serve it fresh out of the oven for breakfast or pack a few rounds in your lunchbox as a light, high-protein midday treat.
Hosting brunch? Stack these up on a platter and let everyone top their own—sweet or savory style. They’re always a hit, especially because no one expects something this good to be low-carb.
You can even enjoy them post-workout as a quick protein bite, or in the evening with tea when you’re craving something cozy but not too heavy.
FAQ
Why is my cloud bread not fluffy?
Ah, the classic cloud flop. The most common culprit? The egg whites weren’t whipped enough—or they got overmixed when folding. Make sure you beat them until they form stiff peaks (they should stand straight up like little mountains). And when folding into the yolk mixture, go slow and gentle. The air is what makes them float.
Are cottage cheese and blueberries healthy?
Totally! Cottage cheese is a powerhouse of protein and calcium, while blueberries are loaded with antioxidants and fiber. Together, they make a snack that’s not only delicious but also super nourishing. This combo supports muscle recovery, gut health, and even boosts your mood. Win-win.
Why did my cloud bread deflate?
Don’t worry—it happens to the best of us. Cloud bread will puff up in the oven, but as it cools, it can deflate a bit. It’s totally normal. To help minimize this, let the bread cool on the baking sheet for a few minutes before moving it. A little deflation doesn’t take away that fluffy texture inside.
What does cloud bread taste like?
It’s light, airy, and slightly eggy—kind of like a cross between a soufflé and a pancake. When you add blended cottage cheese, it gets creamy and rich, and the blueberries bring tiny pops of tart-sweet flavor. It’s not bread in the traditional sense, but it’s seriously satisfying in its own way.
Blueberry Fluffy Cottage Cheese Cloud Bread
- Total Time: 35 minutes
- Yield: 6 rounds 1x
Description
Light, airy, and packed with protein, this cottage cheese cloud bread with juicy blueberries is a low-carb, gluten-free treat you’ll love for breakfast or snack time.
Ingredients
- 3 large eggs (separated)
- 0.5 cup cottage cheese (blended until smooth)
- 0.25 tsp cream of tartar
- 0.5 tsp salt
- 1 tbsp cornstarch or arrowroot powder (optional)
- 1 tsp honey or sweetener (optional)
- 0.25 cup blueberries (fresh or frozen)
Instructions
- Start by preheating your oven to 300°F (150°C), and line a baking sheet with parchment paper. This helps the cloud bread bake evenly and prevents sticking. Separate the eggs, placing the yolks in one bowl and the whites in another. Set the yolks aside. In a clean, dry bowl, whip the egg whites along with the cream of tartar and salt using a hand mixer or stand mixer. Beat until stiff peaks form—this is what gives the bread its airy lift.
In a separate bowl, combine the egg yolks with the blended cottage cheese, sweetener or honey (if using), and the optional cornstarch or arrowroot powder. Mix until smooth and creamy. Add a small scoop of the whipped egg whites into the yolk mixture and stir to loosen the texture. Then gently fold in the remaining egg whites with a spatula, being careful not to deflate the mixture.
Once combined, fold in the blueberries very gently to avoid crushing them or turning the batter purple. Use a spoon to scoop the batter into soft mounds on the prepared baking sheet, leaving space between each. Place in the oven and bake for 25 to 30 minutes, or until the tops are lightly golden and springy to the touch. Let cool on the baking sheet for 5 to 10 minutes before serving warm or storing for later.
Notes
Room temperature eggs whip better—leave them out for 5–10 minutes before starting.
Don’t overmix once the egg whites are folded in—keep that air in!
Use frozen blueberries straight from the freezer to prevent bleeding.
For a firmer texture, especially if using as sandwich bread, include the optional starch.
Delicious both warm and cold, and easy to store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Cuisine: Keto, Low Carb
Nutrition
- Calories: 85
- Fat: 5
- Carbohydrates: 3
- Protein: 6
Keywords: blueberry bread, cloud bread, cottage cheese recipes, gluten-free, high-protein
i love
★★★★★
I tried this recipe with my kids over the weekend and they absolutely loved it! The texture is so light and fluffy, just like a cloud, and the blueberries go perfectly with the cottage cheese. It’s such a healthy and fun snack alternative. Thank you for this lovely idea!
★★★★★
so light and fluffy i love it
★★★★