Fluffy Cottage Cheese Cloud Bread

High-Protein, Gluten-Free & Airy low carb bread!

• Prep Time: 10 minutes
• Bake Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4–6 slices
• Calories: ~70 per slice

This is the story of a viral “Low carb bread” recipe that I fully expected to hate… but absolutely didn’t.

It’s not that it didn’t sound interesting — cottage cheese, egg whites, cream of tartar — sure, okay. But could something that sounds more like a pre-gym protein hack actually be… delicious? Fluffy? Worth turning the oven on for?

The answer: yes. Simply, yes.

This Fluffy Cottage Cheese Cloud Bread is light, airy, and just the right kind of weird. It bakes up golden on the outside, soft and pillowy in the middle, and holds together way better than you’d expect for something with no flour at all.

But the real magic? It’s in how ridiculously simple and flexible it is. Once you know the base, you can build on it — go sweet with cinnamon and honey, or savory with garlic and herbs. You can toast it, top it, sandwich it, or snack on it straight from the tray. It’s high-protein, gluten-free, and surprisingly satisfying for something that feels like eating a cloud.

So yeah, I’m officially converted. And after one bite, I think you will be too.

Why You’ll Love Fluffy Cottage Cheese Cloud Bread Recipe

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Because it’s the kind of thing that sounds too weird to work—and then completely wins you over.

I mean, it’s basically whipped egg whites and blended cottage cheese. Not exactly what you imagine when you think “mmm, bread.” But this isn’t trying to be a bakery-style loaf. This is your go-to light and airy, high-protein bread that’s ridiculously easy, naturally gluten-free, and endlessly versatile.

You’ll love it because:

• It’s cloud-soft on the inside with just enough golden edges to keep it interesting.
• It’s made with 5 ingredients, no flour, no yeast, no stress.
• It’s the kind of recipe you can whip up before school drop-off and still have time for coffee.
• It plays well with others — sweet toppings, savory spreads, breakfast sandwiches, you name it.
• Oh, and the carbs? Barely there. (Looking at you, cream of tartar

Honestly, it’s the recipe I didn’t expect to love — but now I make on repeat.

How to make Fluffy Cottage Cheese Cloud Bread

Ingredients needed

Exact measurements and instructions are in the full recipe card below

Eggs (3 large, separated):
The base of the bread. Egg whites give lift and volume, while yolks bring richness and color. Be sure to separate them cleanly — it makes all the difference.

Cottage Cheese (½ cup, blended smooth):
Adds protein, creaminess, and a hint of tang. You can use full-fat or low-fat, but blending until silky smooth is key for the best texture. A great option for any cottage cheese loaf recipe.

Cream of Tartar (¼ tsp):
Helps stabilize the egg whites and gives the bread structure. Don’t skip it — it’s essential for that cloud-like fluff. And yes, if you’re wondering about cream of tartar carbs, they’re basically zero.

Salt (½ tsp):
Because even cloud bread needs a little flavor lift.

Cornstarch or Arrowroot Powder (1 tbsp – optional):
This adds a little strength and stability. Totally optional, but it helps if you want slices that hold up like real bread.

Step-by-Step Instructions

Step 1: Preheat your oven and line that tray.
Set your oven to 300°F (that’s a low and slow bake, don’t crank it higher!). Line a baking sheet with parchment paper — trust me, you’ll want that non-stick protection later.

Step 2: Separate your eggs like a pro.
Crack your eggs and carefully separate the whites from the yolks. Pro tip: use three bowls — one for whites, one for yolks, and one to crack into — so you don’t ruin your whole batch if a yolk breaks. You need super clean whites for fluffy results.

Step 3: Whip it good.
In a large mixing bowl, add your egg whites and cream of tartar. Using a hand mixer (or stand mixer if you’re feeling fancy), whip until stiff peaks form. You’re looking for glossy, cloud-like peaks that stand straight up when you lift the beaters.

Step 4: Mix the magic.
In another bowl, whisk together the egg yolks, blended cottage cheese, salt, and cornstarch (if using). The mixture should be smooth and creamy — no lumps allowed. If your cottage cheese wasn’t fully blended earlier, now’s the time to pause and fix that.

Step 5: Fold like you’re folding laundry… gently.
Scoop a third of the whipped egg whites into your cottage cheese mixture and stir to lighten it up. Then gently fold in the rest using a spatula — go slow, with big swooping motions. The goal is to keep that airy texture, not deflate it.

Step 6: Shape your clouds.
Drop 6 to 8 fluffy mounds of batter onto your prepared baking sheet. You can keep them rustic, or smooth them out into little buns. Just don’t spread them too thin — we’re going for height here, not pancakes.

Step 7: Bake and admire your work.
Bake for 25–30 minutes, or until your cloud breads are puffed, golden, and lightly set. They’ll smell slightly eggy (don’t worry, that mellows), and should lift easily from the parchment when cooled.

Step 8: Cool before moving.
Let them rest on the baking sheet for 5–10 minutes before handling. They’re delicate when hot, but once cooled, they hold their shape and slice beautifully.

Fluffy Cottage Cheese Cloud Bread Recipe Tips

Blend that cottage cheese smooth-smooth.
Don’t skip this. Lumpy cheese = lumpy bread. Toss it in a blender or food processor until it’s totally creamy — like yogurt. This step is key to getting that dreamy, cloud-like texture.

Use room temperature eggs if you can.
Cold eggs whip… fine. But room temp eggs? They whip like a dream. Just leave them on the counter while you set up, or place them (in-shell) in warm water for a few minutes if you’re short on time.

Don’t rush the folding.
Be gentle, like you’re folding whipped cream into mousse. You worked hard to get those stiff peaks — now’s not the time to smash them flat. Use big, slow sweeps with a spatula.

Cornstarch = extra structure.
Optional, yes. But if you want your cloud bread to hold up to toppings or actually slice like real bread? The cornstarch (or arrowroot) gives it a little more backbone.

Let it cool before lifting.
Fresh out of the oven, these are soft little clouds that will deflate if you move them too soon. Give them a few minutes to cool and set — you’ll thank yourself later.

Want to make it savory (or sweet)?
Add garlic powder, herbs, or shredded cheese for a savory version. Or go sweet with a sprinkle of cinnamon and a touch of honey in the batter. The base is flexible — run with it.

Perfect Pairings

This isn’t just some light, eggy novelty — this bread is surprisingly versatile, and plays well with both sweet and savory. Here’s how we love serving it:

Mini breakfast sandwiches: Add scrambled eggs, turkey bacon, or even a slice of cheese between two pieces — totally doable.

Avocado toast with a twist: Top with mashed avocado, chili flakes, and a squeeze of lemon. It’s like your favorite toast, but way fluffier.

Cream cheese + smoked salmon: Think mini cloud bagel vibes, no gluten required.

Nut butter + berries: Perfect for breakfast or a snack — add a drizzle of honey if you’re feeling fancy.

Soup’s best friend: Serve it with tomato soup, lentil soup, or anything you’d normally dunk crusty bread into.

Looking for another take on this classic combo?
You’ll love this version of Blueberry Cream Cheese Bread from Savor at Home. It’s soft, rich, and packed with blueberries—perfect if you’re exploring different ways to enjoy this delicious duo.

When to Serve This Bread

This bread works harder than you’d think. It’s light, but satisfying. And it fits into almost any moment of your day:

• Breakfast: Toast it, top it, or eat it plain with coffee in one hand and a toddler on your hip.
• Lunch: Use it as a base for a sandwich, or serve with soup for a gluten-free lunch that doesn’t feel like a compromise.
• Snacks: It’s high-protein and low-carb, which makes it perfect for that 3 p.m. “I need something but not too much” moment.
• Late night bites: When you’re craving something warm and toasty but want to keep it light.
• Meal prep win: Make a batch on Sunday and store it for grab-and-go snacks or quick breakfasts all week.

Frequently Asked Questions

Why is my cloud bread not fluffy?
Chances are your egg whites didn’t whip fully, or they got overmixed when you folded them in. You want stiff peaks (think: they stand straight when you lift your beaters), and when folding, go slow and gentle — that air is everything. Also, make sure your bowl is clean and dry before whipping!

Can you use cottage cheese for cloud bread?
Absolutely — and it’s a game changer. Traditional cloud bread uses cream cheese or yogurt, but blended cottage cheese adds more protein and a richer flavor. Just be sure to blend it smooth so your bread comes out soft, not lumpy.

Does Aldi sell cloud bread?
Some locations do carry ready-made cloud bread (usually in the refrigerated or specialty keto section), but honestly? This homemade version is fresher, fluffier, and way more delicious. Plus, you get to control what’s in it.

What is the cottage cheese baking hack?
This one’s going viral for a reason: blend cottage cheese into batters or doughs for added moisture, protein, and structure — without extra fat or flour. In cloud bread, it creates a light, pillowy texture that’s almost soufflé-like. It’s low carb, high protein, and surprisingly versatile.

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Fluffy Cottage Cheese Cloud Bread

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★★★★★

4.7 from 3 reviews

• Total Time: 40 minutes
• Yield: 6 rounds (or 3–4 sandwich-sized buns) 1x

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Description

Light, airy, and high-protein, this fluffy cloud bread made with cottage cheese is the perfect gluten-free, low-carb alternative for breakfast, snacks, or sandwiches. You only need a few ingredients — and a little folding patience — to make this soft and satisfying treat.

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Ingredients

Scale 1x2x3x

• 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, for structure)

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Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Carefully separate the egg whites and yolks into two clean bowls. Using a hand or stand mixer, whip the egg whites together with the cream of tartar until stiff peaks form — they should be glossy and hold their shape when you lift the beaters.
   In a separate bowl, whisk together the egg yolks, blended cottage cheese, salt, and cornstarch (if using) until smooth and creamy. Next, gently fold the whipped egg whites into the yolk mixture in 2–3 additions using a spatula, being careful not to deflate the batter.
   Spoon 6–8 mounds of the mixture onto your prepared baking sheet, spacing them apart and smoothing the tops if needed. Bake for 25–30 minutes, or until puffed and lightly golden. Let the cloud bread cool on the tray for 5–10 minutes before removing — they’ll firm up slightly as they rest. Enjoy warm or store in the fridge for up to 3 days!
   
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Notes

Blend your cottage cheese until silky smooth for best texture.
Cornstarch adds structure, especially if you want to slice or toast the bread.
Use room temp eggs for better volume when whipping.
These are best fresh but can be stored in the fridge for 3 days and reheated in the toaster.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Bread, Snack
• Cuisine: Gluten-Free, Low Carb

Nutrition

• Calories: 65
• Sugar: 0.5
• Fat: 4.5
• Carbohydrates: 1.5
• Protein: 6

Keywords: cheese bread, cloud bread recipe, cottage cheese bread, cottage cheese loaf recipe, fluffy cottage cheese cloud bread, gluten-free bread, high protein bread, low carb bread