Why You’ll Love This Recipe

  • Light and airy texture that melts in my mouth.

  • High in protein, keeping me full and satisfied.

  • Naturally sweetened with fresh blueberries.

  • Gluten-free and low in carbohydrates.

  • Easy to make with simple, wholesome ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup cottage cheese

  • 3 large eggs

  • 1 cup fresh blueberries

  • ½ cup almond flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract (optional)

Directions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. In a large mixing bowl, combine the cottage cheese, eggs, and vanilla extract. Whisk until smooth and creamy.

  3. In a separate bowl, mix together the almond flour, baking powder, and salt.

  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

  5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

  6. In a clean bowl, beat the egg whites until soft peaks form.

  7. Carefully fold the whipped egg whites into the batter, maintaining as much airiness as possible.

  8. Scoop dollops of the mixture onto the prepared baking sheet, leaving space between each.

  9. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

  10. Allow the cloud bread to cool on a wire rack before serving.

Servings and Timing

  • Servings: 6-8 pieces

  • Prep Time: 20 minutes

  • Cook Time: 20-25 minutes

  • Total Time: 45 minutes

Variations

  • Lemon Zest: Add a teaspoon of lemon zest to the batter for a refreshing citrus flavor.

  • Mixed Berries: Substitute blueberries with a mix of berries like raspberries and blackberries.

  • Nutty Crunch: Sprinkle chopped nuts on top before baking for added texture.

  • Chocolate Chips: Fold in a handful of dark chocolate chips for a decadent twist.

  • Savory Version: Omit the blueberries and vanilla, and add herbs like rosemary or thyme for a savory option.

Storage/Reheating

  • Storage: Store the cooled cloud bread in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Place the cloud bread in a single layer in a freezer-safe bag and freeze for up to 1 month.

  • Reheating: To reheat, warm in a preheated oven at 300°F (150°C) for 5 minutes or microwave for 20 seconds.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries. I make sure to thaw and drain them well to prevent excess moisture in the batter.

Is there a substitute for almond flour?

If I’m allergic to almonds, I can use coconut flour, but I need to adjust the quantity since coconut flour is more absorbent.

Can I make this recipe dairy-free?

Yes, I can substitute the cottage cheese with a dairy-free alternative like blended tofu or a plant-based yogurt.

How do I prevent the cloud bread from deflating?

I make sure to beat the egg whites until soft peaks form and fold them gently into the batter to maintain the airiness.

Can I add sweeteners to the batter?

Absolutely. If I prefer a sweeter taste, I can add a tablespoon of honey, maple syrup, or a sugar substitute to the batter.

Conclusion

Blueberry Fluffy Cottage Cheese Cloud Bread is a delightful and healthy alternative to traditional baked goods. Its light texture, combined with the natural sweetness of blueberries, makes it a perfect treat for any time of the day. Whether I’m enjoying it for breakfast, as a snack, or a light dessert, this cloud bread never fails to satisfy my cravings while keeping me aligned with my health goals.

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Blueberry Fluffy Cottage Cheese Cloud Bread

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  • Author: Mia
  • Total Time: 45 minutes
  • Yield: 6–8 pieces
  • Diet: Gluten Free
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Description

Light, fluffy, and packed with protein, this blueberry cloud bread is made with cottage cheese, almond flour, and fresh berries—perfect for a healthy snack or breakfast.

Ingredients

1 cup cottage cheese

3 large eggs

1 cup fresh blueberries

½ cup almond flour

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract (optional)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together cottage cheese, eggs, and vanilla extract until smooth.

In a separate bowl, mix almond flour, baking powder, and salt.

Add the dry ingredients to the wet mixture and stir gently to combine.

Fold in the fresh blueberries carefully.

In a clean bowl, beat egg whites until soft peaks form.

Gently fold whipped egg whites into the batter to keep it light and airy.

Drop spoonfuls of the batter onto the baking sheet, leaving space between each.

Bake for 20–25 minutes, or until golden brown and set.

Let cool on a wire rack before serving.

 

Notes

For extra flavor, add 1 tsp lemon zest to the batter.

Use thawed and drained frozen blueberries if fresh aren’t available.

For a sweeter touch, add 1 tbsp honey, maple syrup, or sugar substitute.

Coconut flour can be used instead of almond flour, but adjust quantity as it’s more absorbent.

  • Prep Time: 20 minutes
  • Cook Time: 20–25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American, Low-Carb

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