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
