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This fluffy, protein-packed cloud bread turns basic ingredients into a flexible carb-free bread substitute. Great for those on keto or gluten-free plans, it gives you a tasty way to enjoy your favorite sandwich fillings without the traditional bread carbs.
I've made this countless times and found that using ingredients at room temp and getting those egg whites whipped just right are the keys to nailing that dreamy cloud texture everyone talks about.
Key Components
- Large eggs (separated): Gives the bread its form and fluffiness
- Cottage cheese (full fat): Adds protein and creamy taste
- Cream of tartar: Helps egg whites stay fluffy
- Salt: Boosts taste
- Optional cornstarch: Makes the bread more sturdy
Step-By-Step Process
- Getting Started
- Warm your oven to 300°F, Put parchment on your baking tray, Make sure all ingredients aren't cold, Blend cottage cheese until it's creamy, Split eggs making sure no yolk gets in the whites
- Working With Egg Whites
- Put cream of tartar into the whites, Start mixing at a medium setting, Slowly turn up to high speed, Keep going until stiff peaks show up, They should look shiny and stay in place
- Mixing The Yolks
- Combine yolks with the smooth cottage cheese, Throw in salt and any extra flavors, Stir until smooth all through, Make sure all cottage cheese chunks are gone
- Putting It All Together
- Put in a third of the whites to the yolk mix, Fold slowly using a rubber spatula, Add the rest of whites in two batches, Keep the air in the mix while folding, Stop once everything just comes together
- Cooking Time
- Drop mixture onto your lined tray, Shape into 6-8 same-sized circles, Lightly flatten the tops, Cook for 25-30 minutes till golden brown, Let them cool fully before taking them off
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You can tweak this cloud bread however you want. Throw in some herbs for a savory snack or add vanilla and something sweet when you want it for breakfast.
Keeping It Fresh
Store in a sealed container, Eat within 2 days for best taste, Put parchment between each piece, Can be frozen for up to a month
Bottom line: This Airy Cottage Cheese Cloud Bread changes the game for bread alternatives. Whether you're watching carbs or just want more protein in your meals, this will make your taste buds and your body happy at the same time.
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Frequently Asked Questions
- → Why should cottage cheese be blended?
- Blending it smooth makes it easier to mix fully and gives you a consistent texture for the final loaf.
- → Do I actually need cream of tartar?
- Not necessarily, but it helps keep your whipped egg whites firm, making the bread fluffier.
- → Why does my loaf collapse after baking?
- A little shrinking is normal, but firm egg whites folded gently into the mixture can help hold its shape better.
- → Can I avoid adding cornstarch?
- Yes, cornstarch isn’t essential. It adds structure but skipping it keeps the loaf keto-friendly.
- → What’s the best way to store it?
- Keep it in an airtight container with parchment between slices. It’s fine on the counter for a day, in the fridge up to 5 days, or frozen for a few months.