This cottage cheese cloud bread bakes into soft, airy rounds that are high in protein and low in carbs.
Whipped egg whites give the lift, and a short list of pantry ingredients keeps the method simple. The rounds are ready to fill, dunk, or snack on after about 30 minutes in the oven.
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Why This Cottage Cheese Cloud Bread Recipe Works
These rounds are light, soft, and high in protein, with very few carbs. They make a handy stand in for sandwich bread when you want something simple.
Whipped egg whites give the lift, while the cottage cheese adds moisture and a mild tangy flavor. The ingredient list is short and the method needs just one extra bowl for the whites.
Garlic powder gives them a savory edge, and a touch of honey rounds out the flavor. They are naturally free of wheat flour.
Ingredients for Cottage Cheese Cloud Bread
- 1/2 cup low fat cottage cheese
- 3 large eggs, separated
- 1/4 tsp cream of tartar
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 tsp garlic powder, optional
- 1 tsp honey, optional
Cottage cheese. Use small curd, low fat or full fat. Blend it smooth for a silky texture or mash it well with a fork.
Eggs. Cold eggs separate more cleanly, but room temperature whites whip to a higher volume.
Cream of tartar. This acid stabilizes the whites so the rounds hold their height after baking.
Baking powder. A small amount adds extra lift and keeps the centers tender.
Garlic powder and honey. These are optional. Add herbs or spices to change the flavor.
How to Make Cottage Cheese Cloud Bread
1. Heat the oven Heat the oven to 300 degrees F and line a baking sheet with parchment paper. Separate the eggs carefully, since any yolk in the whites will keep them from whipping.
2. Blend the base Blend or whisk the cottage cheese with the egg yolks until smooth. Stir in the baking powder, salt, garlic powder, and honey.
3. Whip the whites Beat the egg whites with the cream of tartar until stiff peaks form and the whites stand straight up on the beaters.
4. Fold gently Fold a third of the whites into the base to loosen it, then fold in the rest in two additions until no streaks remain.
5. Shape the rounds Spoon six mounds onto the sheet and flatten each slightly into a thick round about 3 inches wide.
6. Bake and cool Bake for about 30 minutes until golden brown and firm. Cool on the pan for 10 minutes before lifting.
How to Serve Cottage Cheese Cloud Bread
Serve the rounds warm or at room temperature as sandwich buns, or tear them into soup. They pair nicely with a bowl of creamy pumpkin soup and an Italian house salad. For breakfast, add a muffin tin egg bite and a glass of banana blueberry smoothie.
How to Store and Reheat Cottage Cheese Cloud Bread
Store cooled rounds in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each one if you freeze them, and freeze for up to 2 months. Thaw in the refrigerator and warm in a toaster or in an oven set to 300 degrees F for 5 minutes.
Tips and Variations for Cottage Cheese Cloud Bread
Use a clean bowl. Any grease keeps the whites from whipping, so wipe the bowl and beaters with vinegar.
Whip to stiff peaks. The whites should hold their shape when you lift the beaters.
Fold, do not stir. Stirring knocks out the air that gives the rounds their lift.
Bake until firm. Soft centers collapse as they cool, so bake until the tops are golden.
Cool before lifting. The rounds firm up as they cool and release easily from parchment.
Change the flavor. Add dried herbs, grated Parmesan, or everything bagel seasoning to the base.
Skip the raw batter. The mixture contains raw eggs, so do not taste it before baking.
Store with care. Egg dishes should be refrigerated promptly, and the University of Wisconsin Extension leftovers guidance explains safe cooling habits.
Frequently Asked Questions About Cottage Cheese Cloud Bread
Why did my cottage cheese cloud bread turn flat?
Flat rounds usually mean the whites were underwhipped, deflated during folding, or contained a trace of yolk.
Can I make cottage cheese cloud bread with full fat cottage cheese?
Yes. Full fat cottage cheese works and gives a slightly richer flavor.
How do I store cottage cheese cloud bread?
Refrigerate it in an airtight container for 3 days or freeze it with parchment between the rounds.
Is it a good sandwich bread?
It is soft and fragile, so use it for light fillings like egg salad or sliced turkey.
Can I make it without cream of tartar?
Use 1/2 tsp lemon juice or white vinegar as a stand in for the same stabilizing effect.
Fluffy Cottage Cheese Cloud Bread
Equipment
- Baking sheet
- Parchment paper
- Electric mixer
- Blender or whisk
Ingredients
Main Ingredients
- ½ cup low fat cottage cheese
- 3 large eggs separated
- ¼ tsp cream of tartar
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ tsp garlic powder optional
- 1 tsp honey optional
Instructions
Cooking
- Whip the whites. Beat the 3 egg whites with the cream of tartar until stiff peaks form.
- Mix the base. Blend the cottage cheese with the yolks, baking powder, salt, garlic powder, and honey until smooth.
- Fold together. Fold the whites into the base in three additions until no streaks remain.
- Shape and bake. Spoon 6 mounds onto a parchment lined sheet and bake at 300 degrees F for about 30 minutes until golden.
- Cool on the pan. Cool for 10 minutes before lifting.
