Description
Create a light and airy cottage cheese cloud bread, perfect for breakfast or snacks. This gluten-free and low-carb recipe is quick to make and deliciously soft.
Ingredients
Scale
- 1 cup cottage cheese (full fat or low fat)
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon honey or sugar (optional)
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, blend the cottage cheese until smooth. Add egg yolks, cornstarch, baking powder, salt, and honey or sugar (if using). Mix until well combined.
- In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the cottage cheese mixture in batches, being careful not to deflate the mixture.
- Spoon the batter onto the prepared baking sheet, forming 6 even rounds. Optionally, sprinkle with garlic powder for a savory touch.
- Bake for 25 minutes or until the cloud bread is golden and set. Let cool slightly before serving.
Notes
- For best results, ensure bowls and beaters are grease-free when whipping egg whites.
- Do not overmix when folding to maintain airiness.
- Allow the cloud bread to cool completely before storing to prevent sogginess.
- Store cooled bread in an airtight container in the refrigerator for up to 3 days.
- To re-fluff, toast or warm briefly in the oven at 300°F (150°C) for 3-5 minutes.
- Freeze for up to 2 months, separating with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 65cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 0mg