Fluffy Cottage Cheese Cloud Bread: A Low-Carb, Gluten-Free Delight
Ingredients:
3 large eggs, separated
1/2 cup cottage cheese, blended until smooth
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon cornstarch or arrowroot powder (optional, for structure)
1 teaspoon honey or a pinch of sweetener (optional, for a hint of sweetness)
Directions:
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Separate the egg whites and yolks into two bowls.
Add the cream of tartar to the egg whites.
Beat the egg whites on high speed using a hand or stand mixer until stiff peaks form.
In the bowl with the yolks, mix the blended cottage cheese, salt, cornstarch (if using), and honey or sweetener (if using) until smooth.
Carefully fold the whipped egg whites into the yolk and cottage cheese mixture in thirds, using a spatula to maintain fluffiness.
Scoop the mixture onto the prepared baking sheet to form 6-8 small rounds or larger pieces, shaping evenly with a spoon.
Bake for 25-30 minutes, or until golden brown and set.
Let the bread cool completely on the baking sheet before serving.
Notes:
Blending the cottage cheese ensures a smoother texture for the bread.
The optional cornstarch or arrowroot powder adds structure but can be omitted for a lower-carb version.
Cloud bread is best enjoyed fresh but can be stored in an airtight container for up to two days.