Fluffy Blueberry Cloud Bread (Print Version)

# Ingredients:

01 - Three separate large eggs (yolks and whites divided)

02 - Half a cup of cottage cheese, blended until creamy

03 - A quarter teaspoon of cream of tartar

04 - Half a teaspoon of salt

05 - One teaspoon of honey, or you could use a sweetener if preferred

06 - A tablespoon of cornstarch or arrowroot powder

07 - Quarter cup of fresh or frozen blueberries (cut them up if they’re big)

01 - Turn the oven to 300°F (150°C) and get a baking sheet ready with some parchment paper.

02 - Whip the egg whites along with cream of tartar in a big bowl until you hit stiff peak consistency.

03 - In a different bowl, mix the egg yolks, blended cottage cheese, salt, and, if you're adding it, honey or sweetener.

04 - If you're using cornstarch, fold it into the yolk mixture carefully until the texture is smooth.

05 - Gently fold the stiff egg whites into the yolk mix, making sure to keep the mixture light.

06 - Carefully blend in the blueberries so they’re evenly dispersed.

07 - Drop spoonfuls of the mixture onto the parchment-lined baking sheet. Bake for 25–30 minutes, or until lightly golden.

08 - Allow the baked pieces to cool down a bit before serving.

01 - If you skip the honey and cornstarch, this recipe works great as keto-friendly.

02 - Keep leftovers in the fridge in a sealed container, good for up to 3 days.

03 - Freezing is fine—store for up to a month!

04 - Warm them back up at 250°F to fluff them back up.