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This feather-light, protein-packed cloud bread turns basic ingredients into a flexible low-carb stand-in for regular bread. Great for those following keto or gluten-free eating plans, it lets you enjoy your sandwiches and morning toast without the usual carbs.
Through lots of kitchen experiments, I've learned that using ingredients at room temp and getting the egg whites whipped just right are the keys to nailing that cloud-like fluffiness that's made this so popular.
Key Components
- Large eggs (separated): Gives the bread its structure and airy quality
- Cottage cheese (full fat): Adds protein and a creamy richness
- Cream of tartar: Helps egg whites stay firm
- Salt: Brings out the taste
- Optional cornstarch: Makes the bread more sturdy
Step-By-Step Process
- Getting Ready
- Set oven to 300°F, Put parchment on your baking tray, Let all ingredients warm to room temperature, Blend cottage cheese until it's creamy, Make sure no yolk gets into your egg whites
- Working With Egg Whites
- Mix cream of tartar into the whites, Start beating at medium, Work up to high speed, Keep going until stiff peaks show up, They should look shiny and stay upright
- Making Yolk Mix
- Combine yolks with the smooth cottage cheese, Throw in salt and any extra flavors, Stir until totally smooth, Check there aren't any cottage cheese chunks
- Putting It Together
- Put a third of the whites into the yolk mix, Use a rubber spatula to fold in gently, Add the rest of the whites in two batches, Keep the mixture airy while combining, Stop mixing once everything's just blended
- Cooking Time
- Drop spoonfuls onto your lined tray, Shape into 6-8 round discs, Lightly flatten the tops, Cook for 25-30 minutes until golden brown, Let them cool completely before taking them off the tray
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You can tweak this cloud bread however you want. Toss in some herbs for a savory twist or add vanilla and a sweetener for a breakfast treat.
Keeping It Fresh
Store in containers that seal tight, Try to eat within 2 days, Put parchment between each piece, Can stay in the freezer for up to a month
Looking back: This Airy Cottage Cheese Cloud Bread changes everything about bread substitutes. Whether you're sticking to a special diet or just want more protein in your meals, this gives you both good nutrition and a satisfying taste in every mouthful.
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Frequently Asked Questions
- → Why do we blend cottage cheese?
- Blending smooths out the texture and makes it mix better with other ingredients for even bread results.
- → Is cream of tartar optional?
- It is optional, but it helps egg whites hold their shape, making fluffier bread.
- → Why does cloud bread flatten after baking?
- A little shrinkage is normal. To keep it puffier, beat the egg whites properly and fold softly.
- → Can cornstarch be left out?
- You can skip it. While it improves texture, leaving it out works for stricter low-carb versions.
- → How can I store it?
- Put it in a sealed container with parchment between layers. It lasts a day on the counter, 5 days in the fridge, or 3 months frozen.