Fluffy Blueberry Cloud Bread (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Take 3 large eggs and split the yolks from the whites.
02 -
Half a cup of cottage cheese, blended until velvety smooth.
03 -
A quarter teaspoon of cream of tartar for the texture.
04 -
Add a little salt—half a teaspoon is enough.
→ Optional Ingredients
05 -
A teaspoon of honey or a sprinkle of any sweetener.
06 -
One tablespoon of either cornstarch or arrowroot powder.
→ Fruit
07 -
Roughly a quarter cup of blueberries, either frozen or fresh. Chop them if they’re on the bigger side.
# Instructions:
01 -
Heat your oven up to 300°F (or 150°C). Get a baking sheet ready with parchment paper on it.
02 -
Whip the egg whites and cream of tartar together in a big bowl until those peaks are nice and stiff.
03 -
In a second bowl, mix up the egg yolks, your blended cottage cheese, salt, and any honey or sweetener if you like it a little sweet.
04 -
If you’re using it, gently stir in the cornstarch so the mixture’s smooth.
05 -
Slowly fold the whipped-up egg whites into the yolk mixture. Be gentle—it should stay nice and fluffy.
06 -
Fold in the blueberries. Make sure they’re spread throughout.
07 -
Scoop little mounds of the batter onto the prepared baking sheet. Let them bake for about 25 to 30 minutes until you see a golden brown color.
08 -
Once baked, let the cloud bread cool down a bit before digging in.
# Notes:
01 -
Skip the honey and cornstarch if you’re aiming for keto.
02 -
Keep leftovers in a sealed container in the fridge. They’ll stay good for about three days.
03 -
You can freeze these for one month.
04 -
Reheat at 250°F to get that soft and fluffy texture back.