Fluffy Cottage Cheese Blueberry Cloud Bread: Your New High-Protein, Low-Carb Obsession

👩‍🍳 Instructions

1. 1

   Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. This is crucial for preventing sticking.
2. 2

   In a medium bowl, combine the egg yolks, well-drained cottage cheese, vanilla extract, and optional sweetener (if using). Mix well until the mixture is as smooth as possible. You can use an immersion blender for an ultra-smooth texture if desired.
3. 3

   In a separate, very clean, large bowl, add the egg whites and cream of tartar. Using an electric mixer, beat on medium-high speed until stiff peaks form. The peaks should hold their shape firmly when the whisk is lifted.
4. 4

   Gently fold the cottage cheese-yolk mixture into the whipped egg whites using a spatula. Be careful not to deflate the egg whites; fold just until no streaks remain.
5. 5

   Carefully fold in the fresh (or unthawed frozen) blueberries. Distribute them evenly without crushing them.
6. 6

   Spoon the mixture onto the prepared baking sheet, forming 6-8 round 'clouds.' Leave some space between each cloud as they will expand slightly during baking.
7. 7

   Bake for 25-35 minutes, or until the cloud bread is golden brown and feels firm to the touch. Baking time may vary depending on your oven and the size of your clouds.
8. 8

   Once baked, turn off the oven and leave the cloud bread inside with the door ajar for 10-15 minutes. This slow cooling helps prevent deflation. Transfer to a wire rack to cool completely before serving. Enjoy your delicious high-protein, low-carb cloud bread!