Cottage Cheese Blueberry Cloud Bread

This Fluffy Cottage Cheese Blueberry Cloud Bread is a dreamy high protein keto dessert that’s perfect for low carb low calorie recipes breakfast. Light, airy, and delicious!

You know what’s funny? I spent years thinking cloud bread was just another internet trend that looked pretty but tasted like cardboard. Then one morning, staring at a carton of cottage cheese and a pint of blueberries, I decided to give it a real shot.

What came out of my oven was nothing short of magical—pillowy, protein-packed rounds that my kids devoured before I could even snap a photo.

This Fluffy Cottage Cheese Blueberry Cloud Bread has become my secret weapon for mornings when I need something that feels indulgent but keeps everyone satisfied until lunch. It’s one of those fit food recipes that doesn’t taste like you’re trying to be healthy, if you know what I mean.

The cottage cheese adds serious protein while keeping things incredibly moist, and those bursts of fresh blueberries? Pure heaven.

Whether you’re hunting for low carb low calorie recipes breakfast ideas or just want a high protein keto dessert that won’t derail your goals, this recipe delivers. Each fluffy round has about 4 grams of protein and just 2 net carbs, making it perfect for meal prep or grabbing on busy mornings.

Ingredients

Ingredient	Amount	Notes
Large eggs	3	Separated into yolks and whites
Full-fat cottage cheese	½ cup	Drained well and blended smooth
Cornstarch	1 tablespoon	Provides structure
Cream of tartar	¼ teaspoon	Stabilizes egg whites
Powdered sweetener	1 tablespoon	Optional, for mild sweetness
Vanilla extract	½ teaspoon	Optional but recommended
Lemon zest	½ teaspoon	Optional, adds brightness
Fresh blueberries	½ cup	Room temperature works best

Instructions

Step 1: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. This low temperature is key to achieving that signature cloud-like texture without browning too quickly.

Step 2: Drain your cottage cheese by tilting the container and pouring off any excess liquid, or use a fine-mesh strainer if you prefer. If your cottage cheese is already thick and creamy, you can skip this step and blend it as is.

Step 3: Blend the drained cottage cheese in a food processor or with an immersion blender until it’s completely smooth—no lumps allowed! This should take about 30-45 seconds, and you’ll end up with something that looks almost like ricotta.

Step 4: In a clean, dry bowl, beat the egg whites and cream of tartar with a hand mixer until stiff peaks form. You’ll know they’re ready when you can turn the bowl upside down and nothing moves—this creates that amazing fluffy texture we’re after.

Step 5: In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract (if using), lemon zest (if using), sweetener, and cornstarch until everything is well combined and smooth. The mixture should be thick but pourable.

Step 6: Gently fold the yolk mixture into the whipped egg whites using a silicone spatula, working in a circular motion from the bottom up. Mix carefully and deliberately to maintain as much air as possible—this is where the magic happens, so resist the urge to stir vigorously.

Step 7: Fold in the fresh blueberries, distributing them evenly throughout the batter without deflating it. A gentle hand here will reward you with perfectly fluffy results.

Step 8: Use a ¼ cup measuring cup to scoop the batter onto your prepared baking sheet, spacing the mounds about 2 inches apart. You should get about 8-10 cloud bread rounds, depending on how generous your scoops are.

Step 9: Bake for 25-30 minutes, or until the tops are golden brown and the cloud bread feels firm to a gentle touch. They should look slightly puffed and absolutely gorgeous.

Step 10: Let the cloud bread cool on the baking sheet for 5 minutes before carefully transferring to a wire rack. The texture will firm up as it cools, so don’t panic if they feel soft at first—that’s totally normal!

Substitutions

Can’t find cream of tartar? Well, you can substitute with ½ teaspoon of lemon juice or white vinegar per egg white. It won’t stabilize quite as effectively, but it’ll still help your egg whites reach those beautiful stiff peaks we need for proper Fluffy Cottage Cheese Blueberry Cloud Bread.

If you’re avoiding cornstarch, try using the same amount of arrowroot powder or even coconut flour (though you may need slightly less coconut flour since it’s more absorbent). Both work wonderfully in this high protein keto dessert to provide structure without adding carbs.

For those following strict low carb low calorie recipes breakfast plans, swap the blueberries for raspberries or blackberries—they have fewer net carbs per serving. You could also try sugar-free chocolate chips for a totally different flavor profile that kids absolutely love.

Not a fan of cottage cheese? Greek yogurt works in a pinch, though the texture will be slightly denser and the protein content a bit lower. Make sure to use full-fat Greek yogurt and drain it well using cheesecloth or a coffee filter method for thicker dairy products.

Troubleshooting

If your cloud bread deflates in the oven, it usually means the egg whites weren’t beaten long enough or you overmixed when folding. Make sure those peaks are truly stiff—they should stand straight up without drooping—and fold with a light hand, stopping as soon as everything is just combined.

Cottage cheese that’s too watery can make your batter runny and affect the final texture. Always drain excess liquid first, and if you’re working with a particularly liquidy brand, let it sit in a strainer for 10-15 minutes before blending.

Finding your cloud bread too eggy? A little vanilla extract and lemon zest go a long way in masking that flavor. You can also try adding a pinch of cinnamon or even a drop of almond extract to create a more complex flavor profile in these fit food recipes.

Blueberries sinking to the bottom is a common complaint, but there’s an easy fix. Toss them lightly in a teaspoon of cornstarch before folding them in—this helps them stay suspended throughout the batter instead of weighing down one side.

Storage and Meal Prep

Store your cooled Fluffy Cottage Cheese Blueberry Cloud Bread in an airtight container in the refrigerator for up to 5 days. They’re actually delicious straight from the fridge—slightly denser and almost cheesecake-like in texture. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag for up to 3 months.

When you’re ready to enjoy, simply thaw at room temperature for 20 minutes or pop them in a 300°F oven for 5-7 minutes to refresh. This makes them perfect for meal prep Sundays—I usually make a double batch and have breakfast sorted for the entire week.

Serving Suggestions

These cloud bread rounds are incredible on their own, but man, oh man, do they shine with a dollop of whipped cream cheese mixed with a little vanilla and sweetener. For a more indulgent breakfast, try them with sugar-free maple syrup and a sprinkle of cinnamon—it’s like having pancakes without the carb crash.

I love serving these as part of a brunch spread during holiday mornings, especially around Easter or Mother’s Day. Pair them with scrambled eggs, turkey bacon, and fresh berries for a complete spread that looks fancy but comes together easily. They’re also wonderful alongside a warm cup of cinnamon-spiced coffee for a cozy weekend treat.

Variations

Want to make these even more dessert-like? Fold in sugar-free chocolate chips instead of blueberries and add a tablespoon of cocoa powder to the yolk mixture for a brownie-inspired version. My teenagers request this variation constantly, and it’s become my go-to high protein keto dessert for after-dinner cravings.

For a savory twist on low carb low calorie recipes breakfast, skip the sweetener and blueberries entirely. Instead, add shredded cheese, chopped chives, and a pinch of garlic powder to create a bread-like base for eggs or avocado. It’s surprisingly versatile once you get comfortable with the basic technique.

Make these dairy-free by substituting the cottage cheese with blended silken tofu mixed with a tablespoon of nutritional yeast for that tangy cheese flavor. The texture won’t be quite as rich, but it still works beautifully for anyone avoiding dairy while sticking to fit food recipes.

Cottage Cheese Blueberry Cloud Bread FAQs

This Fluffy Cottage Cheese Blueberry Cloud Bread proves that healthy eating doesn’t have to be boring or bland. It’s become one of my most-requested recipes, right up there with my bakery-style snickerdoodle cupcakes and classic red velvet treats. Give it a try and watch how quickly these disappear—I bet they won’t last through lunchtime at your house either!