This high-protein, low-carb bread alternative is soft, airy, andA slightly sweet. Perfect for those looking to reduce refined carbs while still enjoying a bread-like texture. This version includes the option of adding blueberries for a fruity twist, but the base recipe is neutral enough to go sweet or savory.
Ingredients (Makes 6 to 8 cloud breads)
3 large eggs, separated
½ cup cottage cheese, blended until smooth
¼ teaspoon cream of tartar (helps stabilize the egg whites)
½ teaspoon fine salt
1 tablespoon cornstarch or arrowroot powder (optional, adds structure and helps firm up the bread)
1 teaspoon honey or a pinch of sweetener (optional, for a lightly sweet flavor)
Optional: ¼ cup fresh or frozen blueberries (do not thaw frozen berries)
Instructions
1. Preheat the oven
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper to prevent sticking.
2. Prepare the egg yolk mixture
In a medium bowl, combine the egg yolks, blended cottage cheese, salt, and sweetener (if using). Mix until fully combined and smooth. If using cornstarch or arrowroot, whisk it into the yolk mixture at this stage to avoid clumping.
3. Whip the egg whites
In a separate, clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer on high speed until stiff peaks form. This means the egg whites will stand up firmly when the beaters are lifted.
4. Combine mixtures
Using a silicone spatula or large spoon, gently fold the whipped egg whites into the yolk mixture. Do this in three additions, being careful not to deflate the air from the egg whites. The mixture should be light and fluffy.
5. Shape the cloud breads
Scoop the batter onto the prepared baking sheet in round mounds about 4 to 5 inches wide and ½ to ¾ inch thick. If you are adding blueberries, gently press a few into the top of each round.
6. Bake
ADVERTISEMENT
