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–+ servings
Patricia Krouse

Cottage Cheese Blueberry Cloud Bread

Light, pillowy, and protein-rich, this blueberry cloud bread is a quick and satisfying alternative to traditional bread, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 rounds
Course: Breakfast, Snack
Cuisine: American
Calories: 110
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese (whole-milk or low-fat) approx. 225 g
  • 3 large eggs Use room temperature
  • 1/4 cup blueberries fresh or frozen, do not thaw fully
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract Or use almond extract for a nutty flavor
  • to taste sweetener optional — honey, maple syrup, or powdered sweetener

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a blender or bowl, combine cottage cheese, eggs, vanilla, baking powder, and salt. Blend or whisk until mostly smooth and slightly aerated.
  3. Gently fold in blueberries with a spatula to avoid crushing them.
  4. Spoon the batter into small rounds (about 2–3 tablespoons each) on the prepared sheet, leaving space between each.
Baking
  1. Bake for 20–25 minutes, or until the tops are golden and feel set to the touch.
  2. Remove from the oven and let cool for 5 minutes before transferring to a rack. Serve warm or at room temperature.

Nutrition

Serving: 2gCalories: 110kcalCarbohydrates: 1.6gProtein: 11gFat: 5.8gSaturated Fat: 1gSodium: 200mgSugar: 1g

Notes

Store in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in the oven to maintain texture.

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