- Cottage Cheese – ½ cup (preferably full-fat for creaminess)
- Eggs – 3 large (separated)
- Cream of Tartar – ¼ teaspoon (helps stabilize egg whites)
- Salt – ¼ teaspoon (for flavor)
- Optional: Garlic powder, herbs, or a pinch of sugar for sweetness
- Preheat & Prepare
- Preheat your oven to 300°F (150°C).
- Line a baking sheet with parchment paper.
- Whip the Egg Whites
- In a clean mixing bowl, add the egg whites and cream of tartar.
- Use a hand mixer or stand mixer to whip until stiff peaks form (about 3-5 minutes).
- Mix the Cottage Cheese & Yolks
- In a separate bowl, whisk together egg yolks, cottage cheese, and salt until smooth.
- Fold the Mixtures Together
- Gently fold the egg yolk mixture into the whipped egg whites.
- Be careful not to deflate the egg whites—use slow, sweeping motions.
- Shape & Bake
- Spoon the mixture onto the lined baking sheet, forming small rounds.
- Bake for 25–30 minutes, or until golden brown on top.
- Cool & Serve
- Let the cloud bread cool for a few minutes before removing from the tray.
- Enjoy as is, or use as a low-carb sandwich bread substitute!
Notes
- Make sure your egg whites are at room temperature for easier whipping.
- Avoid overmixing after folding in the egg whites it can ruin the texture.
- Blend the cottage cheese ahead of time to save effort during prep. Prep ingredients before starting to stay organized.
- Serve with fresh berries or drizzle honey for a touch of elegance. Presentation matters!
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 piece
- Calories: 65 kcal
- Sugar: 0.3 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 95 mg
