Description
Fluffy Keto Cottage Cheese Cloud Bread is a light, airy, and low-carb alternative to traditional bread, made by whipping egg whites and folding them with a smooth cottage cheese and egg yolk mixture. Perfect for keto and gluten-free diets, this bread offers a soft, protein-rich option for sandwiches or snacks with a subtle savory flavor enhanced by optional garlic powder and Parmesan.
Ingredients
Scale
Eggs and Dairy
- 3 large eggs, separated
- 1/2 cup full-fat cottage cheese
- 1 tablespoon grated Parmesan cheese (optional)
Dry Ingredients & Seasonings
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine salt
- 1/2 teaspoon garlic powder (optional)
Others
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and lightly coat it with nonstick cooking spray to prevent sticking.
- Separate Eggs: Carefully separate the egg whites from the yolks, placing the whites into a clean, dry mixing bowl and the yolks into a separate bowl.
- Blend Egg Yolks and Cottage Cheese: Add the full-fat cottage cheese to the egg yolks and blend thoroughly using a blender or immersion blender until the mixture is completely smooth. Stir in the salt and, if desired, garlic powder and grated Parmesan cheese to enhance flavor.
- Whip Egg Whites: Add the cream of tartar to the egg whites to stabilize them. Using a hand mixer, beat the whites until stiff peaks form—this means the whites should be glossy and hold firm shapes when the beaters are lifted.
- Fold Mixtures Gently: Gradually fold the cottage cheese and yolk mixture into the whipped egg whites in batches. Use a gentle folding motion to retain as much air as possible, stopping when the mixture is just combined and no large streaks remain.
- Form Cloud Bread Mounds: Spoon the combined batter into 6 to 8 equal-sized mounds on the prepared baking sheet. Shape each mound into a round form about half an inch thick for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cloud bread for 25 to 30 minutes, or until the rounds are set and have developed a golden-brown color.
- Cool and Serve: Let the cloud bread cool on the baking sheet for 5 minutes to set further, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Ensure egg whites are beaten to stiff peaks for maximum rise and structure.
- For a sweeter variation, omit garlic powder and add a pinch of sweetener and a dash of vanilla extract.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a toaster oven for best texture before serving.
