This Cottage Cheese Cloud Bread is light, fluffy, and packed with protein. I love how it melts in my mouth while giving me a healthy low-carb option to regular bread.
Made with just a few simple ingredients—like whipped egg whites and creamy cottage cheese—it turns into soft, pillowy rounds that feel like clouds.
Whether I’m making a quick sandwich or looking for a guilt-free snack, this recipe never lets me down. It’s gluten-free, keto-friendly, and so easy to make, even on busy days. Once you try it, you’ll want to bake it again and again!
How To Make Cottage Cheese Cloud Bread Recipe?
Recipe Overview
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Course: Snack / Side
- Difficulty: Easy
- Cuisine: American
- Yield: 6 pieces
Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Baking tray
- Parchment paper
- Oven
Ingredients
- ½ cup cottage cheese (full-fat works best)
- 3 large eggs, separated
- ¼ tsp cream of tartar (optional, for stability)
- Pinch of salt
- ½ tsp garlic powder or Italian seasoning (optional, for flavor)
Step-by-Step Instructions
Step 1: Preheat the Oven
I set my oven to 300°F (150°C) and line a baking sheet with parchment paper to avoid sticking.
Step 2: Separate the Eggs
I carefully separate the egg whites and yolks into two different bowls. It’s important that no yolk gets into the whites.
Step 3: Whip the Egg Whites
Using a mixer, I beat the egg whites and cream of tartar until stiff peaks form. This gives the bread its fluffy, cloud-like texture.
Step 4: Blend the Yolks and Cottage Cheese
In another bowl, I mix the egg yolks with cottage cheese, salt, and seasoning until smooth. I usually use a fork or small blender for this step.
Step 5: Fold in the Egg Whites
I gently fold the whipped egg whites into the yolk mixture using a spatula. I do this slowly to keep the air in the batter—it’s what makes the bread rise.
Step 6: Shape the Bread
Using a spoon, I drop the batter onto the prepared baking sheet to form 6 round mounds. They should look like thick pancakes.
Step 7: Bake
I bake them for 25 minutes or until they’re golden on top and firm to the touch. Then I let them cool on a wire rack.
Nutrition Facts Per Serving (1 piece)
- Calories: 60
- Protein: 6g
- Fat: 4g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 1g
Serving Suggestions
This bread tastes amazing right out of the oven, but I love getting creative with it:
- Sandwich bun: I use it as a light and fluffy bun for turkey, chicken, or even egg salad.
- Mini pizza base: I top it with marinara, cheese, and veggies for a quick low-carb pizza.
- Toast alternative: I toast it lightly and spread avocado or peanut butter on top.
Tips and Variations
- Sweet version: I skip the salt and seasoning and add a teaspoon of honey or stevia with cinnamon for a breakfast version.
- Cheesy twist: I sometimes add shredded cheddar or parmesan into the yolk mix for extra richness.
- Storage: I store leftovers in an airtight container in the fridge for up to 3 days. I reheat them in a toaster oven to crisp up.
Health Benefits
This cottage cheese cloud bread fits perfectly into my clean eating goals. Here’s why I make it often:
- High protein: Keeps me full for hours without feeling heavy.
- Low carb: Perfect for keto or diabetic-friendly meals.
- Gluten-free: No flour, no bloating—just fluffy goodness.
- Calcium boost: Cottage cheese gives me a good dose of calcium for bone health.
Note
Make sure the egg whites are fully whipped to stiff peaks. That’s the secret to the “cloud” texture. And don’t rush the folding step—be gentle or the batter will fall flat.
FAQ For Cottage Cheese Cloud Bread Recipe
Can I use fat-free cottage cheese?
Yes, but I prefer full-fat cottage cheese for better flavor and texture. Fat-free versions tend to make the bread slightly drier.
Why didn’t my cloud bread rise?
If your bread turned out flat, the egg whites likely weren’t whipped to stiff peaks. Also, folding too aggressively can deflate the batter.
How do I store cloud bread?
I keep it in an airtight container in the fridge for up to 3 days. For best results, I reheat it in a toaster oven or skillet.
Can I freeze cottage cheese cloud bread?
Yes, I freeze it in a single layer, then transfer to a freezer bag. I reheat directly from frozen in the oven or toaster.
Can I make this recipe dairy-free?
Cottage cheese is key for texture and protein, but you can try a dairy-free soft cheese alternative—just note the texture may vary.
Is this bread keto-friendly?
Absolutely. It’s low in carbs and high in protein, which makes it a great fit for keto or low-carb diets.
Can I add sweet flavors to this bread?
Yes! I sometimes add cinnamon, vanilla extract, and a touch of stevia or honey to make a sweet version perfect for breakfast.
Conclusion
This cottage cheese cloud bread has become one of my go-to recipes for a healthy, low-carb bread alternative.
It’s soft, fluffy, and packed with protein—exactly what I need when I want something light but satisfying. I love how versatile it is, whether I’m using it for sandwiches, quick snacks, or even as a mini pizza base.
It only takes a few ingredients and comes together in no time, which makes it perfect for my busy days. If you’re craving bread without the guilt, this recipe is definitely worth a try. Once you make it, you’ll keep coming back to it.
Cottage Cheese Cloud Bread Recipe
Ingredients
Equipment
Method
- I set my oven to 300°F (150°C) and line a baking sheet with parchment paper to avoid sticking.
- I carefully separate the egg whites and yolks into two different bowls. It’s important that no yolk gets into the whites.
- Using a mixer, I beat the egg whites and cream of tartar until stiff peaks form. This gives the bread its fluffy, cloud-like texture.
- In another bowl, I mix the egg yolks with cottage cheese, salt, and seasoning until smooth. I usually use a fork or small blender for this step.
- I gently fold the whipped egg whites into the yolk mixture using a spatula. I do this slowly to keep the air in the batter—it’s what makes the bread rise.
- Using a spoon, I drop the batter onto the prepared baking sheet to form 6 round mounds. They should look like thick pancakes.
- I bake them for 25 minutes or until they’re golden on top and firm to the touch. Then I let them cool on a wire rack.