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Cottage Cheese Cloud Bread Recipe

This Cottage Cheese Cloud Bread is a light, fluffy, and protein-rich twist on traditional cloud bread. Made with just a few simple ingredients like cottage cheese, eggs, and cream of tartar, it’s a low-carb, gluten-free option that’s perfect for anyone following a keto or high-protein diet. I love how soft and airy it turns out, with a slightly tangy flavor from the cottage cheese. It works great as a sandwich base, snack, or breakfast side. Plus, it’s easy to customize with herbs or spices for extra flavor. A guilt-free bread alternative you can feel good about!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Snack / Side
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula​
  • Baking tray
  • Parchment paper
  • Oven

Method
 

Step 1: Preheat the Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

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.