I have a soft spot for Low Carb Baking that still feels cozy and homey. This cottage cheese blueberry cloud bread came out of one of those mornings where I wanted something sweet with my coffee but did not want a sugar crash later. Think of it as a cross between a fluffy roll and a light dessert, with warm vanilla and juicy berries in every bite. Over the years I tried every blueberry zucchini bread and even a banana blueberry bread recipe from my old notebook, and they were good on days when I did not count carbs. I played with a blueberry bread pudding recipe on chilly nights and chased it with a quick crusty bread recipe when friends dropped by. Those bakes were fun, yet my body asked for something lighter and friendlier. So this little tray of cloud bread became my answer. It gives me the joy I usually get from blueberry cheesecake recipes yet keeps my meal plan steady. The batter uses cottage cheese for extra protein and feels silky once it is blended smooth. Now when I crave a keto cloud bread recipe that tastes like a treat, this is the one I reach for first, and I think you will too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cottage Cheese Blueberry Cloud Bread Recipe
- 3) Ingredients for Cottage Cheese Blueberry Cloud Bread
- 4) How to Make Cottage Cheese Blueberry Cloud Bread
- 5) Tips for Making Cottage Cheese Blueberry Cloud Bread
- 6) Making Cottage Cheese Blueberry Cloud Bread Ahead of Time
- 7) Storing Leftover Cottage Cheese Blueberry Cloud Bread
- 8) Try these dessert next
- 9) Cottage Cheese Blueberry Cloud Bread
- 10) Nutrition
1) Key Takeaways
I write this as Lila from Lila Cooks at https://www.lilacooks.com. This bake lives in the sweet spot where comfort meets balance. The texture feels light and springy. The berries stay bright.
Low Carb Baking guides the method and the swaps. Cottage cheese lifts the protein. A gentle bake keeps the crumb tender.
You get the joy of blueberry treats without a heavy sugar hit. The batter comes together fast. Cooling sets the shape for clean slices.
2) Easy Cottage Cheese Blueberry Cloud Bread Recipe
Low Carb Baking keeps my mornings easy and calm. Low Carb Baking also helps me bake with focus and feel good after breakfast. I whisk, I fold, I smile, and the tray goes in the oven.
I reach for simple tools and a clean bowl. The batter feels silky after a short blend. The berries dot the mix and give soft bursts in each bite.
On cooler days I think of blueberry zucchini bread and that old banana blueberry bread recipe in my notebook. This cloud bread fills the same craving with a lighter touch. Friends ask for it by name and the pan comes back empty.
3) Ingredients for Cottage Cheese Blueberry Cloud Bread
Eggs Three large eggs give lift and structure. Separate them so whites whip high and yolks add richness.
Cottage cheese Use full fat for a soft crumb. Blend it smooth so the batter stays even and light.
Cornstarch A small spoon helps the bread hold its shape. The bite feels tender and not dry.
Cream of tartar A pinch helps the whites stand tall. Peaks hold and the bake keeps its height.
Sweetener Powdered works best for even mix. Add a little for a mellow sweet note.
Vanilla and lemon zest These bring warmth and a fresh edge. The kitchen smells like a quiet bakery.
Blueberries Fresh berries add bright pockets. Pat them dry so the batter stays airy.
4) How to Make Cottage Cheese Blueberry Cloud Bread
Step one Heat the oven and line a pan with parchment. A ready tray keeps the batter fluffy and quick to portion.
Step two Blend the cottage cheese until smooth. Little lumps fade and the mix turns satin.
Step three Whip the egg whites with cream of tartar to stiff peaks. The whisk makes soft tracks that stand up.
Step four Whisk yolks with the blended cheese and sweetener. Add vanilla and lemon zest for gentle aroma.
Step five Fold the yolk mix into the whites with a light hand. The batter should look billowy and pale.
Step six Scatter blueberries over the bowl and fold once or twice. Keep the fruit whole so the crumb stays dry.
Step seven Spoon rounds onto the pan and bake until golden. Let the bread rest on the tray then move to a rack to cool.
5) Tips for Making Cottage Cheese Blueberry Cloud Bread
Use room temperature eggs for better volume. A clean bowl helps the whites rise fast. A rubber spatula gives a gentle fold.
Pat berries dry so the batter holds. If berries feel very juicy, toss with a little cornstarch. The crumb then sets well.
Think of quick crusty bread recipe when you crave chew. This recipe stays soft and light instead. It still pairs well with butter or a spoon of yogurt.
6) Making Cottage Cheese Blueberry Cloud Bread Ahead of Time
I bake a batch on Sunday and save a few for busy days. Low Carb Baking fits that plan and keeps me on track.
Cool the bread on a rack before storing. Steam escapes and the crumb stays tender. Wrap pieces and place them in the fridge.
Warm in a low oven for a few minutes. The top turns lightly crisp again. The center stays soft like a gentle blueberry bread pudding recipe memory.
7) Storing Leftover Cottage Cheese Blueberry Cloud Bread
Store in a covered container in the fridge for up to three days. Place parchment between layers so pieces do not stick.
For longer storage, freeze on a tray then bag. Thaw in the fridge so the texture stays even. Reheat until just warm.
Serve with yogurt, a spoon of chia jam, or a light smear of cream cheese. Fans of blueberry cheesecake recipes smile at the flavor cues here.
8) Try these dessert next
9) Cottage Cheese Blueberry Cloud Bread
Low Carb Baking Cottage Cheese Blueberry Cloud Bread
Ingredients
- 3 large eggs, separated
- 1/2 cup full fat cottage cheese, drained well and blended until smooth
- 1 tablespoon cornstarch, for structure and texture
- 1/4 teaspoon cream of tartar, to help the egg whites hold their shape
- 1 tablespoon powdered sweetener, optional for a mild sweetness
- 1/2 teaspoon vanilla extract, optional
- 1/2 teaspoon lemon zest, optional
- 1/2 cup fresh blueberries
Instructions
- Heat the oven to 300°F 150°C and line a baking sheet with parchment paper.
- Tilt the cottage cheese container to pour off extra liquid, then blend the cottage cheese until smooth and creamy.
- In a clean dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- In another bowl, whisk the egg yolks with the blended cottage cheese, sweetener, vanilla, lemon zest, and cornstarch until the mix looks smooth.
- Gently fold the yolk mixture into the fluffy egg whites, taking your time so the batter stays airy.
- Fold in the blueberries so they sit evenly in the batter without crushing them.
- Scoop the batter with a quarter cup measure onto the lined baking sheet, leaving space between each mound.
- Bake for 25 to 30 minutes, until the tops look golden and feel set in the center.
- Let the cloud bread rest on the pan for a few minutes, then move the pieces to a rack to cool and firm up.
10) Nutrition
One piece offers about ninety calories with a balance of protein and gentle carbs. Cottage cheese lifts the protein and keeps you full.
Blueberries add color and fiber. The sweet feel comes from a small amount of sweetener. The bake works for a calm morning.
This approach to low carb bake suits many plans. Fans of keto cloud bread recipe feel at home here. The method reads simple and the pay off tastes real.
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