Description
Light, slightly sweet, and pillowy, this cottage cheese blueberry cloud bread is a quick, low-carb bake perfect for breakfast or as a snack. It features cottage cheese, eggs, almond flour, and fresh blueberries.
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1/4 cup almond flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cottage cheese and eggs. Whisk until smooth.
- Add almond flour, baking powder, salt, honey or maple syrup (if using), and vanilla extract. Stir until evenly blended.
- Gently fold in the fresh blueberries.
- Drop generous dollops of batter (about 3–4 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 20–25 minutes, or until the tops are golden and the centers are set.
- Let the cloud breads cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For a completely smooth batter, blend the cottage cheese and eggs. To prevent soggy bottoms, ensure parchment is flat and the oven is fully preheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American