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Fluffy Cottage Cheese Blueberry Cloud Bread

A light and airy low-carb bread made with cottage cheese, eggs, and almond flour, studded with fresh blueberries. Perfect for breakfast, snacks, or keto-friendly desserts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Low-Carb, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese full-fat or low-fat
  • 4 large eggs separated
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 cup sweetener of choice optional
  • 1/2 cup fresh or frozen blueberries
  • pinch salt

Equipment

  • Mixing bowl
  • Hand mixer
  • Spatula
  • Loaf pan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line loaf pan with parchment paper.
  2. Beat egg whites with a pinch of salt until stiff peaks form.
  3. Combine egg yolks, cottage cheese, almond flour, baking powder, vanilla, and sweetener until smooth.
  4. Gently fold in whipped egg whites to yolk mixture for fluffy texture.
  5. Fold in blueberries gently.
  6. Pour batter into loaf pan, smooth top, and bake for 35–40 minutes until golden and set.
  7. Cool completely before slicing. Serve plain, toasted, or with toppings.

Notes

Optional variations: chocolate chips, lemon zest, or herbs for savory cloud bread. Great for meal prep or low-carb diets.