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fluffy keto cottage cheese cloud bread stacked and freshly baked

Fluffy Keto Cottage Cheese Cloud Bread

This fluffy keto cottage cheese cloud bread is a light, low-carb alternative to traditional bread made with eggs and cottage cheese. The whipped egg whites create a soft, airy texture while cottage cheese adds moisture and protein. Perfect for sandwiches, breakfast toast, or snacks, this gluten-free bread fits easily into keto and low-carb meal plans.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Bread
Cuisine: Low-Carb
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs, separated
  • 120 g cottage cheese
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt

Equipment

  • mixing bowls
  • electric mixer or hand mixer
  • spatula
  • baking sheet
  • parchment paper

Method
 

  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Separate the egg whites from the egg yolks. Place the egg whites in a clean mixing bowl and the yolks in another bowl.
  3. Add the cottage cheese to the bowl with egg yolks and mix until smooth and creamy.
  4. Add cream of tartar to the egg whites and beat with a mixer until stiff peaks form.
  5. Gently fold the cottage cheese and egg yolk mixture into the whipped egg whites using a spatula.
  6. Spoon the batter onto the prepared baking sheet, forming 6–8 round mounds and leaving space between each.
  7. Bake for 25–30 minutes until the tops are lightly golden and the bread feels dry on the surface.

Notes

For best results, use room-temperature eggs and ensure the mixing bowl for egg whites is completely clean and dry. Fold the egg whites gently to keep the batter airy. You can add a handful of blueberries for a slightly sweet variation or herbs for a savory twist. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.