Blueberry Fluffy Cottage Cheese Cloud Bread
Blueberry Fluffy Cottage Cheese Cloud Bread is a light and fluffy alternative to traditional bread. This delicious recipe combines the creamy texture of cottage cheese with fresh blueberries, making it a perfect breakfast option that is low in carbs and high in protein.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking sheet
- 1 parchment paper
- 1 electric mixer optional
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- ½ cup almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup fresh blueberries
- 1 tablespoon honey or sweetener optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the cottage cheese and eggs. Use a whisk or electric mixer to blend until smooth and creamy.
- Add the almond flour, salt, and baking powder to the mixture, and stir until fully incorporated.
- Gently fold in the blueberries, being careful not to crush them. Add honey or your preferred sweetener if desired.
- Spoon dollops of the batter onto the prepared baking sheet, forming small rounds (about the size of the palm of your hand).
- Bake in the preheated oven for 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cloud bread to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
Notes
This cloud bread can be stored in an airtight container in the refrigerator for up to 3 days.
You can freeze any leftovers for later use; just thaw and toast before serving.
Feel free to substitute fresh blueberries with other fruits like raspberries or strawberries for different flavors.