Cottage Cheese Blueberry Cloud Bread Recipe
This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and low-carb alternative to traditional bread, infused with fresh blueberries and a hint of vanilla. Perfect for a healthy breakfast or snack, it combines the protein goodness of cottage cheese and eggs with a delicate, airy texture and a subtle sweetness from the berries.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese (preferably low-fat)
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
- 2 tablespoons almond flour (optional for added texture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cloud bread evenly.
- Blend the Ingredients: In a blender or food processor, combine the cottage cheese, eggs, baking powder, salt, and vanilla extract. Blend until the mixture is completely smooth and homogeneous, which creates the base for the fluffy bread.
- Fold in the Blueberries: Gently fold in the fresh or thawed blueberries along with the almond flour if using. Be careful not to overmix to keep the batter light and to prevent crushing the berries.
- Prepare the Baking Dish: Line a loaf pan with parchment paper or lightly grease it to prevent sticking, allowing for easy removal once baked.
- Bake: Pour the batter evenly into the prepared loaf pan and bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cloud bread to cool in the pan for 10 minutes to set properly, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute Greek yogurt for cottage cheese for a different flavor and texture.
- For a vegan alternative to eggs, replace each egg with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.
- Feel free to swap blueberries with raspberries or chopped strawberries for variety.
- Using almond flour is optional but adds a nice texture and slight nuttiness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Cloud Bread, Cottage Cheese Bread, Blueberry Bread, Low-Carb Bread, Healthy Breakfast, Gluten Free Bread Alternative
