Decadent Keto KetoVore Blueberry Cloud Bread 🍞💙

Ingredients

• 1/2 cup Cottage Cheese (full‑fat, preferably small curd)
• 3 large Egg Yolks (separated from whites)
• 1 tablespoon Coconut Flour (sifted)
• 1 teaspoon Powdered Erythritol (zero‑calorie sweetener)
• 1/2 teaspoon Vanilla Extract (pure extract)
• 10 drops Lemon Juice (freshly squeezed)
• 1/2 cup Blueberries (fresh or frozen, no need to thaw frozen)
• 3 large Egg Whites (room temperature, from the same eggs as yolks)

Instructions

1. Blend Base Ingredients

   In the blender, combine 1/2 cup cottage cheese and the three separated egg yolks. Blend until smooth.

   Time: PT5M

2. Add Dry Ingredients and Flavorings

   Add 1 tbsp coconut flour, 1 tsp powdered erythritol, 1/2 tsp vanilla extract, and 10 drops lemon juice to the blender. Pulse briefly to incorporate.

   Time: PT2M

3. Fold in Blueberries and Rest

   Transfer the mixture to a mixing bowl and gently fold in 1/2 cup blueberries. Let the batter rest for 1 minute so the coconut flour can absorb moisture.

   Time: PT1M

4. Beat Egg Whites

   Using the hand mixer, beat the 3 egg whites on high speed until stiff peaks form.

   Time: PT5M

5. Combine Egg Whites with Batter

   Gently fold the beaten egg whites into the blueberry batter in three additions, preserving as much air as possible.

   Time: PT2M

6. Shape and Prepare for Baking

   Line the baking tray with parchment paper. Spoon the mixture onto the tray, forming six mini clouds or one large loaf.

   Time: PT2M

7. Bake

   Bake in a pre‑heated oven at 300°F for 30–35 minutes, until the tops are golden and the breads have puffed.

   Time: PT35M

   Temperature: 300°F

8. Cool and Serve

   Remove from oven and let cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or store for later.

   Time: PT5M

Nutrition Facts

Calories

66

Protein

6.5g

Carbohydrates

2.5g

Fat

3g

Fiber

1g