Cottage Cheese Cloud Bread! Low Carb high protein bread - Delicious recipe

Ingredients

• 7 large Egg Whites (separated from yolks, room temperature if possible)
• 7 large Egg Yolks (kept separate from whites)
• 2 oz Cream Cheese (softened, for classic cloud bread)
• 1 cup Cottage Cheese (small curd, blended until smooth, for cottage cheese version)
• 0.75 tsp Cream of Tartar (stabilizes egg whites; 0.5 tsp for classic, 0.25 tsp for cottage version)
• 0.5 tsp Baking Powder (for cottage cheese version)
• 0.25 cup Almond Flour (for cottage cheese version, provides structure)
• 0.25 cup Parmesan Cheese (freshly grated, for cottage cheese version)
• 2 tsp Italian Seasoning (1 tsp for each version)
• 0.5 tsp Garlic Powder (0.25 tsp per version)
• 0.75 tsp Sea Salt (0.5 tsp for classic, 0.25 tsp for cottage version)
• 1 tsp Psyllium Husk Powder (optional, for extra structure in cottage version)

Instructions

1. Separate Eggs

   Crack 7 large eggs and separate the whites from the yolks into two large mixing bowls. Keep whites and yolks separate for each version.

   Time: PT5M

2. Add Cream of Tartar to Whites

   Add 0.5 tsp cream of tartar to the bowl with 4 egg whites (classic) and 0.25 tsp to the bowl with 3 egg whites (cottage).

   Time: PT1M

3. Whip Egg Whites to Stiff Peaks

   Using the whisk attachment, beat the egg whites on high speed until stiff, glossy peaks form that hold when the whisk is lifted.

   Time: PT10M

4. Prepare Classic Yolk Mixture

   In a separate bowl, combine 2 oz softened cream cheese, 4 egg yolks, 1 tsp Italian seasoning, 0.25 tsp garlic powder, and 0.5 tsp sea salt. Blend until smooth.

   Time: PT5M

5. Fold Classic Meringue

   Gently fold the whipped egg whites into the classic yolk mixture using a silicone spatula, preserving as much air as possible.

   Time: PT3M

6. Portion Classic Batter

   Line a baking sheet with parchment paper. Scoop about 1/4 cup of batter per cloud and place spaced apart.

   Time: PT3M

7. Bake Classic Cloud Bread

   Bake in a pre‑heated oven at 300°F (150°C) for 25‑30 minutes, until the tops are lightly golden and the interior is set.

   Time: PT30M

   Temperature: 300°F

8. Prepare Cottage Cheese Mixture

   Blend 1 cup cottage cheese until smooth. Add 3 egg yolks, 1 tsp Italian seasoning, 0.25 tsp garlic powder, 0.25 tsp sea salt, 0.5 tsp baking powder, 0.25 cup almond flour, 0.25 cup grated Parmesan, and optional 1 tsp psyllium husk. Mix until fully incorporated.

   Time: PT7M

9. Fold Cottage Meringue

   Gently fold the remaining 3 whipped egg whites into the cottage cheese batter, keeping the mixture airy.

   Time: PT3M

10. Portion Cottage Batter

    Using the same parchment‑lined sheet, spoon 1/4 cup portions of the cottage batter onto the sheet.

    Time: PT3M

11. Bake Cottage Cheese Cloud Bread

    Bake at 300°F (150°C) for 25‑30 minutes, until lightly golden and set.

    Time: PT30M

    Temperature: 300°F

12. Cool and Serve

    Remove from oven, transfer to a wire rack and cool 5 minutes. Use as a low‑carb sandwich base or enjoy plain.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

2.5 g

Fat

5.5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (drained)
• Instead of Cottage Cheese: Ricotta cheese, Greek yogurt (drained)
• Instead of Cream of Tartar: Lemon juice (1 tsp per 0.5 tsp tartar)
• Instead of Baking Powder: Aluminum-free baking powder
• Instead of Almond Flour: Coconut flour (use less)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Italian Seasoning: Dried oregano and basil blend
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Sea Salt: Kosher salt

Equipment Needed

• Hand Mixer or Stand Mixer
• Whisk Attachment
• Mixing Bowls
• Silicone Spatula
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Oven
• Wire Cooling Rack (optional)

Critical Steps — Do Not Skip

• Whipping egg whites to stiff, glossy peaks.
• Folding the meringue gently to retain air.
• Baking at the low temperature of 300°F to prevent collapse.

Chef Tips from the Video

• Room‑temperature eggs whip up to higher volume.
• A hand mixer with a balloon whisk gives the best stiff peaks.
• If you lack a whisk attachment, a clean metal whisk and vigorous hand‑whisking works, but expect a longer whipping time.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 1 month; reheat in toaster or oven.

Room temperature: Not recommended; cloud bread dries quickly.

Make-Ahead Tips

• Bake the clouds ahead and store in the fridge; reheat briefly before using.
• Freeze baked clouds and toast directly from frozen for a crisp texture.

Frequently Asked Questions