Cottage cheese cloud bread

Ingredients

• 0.5 cup Cottage Cheese (full‑fat or low‑fat, well‑drained)
• 3 large Egg Yolks (room temperature)
• 0.25 teaspoon Lemon Juice (freshly squeezed)
• 1 tablespoon Cornstarch (helps stabilize the cloud structure)
• 0.25 teaspoon Salt (optional, enhances flavor)

Instructions

1. Preheat Oven

   Set the oven to 300°F (150°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 300°F

2. Blend Cottage Cheese and Egg Yolks

   Add the ½ cup cottage cheese and the 3 egg yolks to the blender. Blend on high until the mixture is completely smooth, about 30 seconds.

   Time: PT2M

3. Incorporate Lemon Juice and Cornstarch

   Add ¼ teaspoon lemon juice, 1 tablespoon cornstarch, and the pinch of salt to the blender. Pulse briefly—just enough to combine, about 5 seconds.

   Time: PT1M

4. Fold the Batter

   Transfer the blended mixture to a large mixing bowl. Using a spatula, gently fold the batter a few times to keep it airy.

   Time: PT3M

5. Portion onto Baking Sheet

   Line a baking sheet with parchment paper. Spoon the batter onto the sheet in 3‑inch circles, leaving space between each mound.

   Time: PT5M

6. Bake the Cloud Bread

   Place the sheet in the preheated oven and bake for 30 minutes, or until the tops are lightly golden and the bread feels set to the touch.

   Time: PT30M

   Temperature: 300°F

7. Cool and Serve

   Remove the cloud bread from the oven, let it cool on a rack for 10 minutes, then serve warm or store for later.

   Time: PT10M

Nutrition Facts

Calories

152

Protein

10 g

Carbohydrates

5 g

Fat

9.5 g

Fiber

0 g