Description
This light, airy, and protein-packed cloud bread is a delicious low-carb alternative to traditional bread. With a soft, pillowy texture and a mild, cheesy flavor, it’s perfect for sandwiches, breakfast, or simply as a snack.
Ingredients
- 3 large eggs – Fresh and at room temperature for better volume when whipped.
- 1/2 cup cottage cheese – Blended until smooth for a creamy texture and consistent batter.
- 1/4 teaspoon cream of tartar – Helps stabilize the egg whites for an airy structure.
- 1/2 teaspoon salt – Enhances flavor and balances the subtle sweetness.
- 1 tablespoon cornstarch or arrowroot powder (optional) – Adds structure, making the bread easier to handle.
Instructions
Prepare the Ingredients
Separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the egg whites in a clean, dry bowl. Blend the cottage cheese until smooth and set aside.
Whip the Egg Whites
Using a hand or stand mixer, whip the egg whites on medium speed until frothy. Add the cream of tartar, then increase the speed to high and whip until stiff peaks form. This step is crucial for achieving a light and fluffy texture.
Mix the Yolks
In a separate bowl, combine the egg yolks with the blended cottage cheese and salt. If using cornstarch or arrowroot powder, add it to this mixture. Whisk until smooth and well combined.
Fold the Mixtures Together
Gently fold the egg yolk mixture into the whipped egg whites using a spatula. Be careful not to deflate the whites, as maintaining volume is key to a fluffy texture.
Shape and Bake
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Scoop the batter onto the baking sheet, forming small rounds or your desired shape. Bake for 20–25 minutes, or until golden brown and firm to the touch.
Cool and Enjoy
Remove the bread from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack. Allow it to cool completely to set its structure.
Notes
- For extra flavor, add herbs, garlic powder, or shredded cheese to the batter.
- Store in an airtight container for up to 3 days or refrigerate for longer shelf life.
- Enjoy with spreads, use as a sandwich base, or pair with soups and salads.