I was deep in a search for a high-protein breakfast that didn’t taste like a chore when I first experimented with cloud bread. The idea of fluffy, sweet bread made from cottage cheese and eggs sounded too good to be true. But the moment I pulled the first golden, puffed-up batch from my oven, my kitchen smelling like warm vanilla and toasted almonds, I knew I’d found something special. The first bite was a revelation—airy, slightly sweet, dotted with bursts of jammy blueberries, and satisfying in a way that felt both indulgent and nourishing. It was the perfect cloud, and I’ve been floating on it ever since.
Why You’ll Love This Recipe
You will adore this recipe because it transforms simple, wholesome ingredients into a breakfast or snack that feels like a treat but acts like fuel. It’s naturally low in carbs, packed with protein, and has a delightfully unique texture that’s between a fluffy pancake and a soft muffin. From my many test batches, I can tell you the joy is in its versatility—it’s perfect for meal prep, satisfies a sweet tooth without guilt, and is so easy that you’ll want to make it weekly. It’s the kind of healthy recipe that actually makes you excited to eat well.
Ingredients
- 1 cup (225g) full-fat or 2% cottage cheese
- 3 large eggs, separated
- 3 tablespoons granulated sweetener (I use monk fruit or erythritol)
- 1 teaspoon pure vanilla extract
- 1/4 cup (25g) almond flour
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1/2 cup fresh or frozen blueberries (do not thaw if frozen)
- Optional: 1 teaspoon lemon zest
Let’s talk ingredients, because a few choices are crucial. First, the cottage cheese: full-fat will give you the richest flavor and best texture, but 2% works well too. You must blend it until completely smooth. I tried skipping this step once, and the bread had unpleasant curds throughout. The cream of tartar is non-negotiable—it stabilizes the egg whites, which are the backbone of the “cloud.” Don’t have it? Use 1 teaspoon of lemon juice or white vinegar. For the blueberries, I prefer frozen because they bleed less into the batter, but fresh work beautifully too.(See the next page below to continue…)