Description
Fluffy Cottage Cheese Cloud Bread is a light, airy, and low-carb bread alternative made with cottage cheese, eggs, and almond flour. It’s perfect for those seeking a gluten-free, high-protein, and keto-friendly option. This recipe yields delicate bread clouds that are golden brown, tender, and slightly moist, ideal for sandwiches, toast, or simply enjoyed on their own.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1/4 teaspoon cream of tartar
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Cottage Cheese: In a large mixing bowl, measure 1 cup of cottage cheese, ensuring it is free from any excess liquid for the best texture.
- Separate Eggs: Crack the 3 large eggs, separating the yolks from the whites into two separate bowls for later use.
- Combine Yolk Ingredients: Add the egg yolks to the bowl with cottage cheese and set the egg whites aside.
- Add Dry Ingredients: Mix in 1/2 cup of almond flour evenly with the cottage cheese and egg yolks.
- Season Mixture: Sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of baking powder over the mixture, mixing thoroughly to combine all ingredients evenly.
- Mix Batter: Using a hand mixer or whisk, blend the cottage cheese, egg yolks, almond flour, salt, and baking powder until you achieve a smooth and consistent batter.
- Prepare Egg Whites: Add 1/4 teaspoon cream of tartar to the bowl containing the egg whites to stabilize them.
- Beat Egg Whites: Beat the egg whites and cream of tartar with a clean hand mixer or whisk on high speed until stiff peaks form, which usually takes 3 to 5 minutes.
- Fold Whites into Batter: Add a small portion of the beaten egg whites to the cottage cheese mixture to lighten it, stirring gently.
- Incorporate Remaining Whites: Gradually fold in the remaining egg whites carefully to maintain the airy texture and avoid deflating the batter.
- Portion Dough: Scoop the mixture onto the prepared baking sheet, dividing it into approximately 6 equal portions to form individual cloud breads.
- Smooth Tops: Use the back of a spoon to gently flatten and shape the tops of each bread cloud, ensuring uniform thickness and smoothness.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes until the cloud breads turn golden brown and feel firm to the touch.
- Cool on Sheet: Remove the baking sheet from the oven and let the bread clouds cool for a few minutes to set their structure.
- Transfer to Rack: Move the bread clouds to a wire rack and allow them to cool completely before serving or storing.
- Store Leftovers: Store any leftover cloud bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Notes
- Ensure the cottage cheese is well-drained to prevent excess moisture from making the bread soggy.
- Folding in the egg whites gently is crucial to maintain the fluffy texture of the bread clouds.
- This bread is best consumed fresh but can be refrigerated and lightly toasted before serving.
- Almond flour can be substituted with coconut flour, but adjustments in quantity may be required due to differing absorbency.
- Use parchment paper or a silicone mat to prevent sticking and ensure easy removal from the baking sheet.
