Description
A light and airy keto-friendly cloud bread studded with fresh blueberries, perfect for a low-carb breakfast or snack.
Ingredients
Scale
- 3 large eggs, separated
- 4 ounces cottage cheese
- 1 tablespoon honey (or sugar-free alternative)
- 1 cup fresh blueberries
- ¼ teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate eggs, ensuring no yolk in whites.
- Beat egg whites with cream of tartar until stiff peaks form.
- Blend cottage cheese with egg yolks and sweetener.
- Gently fold egg white mixture into yolk mixture.
- Carefully fold in blueberries.
- Form into rounds on baking sheet.
- Bake for 25-30 minutes until golden.
Notes
- Ensure mixing bowl is completely grease-free for best results.
- Can substitute honey with liquid stevia (3-4 drops) or erythritol.
- If using frozen blueberries, thaw and pat dry first.
- For dairy-free version, use coconut yogurt or blended silken tofu.
- Fold ingredients gently to maintain air bubbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 85
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: cloud bread, keto bread, low carb bread, blueberry bread, sugar-free bread, gluten-free bread
