Cottage Cheese Cloud Bread! Low Carb high protein bread - Delicious recipe

Ingredients

• 7 large Egg Whites (separated from yolks, room temperature if possible)
• 7 large Egg Yolks (kept separate from whites)
• 2 oz Cream Cheese (softened, for classic cloud bread)
• 1 cup Cottage Cheese (small curd, blended until smooth, for cottage cheese version)
• 0.75 tsp Cream of Tartar (stabilizes egg whites; 0.5 tsp for classic, 0.25 tsp for cottage version)
• 0.5 tsp Baking Powder (for cottage cheese version)
• 0.25 cup Almond Flour (for cottage cheese version, provides structure)
• 0.25 cup Parmesan Cheese (freshly grated, for cottage cheese version)
• 2 tsp Italian Seasoning (1 tsp for each version)
• 0.5 tsp Garlic Powder (0.25 tsp per version)
• 0.75 tsp Sea Salt (0.5 tsp for classic, 0.25 tsp for cottage version)
• 1 tsp Psyllium Husk Powder (optional, for extra structure in cottage version)

Instructions

1. Separate Eggs

   Crack 7 large eggs and separate the whites from the yolks into two large mixing bowls. Keep whites and yolks separate for each version.

   Time: PT5M

2. Add Cream of Tartar to Whites

   Add 0.5 tsp cream of tartar to the bowl with 4 egg whites (classic) and 0.25 tsp to the bowl with 3 egg whites (cottage).

   Time: PT1M

3. Whip Egg Whites to Stiff Peaks

   Using the whisk attachment, beat the egg whites on high speed until stiff, glossy peaks form that hold when the whisk is lifted.

   Time: PT10M

4. Prepare Classic Yolk Mixture

   In a separate bowl, combine 2 oz softened cream cheese, 4 egg yolks, 1 tsp Italian seasoning, 0.25 tsp garlic powder, and 0.5 tsp sea salt. Blend until smooth.

   Time: PT5M

5. Fold Classic Meringue

   Gently fold the whipped egg whites into the classic yolk mixture using a silicone spatula, preserving as much air as possible.

   Time: PT3M

6. Portion Classic Batter

   Line a baking sheet with parchment paper. Scoop about 1/4 cup of batter per cloud and place spaced apart.

   Time: PT3M

7. Bake Classic Cloud Bread

   Bake in a pre‑heated oven at 300°F (150°C) for 25‑30 minutes, until the tops are lightly golden and the interior is set.

   Time: PT30M

   Temperature: 300°F

8. Prepare Cottage Cheese Mixture

   Blend 1 cup cottage cheese until smooth. Add 3 egg yolks, 1 tsp Italian seasoning, 0.25 tsp garlic powder, 0.25 tsp sea salt, 0.5 tsp baking powder, 0.25 cup almond flour, 0.25 cup grated Parmesan, and optional 1 tsp psyllium husk. Mix until fully incorporated.

   Time: PT7M

9. Fold Cottage Meringue

   Gently fold the remaining 3 whipped egg whites into the cottage cheese batter, keeping the mixture airy.

   Time: PT3M

10. Portion Cottage Batter

    Using the same parchment‑lined sheet, spoon 1/4 cup portions of the cottage batter onto the sheet.

    Time: PT3M

11. Bake Cottage Cheese Cloud Bread

    Bake at 300°F (150°C) for 25‑30 minutes, until lightly golden and set.

    Time: PT30M

    Temperature: 300°F

12. Cool and Serve

    Remove from oven, transfer to a wire rack and cool 5 minutes. Use as a low‑carb sandwich base or enjoy plain.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

2.5 g

Fat

5.5 g

Fiber

1 g