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Stack of high protein blueberry cloud bread with cottage cheese on a white plate, ready to serve as a healthy breakfast
Nimble Chef

High Protein Blueberry Cloud Bread with Cottage Cheese (Soft, Fluffy & Easy)

This High Protein Blueberry Cloud Bread is light, fluffy, naturally gluten-free, and made with eggs, blended cottage cheese, and juicy blueberries. It's an easy, low-carb breakfast or snack that delivers plenty of protein while maintaining a soft, marshmallow-like texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 rounds
Course: Breakfast
Cuisine: American
Calories: 82
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs, separated
  • 1/2 cup cottage cheese, blended smooth
  • 1/4 tsp cream of tartar
  • 1 tbsp honey or maple syrup (optional)
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1/3 cup fresh or frozen blueberries
  • 1 tsp cornstarch
  • 1 scoop vanilla protein powder (optional)

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • blender or immersion blender
  • Whisk
  • Rubber spatula
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Separate the eggs carefully, placing the whites in a completely clean, dry bowl and the yolks in another bowl.
  3. Blend the cottage cheese until smooth, then whisk it with the egg yolks, vanilla, honey or maple syrup, salt, and protein powder if using until creamy.
  4. Beat the egg whites with the cream of tartar until stiff, glossy peaks form.
  5. Fold the whipped egg whites gently into the yolk mixture in two or three additions, taking care not to deflate the batter.
  6. Toss the blueberries with the cornstarch, then gently fold them into the batter.
  7. Spoon the batter into six rounds on the prepared baking sheet and smooth the tops lightly.
  8. Bake for 25 to 30 minutes until lightly golden and the centers are set but still slightly soft.
  9. Cool on the baking sheet for about 10 minutes before transferring and serving.

Notes

Blend the cottage cheese until completely smooth for the best texture. Use a clean, grease-free bowl when whipping egg whites. Toss blueberries with cornstarch before folding them into the batter to prevent sinking and color bleeding. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.