Best Cottage Cheese Cloud Bread Recipe

I’m sharing a cottage cheese cloud bread recipe that uses Fluffy cottage cheese and just a handful of pantry staples to offer a creative low carb, gluten free baking option that surprises with its simplicity.

I fell in love with Best Cottage Cheese Cloud Bread the first time I bit into a slice, it was light yet oddly satisfying. Using eggs separated and full fat cottage cheese gives it that pillowy lift that makes you wonder how something so airy can hold toppings.

It doesn’t try to replace loaf bread, it carves its own spot between snack and side, part Fluffy Cottage Cheese, part unexpected loaf. I kept thinking Cottage Cheese Cloud, what else can this do, and yeah I kept reaching for another piece.

I bet you’ll be surprised.

Ingredients

• Egg whites give light lift and protein, yolks add richness and tender crumb
• Full fat cottage cheese adds creaminess, protein and a slight tang to batter
• Stabilizes whipped whites so theyre more stable, stay fluffy and hold air
• Sea salt brings out flavors, balances sweetness and makes savory versions taste rounded
• Granulated sweetener or sugar gives sweetness and slight browning, optional if you want sweeter
• Cheddar or Parmesan adds savory depth, more melt and a salty bite for richness
• Fresh chives add bright oniony notes and a pop of green color

Ingredient Quantities

• 3 large eggs separated
• 1/2 cup full fat cottage cheese
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon fine sea salt
• 1 tablespoon granulated sweetener or regular sugar (optional for sweet version)
• 1/4 cup shredded cheddar or 2 tablespoons grated Parmesan (optional for savory)
• 1 tablespoon chopped fresh chives (optional)

How to Make this

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and lightly oil or spray it so the breads dont stick.

2. Separate 3 large eggs, putting the yolks in one bowl and the whites in another. Try to keep any yolk out of the whites, and room temp eggs whip better if you have time.

3. In a blender or food processor, combine 1/2 cup full fat cottage cheese with the 3 egg yolks, 1/8 teaspoon fine sea salt, and 1 tablespoon granulated sweetener or sugar if you want a sweet version. If you want savory, add 1/4 cup shredded cheddar or 2 tablespoons grated Parmesan and 1 tablespoon chopped fresh chives instead of the sweetener. Blend until very smooth and slightly fluffy.

4. In a clean bowl, whip the 3 egg whites with 1/4 teaspoon cream of tartar until stiff, glossy peaks form. Dont underbeat or overbeat; you want peaks that hold shape but are still moist.

5. Stir a small spoonful of the whipped whites into the cottage cheese yolk mix to lighten it, then gently fold the rest of the whites in with a spatula until almost uniform. Be gentle so you keep as much air as possible.

6. Using a spoon or a piping bag, drop the batter onto the prepared sheet in 6 even rounds (about 2 to 3 tablespoons each). Smooth tops slightly and leave space between each.

7. Bake for about 20 to 25 minutes, until the rounds are puffed and the edges are lightly golden. Ovens vary so watch them in the last 5 minutes; they should be set and not watery in the middle.

8. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. They firm up as they cool, and you can serve warm or store in an airtight container in the fridge for a few days. Reheat briefly in a toaster oven if you want crisp edges.

Equipment Needed

1. Oven (set to 300°F / 150°C)
2. Baking sheet lined with parchment paper and nonstick spray or oil
3. Two mixing bowls (one for yolks/cottage cheese, one for whites)
4. Blender or food processor
5. Electric hand mixer or balloon whisk (for whipping whites)
6. Rubber spatula (for folding)
7. Measuring cups and spoons
8. Spoon or piping bag, plus a cooling rack

FAQ

Best Cottage Cheese Cloud Bread Recipe Substitutions and Variations

• Cottage cheese: swap 1/2 cup cottage cheese for 1/2 cup whole‑milk ricotta or 1/2 cup full‑fat Greek yogurt, same amount. Ricotta gives a lighter bread, Greek yogurt makes it tangier, blend either for a smoother crumb.
• Cream of tartar: replace 1/4 teaspoon cream of tartar with about 1/2 teaspoon lemon juice or white vinegar to stabilize the egg whites, it works fine and you won’t notice any weird taste.
• Granulated sweetener or sugar: use 1 tablespoon honey or maple syrup for the sweet version (adds a bit more moisture), or 1 tablespoon powdered erythritol or 1/2 teaspoon stevia for a low carb swap.
• Shredded cheddar / Parmesan: trade 1/4 cup cheddar or 2 tablespoons Parmesan for shredded mozzarella (milder, gooey) or 2 tablespoons nutritional yeast for a cheesy flavor if you want dairy free.

Pro Tips

– Pro tip 1: Keep the whites spotless and let them warm up a bit. Even a tiny yolk or a greasy bowl will stop them from whipping, so use a clean glass or metal bowl and dry whisk. Separate while cold if that helps you, then let the whites sit 15 to 20 minutes to come closer to room temp before whipping — they’ll get more volume that way.

– Pro tip 2: Folding is everything, so be gentle and lazy about it. Cut through the middle with your spatula then scoop under and fold over while turning the bowl, don’t stir. It’s ok if there’s a few streaks left, stop when it looks mostly uniform, overmixing kills the lift.

– Pro tip 3: Small add-ins change texture a lot. If you want a firmer center add a tablespoon of almond flour or a teaspoon of cornstarch to the yolk mix, it helps hold structure without tasting weird. For savory, use grated hard cheese like aged Parmesan not fresh melty cheddar unless you want ooze, and for sweet a dash of vanilla or powdered sweetener gives smoother flavor than straight granulated.

– Pro tip 4: Chill and reheat smartly. Cool on a rack so steam escapes and they firm up, store in one layer with parchment between pieces if stacking, and freeze single layers for longer storage. Reheat in a toaster oven or skillet to restore crispness, microwaves tend to make them rubbery.