Fluffy Cottage Cheese Bread

Big on protein and lighter than air, this Cottage Cheese Cloud Bread swaps classic ingredients for a version that's both fluffy and filling. Throwing cottage cheese into the mix makes each bite tender and high in protein, so you get soft clouds ready for anyone wanting something healthier instead of regular bread. After tinkering a lot in my kitchen, I’ve made these over and over. The first time my teen athlete (who's obsessed with protein) tried them, he couldn’t believe bread could fit into his meal plan.

Must-Have Tools

Eggs—let them come up to room temp for extra fluffiness Full-fat cottage cheese gives you the richest flavor and that dreamy, creamy texture Cream of tartar is your secret weapon to keep those egg whites high and mighty Salt—just a touch to bring out all the flavors Cornstarch if you want, it’ll firm things up a bit without killing the softness

Building Your Clouds

Shape your mounds with a gentle hand so they bake up evenly Gently fold the meringue into the yolk mix to keep things super airy Blend cottage cheese until it’s totally smooth, then stir it into the yolks Whip up your egg whites—they’re ready when stiff peaks hold their shape Start off by cracking and splitting eggs, careful so no yolk touches the whites

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I first gave these a shot when I was on a lower-carb kick, and now they’re always in my meal rotation. That tangy hit from cottage cheese takes me back to my grandma’s fluffy rolls—only these bring a modern, healthier vibe.

Make Your Clouds Shine

Pile on scrambled eggs and herbs, layer sliced avocado and tomato, or pop them in the oven with pizza toppings for a quick bite. If you're feeling sweet, a bit of honey and berries on toasted rounds are awesome for breakfast.

Fun Twists

Mix in fresh chives or dill for extra flavor, use garlic powder to go savory, or sprinkle everything bagel mix on top just before baking to jazz them up.

Keeping It Fresh

Stack your bread in a sealed box with parchment between layers so they stay soft. For a quick revive, toast 'em up just before you eat. To make them last, freeze for up to a month and defrost as needed. After loads of tweaks in my kitchen, I think this take with cottage cheese nails the best combo of protein and ultra-fluffy texture. Watching simple stuff become fluffy clouds never gets old. It just proves eating better doesn’t mean missing out.

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Frequently Asked Questions

→ Why did my cloud bread droop?

If you stir egg whites too much, you lose all the air bubbles. Be soft with your folding, work in thirds, and toss it in the oven right away for the puffiest bread.

→ Can these be kept for later?

They're best if you eat them right away, but you can keep them in a tightly closed box for two to three days. Put some baking paper between each one, so they don't stick together.

→ Why should eggs be at room temp?

Eggs that aren't cold mix up fluffier and give your bread more lift. Pull them out of the fridge about half an hour before you start.

→ Is cream of tartar needed?

Cream of tartar keeps whipped egg whites firm. If you skip it, your bread just won't be as airy. You can swap in a dab of white vinegar.

→ Can I make it without dairy?

Regular cloud bread uses cottage cheese, but you can try a dairy-free cream cheese instead. The end result may feel a little different.