Fluffy Cottage Cheese Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon salt, brings everything together
02 -
1/4 teaspoon cream of tartar, helps whites get super fluffy
03 -
1/2 cup cottage cheese, whip in a blender until extra smooth
04 -
3 big eggs, room temp and separated
→ Optional Add-ins
05 -
1 teaspoon honey or just your favorite little bit of sweetener
06 -
1 tablespoon cornstarch or arrowroot, for extra lift
# Instructions:
01 -
Once they're out of the oven and looking just right, give them a while to cool down right on that baking tray. No rushing—this helps with the texture!
02 -
Grab a spoon and drop the batter onto your lined baking sheet, making six to eight rounds. Smooth them out a bit so they're even circles.
03 -
Take your airy egg whites and, in three goes, gently fold them into the yolk blend. Be soft with the spatula so you don't lose that fluffiness.
04 -
Toss that cream of tartar into your bowl of whites. Get your mixer going until stiff peaks pop up—the whites should hold their shape nicely!
05 -
Mix the yolks with the silky cottage cheese, sprinkle in the salt, plus that cornstarch and sweetener if you want. Stir until the mix is totally smooth.
06 -
Crank your oven up to 300°F (150°C). Line a sheet pan with parchment. Split your eggs—keep yolks and whites in separate bowls.
# Notes:
01 -
Use them as light sandwich buns or snack if you're keeping it low on carbs
02 -
They're at their fluffiest if you munch the same day you bake
03 -
Eggs at room temperature whip up into the fullest, fluffiest whites