Name: Fluffy Keto Cottage Cheese Cloud Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large eggs, separated; 1/2 cup cottage cheese, blended until smooth; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1/2 teaspoon garlic powder (optional, for savory version); 1 teaspoon dried herbs (optional)

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I love making this Fluffy Keto Cottage Cheese Cloud Bread when I want a light, airy bread alternative that fits perfectly into a low-carb lifestyle. It has a soft, pillowy texture with a slightly golden exterior, and I find it incredibly satisfying without feeling heavy. I enjoy using it as a sandwich base or even as a simple side for breakfast.

Why You’ll Love This Recipe

I love how this cloud bread gives me a bread-like experience without the carbs of traditional bread. I get a fluffy texture thanks to whipped egg whites, while the cottage cheese adds moisture and subtle richness. I also appreciate how simple the ingredient list is. It’s naturally gluten-free, keto-friendly, and versatile enough for both savory and slightly sweet toppings. Fluffy Keto Cottage Cheese Cloud Bread

Ingredients

3 large eggs, separated
1/2 cup cottage cheese
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon garlic powder (optional, for savory version)
1 teaspoon dried herbs (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
I separate the eggs, placing the whites in a clean bowl and the yolks in another bowl.
I blend the cottage cheese until smooth, then mix it with the egg yolks and salt until fully combined.
In the bowl with egg whites, I add the cream of tartar and beat until stiff peaks form.
I gently fold the whipped egg whites into the yolk and cottage cheese mixture in batches, being careful not to deflate the batter.
I spoon the mixture onto the prepared baking sheet, shaping it into small rounds.
I bake for about 25–30 minutes, until the tops are lightly golden and set.
I let the cloud bread cool on the baking sheet before removing, allowing it to firm up slightly as it cools.

Servings and timing

I usually get about 6 small rounds from this recipe.

Preparation time: 10–15 minutes
Baking time: 25–30 minutes
Total time: about 40–45 minutes

Variations

I sometimes add a pinch of cinnamon and a small keto-friendly sweetener for a sweeter version. If I want a more savory flavor, I mix in dried Italian herbs or a little grated Parmesan. I also like sprinkling sesame seeds or everything bagel seasoning on top before baking.

storage/reheating

I store the cloud bread in an airtight container in the refrigerator for up to 3 days. I place parchment paper between the pieces to prevent sticking. When I want to enjoy it again, I lightly toast it in a toaster oven or warm it in the oven for a few minutes to restore some of its texture. Fluffy Keto Cottage Cheese Cloud Bread

FAQs

Why did my cloud bread deflate?

I find that overmixing when folding in the egg whites can cause the batter to lose air. I fold gently and stop as soon as everything is incorporated.

Can I use ricotta instead of cottage cheese?

I can substitute ricotta, but I make sure to drain any excess moisture so the texture stays light and fluffy.

Is this bread sturdy enough for sandwiches?

I find it works well for light sandwiches, especially when I toast it slightly for extra firmness.

Can I freeze cloud bread?

I can freeze it for up to 1 month. I thaw it in the refrigerator and toast it before serving.

Does it taste like eggs?

I notice a mild egg flavor, but the cottage cheese and added seasonings help balance it nicely.

Conclusion

I find this Fluffy Keto Cottage Cheese Cloud Bread to be a simple and satisfying low-carb alternative to traditional bread. Its airy texture and versatility make it one of my favorite quick recipes when I want something light yet functional for meals. I enjoy experimenting with different seasonings and toppings to keep it interesting every time I make it.