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Cottage Cheese Cloud Bread

Soft, airy cottage cheese rounds with wrinkled golden tops and enough structure for a breakfast sandwich once fully cooled.

Prep15 mins
Cook25 mins
Serves8
DifficultyEasy
Start cooking ↓
Uneven fluffy cottage cheese cloud bread rounds with softly wrinkled golden tops
TooGut pickFlexible, practical, genuinely delicious.

Cloud bread is simple but not forgiving. Clean beaters, firm peaks and gentle folding matter. Cottage cheese adds protein and moisture, while a short rest after baking keeps the rounds from sticking to every finger.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves8

Cloud rounds

  • 5 large eggs, separated
  • 150 gfull-fat cottage cheese
  • ½ tspcream of tartar
  • ½ tspgluten-free baking powder
  • ½ tspfine sea salt
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Keep the bowl spotless

Heat the oven to 150°C and line two trays. Wipe the egg-white bowl and beaters with a little vinegar, then dry.

Blend the yolk base

Blend cottage cheese, egg yolks, baking powder and salt until smooth.

Whip to firm peaks

Beat egg whites with cream of tartar until firm glossy peaks stand upright. Stop before they turn dry and grainy.

Fold and spoon

Fold one-third of the whites into the cottage mixture, then gently fold through the rest. Spoon eight deliberately uneven rounds onto the trays.

Bake, then leave them alone

Bake for 23 to 27 minutes until golden and set. Cool on the trays for 10 minutes before moving to a rack.

Per serve, estimate · Metric

Nutrition snapshot

Energy270 kJ

Protein6 g

Fat4 g

Carbohydrate1 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Two large oven trays
  • ✓ Electric beaters
  • ✓ Blender
  • ✓ Baking paper
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