This light, airy, and low-carb cloud bread is a perfect alternative to traditional bread. Made with cottage cheese and whipped egg whites, it’s incredibly fluffy and soft—ideal for sandwiches or served as a side to any meal. I love how it melts in my mouth without any heavy carbs weighing me down.
Ingredients
3 large eggs, separated
½ cup cottage cheese (full-fat)
¼ tsp cream of tartar
½ tsp baking powder
½ tsp garlic powder (optional)
¼ tsp salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Whip the egg whites with cream of tartar until stiff peaks form. This step is key to getting that fluffy texture.
In a blender or food processor, combine the cottage cheese, egg yolks, baking powder, salt, and garlic powder (if using) until smooth.
Gently fold the whipped egg whites into the cottage cheese mixture, careful to keep it light and airy.
Spoon the batter onto the prepared baking sheet in small rounds, about the size of a biscuit.
Bake for 25-30 minutes or until the cloud breads turn golden and feel firm to the touch.
Let them cool completely before serving. I like to enjoy them with butter or my favorite keto-friendly toppings.
Servings and timing
This recipe makes about 6 small cloud breads, which is perfect for 2-3 servings depending on how you use them. Prep time takes around 10 minutes, and baking time is about 25-30 minutes, so you can have fresh cloud bread ready in under 45 minutes.
Variations
I sometimes add herbs like rosemary or thyme to the batter for an extra flavor twist. Swapping garlic powder with onion powder or smoked paprika works well, too. If you want a cheesy kick, mixing in a bit of shredded mozzarella or Parmesan before folding in the egg whites is delicious. For a sweeter version, leaving out the garlic and salt and adding a pinch of cinnamon or a keto-friendly sweetener can transform these into a lightly sweet bread alternative.
Storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a toaster oven or regular oven at 300°F for about 5 minutes to refresh their texture. I avoid microwaving because it can make them rubbery. These also freeze well—just separate each cloud bread with parchment paper and freeze in a zip-top bag for up to 2 months. Thaw at room temperature or toast directly from frozen.
FAQs
Can I use regular cream instead of cottage cheese?
I’ve found that cottage cheese gives the best texture, but if you don’t have it, Greek yogurt could be a substitute. Just make sure it’s thick and full-fat for best results.
Can I make this recipe dairy-free?
This recipe relies on cottage cheese for moisture and flavor, so for a dairy-free version, you’d need to experiment with alternatives like a vegan cream cheese or silken tofu, but results may vary.
How do I know when the egg whites are whipped enough?
When you lift the beaters, the egg whites should form stiff peaks that stand straight up without collapsing. This is crucial for the fluffy texture.
Can I double the recipe?
Yes, doubling works well. Just make sure your mixing bowl and baking sheets are large enough to handle the increased volume.
What’s the best way to eat cloud bread?
I enjoy them fresh with butter or as sandwich buns with deli meats, avocado, or cream cheese. They also make a great side for soups and salads.
Conclusion
This fluffy keto cottage cheese cloud bread is a fantastic low-carb alternative that doesn’t sacrifice texture or flavor. It’s easy to make, versatile, and perfect for anyone following a keto or low-carb lifestyle. I love how it elevates my meals with its light, airy feel and subtle savory notes. Give it a try—you might just find your new favorite bread substitute.
Recipe:
Print
Fluffy Keto Cottage Cheese Cloud Bread
- Total Time: 35-40 minutes
- Yield: 6 small cloud breads (2-3 servings)
Description
Light, airy, and low-carb keto cloud bread made with cottage cheese and whipped egg whites, perfect as a bread alternative for sandwiches or sides.
Ingredients
3 large eggs, separated
½ cup full-fat cottage cheese
¼ tsp cream of tartar
½ tsp baking powder
½ tsp garlic powder (optional)
¼ tsp salt
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whip the egg whites with cream of tartar until stiff peaks form.
- In a blender or food processor, combine the cottage cheese, egg yolks, baking powder, salt, and garlic powder (if using) until smooth.
- Gently fold the whipped egg whites into the cottage cheese mixture, keeping it light and airy.
- Spoon the batter onto the prepared baking sheet in small rounds, about the size of a biscuit.
- Bake for 25-30 minutes or until golden and firm to the touch.
- Let them cool completely before serving.
Notes
Adding herbs like rosemary or thyme can enhance flavor.
Swap garlic powder for onion powder or smoked paprika for variation.
Add shredded mozzarella or Parmesan for a cheesy version.
For a sweet twist, omit garlic and salt, add cinnamon or keto-friendly sweetener.
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in toaster oven at 300°F for 5 minutes; avoid microwaving.
Freeze with parchment paper between each bread for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Bread, Snack
- Method: Baking
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 cloud bread
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
