These cottage cheese cloud breads have a texture like regular bread but are also light and airy, like eating a cloud. These breads need just 2 ingredients and are low carb and keto-friendly. The breads are easy to make and store well. They can be used for sandwiches and more.
I really enjoy eating cloud bread. It’s so light and airy, yet also has a texture like regular bread. This cottage cheese version is my favorite version yet. Adding cottage cheese to the bread gives them flavor without the need for extra seasonings.
Ingredients
- Eggs
- Cottage Cheese
Eggs: Egg yolks and whites are separated. The egg whites are beaten until they form a stiff meringue which is folded into the batter to create the airy texture. Some recipes call for cream of tartar to be added to the egg whites. Adding cream of tartar can help ensure your meringue is stable so if you are used to using cream of tartar or don’t have a lot of experience working with meringue, you can use cream of tartar. I make mine without it and they still turn out fine.
Cottage cheese: Make sure to use small curds cottage cheese. The cottage cheese does not need to be pureed. The curds will melt on their own as the bread bakes.
How to Make Cloud Bread
- The cottage cheese and egg yolks are first mixed together.
- The egg whites are then beaten in a clean mixing bowl until stiff peaks form.
- The egg whites are gently folded into the egg yolk mixture in batches. Your mixture should look very light and airy.
- Measure about 1/4 cup of batter and release it onto your prepared baking sheet. Spread the batter to about 3 inch wide rounds.
- Bake the breads until golden and done.
Texture
These breads are very light and airy, but they do have a texture that resembles real bread. They are slightly chewy and when you tear them apart, they look like the texture of regular torn bread.
The breads have salt and a little cheese flavor from the cottage cheese. You can also add other seasonings if you wish but I think they are seasoned just enough, especially if you plan on eating them with other ingredients.
Expert Tips
- If you are inexperienced with making meringue or usually make your meringue with cream of tartar, then you can add 1/4 tsp cream of tartar to the egg whites before beating them.
- For more flavor, you can fold in dried herbs and seasoning to the bread batter.
- You do want to work quickly when making this recipe. If you let the meringue sit out too long it will start to weep.
More Keto Bread Recipes
- 3 Ingredient Cottage Cheese Bread Buns
- 2 Ingredient Cottage Cheese Flatbread
- 3 Ingredient Avocado Bread
2 Ingredient Keto Cottage Cheese Cloud Bread
Ingredients
- 3 large eggs yolks and whites separated
- 3 tbsp (51 g) small curds cottage cheese can use low fat or whole milk
Instructions
- Preheat oven to 300°F (149°C). Line two baking sheets with parchment paper.
- In a large bowl, add egg yolks and cottage cheese. Whisk together until evenly combined.
- In a clean bowl of a stand mixer, add egg whites. If you would like to use cream of tartar to help with your meringue, add it in now. Beat with a wire whisk attachment on high speed until egg whites become stiff peaks.
- Working quickly, gently fold egg whites into the cottage cheese mixture with a spatula in 3 batches. Your mixture should stay very light and airy.
- Scoop 1/4 cup batter and use a small spatula to help gently release the batter onto the prepared baking sheet. Use spatula to gently spread batter out into approximate 3 to 3 1/4 inch wide rounds. The batter does not rise or spread much during baking so how much you spread them is about how big they will be when they are finished. I don’t recommend spreading the batter too wide because then the breads will be very thin when they are done. Repeat with remaining batter. I put 6 on one baking sheet and put the remaining 4 on the second baking sheet. I recommend only baking one sheet at a time (keeping the other in the fridge while the first one bakes). If you try to bake both sheets at the same time, the bottom baking sheet doesn't bake as evenly.
- Position your oven rack to be in the middle of the oven. Bake breads for about 25-30 minutes or until tops are golden brown.
- Let breads cool completely on baking sheet before attempting to remove. As they cool, they will wrinkle and deflate slightly. Once cooled, the breads should pull off easily from the parchment paper.
Notes
- Cream of tartar note: Cream of tartar is often added to egg whites to help ensure a stable meringue. I didn't use cream of tartar when making my breads but if you are used to adding cream of tartar or don't have a lot of experience making meringue, then you can add 1/4 tsp cream of tartar to the egg whites before beating them.
- You do want to work quickly once you have made your meringue because the meringue will start to weep if left out too long.
- Make sure to use small curds cottage cheese so that the curds melt during baking. You can use 1%, 2% or 4%. I used Amazon Fresh small curds cottage cheese (1% | 4%)*.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
