2 Ingredient Keto Cottage Cheese Cloud Bread
Light and airy bread that tastes like you are eating a cloud. These breads need just 2 ingredients and are keto-friendly and low carb.
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. Store any uneaten breads in an airtight container in the fridge or freezer.
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.
Serving: 1bread round, Calories: 26kcal, Carbohydrates: 0.3g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 39mg, Sugar: 0.3g
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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