No Flour Cottage Cheese Cloud (Print Version)
Airy cottage cheese cloud bread with whipped egg whites—gluten-free, low-carb, soft and golden in 35 minutes.
# What You Need:
→ Dairy
01 - 1 cup cottage cheese, full-fat or low-fat
→ Eggs
02 - 3 large eggs, separated
→ Spices & Leavening
03 - 1/4 teaspoon cream of tartar
04 - 1/4 teaspoon fine sea salt
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon garlic powder
# How-To:
01 - Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside.
02 - Place cottage cheese in a food processor or blender and process until completely smooth with no lumps remaining.
03 - In a medium bowl, whisk egg yolks with the smooth cottage cheese, baking powder, fine sea salt, and garlic powder until well combined and uniform in texture.
04 - In a separate clean, dry bowl, combine egg whites and cream of tartar. Beat with an electric mixer on high speed until stiff, glossy peaks form.
05 - Gently fold the whipped egg whites into the cottage cheese mixture in three additions, using a spatula with light sweeping motions to preserve maximum air volume.
06 - Scoop batter into 6 equal portions onto the prepared baking sheet, shaping each into a round flat disk approximately 1/2 inch thick.
07 - Bake for 25 minutes or until the tops are golden and the centers feel set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
08 - Serve warm immediately, or cool completely and store in an airtight container in the refrigerator for up to 3 days.
# Expert Advice:
01 -
- Six ingredients you probably already have, and not a single one requires a grocery store trip.
- Each piece packs six grams of protein, which makes them genuinely filling rather than just a fun novelty.
02 -
- If a single speck of yolk gets into your whites, they will not whip to stiff peaks no matter how long you beat them.
- Folding too aggressively collapses the air and leaves you with flat, rubbery discs instead of pillowy breads.
03 -
- Wipe your mixing bowl and beaters with a splash of vinegar and dry thoroughly before whipping whites for the most reliable results.
- The batter should look impossibly airy and almost pourable when you are done folding, and if it looks dense, you have gone too far.