Fluffy Cottage Cheese Cloud Bread

There’s something incredibly satisfying about finding a bread recipe that checks all the boxes: low-carb, gluten-free, high in protein, and—most importantly—absolutely delicious. This fluffy cottage cheese cloud bread has become my go-to whenever I want a healthier bread option that still feels indulgent. Light as air with a soft, pillowy texture, it’s perfect for breakfast sandwiches, mini pizzas, or a simple toast with jam.

What makes this version special? We’re swapping out cream cheese for protein-packed cottage cheese, creating an even lighter texture without sacrificing richness. It’s become a staple in my kitchen, especially when I’m meal-prepping or craving a no-guilt comfort food.

I’ve made this recipe for friends who don’t even follow a low-carb lifestyle, and they’re always surprised at how soft and tasty it is. It’s the kind of bread you can feel good about eating—and keep coming back to.

Ingredients & Why They Matter

• Eggs (3 large): The structure of this bread depends on whipped egg whites for volume and yolks for richness.
• Cottage Cheese (½ cup): Adds moisture and protein while keeping the texture light. I use full-fat for the best flavor.
• Cream of Tartar (¼ tsp): Helps the egg whites hold their shape for an airy rise.
• Baking Powder (½ tsp): Adds lift and keeps the structure stable.
• Salt (½ tsp): Rounds out the flavor and balances the tang of the cheese.

💡 Why cottage cheese over cream cheese? It’s lighter, higher in protein, and makes the bread less dense—a win on all fronts.

Step-by-Step Instructions

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Preheat the Oven

Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.

Whip the Egg Whites

Separate the eggs. Place the whites in a clean, grease-free bowl with the cream of tartar. Beat using an electric mixer until stiff peaks form (about 3–5 minutes). The peaks should stand up on their own when the beaters are lifted.

Mix the Yolks and Wet Ingredients

In another bowl, whisk together the yolks, cottage cheese, baking powder, and salt. Mix until smooth and creamy.

Fold Carefully

Add a third of the whipped egg whites to the yolk mixture. Gently fold them in using a spatula. Continue folding in the rest of the whites in two more batches, being careful not to deflate the mixture.

Shape and Bake

Scoop 6–8 rounds onto your prepared baking sheet, spacing them about an inch apart. Smooth the tops lightly. Bake for 25–30 minutes, or until golden brown and lightly puffed.

Cool and Serve

Let the bread cool on a wire rack for at least 5 minutes. It will firm up slightly as it cools. Serve warm or store for later.

How to Serve Cottage Cheese Cloud Bread

• As a Sandwich Alternative
  • Breakfast: Eggs, turkey bacon, and avocado
  • Lunch: Deli turkey, cheese, lettuce, and tomato
  • Grilled Cheese: Classic with melted cheddar
• As Toast
  • Topped with butter and sugar-free jam
  • Mashed avocado, chili flakes, and a poached egg
  • Almond butter with cinnamon
• As a Base
  • Mini pizzas: Add marinara, cheese, and toppings and bake at 375°F for 5–7 minutes
  • Snack bread: Dip into spinach-artichoke dip, hummus, or tzatziki

Flavor Variations

• Savory Options
  • Garlic Herb: ½ tsp garlic powder + ½ tsp Italian seasoning
  • Cheese Blend: Stir in shredded mozzarella or cheddar
  • Spicy: Add smoked paprika or chili flakes
• Sweet Variations
  • Cinnamon-Vanilla: Add ½ tsp vanilla extract + cinnamon
  • Chocolate: Stir in ½ tsp cocoa powder and a pinch of monk fruit sweetener
  • Coconut: Use coconut cream and sprinkle with unsweetened coconut flakes

Storage & Reheating Tips

• Room Temperature: Store in an airtight container for 1 day
• Fridge: Store with a paper towel in a sealed container for up to 3 days
• Freezer: Wrap each piece individually in parchment, freeze in a zip-top bag for up to 1 month

To Reheat:

• Oven: 300°F for 5–7 minutes
• Air Fryer: 325°F for 3–4 minutes
• Microwave: 10–15 seconds (softens the texture)

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Frequently Asked Questions

• Can I use reduced-fat cottage cheese? Yes, but full-fat gives the best texture and flavor.
• Why didn’t my egg whites form peaks? Check for grease in your bowl or use older eggs, which whip easier.
• Can I make these ahead? Yes, they freeze beautifully and reheat well.
• How do I prevent them from being too soggy? Let them cool fully on a wire rack to avoid moisture buildup.

💡 Final Thoughts
Cloud bread was already a genius low-carb invention—but using cottage cheese takes it to a whole new level. The texture is lighter, the flavor is cleaner, and the protein content is higher. It’s a simple, satisfying option whether you’re cutting carbs, avoiding gluten, or just looking for a fun weekend baking project.

Every time I make a batch, I freeze a few for quick breakfasts or snack sandwiches. The versatility is unmatched, and the flavor? Always a winner.