Description
Fluffy Keto Cottage Cheese Cloud Bread is a light and airy low-carb bread alternative perfect for keto diets. Made with eggs, cottage cheese, and cream of tartar, this recipe yields a tender, puffy bread that can be enjoyed as a sandwich base or a snack without the carbs and gluten found in traditional bread.
Ingredients
Scale
Cloud Bread Ingredients
- 3 large eggs, separated
- 3 tablespoons whole milk cottage cheese or cream cheese
- 1/4 teaspoon cream of tartar
- 1 (1 g) packet artificial sweetener (optional)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Separate Eggs: Carefully separate the egg whites from the yolks, placing the whites in a large mixing bowl and yolks in another.
- Mix Egg Yolks and Cheese: Add the cottage cheese or cream cheese and artificial sweetener (if using) to the egg yolks. Whisk well until smooth and combined.
- Beat Egg Whites: Add cream of tartar to the egg whites. Using an electric mixer, beat the whites until stiff peaks form. This step is crucial for the fluffy texture.
- Fold Mixtures: Gently fold the egg yolk mixture into the stiff egg whites, being careful not to deflate the mixture to maintain airiness.
- Shape the Bread: Spoon the batter onto the prepared baking sheet into 6 evenly sized rounds, spreading slightly to form bread-like shapes.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until golden brown and set.
- Cool and Serve: Remove from oven and let the cloud bread cool completely on a wire rack before serving to ensure the best texture.
Notes
- Use fresh eggs for the best rise and fluffiness.
- Be gentle folding the mixture to keep the air bubbles intact.
- Cloud bread is best eaten fresh but can be stored in an airtight container for up to 2 days.
- Optional sweetener can be omitted for a neutral flavor.
- Substitute cream cheese for cottage cheese if preferred for a creamier texture.
