Delicious Cottage Cheese Blueberry Cloud Bread in Minutes

This Cottage Cheese Blueberry Cloud Bread is a fluffy, gluten-free treat perfect for breakfast or a light snack.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 pieces

Course: Breakfast

Cuisine: Gluten-Free

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Cottage Cheese Low-fat can be used
3 large Eggs Provide structure and binding
1 cup Almond Flour Can replace with coconut or oat flour
1 teaspoon Baking Powder Essential for rise
1 pinch Salt Enhances flavors

For the Blueberry Delight

1 cup Fresh Blueberries Feel free to substitute with other fruits

Optional Sweetener

to taste Honey or Maple Syrup Can omit for a savory version

Flavor Enhancer

1 teaspoon Vanilla Extract Adds depth of flavor

Equipment

Oven
Baking sheet
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together 1 cup of cottage cheese and 3 large eggs until smooth.
Add 1 cup of almond flour, 1 teaspoon of baking powder, and a pinch of salt, along with honey or maple syrup and 1 teaspoon of vanilla extract.
Fold in 1 cup of fresh blueberries into the batter gently.
Scoop the batter onto the prepared baking sheet, spacing the dollops about 2 inches apart.
Bake in the preheated oven for 20-25 minutes until golden brown and set to the touch.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 10gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Best enjoyed fresh and can be stored in an airtight container for up to 3 days at room temperature or in the fridge for 5 days.

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