Fluffy Cottage Cheese Cloud Bread

This fluffy cottage cheese cloud bread is the perfect keto bread alternative! Made with just 5 simple ingredients, it's high in protein, low in carbs, and ready in under an hour. Great for sandwiches!

5 from 3 votes

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Course: Bread

Cuisine: American, Keto

Keyword: cottage cheese cloud bread, fluffy cloud bread, keto bread

Prep Time: 30

Cook Time: 25

Servings: servings

Calories: 40kcal

Ingredients

3 Eggs separated
¼ teaspoon Cream of Tarter
¼ cup Cottage Cheese blended
Pinch Salt
1 teaspoon Sweetener optional

Instructions

Preheat oven to 300°F. Line a baking sheet with parchment paper.
Carefully separate your egg whites from the yolks, placing them in two separate bowls. Make sure no yolk gets into the whites—even a small amount of fat from the yolk can prevent the whites from whipping properly.
Add the cream of tartar to the egg whites and beat with an electric mixer on high speed until stiff peaks form. This typically takes 2-3 minutes.
In a blender or food processor, blend the cottage cheese until completely smooth with no visible curds. Add this to the bowl with your egg yolks along with the salt and sweetener (if using). Mix until well combined.
***This is the most important step for achieving that signature cloud bread texture*** Gently fold the yolk mixture into the whipped egg whites using a spatula. Use slow, sweeping motions from the bottom of the bowl to the top, rotating the bowl as you go. The goal is to incorporate the mixtures without deflating the egg whites.
Using a ¼ cup measuring cup, scoop the batter onto the prepared sheet, spacing the mounds about 2 inches apart—they will spread slightly during baking. Gently smooth the tops with the back of a spoon.
Bake at 300°F for 25 minutes, or until the tops are golden brown and the bread feels set when gently touched.
Allow the cloud bread to cool on the baking sheet for 5 minutes before transferring to a wire rack. The bread will be soft and slightly pliable when warm, then firm up slightly as it cools. Serve as a bread alternative with your favorite toppings or use for sandwiches.

Notes

Storage Tips:

Room temperature: Store in an airtight container for up to 2 days (texture improves overnight!)
Refrigerator: Up to 5 days in an airtight container; toast lightly to refresh
Freezer: Up to 2 months; layer parchment between pieces to prevent sticking
Reheating: Toast lightly or warm in a 300°F oven for 3-5 minutes

Recipe Tips & FAQs:

Use room temperature eggs for best results
Make sure no yolk gets into the whites, or they won't whip properly
Blend cottage cheese until completely smooth—no visible curds
Achieve true stiff peaks before folding; work quickly so whites don't deflate
Flat bread? Usually caused by underwhipped egg whites or yolk contamination
No cream of tartar? Substitute ¼ teaspoon lemon juice or white vinegar
Substitutions: Greek yogurt can replace cottage cheese; full-fat works best
Eggy taste? Let bread rest overnight—the flavor mellows significantly
Flavor variations: Add Italian seasoning, garlic powder, everything bagel seasoning, or cinnamon for sweet versions

Nutrition