Blueberry Fluffy Cloud Bread (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 teaspoon salt
02 -
3 large eggs, yolks and whites separated
03 -
1/4 teaspoon cream of tartar
04 -
1/2 cup blended cottage cheese
→ Optional Ingredients
05 -
A teaspoon of honey or a dash of sugar substitute
06 -
Roundabout a tablespoon of cornstarch or arrowroot
→ Fruit
07 -
A small handful (1/4 cup) of chopped blueberries, fresh or frozen
# Instructions:
01 -
Get it going to 300°F (150°C) and line a sheet pan with parchment.
02 -
Grab a big bowl and beat egg whites with cream of tartar until stiff peaks hold.
03 -
In a separate bowl, stir together the yolks, blended cottage cheese, salt, and honey (or substitute, if using).
04 -
Carefully fold cornstarch into the yolk mixture if you're using it, making sure it's all smooth.
05 -
Softly mix the whipped whites into the yolk base, but don't lose the fluffiness.
06 -
Gently stir your blueberries in until they seem randomly spread.
07 -
Scoop little dollops onto the prepared tray and bake for 25-30 minutes, checking for golden tops.
08 -
Once baked, let the fluffy clouds cool off a bit before digging in.
# Notes:
01 -
Skip the cornstarch and honey to keep it keto-compliant
02 -
Pop them in an airtight container; they'll last in the fridge for three days
03 -
Store some in the freezer for up to a month
04 -
Reheat at 250°F to bring back the fluff