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Blueberry Cloud Cottage Cheese Bread

A close-up slice of fluffy blueberry cloud cottage cheese bread showing moist crumb and dark blueberries.
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Make this light, fluffy, and high-protein blueberry bread using cottage cheese for a moist texture. It is a simple recipe for an everyday meal.

Ingredients

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  • 1 cup dry curd cottage cheese (or full-fat cottage cheese, drained)
  • 4 large eggs, separated
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon granulated sweetener (optional, for a sweeter taste)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and line a small loaf pan (about 7×3 inches) with parchment paper, allowing some overhang for easy removal.
  2. In a food processor or blender, combine the cottage cheese, egg yolks, almond flour, baking powder, vanilla extract, and sweetener (if using). Blend until the mixture is completely smooth. This step is key for the ‘cloud’ texture.
  3. In a separate, clean bowl, beat the four egg whites with a pinch of salt until stiff peaks form. You want the whites to hold their shape when you lift the whisk.
  4. Gently fold about one-third of the stiff egg whites into the cottage cheese mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix, as this will deflate the air you incorporated.
  5. Carefully fold in the blueberries. If using frozen blueberries, do not stir vigorously; just fold them in a few times to distribute them evenly.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing.

Notes

  • For the best rise and fluffiest texture, ensure your egg whites are beaten to stiff peaks.
  • If you want a more traditional bread slice, let the loaf cool completely before cutting. Slicing while warm can cause it to compress slightly.
  • This recipe is naturally gluten free due to the use of almond flour.
  • If you are not concerned about keeping it low carb, you can substitute the almond flour with 1/4 cup of all-purpose flour.

Nutrition

Find it online: https://tastethisplate.com/blueberry-cloud-cottage-cheese-bread/