Fluffy Keto Cottage Cheese Cloud Bread

Fluffy keto cottage cheese cloud bread is my go-to low-carb, high-protein bread alternative. Light as air with a pillowy texture, this bread is made with just a few ingredients and is perfect for sandwiches, toasts, or even a side to soups and salads. It’s a smart and satisfying option for anyone following a keto or low-carb lifestyle.

Why You’ll Love This Recipe

I love how simple and versatile this bread is. It’s naturally gluten-free, has no flour, and still comes out soft and fluffy. The addition of cottage cheese gives it a rich, slightly tangy flavor and a protein boost. Whether I’m making breakfast sandwiches or need a light bread fix, this recipe fits the bill—and it’s done in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese

• Eggs

• Cream of tartar (or a pinch of lemon juice)

• Salt (optional)

Directions

1. I begin by preheating my oven to 300°F (150°C) and lining a baking sheet with parchment paper.

2. I separate the eggs, placing the yolks in one bowl and the whites in another.

3. To the yolks, I add the cottage cheese and a pinch of salt, then blend or whisk until smooth.

4. In the other bowl, I beat the egg whites with cream of tartar using a hand mixer until stiff peaks form. This is what gives the bread its airy texture.

5. I gently fold the yolk mixture into the fluffy egg whites, being careful not to deflate the batter.

6. I spoon the batter into rounds or ovals on the baking sheet—usually about 6 mounds.

7. I bake them for 25–30 minutes, until they’re lightly golden and set.

8. After baking, I let them cool on a rack. They firm up a bit as they cool but stay fluffy inside.

Servings and timing

This recipe makes about 6 cloud bread rounds and takes approximately 35 minutes total—10 minutes of prep and 25 minutes of baking.

Variations

I sometimes mix in a sprinkle of garlic powder or dried herbs into the yolk mixture for added flavor. For a sweeter version, I add a little vanilla extract and a pinch of cinnamon and stevia. When I want extra richness, I use full-fat cottage cheese and top them with shredded cheese before baking.

Storage/Reheating

I store leftover cloud bread in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster or oven at 300°F (150°C) for a few minutes to restore their texture. I avoid microwaving them as it can make them rubbery.

FAQs

Can I use a different cheese besides cottage cheese?

Yes, I’ve used ricotta with similar results, though the texture is a bit softer. Just make sure to blend it smooth before mixing.

Is cloud bread eggy in taste?

Slightly, but the cottage cheese helps mellow it out. I often add herbs or spices to balance the flavor.

Can I freeze cloud bread?

Yes, I freeze them with parchment paper between each piece. I reheat them directly from frozen in the oven or toaster.

How do I prevent the batter from deflating?

I fold gently and avoid overmixing. Keeping the egg whites fluffy is the key to getting that cloud-like texture.

Is this bread suitable for sandwiches?

Definitely. I use two pieces for a light sandwich, or I fold one round over filling like a mini pita pocket.

Conclusion

Fluffy keto cottage cheese cloud bread is a simple and satisfying low-carb solution when I need something bread-like without the carbs. It’s airy, easy to make, and endlessly customizable. Whether I’m meal prepping or whipping up a quick snack, this bread always delivers comfort with a healthy twist.