No Flour Cottage Cheese Cloud (Printable)

Airy cottage cheese clouds—gluten-free, low-carb, protein-rich and ready in 35 minutes for sandwiches or toast.

# What You'll Need:

→ Dairy

01 - 1 cup cottage cheese, full-fat or low-fat

→ Eggs

02 - 3 large eggs, separated

→ Spices & Seasonings

03 - 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
04 - 1/4 teaspoon fine sea salt
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon garlic powder (optional)

# How-to Steps:

01 - Preheat oven to 300°F and line a baking sheet with parchment paper.
02 - Place cottage cheese in a food processor or blender and process until completely smooth and creamy.
03 - In a medium bowl, whisk egg yolks with the smooth cottage cheese, baking powder, salt, and garlic powder until well combined.
04 - In a separate clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form.
05 - Gently fold the whipped egg whites into the cottage cheese mixture in three additions, using a spatula and being careful not to deflate the batter.
06 - Scoop batter into 6 equal portions onto the prepared baking sheet, shaping each into a round flat disk about 1/2 inch thick.
07 - Bake for 25 minutes or until golden and set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
08 - Serve immediately or store cooled breads in an airtight container in the refrigerator.

# Expert Pointers:

01 -
  • It takes exactly three ingredients you probably already have in your fridge right now, and everything else is optional.
  • The texture is impossibly airy and satisfies that bread craving without any flour weighing you down.
  • Each piece packs six grams of protein from the cottage cheese and eggs, so you actually feel full after eating them.
02 -
  • Even a speck of yolk in your egg whites will prevent them from reaching stiff peaks, so separate carefully and use a clean bowl.
  • Overmixing during the fold is the fastest way to end up with flat rubbery discs instead of clouds, so stop while you still see white streaks.
03 -
  • Cold eggs separate more cleanly, but room temperature whites whip to greater volume, so separate first then let the whites sit for ten minutes.
  • If your batter looks a little runny after folding, let it sit for two minutes and it will often thicken as the cheese settles into the foam.

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