Ingredients
Equipment
Instructions
- Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a blender, combine the cottage cheese and egg yolks. Blend until the mixture is completely smooth.
- Pour the cottage cheese mixture into a large bowl. Stir in the baking powder and salt (if using).
- In a separate, clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. This will take about 3-4 minutes.
- Gently fold one-third of the stiff egg whites into the cottage cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the batter.
- Spoon about 1/2 cup of the batter per piece onto the prepared baking sheet, creating 6 round discs. Spread them slightly to about 4-5 inches in diameter.
- Bake for 20-25 minutes, or until the tops are golden-brown and they spring back when lightly touched.
- Let the cloud bread cool completely on the baking sheet before handling.
Notes
Tip 1: For savory bread, add 1/4 tsp of garlic powder or Italian seasoning to the batter.
Tip 2: Ensure your egg white bowl is completely free of any fat or grease, otherwise the whites will not whip up correctly.
Tip 3: Store in an airtight container in the fridge for up to 5 days.
Tip 2: Ensure your egg white bowl is completely free of any fat or grease, otherwise the whites will not whip up correctly.
Tip 3: Store in an airtight container in the fridge for up to 5 days.
