Ingredients
Scale
- 3 large eggs (separated)
- ½ cup full-fat cottage cheese
- ¼ teaspoon cream of tartar (or ½ teaspoon white vinegar)
- Pinch of sea salt
- Optional: garlic powder, Italian herbs
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate the eggs. Place yolks in one bowl and whites in another.
- Add cream of tartar to the egg whites and whip until stiff peaks form.
- In the yolk bowl, combine cottage cheese and a pinch of salt. Mix until smooth.
- Gently fold the whipped egg whites into the yolk mixture. Do not overmix.
- Scoop 6 even mounds onto the baking sheet using a spoon or scoop.
- Bake for 25–30 minutes or until golden brown and set.
- Cool completely before peeling from parchment and serving.
Notes
- For extra flavor, mix herbs or garlic powder into the yolk mixture.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze with parchment paper between each piece for up to 2 months.
- Reheat in a toaster oven or skillet for best texture.
- This low carb cottage cheese cloud bread is perfect for keto meals or light snacks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American