If you miss having bread on keto, this one is for you. This keto cottage cheese cloud bread is soft, light, and works perfectly as a sandwich bun or just a snack on its own.
It’s made with just a handful of simple ingredients and comes together pretty quickly. No fancy equipment needed besides a basic blender and a mixer.
The cottage cheese gives these a nice subtle flavor and adds some extra protein, which is always a win. You won’t even taste it once they’re baked.
Each piece is low carb and totally keto friendly, so you can enjoy them without worrying about your macros.
They bake up golden and puffy, almost like little pillows. They do deflate a bit as they cool, but that actually makes them even better for using as buns.
Why You’ll Love This Recipe
Only 5 Ingredients – You just need cottage cheese and eggs plus a few pantry basics to make a legit bread replacement.
Packed with Protein – Cottage cheese and eggs make these cloud breads way more filling than regular keto bread recipes.
Perfect Sandwich Buns – These hold up great as burger buns or sandwich bread so you can finally enjoy lunch without the carbs.
Light and Fluffy Texture – The whipped egg whites give these an airy pillow-like texture that actually feels like real bread.
Recipe Ingredients
- 3/4 cup Cottage Cheese (full fat)
- 3 large Eggs, separated
- 2 tbsp Almond Flour
- 1/4 tsp Cream of Tartar
- 1/4 tsp Salt
How To Make
Step 1
Preheat your oven to 300°F. Line a large baking sheet with parchment paper.
Step 2
Add the cottage cheese, egg yolks, almond flour, and salt to a blender. Blend until completely smooth and set aside.
Step 3
In a clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
Step 4
Gently fold the cottage cheese mixture into the whipped egg whites in two additions. Use a spatula and fold carefully to keep as much air as possible in the batter.
Step 5
Spoon the mixture onto the prepared baking sheet, forming 6 to 8 rounds about 3/4 inch thick. Leave about 2 inches between each round.
Step 6
Bake for 25 to 28 minutes, until the tops are light golden and the cloud breads feel set and dry to the touch.
Step 7
Let them cool completely on the baking sheet. They will deflate slightly as they cool, which is normal. Store in an airtight container in the fridge and use as buns for sandwiches or enjoy on their own.
Tips
Blend the Cottage Cheese Until It’s Completely Smooth
This is the most important step in the whole recipe. If you leave any lumps of cottage cheese in the mixture, you’ll feel them in the finished bread and the texture will be off.
Blend it for a solid 30 to 60 seconds, then stop and check. You want it to look like a smooth, pourable batter with zero visible curds.
If you’re using a small blender or food processor, scrape down the sides halfway through to make sure everything gets blended evenly.
Make Sure Your Bowl and Beaters Are Totally Clean
Even a tiny bit of grease or egg yolk in the bowl will stop your egg whites from whipping up properly. They just won’t reach stiff peaks no matter how long you beat them.
Before you start, wipe your bowl and beaters with a paper towel dipped in a little white vinegar. This removes any invisible oil residue and gives you the best chance of getting tall, firm peaks.
Also, separate your eggs carefully. If even a small drop of yolk falls into the whites, it’s better to start over with a fresh egg.
Fold Gently and Stop Early
When you add the cottage cheese mixture to the whipped egg whites, the goal is to keep as much air in there as possible. That air is what makes these cloud breads light and puffy instead of flat and dense.
Use a spatula and fold from the bottom up with slow, sweeping motions. Don’t stir in circles. It’s okay if you still see a few streaks of white – that’s better than overmixing and losing all the volume.
Adding the cottage cheese mixture in two batches makes this way easier. The first batch loosens up the egg whites so the second batch folds in without as much deflating.
More Recipes
- Keto Garlic Bread Bites
- Keto Pumpkin Bread
- Keto Zucchini Bread
- Keto Churro Chaffles
- Low Carb Glazed Cinnamon Rolls
Frequently Asked Questions
Can I use low fat cottage cheese instead of full fat?
Full fat cottage cheese works best here because it gives the cloud bread a richer flavor and better texture. Low fat or fat-free versions have more moisture and less creaminess, which can make the bread turn out flat and rubbery.
Since this is a keto recipe, full fat is also the better choice nutritionally. It keeps the fat content up and the carbs low, which is exactly what you want.
Keto Cottage Cheese Cloud Bread
Ingredients
Equipment
Method
- Preheat your oven to 300°F. Line a large baking sheet with parchment paper.
- Add the cottage cheese, egg yolks, almond flour, and salt to a blender. Blend until completely smooth and set aside.
- In a clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
- Gently fold the cottage cheese mixture into the whipped egg whites in two additions. Use a spatula and fold carefully to keep as much air as possible in the batter.
- Spoon the mixture onto the prepared baking sheet, forming 6 to 8 rounds about 3/4 inch thick. Leave about 2 inches between each round.
- Bake for 25 to 28 minutes, until the tops are light golden and the cloud breads feel set and dry to the touch.
- Let them cool completely on the baking sheet. They will deflate slightly as they cool, which is normal. Store in an airtight container in the fridge and use as buns for sandwiches or enjoy on their own.