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.
