No Flour Cottage Cheese Cloud (Printable)

Airy, protein-rich cottage cheese clouds — golden, tender rounds perfect for sandwiches or breakfast.

# What You Need:

→ Dairy

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

→ Eggs

02 - 3 large eggs, separated

→ Seasonings & Leavening

03 - 1/4 teaspoon cream of tartar
04 - 1/4 teaspoon fine sea salt
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon garlic powder

# How To Make It:

01 - Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
02 - Place the cottage cheese in a food processor or blender and process until completely smooth and free of lumps.
03 - In a medium bowl, beat the egg yolks with the smooth cottage cheese, baking powder, salt, and garlic powder until well combined.
04 - In a separate clean, dry bowl, beat the 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 the 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 the tops are golden and the centers are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
08 - Serve immediately while warm, or store cooled pieces in an airtight container in the refrigerator.

# Expert Advice:

01 -
  • Six ingredients and zero flour mean you probably have everything you need right now.
  • Each cloud bread packs six grams of protein into only sixty calories, which feels almost like cheating.
  • The texture is somewhere between a souffle and a soft flatbread, and it disappears faster than you expect.
02 -
  • Any speck of yolk in the whites and they will never whip to stiff peaks. I learned this the heartbreaking way on my second attempt.
  • Folding too aggressively knocks out the air you just worked hard to create, so patience here literally determines whether you get bread or a flat pancake.
03 -
  • A splash of vinegar works in place of cream of tartar if you do not keep it stocked, though the whites may deflate slightly faster.
  • Processing the cottage cheese twice as long as you think necessary guarantees the smoothest texture in the final bread.

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