Light Blueberry Cloud Bread (Print Version)

# Ingredients:

01 - Blend half a cup of cottage cheese until it’s smooth and creamy.

02 - Separate the whites and yolks from 3 large eggs.

03 - For the texture, add a tiny bit of cream of tartar, about a quarter teaspoon.

04 - Sprinkle in just half a teaspoon of salt.

05 - One tablespoon of arrowroot or cornstarch, whichever you prefer.

06 - A teaspoon of sweetener, like honey, if you’d like.

07 - About a quarter cup of blueberries. If they’re large, chop them up first. Frozen or fresh works.

01 - Turn on the oven to 300°F (150°C) and get a pan ready with parchment paper over it.

02 - Whip up the cream of tartar and egg whites in a big mixing bowl. Keep going till those stiff peaks form.

03 - In another bowl, stir the yolks with the smooth cottage cheese, a pinch of salt, and sweetener if you’re using any.

04 - If you decide to use it, carefully mix in the cornstarch until it’s all smooth.

05 - Gently fold the whipped whites into the yolks. Don’t overmix—fluffy is what you’re going for.

06 - Mix the blueberries in gently, making sure they’re spread out evenly.

07 - Scoop the mixture onto your prepared baking pan in small dollops. Let them bake 25-30 minutes or until golden.

08 - Take it out of the oven and let it cool a bit before enjoying.

01 - For keto-friendly, skip both honey and cornstarch.

02 - Store leftovers in an airtight container and refrigerate. They’ll last about three days.

03 - Freeze them if needed—they’ll keep for a full month.

04 - Reheat at 250°F to bring back that soft, pillowy feel.