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cottage cheese cloud bread recipe
- Total Time: 60 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This low-carb, protein-packed cottage cheese cloud bread features golden, airy discs infused with vibrant sun-dried tomato and basil swirls, offering both delicate texture and robust flavor. It’s perfect for quick family meals or healthier snacking.
Ingredients
- 250 g (1 cup) full-fat cottage cheese
- 3 large eggs, separated
- 0.6 g (0.25 teaspoon) cream of tartar
- 1.5 g (0.25 teaspoon) sea salt, plus a pinch for egg whites
- 40 g (0.25 cup) oil-packed sun-dried tomatoes, drained (reserve 1 tsp oil)
- 15 g (0.25 cup packed) fresh basil leaves, plus more for garnish
- 1 small clove garlic
- 15 ml (1 tablespoon) olive oil
- 30 g (0.25 cup) finely grated Parmesan-style cheese (made with microbial rennet)
- Pinch of freshly ground black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 150(deg)C (300(deg)F). Line a large baking sheet with parchment paper.
- Prepare Tomato Basil Paste: In a small food processor or blender, combine the drained sun-dried tomatoes, fresh basil, garlic, and 1 tablespoon of olive oil. Process until a smooth, vibrant paste forms. Set this aside.
- Separate Eggs: Carefully separate the egg whites into a separate large, very clean bowl, and the yolks into a medium bowl.
- Mix Yolks and Cottage Cheese: In the medium bowl, whisk together the egg yolks, cottage cheese, 0.25 teaspoon sea salt, and a pinch of black pepper until well combined and smooth. Stir in the finely grated Parmesan-style cheese.
- Whip Egg Whites: Using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and a pinch of sea salt. Increase speed to high and continue beating until stiff peaks form.
- Gently Fold Mixtures: Carefully fold the cottage cheese-yolk mixture into the stiff egg whites in two additions, taking care not to deflate the whites, until just combined and airy.
- Form and Swirl Clouds: Spoon the cloud bread batter onto the prepared baking sheet, forming 8-10 round, approximately 7-8 cm (3-inch) wide discs. Dollop about 0.5 teaspoon of the sun-dried tomato and basil paste onto the center of each disc. Using a skewer or spoon, gently swirl the paste into the batter.
- Bake and Cool: Bake for 25-30 minutes, or until golden brown on the edges, puffed, and set. Turn off the oven and leave them inside for another 10 minutes with the door slightly ajar. Remove from the oven and transfer to a wire rack to cool completely.
Notes
For best results, ensure your egg white whipping bowl and beaters are completely grease-free. A stand mixer can speed up whipping egg whites. For storage, keep cooled cloud bread in an airtight container at room temperature for up to 2-3 days or refrigerate for longer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 disc (approx 40g)
- Calories: 80 calories
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 70 mg