#cloudbread

Quick Cottage Cheese Blueberry Cloud Bread (Light and Fluffy)

This cloud bread rises into an airy, almost spongy crumb studded with blueberries throughout, held together by cottage cheese instead of butter. Twenty minutes transforms simple pantry ingredients into something light enough to eat for breakfast but sweet enough for dessert.

Use cloud bread as the crust for a guilt-free, low-carb pizza. This pizza recipe is great for people who want to eat less carbs but still enjoy pizza flavors.

Ingredients: 3 large eggs. 3 tablespoons cream cheese. 1/4 teaspoon cream of tartar. 1/4 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup low-carb pizza sauce. 1/4 cup sliced pepperoni or toppings of your choice. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 300F 150C. Separate the egg yolks from the egg whites into two different bowls. In the bowl with egg yolks, add cream cheese and Parmesan cheese. Mix until smooth. In the bowl with egg whites, add cream of tartar. Beat until stiff peaks form. Gently fold the egg yolk mixture into the egg whites, being careful not to deflate the whites. Line a baking sheet with parchment paper and scoop spoonfuls of the cloud bread mixture onto it, shaping them into pizza crust rounds. Bake in the preheated oven for about 25 minutes or until the cloud bread crusts are golden brown and set. Remove the cloud bread crusts from the oven and let them cool for a few minutes. Spread a thin layer of low-carb pizza sauce on each cloud bread crust. Sprinkle shredded mozzarella cheese over the sauce, and add your choice of toppings e.g., pepperoni. Season with dried oregano, garlic powder, salt, and pepper. Place the cloud bread pizzas back in the oven and bake for an additional 10-15 minutes or until the cheese is bubbly and golden. Garnish with fresh basil leaves if desired. Serve hot and enjoy your low-carb cloud bread pizza!

Prep Time: 15 minutes

Cook Time: 40 minutes

This Keto Dairy Free Cloud Bread is a light and fluffy alternative to traditional bread, perfect for those following a ketogenic diet and avoiding dairy. It's easy to make and incredibly versatile, great for sandwiches, toast, or as a side with your favorite keto-friendly dishes.

Ingredients: 3 large eggs, separated. 1/4 teaspoon cream of tartar. 3 tablespoons almond flour. 1 tablespoon coconut flour. 1/2 teaspoon baking powder. Pinch of salt.

Instructions: Preheat the oven to 300F 150C and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites and cream of tartar until stiff peaks form. In another bowl, whisk together the egg yolks, almond flour, coconut flour, baking powder, and salt until smooth. Gently fold the egg yolk mixture into the beaten egg whites until well combined. Spoon the mixture onto the prepared baking sheet, forming small cloud shapes. Bake for 25-30 minutes or until golden brown and set. Allow to cool slightly before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes