Description
A light, tangy, and slightly sweet take on cloud bread, combining creamy cottage cheese, tender flours, and bursts of juicy blueberries for a fluffy low-carb treat.
Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 cup blueberries
- 1 tablespoon honey (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, blend the cottage cheese and eggs until smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. If using honey, add it to the wet mixture.
- Combine the dry ingredients with the wet mixture until thick yet spoonable.
- Gently fold in the blueberries.
- Spoon the batter onto the prepared baking sheet, forming small rounds.
- Bake for 20-25 minutes, until light golden brown and a toothpick comes out clean.
- Allow to cool slightly on the baking sheet before transferring to a wire rack.
Notes
For best results, use room-temperature ingredients. To avoid blueberry bleeding, fold in frozen berries or dust fresh berries with almond flour before folding.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 round
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: cloud bread, cottage cheese, blueberry, low-carb, breakfast