Fluffy Blueberry Cloud Bread (Print Version)

# Ingredients:

01 - Separate the yolks from 3 large eggs.

02 - Blend half a cup of cottage cheese until it’s silky smooth.

03 - Use a small pinch of cream of tartar, about 1/4 teaspoon, for the right consistency.

04 - Add about 1/2 teaspoon of salt to bring out the flavor.

05 - A dash of sweetener or a teaspoon of honey if you’re into sweetness.

06 - One tablespoon of arrowroot powder or cornstarch for extra structure.

07 - Throw in a quarter cup of fresh or frozen blueberries. Chop them if they’re big.

01 - Turn your oven up to 300°F (150°C) and set out a baking tray with parchment paper on top.

02 - Beat the egg whites and cream of tartar in a large bowl until they’re thick and fully peaked.

03 - In another bowl, mix the cottage cheese, egg yolks, salt, and sweetener (if you’re using it).

04 - If using starch, add it carefully and mix until the texture’s smooth.

05 - Gently fold the fluffy egg whites into the yolk mixture so it stays airy.

06 - Mix in the blueberries and distribute them evenly throughout the batter.

07 - Spoon small portions of the batter onto the parchment-lined tray. Bake for about 25-30 minutes until golden brown.

08 - After baking, let them cool off for a bit before enjoying.

01 - For keto, leave out the cornstarch and sweetener.

02 - Store leftovers in the fridge in a sealed container—they’ll last for up to 3 days.

03 - Freeze them for up to a month if needed.

04 - Reheat at 250°F to make them soft and fluffy again.