High Protein Fluffy Cottage Cheese Cloud Bread

I stumbled onto this fluffy cottage cheese cloud bread recipe during one of those desperate 3 PM hunger moments when my teenagers were raiding the pantry like locusts. Instead of reaching for processed snacks, I whipped up these protein-packed clouds that literally disappeared before they cooled. My son actually asked if I’d bought them from some fancy bakery – just like when he first tried my Blueberry Cottage Cheese Cloud Loaves and couldn’t believe they were homemade – the ultimate compliment from a kid who usually treats my healthy experiments with deep suspicion.

This light and airy cloud bread made with cottage cheese is your new secret weapon for satisfying snacking without the carb crash. Unlike traditional bread that leaves you hungry an hour later, each piece delivers 5 grams of protein to keep you actually satisfied. The cottage cheese creates an incredibly fluffy, almost weightless texture that melts in your mouth while secretly packing serious nutritional value. Let’s get cooking – this one’s about to become your new obsession!

Why You’ll Love This Fluffy Cottage Cheese Cloud Bread

I’ve tested this recipe dozens of times with my family, and it passes every test from taste to texture to staying power. The cottage cheese creates an incredibly light, airy consistency that feels indulgent while delivering solid protein content that keeps hunger at bay for hours.

This recipe comes together in under 35 minutes with just six simple ingredients you probably already have in your kitchen – much like my go-to Cottage Cheese Chicken Salad Sandwich, which is another fast and protein-rich option. The versatility amazes me every time – my kids love them plain as snacks, I use them as sandwich bases for lunch, and they’re perfect alongside soups or salads for dinner. What really sold me is how they freeze beautifully for up to three months, making them ideal for meal prep when life gets crazy.

Storage & Serving Tips

Store your fluffy cottage cheese cloud bread at room temperature in an airtight container for up to three days, or wrap individually in plastic wrap and freeze for up to three months. Pro tip: I recommend reheating them quickly in a dry skillet or low oven to restore that perfect fluffy texture rather than microwaving, which can make them rubbery. These work beautifully as sandwich bases, spread with cream cheese or avocado for quick snacks, or served warm alongside soups and salads.

In my experience, beating the egg whites to proper stiff peaks makes all the difference in achieving that signature cloud-like texture, so don’t rush that step. My family loves them topped with everything from fresh herbs to a sprinkle of everything bagel seasoning.

Conclusion

Fluffy Cottage Cheese Cloud Bread

Light and airy cloud bread made with cottage cheese, delivering 5g protein per piece in a low-carb, gluten-free snack

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 portions

Course: Bread, Snack

Cuisine: American

Calories: 70

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup cottage cheese
• 3 large eggs
• 1.5 tablespoons coconut flour or almond flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon garlic powder optional
• 1 tablespoon fresh herbs optional, such as parsley or chives

Equipment

• 2 mixing bowls
• Electric mixer
• Baking sheet
• Parchment paper

Method

 

1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk the eggs until fluffy and pale.
3. Add cottage cheese, coconut flour, baking powder, salt, and garlic powder (if using), and mix until smooth.
4. Spoon the mixture onto the baking sheet in 6-8 mounds, shaping them into rounds.
5. Bake for 25-30 minutes, until golden brown on top and firm to the touch.
6. Let cool slightly before serving. Enjoy as is, or use as a base for sandwiches or toppings!

Notes

Beat egg whites to stiff peaks for maximum fluffiness. Use room temperature eggs for better whipping. Store at room temperature for 2-3 days or freeze for up to 3 months.