Fluffy Blueberry Bread (Print Version)

# Ingredients:

01 - Separate 3 large eggs—put yolks in one bowl and whites in another.

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

03 - Use about a quarter teaspoon of cream of tartar for some extra stability.

04 - Just a pinch of salt—half a teaspoon works great.

05 - A tablespoon of cornstarch or arrowroot powder if you want to include it.

06 - One teaspoon of honey or sweetener to taste.

07 - About a quarter cup of blueberries, fresh or frozen. Slice big ones into smaller pieces.

01 - Set your oven to 300°F (150°C) and line a baking tray with parchment paper.

02 - Beat the egg whites and cream of tartar together until they form stiff peaks.

03 - In a different bowl, stir together the yolks, blended cottage cheese, salt, and honey or sweetener if you’re adding it.

04 - If you’re using starch, mix it in gently until everything’s smooth.

05 - Carefully fold the fluffy egg whites into the yolk mixture, keeping the batter light and airy.

06 - Gently mix in the blueberries, spreading them out evenly.

07 - Spoon the batter into small heaps on the baking sheet and bake for 25–30 minutes until golden brown.

08 - Let the cloud bread cool down a little before enjoying it.

01 - Skip both the honey and starch if you’re doing keto.

02 - Store extras in an airtight container in the fridge for up to three days.

03 - Pop them in the freezer—they’ll stay good for about a month.

04 - Warm them up at 250°F to make them fluffy again.