1. Preheat the Oven
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Egg Whites
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium-high speed using an electric mixer.
Continue beating until stiff peaks form. This may take about 3–4 minutes. The egg whites should hold their shape and not slide when you tilt the bowl.
3. Prepare the Cottage Cheese Mixture
In a separate bowl, whisk the egg yolks, blended cottage cheese, salt, cornstarch (if using), and honey or sweetener until smooth.
Gently fold the egg yolk mixture into the beaten egg whites. Use a spatula and fold carefully to avoid deflating the mixture.
4. Form the Cloud Bread
Scoop the batter onto the prepared baking sheet, forming 6–8 round, even mounds (about 3 inches wide).
Sprinkle a few blueberries on top of each mound, pressing them in slightly so they stay in place.
5. Bake
Bake in the preheated oven for 25–30 minutes, or until the cloud bread is golden and firm to the touch.
6. Cool and Serve
Let the cloud bread cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Serve immediately or store for later.
Serving Suggestions
My grandmother eats only 1 tablespoon a day of this mix. She runs like a young girl.
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“Lord…the house smelled amazinggg while this baked, I could hardly wait until it cooled”
