Blueberry Cloud Bread (Print Version)

# Ingredients:

01 - Separate the whites and yolks from 3 large eggs.

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

03 - A tiny pinch of cream of tartar—about a quarter teaspoon—gives it a good texture.

04 - A sprinkle of salt—just half a teaspoon will do.

05 - A tablespoon of cornstarch or arrowroot powder if you'd like.

06 - Some sweetness? Add a teaspoon of honey or your favorite sweetener.

07 - Grab a quarter cup of blueberries—fresh or frozen—chop them if they're big.

01 - Turn your oven to 300°F (150°C) and line a baking tray with parchment paper so it's ready.

02 - In a large bowl, whisk egg whites with the cream of tartar until they form stiff peaks.

03 - In another bowl, stir together egg yolks, salt, the blended cottage cheese, and a bit of sweetener if you’re adding it.

04 - If you're going for extra thickness, gently whisk in your cornstarch or arrowroot until smooth.

05 - Carefully fold the whipped whites into your yolk mixture. Keep it light and fluffy!

06 - Don’t forget the blueberries! Stir those in gently so they’re evenly spread out.

07 - Spoon small dollops of the batter onto your lined baking tray. Bake until golden brown—about 25 to 30 minutes.

08 - Take the bread out and let it cool before enjoying it.

01 - For a keto-friendly option, skip both the honey and the cornstarch.

02 - Leftovers? Keep them in an airtight container in the fridge for up to three days.

03 - They freeze well too—store for up to one month.

04 - Rewarm at 250°F to make them soft and puffy again.