Blueberry Cloud Bread (Printable Version)

# What You'll Need:

01 - Crack 3 big eggs and separate whites from yolks.

02 - Blend 1/2 cup cottage cheese till it's silky smooth.

03 - Sprinkle in 1/4 teaspoon cream of tartar to improve consistency.

04 - Toss in 1/2 teaspoon salt for flavor.

05 - Drizzle a teaspoon of honey or add your favorite sweetener.

06 - Mix in a tablespoon of cornstarch or arrowroot for structure.

07 - Toss in about 1/4 cup blueberries, fresh or thawed frozen ones. Cut them up if they're larger.

01 - Warm up your oven to 300°F (150°C). Line a baking tray with some parchment paper.

02 - Beat egg whites with cream of tartar in a large bowl until they form stiff peaks.

03 - Combine egg yolks, smooth cottage cheese, salt, and optional sweetener in another bowl.

04 - If you're adding it, mix the cornstarch in carefully until everything looks smooth.

05 - Carefully fold whipped egg whites into your yolk mix. Don't rush or you'll lose the fluffiness.

06 - Gently mix blueberries into the batter so they're evenly distributed.

07 - Drop spoonfuls of batter onto your lined baking sheet. Let them cook for around 25-30 minutes until they turn golden.

08 - After baking, let them sit for a few minutes before eating.

01 - For keto fans, leave out the honey and cornstarch completely.

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

03 - You can stick these in the freezer for up to a month.

04 - To get them fluffy again, warm at 250°F before serving.