Cloud bread with cottage cheese is A low-carb recipe this cloud bread is flavored with herbs. Airy, flavorful, and yet very easy to prepare. Delicious with a vegetable soup.
I had signed up this month for the food blog swap where you cook for another blogger's food blog. The blog assigned to me was a blog from Marijke called easydailyfood.com (Dutch food blog), a food blog for quick, healthy, and easy recipes. Refreshing photography and fun recipes so it was a real treat to be able to cook from this blog.
Why you'll love this version
- Beginner-friendly: baking powder helps the whites hold up.
- Flexible dairy: cottage cheese is my go-to, but quark works too.
- Lunch hero: makes about 10 clouds-perfect for quick meals all week.
- Better flavor: herbs, salt, a touch of honey means less eggy, more "real food."
Jump to:
Fluffy Cloud Bread with Cottage Cheese
What I love about the food blog swap is that you have to look into someone else's blog (which you may not even hear of yet) and even be allowed to go searching around all the recipes.
I usually get lost and the choice becomes so great that I afterward don't know what to choose. Again, I had another significant burden of choice stress. All tasty recipes, but then you have to make a choice. So I went for a quick, healthy, and low-carb recipe, which I, like Marijke saw often on my blog rolls: cloud bread.
Super trendy and easy to prepare. I'm certainly not following a low-carb diet, but I do like variety. And a recipe with low carbs can be nice.
I ate a delicious bowl of vegetable soup with it. So I had a delicious low carb lunch. (And kind of nice to know is that the cloud bread don't fill that much, they are especially nice in flavor and full of air.
But the soup made a great supplement. And I also made a video of all the steps, to be sure the recipe will become even easier!
Troubleshooting
Cloud breads deflated. Most common causes:
- Whites were not stiff enough. It might be caused that the bowl or whisk had grease on them and that's why the whites didn't stiffen enough. Tip: before mixing clean your bowl and hooks with hot water and soap and dry them.
- Cottage cheese was watery. See tip above. Next time drain before use.
- You folded too hard or too long, follow the instructions below
- You opened the oven early (wait until the end) and I know that can be hard when it smells so good.
Cloud breads are wet / weepy: That's almost always moisture.
- Drain watery cottage cheese (see tip above)
- Bake until the tops look set, if not add another 2 minutes baking time
- Cool completely before storing.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
VIDEO
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 3 eggs, size L
- ¼ teaspoon baking powder
- 3 tablespoons Cottage cheese, / quark
- 1 tablespoon honey
- 2 teaspoons Italian herbs
- ⅛ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
320 °F (conventional oven) or 290 °F (convection / fan oven) - Line a baking sheet with parchment paper.
- Separate the eggs: whites in one grease-free bowl, yolks in another. Make sure you use fat-free bowls, otherwise you won't be able to stiffen the egg whites.3 eggs
- Sprinkle baking powder over the egg whites. Beat egg whites to stiff peaks (you should be able to hold the bowl upside down and the egg white will remain stick to the bottom).¼ teaspoon baking powder
- In the second bowl, whisk yolks, honey, cottage cheese (or quark), herbs, and salt until smooth.3 tablespoons Cottage cheese, 1 tablespoon honey, 2 teaspoons Italian herbs, ⅛ teaspoon salt
- Fold in ⅓ of the whites to loosen the yolk mixture.
- Gently fold in the remaining whites (don't overmix).
- Scoop onto the baking sheet with an ice cream scoop.
- Bake 20 minutes, until set and lightly golden at the edges.
- Cool on the tray.
- Lift off the parchment with a palette knife and serve.
Notes
- Fridge: airtight, 1-2 days
- To re-crisp: warm briefly in a toaster oven/oven until the outside feels drier again
Nutrition
April says
Instruction 4- What are “fat-free bowls?”
Andréa says
That's a bowl that's thoroughly cleaned with hot water and dish soap and dried after wards. If there's just a bit of fat in the bowl, your egg whites won't stiffen.
Mary says
Who knew about fat-free bowls? Me now! Great way to hide cottage cheese from a picky eater. Might sub out the Italian spices next time for a taco blend and serve with chili. Thanks!
Nicole NK says
I love that this recipe uses cottage cheese. The benefits of protein in cottage cheese makes for a great recipe. I can’t wait to try this out.
Nancy says
If these aren’t the tastiest cloud bread I don’t know what is ! Obsession
Helen Fern says
I’ve never heard of cloud bread before. These are really delicious rolls and so easy to make. My family wants more!
Andréa says
Great to hear!
Andréa says
You'll going to love it!
Andréa says
Thank you!
Tony says
Is the honey necessary? Can it be replaced or omitted?
Thanks!
Sara says
Can this be made as a loaf in a bread pan?
Andréa says
Hi Sara, I can't tell you because I haven't tried that.
Andréa says
Hi Tony, It can be omitted if you like.
Helen at the Lazy Gastronome says
I used quark not cottage cheese (love the stuff) and this came out heavenly!! I love this bread!! Will be making it again.
Nora says
This was so easy to make, and it turned out perfectly! So yummy! Thanks for the wonderful recipe!
Alexandra says
Easy and delicious - I loved the texture and the Italian herbs were the perfect addition and added great flavour.
nancy says
i love the sound of this cloud bread. saving to make during the holiday break! Thanks for sharing about fat-free bowls... i never even knew that
Andréa says
Quark is a great substitute for these cloud breads!
Suiiii says
I have a convection oven with a fan function… would it still be 150 Celsius?
Andréa says
in this case indeed it is!
Nancy Falkenberg says
I made cloud “buns”. So delicious. I forgot the honey, still turned out fabulous. My man took photos. Thank you
Andréa says
Great to hear. Thank you for your comment!
Fred says
They came out almost inedible. 20 minutes until done--how do you tell if it's done? I didn't know what they were supposed to be like, so maybe they were undercooked? They also stuck to the parchment paper. Should you fold in the egg whites or mix them in? It's a nice idea, but I'm going to look for a different recipe next time.
Andréa says
It's quite difficult to see from my desk what went wrong. It could be that the temperature of your oven is a bit lower, than in the recipe. And did you use a conventional or convectional oven. That also could make a difference. The cloud bread should come of easily from the parchment paper, if they don't they're not done yet. The egg whites are folded into the mixture so they'll stay airy, the Youtube video shows how it's done. Hope this will help you, if you choose to bake another batch.
Kim says
What is quark? I can’t find that where I live at least not nearby. What do I use instead? I have buttermilk.
Andréa says
You could use Greek yogurt or ricotta cheese mixed with greek yogurt instead.
DD says
I have never heard of quark before so I googled it and I learned cottage cheese is a bit salty and not as smooth, dense and creamy as quark. I'm going to try your recipe with cottage cheese and hope it turns out okay. Also, I unbelievably don't own an ice cream scoop! So I'm not sure what amount of batter it is but it's trial and error time! Thanks for your easy recipe. I will come back and let you know how it turned out.
Andréa says
Quark is readily available in the Netherlands, but you can indeed replace it with cottage cheese or Greek yogurt. Cottage cheese curdles a bit more, but will do. My ice cream scoop can contain 1/2 cup of batter. Hope they turned out great and hope to hear from you soon!
Jeanine says
om je kom goed vetvrij te maken,moet je de kom en de garde met citroen behandelen.gewoon met keukenrol inwrijven.Dit is een tip die heel goed werkt.Andrea,ik ben groot fan van jou recepten.groetjes,Jeanine
Andréa says
Bedankt voor de tip Jeanine!