Cottage Cheese Cloud Bread — Full Detailed Recipe

The photo appears to show cottage cheese cloud bread made with eggs, cottage cheese, grated Parmesan, baking powder and salt. The egg whites are whipped separately and folded into the cheese mixture, which creates the fluffy, airy texture seen in the finished bread. Similar versions use this same technique and bake the rounds at about 300°F/150°C for 25–30 minutes.
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Burnbrae Farms
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Yield: 8–10 cloud breads
Prep: 15–20 minutes
Bake: 25–30 minutes
Total: about 45–50 minutes

Ingredients
Main ingredients
5 large eggs, separated

1 cup (225–250 g) cottage cheese, preferably full-fat or 2–4%

½ cup (45–50 g) finely grated Parmesan cheese

1 teaspoon baking powder

¼ teaspoon fine salt

Optional
¼ teaspoon garlic powder

½ teaspoon dried oregano or Italian seasoning

¼ teaspoon black pepper

1–2 tablespoons sesame seeds or everything-bagel seasoning for the top

Important: The cottage cheese should not be excessively watery. Higher-fat cottage cheese generally works better because very watery cottage cheese can make cloud bread heavier.
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Burnbrae Farms
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Step-by-Step Instructions
1. Prepare the oven
Preheat oven to:

300°F (150°C)

Line a large baking sheet with parchment paper.

Do not skip the parchment—it makes removing the delicate bread much easier.

2. Separate the eggs
Separate the 5 eggs carefully.

Put:

Egg whites → large, completely clean mixing bowl

Egg yolks → separate bowl

Very important: Don’t get even much egg yolk into the whites. Fat from the yolk can prevent the whites from whipping properly.

For the best result, make sure your mixing bowl and beaters are clean and completely grease-free.
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By Andrea Janssen
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3. Blend the cottage cheese
Add the cottage cheese to a blender or food processor.

Blend for approximately 20–30 seconds, until smooth and creamy.

It should look more like thick yogurt than cottage-cheese curds.

If your cottage cheese is particularly wet, let it drain for about 5–10 minutes first.

4. Make the yellow cheese mixture
Add to the blended cottage cheese:

5 egg yolks

½ cup Parmesan

1 teaspoon baking powder

¼ teaspoon salt

Garlic powder/Italian seasoning, if using

Mix until completely smooth.

The mixture will be relatively thick.

5. Whip the egg whites
Using an electric hand mixer or stand mixer, beat the egg whites.

Start on medium speed, then increase to high.

Beat until you have firm/stiff peaks.

When you lift the beaters, the peak should stand upright rather than immediately collapsing.

This is the most important step for getting the fluffy appearance in your photograph. Cloud-bread recipes consistently rely on whipped egg whites for their characteristic airy structure.
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Poulef Recipes
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6. Combine the mixtures carefully
First add approximately ⅓ of the whipped egg whites to the cottage-cheese mixture.

Gently stir to lighten the thick mixture.

Then add the remaining egg whites in 2 additions.

Use a rubber spatula and gently fold:

down → across → up → turn the bowl

Don’t aggressively stir.

You want to retain as much air as possible.

Don’t overmix
If you completely deflate the egg whites, your cloud breads will become:

flat

dense

wet in the middle

less fluffy

Gentle folding is one of the key techniques emphasized in established cloud-bread recipes.
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Recipes Food
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7. Form the cloud breads
Scoop the mixture onto the parchment.

Make approximately 8–10 rounds.

For the appearance in your picture, make them about:

3½–4 inches (9–10 cm) wide

and approximately ½–¾ inch thick.

Don’t make them paper-thin.

Use the back of a spoon or spatula to gently shape them into round, slightly uneven mounds.

If desired, sprinkle a little extra Parmesan or sesame seasoning over the top.

8. Bake
Place the tray in the preheated oven.

Bake at:

300°F / 150°C for 25–30 minutes
They should become:

puffed

golden yellow

lightly browned around the edges

firm enough that the center isn’t wet or jiggly

Some recipes use around 25–30 minutes at 300°F/150°C, while other versions use a slightly hotter oven.
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Recipes Food
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Don’t open the oven repeatedly
Try not to open the door during the first 20–25 minutes.

9. Cool
Remove the baking tray from the oven.

Allow the cloud breads to sit on the tray for about 10 minutes.

Then carefully transfer them to a cooling rack.

They will firm up as they cool.

A little shrinking is completely normal.

Texture & Taste
Fresh from the oven, these should be:

Outside: lightly golden and slightly chewy
Inside: soft, airy and fluffy
Flavor: mild, creamy, cheesy and slightly salty

They’re not exactly like wheat bread. They’re closer to a light, savory egg-and-cheese bread.

Approximate Nutrition
Because the exact brands and amounts in the photograph aren’t available, the following is an estimate, not laboratory nutrition data.

For the entire recipe using approximately:

5 large eggs

1 cup full-fat cottage cheese

½ cup Parmesan

the approximate totals are:

Nutrition Entire batch Per 1 of 8
Calories ~950–1,000 kcal ~120–125 kcal
Protein ~80–85 g ~10–11 g
Total fat ~55–60 g ~7–7.5 g
Carbohydrates ~20–25 g ~2.5–3 g
Fiber ~0 g ~0 g
Net carbs ~20–25 g ~2.5–3 g

Actual numbers can vary substantially depending on the cottage cheese and Parmesan you use. Published cloud-bread recipes likewise describe their nutrition as approximate and show considerable variation depending on ingredients and portion size.
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Recipes Food
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Is it keto?
It can fit a low-carb or keto-style diet, depending on the specific ingredients and your daily carbohydrate target. There is no wheat flour or conventional bread flour in this recipe.

Is it gluten-free?
The basic ingredients are naturally gluten-free, but check the labels on your baking powder, Parmesan and seasonings if you need strict gluten avoidance.

Frequently Asked Questions
Why did my cloud bread collapse?
A small amount of collapse is normal.

Major collapse usually happens because:

Egg whites weren’t whipped enough.

Egg whites were overmixed/deflated while folding.

The batter was too wet.

The bread wasn’t baked long enough.

The oven door was opened too early.

Why isn’t my egg white whipping?
The most common problem is fat contamination.

Even a little egg yolk, butter or oil can interfere with whipping.

Use a clean, dry bowl and clean beaters.
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By Andrea Janssen

Tip: Glass or stainless-steel bowls are particularly convenient for whipping egg whites.

Can I use low-fat cottage cheese?
Yes, but the result may be somewhat different.

Full-fat or 2–4% cottage cheese is generally preferable for this style because very watery low-fat cottage cheese can introduce extra moisture.
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Burnbrae Farms

If yours is watery, drain it first.

Can I leave out Parmesan?
Yes.

You can omit it, although the bread will have:

less cheese flavor

slightly different structure

less saltiness

If you remove Parmesan, you may want to add another small pinch of salt.

Can I replace Parmesan with mozzarella?
Yes, but use finely shredded, relatively dry mozzarella.

Parmesan is preferable for this particular recipe because it contributes concentrated flavor without adding as much moisture.

Can I add almond flour?
Yes.

For a slightly more bread-like texture, add approximately:

1–2 tablespoons almond flour

to the yolk/cottage-cheese mixture.

Some cloud-bread recipes use almond flour specifically for additional texture.
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Naomi\’s Recipes
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Don’t add a large amount, though, because excessive almond flour can make the bread heavy.

Can I make it without baking powder?
Yes, but the texture may be slightly different.

The whipped egg whites are doing most of the structural work. Baking powder provides additional lift and is used in several established versions.
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Burnbrae Farms
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Can I make sweet cloud bread?
Absolutely.

For a sweet version, leave out the Parmesan, garlic and herbs.

Add:

1–2 tablespoons powdered sweetener

½ teaspoon vanilla

¼ teaspoon cinnamon

You can serve it with berries, Greek yogurt, cream cheese or nut butter.

Can I make a savory version?
Yes. Try:

Garlic & herb

½ tsp garlic powder

½ tsp oregano

½ tsp parsley

Everything seasoning

Sprinkle everything-bagel seasoning over the top.

Cheesy

Add Parmesan plus a little shredded cheddar.

Pizza style

Add oregano and serve with tomato sauce and mozzarella after baking.

Can I use this as a sandwich bun?
Yes. The rounds in the photograph are a good size for sandwiches.

Try:

chicken + lettuce

turkey + cheese

tuna salad

egg salad

grilled chicken + avocado

cream cheese + cucumber

Because cloud bread is softer than normal bread, avoid very wet fillings if you want it to remain sturdy.

Can I toast it?
Yes.

After refrigeration, lightly toast it in a toaster oven or dry skillet.

This can help restore some of the exterior texture; stored cloud bread naturally becomes softer.
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By Andrea Janssen
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How should I store it?
Once completely cool:

Refrigerator: Store in an airtight container for approximately 2–3 days for best quality.

For longer storage, freeze individual pieces between sheets of parchment.

Some published versions recommend refrigeration for several days, while others recommend freezing for longer storage.
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Poulef Recipes
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Can I freeze it?
Yes.

Cool completely.

Place parchment between pieces.

Put into a freezer bag/container.

Freeze.

Thaw at room temperature.

Rewarm briefly in an oven/toaster oven.

Secrets for Getting the Same Look as the Photograph
1. Blend the cottage cheese completely smooth.

2. Use room-temperature eggs if possible.

3. Whip whites to firm/stiff peaks.

4. Fold—don’t stir.

5. Make thick, rounded mounds rather than thin pancakes.

6. Don’t overcrowd the tray.

7. Bake until properly golden.

8. Let them cool before trying to peel them from the parchment.

The combination of whipped egg whites, a smooth cottage-cheese base and gentle folding is what produces the characteristic fluffy structure.
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Poulef Recipes
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Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.