Light and fluffy cottage cheese blueberry cloud bread with almond flour.

Scale

1 cup cottage cheese

3 eggs

1/4 cup almond flour

1/4 tsp baking powder

1/4 tsp salt

1/2 cup blueberries optional

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1. Preheat oven to 300°F and line baking sheet.

2. Separate egg whites and yolks.

3. Mix yolks cottage cheese almond flour baking powder and salt.

4. Beat egg whites until stiff peaks form.

5. Fold egg whites into batter.

6. Fold in blueberries.

7. Shape batter on baking sheet.

8. Bake 25–30 minutes.

Whip egg whites until stiff peaks.

Fold gently to keep batter airy.

Cool bread before slicing.