Ingredients:
3 large eggs, separated
1/2 cup cottage cheese
1/4 tsp cream of tartar
1/4 tsp vanilla extract
1/4 cup almond flour
1 tbsp sweetener (like erythritol or honey)
1/4 cup fresh blueberries
Preparation:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, beat egg whites with cream of tartar until stiff peaks form.
In another bowl, mix egg yolks, cottage cheese, vanilla extract, almond flour, and sweetener until smooth.
Gently fold the egg whites into the cottage cheese mixture until fully combined.
Carefully fold in fresh blueberries.
Spoon the batter onto the prepared baking sheet, forming small rounds.
Bake for 20-25 minutes, or until golden and puffed. Let cool before serving.
Enjoy your light, fluffy, and heavenly low-carb blueberry cloud bread!