Description
A light and airy low-carb bread alternative made with cottage cheese and whipped egg whites. Perfect for sandwiches, toast, or as a keto-friendly snack that’s soft, fluffy, and easy to make!
Ingredients
Base Ingredients:
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3 large eggs, separated (room temperature)
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½ cup cottage cheese, blended until smooth
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¼ teaspoon cream of tartar
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½ teaspoon salt
Optional Ingredients:
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1 tablespoon cornstarch or arrowroot powder
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1 teaspoon honey or sweetener
Instructions
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Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
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Separate the egg whites from the yolks carefully.
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In a bowl, beat the egg whites with the cream of tartar until stiff peaks form.
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In another bowl, mix the egg yolks, blended cottage cheese, salt, and optional cornstarch and honey until smooth.
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Gently fold the egg whites into the cottage cheese mixture, careful not to deflate the whites.
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Spoon the mixture onto the baking sheet in small rounds or one large loaf shape.
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Bake for about 25-30 minutes, until golden and set.
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Remove from oven and cool on a wire rack before serving.
Notes
For extra fluffiness, ensure eggs are at room temperature before starting.
You can use arrowroot instead of cornstarch for a grain-free option.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in toaster or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Bread / Low-Carb Bread
- Method: Baking
- Cuisine: American / Keto-friendly