Description
A light, airy, and protein-packed bread that’s low-carb, gluten-free, and keto-friendly. Perfect for sandwiches, toast, or enjoying on its own!
Ingredients
- 3 large eggs, separated
- ½ cup cottage cheese, blended until smooth
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 1 tablespoon cornstarch or arrowroot powder (optional, for structure)
- 1 teaspoon honey or a pinch of sweetener (optional, for slight sweetness)
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Blend cottage cheese until smooth to avoid lumps.
- Separate eggs into two bowls – whites in one, yolks in another.
- Whip egg whites with cream of tartar until stiff peaks form.
- In the yolk bowl, mix cottage cheese, salt, cornstarch (if using), and honey.
- Gently fold whipped egg whites into the yolk mixture, keeping it light and airy.
- Scoop batter onto baking sheet into small rounds.
- Bake for 20-25 minutes until golden brown.
- Cool for 5 minutes before serving.
Notes
- Whip egg whites to stiff peaks for a fluffy texture.
- Fold gently to keep the air in the batter.
- Bake at a low temperature to prevent burning.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto, Low-Carb