This Keto Cottage Cheese Cinnamon Swirl Cloud Bread is light, fluffy, and full of warm cinnamon flavor. It tastes like a cinnamon roll in cloud-bread form, but stays low-carb, gluten-free, and high in protein.
- Author: Nicole Barrett
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 8 slices 1x
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Ingredients
3 large eggs, separated
1 cup full-fat cottage cheese
2 tablespoons granulated monk fruit sweetener (or preferred keto sweetener)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
Cinnamon Swirl:
1 tablespoon ground cinnamon
1 tablespoon granulated monk fruit sweetener
1 tablespoon melted butter (or coconut oil)
1 teaspoon water, only if needed to thinCook Mode Prevent your screen from going dark
Instructions
1. Preheat your oven to 300°F (150°C). Line a baking sheet or loaf pan with parchment paper so the cloud bread does not stick.
2. Add the cottage cheese to a blender and blend until completely smooth and creamy. Set aside.
3. Separate the eggs, placing the whites in one clean bowl and the yolks in another.
4. In the bowl with the egg yolks, add the blended cottage cheese, sweetener, vanilla, ground cinnamon, and a pinch of salt. Stir until the mixture looks smooth and well combined.
5. Using a handheld or stand mixer, whip the egg whites on high speed until stiff peaks form. The whites should stand up tall and keep their shape.
6. Gently fold the whipped egg whites into the cottage cheese mixture. Use slow, sweeping motions to keep as much air in the batter as possible.
7. In a small bowl, mix the cinnamon, sweetener, and melted butter to form a thick cinnamon swirl paste. Add a tiny splash of water only if it seems too thick to drizzle.
8. Spread the cloud bread batter evenly onto the prepared pan, or spoon it into a loaf shape if you prefer thicker slices.
9. Spoon the cinnamon swirl mixture over the top of the batter and use a toothpick or thin knife to gently swirl it through, creating ribbons of cinnamon.
10. Bake for 25–30 minutes, or until the cloud bread is puffed, lightly golden, and set in the center.
11. Remove from the oven and let the bread cool for about 10 minutes so it firms up slightly before slicing.
12. Slice and enjoy warm, or let it cool completely and store slices in the refrigerator for easy keto breakfasts and snacks.
Notes
Blend the cottage cheese first for the smoothest texture.
Fold the whipped egg whites gently so the cloud bread stays fluffy.
Use a thicker cinnamon paste so the swirl stays bold and visible.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat slices in a toaster oven or air fryer at 300°F (150°C) to bring back the soft, cloud-like texture.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 9
- Cholesterol: 90
