Low-Carb Blueberry Cottage Cloud Cakes
🫐 These Blueberry Cloud Cakes Taste Like Cheesecake (But They’re Light & High-Protein!)
Springtime desserts should be light, fresh, and packed with flavor—and these Blueberry Cloud Cakes check every box. They’re soft, fluffy, slightly tangy, and honestly… they taste a lot like mini blueberry cheesecakes.
The best part? They’re made with simple ingredients you can find anywhere, and they come together quickly with just a few easy steps.
In this video, I’ll show you how to make these low-carb blueberry cloud cakes using whipped egg whites to create that light, airy texture. The result is a dessert that’s fluffy like cake, creamy like cheesecake, and loaded with fresh blueberry flavor.
You’ll also learn how to make a quick lemon cream cheese icing that takes them over the top. If you want a lighter dessert, you can skip the icing. If you want the cheesecake vibe, definitely add it.
Want a high protein Blueberry Lemon Dessert? https://youtu.be/s5t78IY78ww
Make Greek Yogurt? https://youtu.be/99DsA2Y82t8
Make Easy Mayonnaise? https://youtu.be/0qUy4dXgD0Q
Make Inner Vitality Yogurt? https://youtu.be/Ivvhd0-uZIY
Make Sweetener & Save $$$? https://youtu.be/Rr8VJVyZ3Y0
This recipe is perfect for:
✔ Spring and summer desserts
✔ Low-carb or keto-friendly treats
✔ High-protein desserts
✔ Light desserts after dinner
✔ Easy blueberry recipes
✔ Cottage cheese dessert recipes
Blueberries are one of the most nutrient-dense fruits you can eat. They’re relatively low in carbs compared to many fruits and packed with antioxidants, fiber, and compounds linked to brain health and longevity.
And when you combine them with cottage cheese and eggs, you end up with a dessert that’s not just delicious—it actually has a solid protein boost too.
If you’ve been looking for a healthy blueberry dessert that still tastes indulgent, this recipe might become one of your new favorites.
👍 If you enjoy simple real-food recipes, high-protein desserts, and low-carb comfort foods, make sure to like the video and subscribe. New recipes every week!
And remember… sometimes the best desserts are the ones where you can have your cake and eat it too.
Low-Carb Blueberry Cottage Cloud Cakes
Ingredients
- 3 large eggs, separated
- ½ cup full-fat cottage cheese, blended smooth
- 1 tbsp almond flour
- ⅛ tsp cream of tartar
- 2 tbsp powdered sweetener
- ½ tsp vanilla extract
- 1 tsp lemon zest
- 1/3 cup fresh blueberries
- 1 tbsp oat fiber
- pinch of salt
- ¼ cup cream cheese
- 2 tbsp powdered sweetener
- ½ tsp lemon juice
Instructions
- Preheat oven to 300°F. Spray 12 compartment silicone muffin pan with avocado oil.
- Blend the cottage cheese until completely smooth.
- In a bowl, whip egg whites + cream of tartar + pinch of salt to stiff peaks.
- egg yolks, blended cottage cheese, almond flour, oat fiber, sweetener, vanilla, & lemon zest
- Gently fold the yolk mixture into the egg whites in thirds.
- Toss blueberries with ½ tsp almond flour so they don’t sink, then fold in.
- Scoop batter into 12 in silicone muffin molds
- Bake 25–28 minutes until lightly golden.