Ingredients
3 large eggs, separated
3 tablespoons cottage cheese (full-fat or low-fat)
1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the egg yolks and whites into two bowls.
- Mix the cottage cheese into the yolks until smooth.
- Add cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
- Gently fold the yolk mixture into the whipped egg whites without deflating them.
- Spoon the mixture into 6 round portions on the prepared baking sheet.
- Bake for 25–30 minutes, or until golden and firm to the touch.
- Cool on a rack before serving.
Notes
- Add garlic powder, Italian seasoning, or parmesan for a savory twist.
- For a sweet version, mix in vanilla extract and a teaspoon of sweetener.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven or skillet; avoid long microwaving to prevent rubbery texture.
- Freeze with parchment between layers for up to 1 month; reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 rounds
- Calories: 65
- Sugar: 1g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
