Ingredients
1/2 cup full-fat cottage cheese
3 large eggs, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon (optional, for swirl or topping)
Low-carb sweetener, to taste (optional)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the egg whites from the yolks into two bowls.
- Add cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
- In another bowl, mix the egg yolks and cottage cheese until smooth.
- If desired, stir cinnamon and sweetener into the yolk mixture.
- Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate.
- Scoop the batter into 6 rounds on the prepared baking sheet.
- Bake for 25–30 minutes, or until golden brown and firm to the touch.
- Let cool slightly before serving.
Notes
- Add vanilla extract for extra flavor or swap cinnamon for pumpkin spice in autumn.
- For a savory version, omit cinnamon and sweetener, and add garlic powder or herbs.
- Spread with sugar-free jam for a dessert-like option.
- Store in the fridge for up to 3 days; reheat in a toaster oven or microwave briefly.
- Freeze with parchment between layers for up to 1 month; reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 rounds
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 160mg
