2-Ingredient Protein Cloud Cake

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Light • Fluffy • High-Protein • WW-Friendly

Whole cake: ~185 calories • ~38 g protein • 2 WW points

 Full Ingredients (Makes 1 small cake, 4 slices)

  • 1 cup (220 g) low-fat cottage cheese
  • 3 large eggs

That’s it. No flour, no sugar, no oil, no baking powder.

 Full Instructions

  1. Preheat oven to 170°C / 340°F.
  2. Line a small cake pan or loaf pan with parchment paper (or lightly grease).
  3. Add cottage cheese and eggs to a blender or food processor.
  4. Blend 60–90 seconds until the mixture is completely smooth, airy, and slightly foamy.
    • This step is critical for cloud texture.
  5. Pour batter into the prepared pan and gently tap to release air bubbles.
  6. Bake 30–35 minutes, until:
    • The top is lightly golden
    • The center is set but slightly jiggly
  7. Remove and cool 10–15 minutes.
    • The cake will deflate slightly — this is normal and gives the soft, mousse-like crumb.

 Texture & Flavor Notes

  • Texture: soufflé-meets-cheesecake-meets-sponge
  • Flavor: lightly eggy when warm, neutral and creamy once cooled
  • Best chilled for slicing cleanly

 Nut & Allergen Information (Very Important)

 Contains:

  • Dairy (cottage cheese)
  • Eggs

 Does NOT Contain (Base Recipe):

  • Peanuts
  • Tree nuts (almonds, walnuts, cashews, pistachios, etc.)
  • Gluten
  • Soy
  • Sesame

 Cross-Contamination Warning:

  • Cottage cheese may be processed in facilities that handle nuts.
  • Always check packaging if you have severe allergies.

 Nut-Free Status:

✔️ Nut-free by ingredients
✔️ Safe for nut-free households when labels are verified

 Nutrition (Approx. per slice, ¼ cake)

  • Calories: ~45–50
  • Protein: ~9–10 g
  • Fat: ~1.5 g
  • Carbs: ~1–2 g
    (Values vary by brand)

 Q & A

Q: Can I taste the cottage cheese?
A: No. Once blended and baked, it tastes mild and creamy — not cheesy.

Q: Why did my cake collapse?
A: Totally normal. This cake behaves like a soufflé and settles as it cools.

Q: Can I make it sweeter?
A: Yes. Add 1–2 tbsp powdered sweetener or honey before blending (adds points/calories).

Q: Can I make it savory?
A: Absolutely. Add salt, pepper, herbs, or garlic powder and serve with veggies.

Q: Can I use fat-free cottage cheese?
A: Yes, but texture will be slightly drier. Low-fat gives best balance.

Q: Blender or food processor?
A: Blender works best for ultra-smooth batter.

Q: Can I store it?
A: Yes. Refrigerate in an airtight container for up to 3 days.

Q: Can I freeze it?
A: Yes. Freeze slices up to 1 month. Thaw overnight in the fridge.

Q: Is this keto?
A: Very low-carb, but not strict keto due to dairy carbs.

Q: Why is mine rubbery?
A: Overbaking or under-blending. Bake just until set and blend longer.

 Optional Variations (Still WW-Friendly)

  • Lemon: Add 1 tsp lemon zest
  • Vanilla: Add ½ tsp vanilla extract
  • Chocolate: Add 1 tbsp cocoa powder (+ points)
  • Savory: Add herbs + pinch of salt

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