My cottage cheese bread has a fluffy crumb and tastes just like wholemeal bread! You'd never guess this is a high protein keto bread recipe. One slice is 2g net carbs and contains almost 7 grams of protein.
This recipe is what you need when you crave a healthy AND hearty slice of bread!
As the name suggests, cottage cheese is the key ingredient in this loaf. Not only is it high in protein, but it also gives the bread a fluffy yet moist texture.
My low carb cottage cheese bread convinced even my picky eaters - because it tastes like "real" bread! Which is the highest praise 😉.
It's delicious for toasted breakfast, as a lunchtime sandwich or enjoy a buttered slice with a bowl of soup or salad.
Also try my cottage cheese cloud bread, an adaptation of the famous 2 ingredient cottage cheese bread.
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Why This Bread Is Special
Because it is a keto cottage cheese loaf that tastes like rustic wholewheat bread! It...
- is filling and satisfying
- gluten free
- contains no wheat or grains
- high in protein without protein powders
- does not taste eggy
- seriously easy to make in a blender
It also tastes 100% better than all those cottage cheese bread recipes with protein powders (which all taste like cardboard - sorry!).
This recipe is an adaptation of the everyday low carb bread from my website.
Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
- Cottage Cheese - I used a fat free cottage cheese. A 2-4% cottage cheese will work just as well. The most important thing is that the cottage cheese is not watery. Drain all liquid before you measure it! Also, take it our of the fridge 20 minutes before so it is at room temperature.
- Eggs - Large, room temperature eggs.
- Almond flour - I used ground almonds. This is the same as regular almond flour in the US. Use 1 tablespoon less if your almond flour is super-fine.
- Coconut flour
- Psyllium husk - I've given you amounts for either psyllium husk and for psyllium husk powder in the recipe card. The whole husks look like little sticks up-close, while the powder is a "proper" powder.
- Chia seeds - Both black and white chia seeds work.
- Baking powder - must be fresh
- Sea salt
- Seeds - I used a mixture of sunflower, pumpkin, sesame and flax. The seeds are optional.
Instructions
It is simple to make a cottage cheese bread. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
First, blend the cottage cheese until smooth. Then add the eggs and blend for several minutes until the mixture is light, fluffy and creamy.
STEP 2
Add the almond flour, coconut flour and baking powder. Blend until well-combined.
STEP 3
Now add the chia seeds, psyllium husk and half of the seed mix. A thick dough will form.
STEP 4
Fill the dough into a parchment paper lined loaf pan and smooth the top. Now, let it rest so the psyllium and chia can expand.
STEP 5
Sprinkle the rest of the seeds over the bread and bake it in the preheated oven until golden on top and it has a nicely domed shape.
Always check that the centre of the bread is fully baked by inserting a skewer. It should come out clean without any crumbs sticking.
Katrin's Top Tips
#1 Use a food processor. It is important that the cottage cheese is smooth and creamy and that works best with a food processor. We don't want any curd pieces in the bread! (I made a test with a regular electric mixer. You'll get there in the end, but be prepared to mix a few minutes longer.)
#2 Small loaf pan. You need a rectangular loaf tin with a capacity of 450ml. This is half the size of a standard bread pan. It is the perfect size for low carb bread, which is nutritionally dense and filling.
#3 Patience! Let the bread cool fully before slicing it. Like all keto bread, it is fragile while hot and firms up as it cools.
Variations
No psyllium husk: Replace it with ground flaxseed.
Extra fluffy bread: For an even lighter bread, separate the eggs. Whisk the egg whites until stiff, then fold them into the dough at the end, taking care to keep all the air bubbles intact.
Cottage cheese bread rolls: Wet your hands and make 6 bread rolls. Bake for 35 minutes.
Serving Suggestion
The bread tastes great toasted as well as untoasted.
Sweet: Top with butter, peanut butter or blended cottage cheese and a sugar free jam of your choice. I went for keto raspberry jam, see image above.
Savoury: Ham and cheese, avocado spread, cream cheese an smoked salmon or keto tuna salad - so many possibilities.
Recipe FAQs
Yes, but then I recommend that you double the recipe.
Yes. If you want to double the recipe and make a regular sized bread, increase the baking time to 60 minutes. Test with a skewer and only remove the bread from the oven once it comes out without any crumbs sticking. Cover the top of the bread with aluminium paper once the top has browned sufficiently. This prevents it from getting too dark.
I don't own a bread machine, but I am certain that you can. Many readers have told me over the years that my bread recipes work in their bread machines. They always prepare the dough outside the machine. Then, they use the quick bake setting.
Storage
Store cottage cheese bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
It is also great for freezing. I pre-slice the entire loaf and layer parchment paper between the slices. This way, they don't stick together. Then, I can take it out one slice at a time and pop it straight into the toaster.
More Cottage Cheese Recipes
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Recipe
Cottage Cheese Bread
Equipment
- 1 small loaf tin (18x9cm / 7x3.5 inch, 450ml volume). This is half the size of a standard bread pan.
Ingredients
- 1 cup Cottage Cheese 250g, room temperature, all liquid drained **see notes
- 3 eggs large, room temperature
- 1 cup almond flour 100g, or ground almonds
- 2 tablespoon coconut flour 12g
- 3 tablespoon psyllium husks 14g, (1.5 tablespoon if using psyllium husk powder)
- 3 tablespoon chia seeds 26g
- ½ tablespoon baking powder 6g
- ¼ teaspoon sea salt a large pinch
- 2 tablespoon mixed seeds 15g, OPTIONAL. (I used a blend of sunflower seeds, pumpkin seeds, sesame seeds and flaxseed)
Instructions
- Line a small loaf tin with parchment paper.
- In a food processor, mix the cottage cheese until smooth. Scrape down the sides in between. 2 minutes. Add the eggs and continue blending for a further 3 minutes or until the mixture is smooth, creamy and there are plenty of air bubbles. Check that there are no cottage cheese bits in the mixture!
- Add the almond flour, coconut flour, baking powder and salt. Mix until fully combined.
- Last, add the chia seeds, psyllium husks and half of the optional seed mix. Blend until fully incorporated and a thick dough forms.
- Fill the dough into the prepared loaf tin and smooth the top. Let it rest for 5-10 minutes so the psyllium and the chia can absorb the liquid. Sprinkle sunflower seeds on the top.
- Preheat the oven to 170 Celsius / 340 Fahrenheit (electric).
- Bake for around 45 minutes or until the top is golden brown and feels springy to the touch and a skewer inserted comes out without any crumbs sticking. Let cool fully before slicing.
Sylvia Flynn
Just made your loaf. We did something wrong. Finished with a flat house brick with no
height. Tastes OK, but…..
Any suggestions.
Thanks
Sylvia
Katrin Nürnberger
Hi Sylvia, how disappointing! First of all, did you use a small bread pan? The bread will be flat in a regular sized pan, because there is not enough dough. Secondly, I do list all the potential pitfalls in the post. Cold ingredients is the most common offender, followed by old and inefficient baking powder. Let me know if any of this rings a bell 🙂
Alex
Hi i love this recipe but I wanted to know how much sodium is in each slice if I only do the cottage cheese and no other added salt? Thank you!
Katrin Nürnberger
My nutrition calculator says 179 mg.
Karen
I tried this for the first time today. The only seeds I had, without going shopping, were poppy seeds so I used them. This bread was delicious! I’m now going shopping today to buy all fresh ingredients and make more.
Dawn
So easy to make and taste great. I do whisks the eggs whites. Thank you for a wonderful recipe
Cappy
This is the first recipe I tried from your site. It's a winner! Very easy and the bread was moist and fluffy. I plan to make two additional loaves today to freeze. I appreciated the tips about bringing various ingredients to room temperature. I'm looking forward to exploring additional recipes on your website. Thank you!
Gus Wrethman
I've been making LCHF breads for a very long time, and I have a ton of different recipes, that give me a ton of different textures and tastes, but I reckon this one is right up there with the best, and it is pretty simple too. I do mine in the air fryer, perfecto!
Max
Loved this recipe. So simple and very tasty
Hanna
I was a bit skeptical to be honest during the process, the dough seemed very sticky to me before baking, but it came out perfectly and is very tasty! I'm very happy about being able to make bread that is suitable to me at home. Thanks for the recipe (from a fellow German) 🙂