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.
Andrew Clayton
I made the cottage cheese bread and it didnt rise, was 1 inch thick and dense. I used psylium husk ground, ground almond and Tesco cottage cheese Oven heated to 170c fan. Help please
Katrin Nürnberger
What size bread pan did you use? The dough before baking is thicker than 1 inch when filled into the small loaf tin.
The other factors that can adversely affect a rise are using cold ingredients or old baking powder.
Other than that, you should use 150C in a fan assisted oven - the 170C temperature given in the recipe is for a standard electric oven.
Andrew Clayton
The tin was larger the a small loaf tin, the baking powder was not new it was what I had in the cupboard. I thought that about the temperature but left it at 170c. Thanks for your help.
Katrin Nürnberger
Hi Andrew, if you used a larger tin then I'm not surprised that you ended up with more of a focaccia style bread rather than a domed loaf. That said, if should still have been fluffy. Do check the use by date of the baking powder, use room temperature ingredients and whip the eggs as directed. That should get you set for next time 🙂
Dawn
I doubled the recipe and added a combo of flaxseed, chia and hemp seeds. Added some ground rosemary for the first loaf and dill for the 2nd one. The spread is so delicious and definitely has the texture and taste of real bread. It has become a family favorite and a staple in our house. Thank you so much!
Ela
This was my very first attempt at keto bread. I followed the recipe exactly and paid attentionto every detail in the notes! I weighed all ingredients for exact measure. I used salted seeds and bread turned out a bit saltier than it probably should be. It did not rise much at all and fell some while cooling. The inside was a little unpleasantly moist. I knew it would have no sweetness but really didn't know what to expect. It is okay.
Katrin Nürnberger
Your bread being too moist has one of 2 reasons. Either, the wet/dry ratio was off and you used too much wet ingredients. With this recipe, the culprit can be the cottage cheese, when it has not been drained. The other reason can be that the bread was not baked long enough. It can take longer when the ingredients are too cold or if your oven temperature is too low. For next time, check that the bread is baked on the inside by inserting a knife or skewer into the centre and make sure it comes out without any crumbs sticking. Hope that helps!
Chris
Absolutely the best I have had
You deserve a lot of credit for your skills
Chris
Best i have had
You deserve a lot of credit
April
Is it ok to skip the Psyllium Husk in this?
Katrin Nürnberger
You will have to replace it with another dry ingredient, perhaps ground flaxseed.
AL
Indeed the best not rye bread I have ever made! Delicious and has a great texture.
Kimberley Clayton
I've made this loaf three times. The first time I made a round loaf in a round cake pan. It was different but delicious. The second time I used a lot of different seeds and some Italian seasoning. It was also very good. My third batch is in the oven. I'm using two of the small loaf pans this time I made it plain without the Italian seasoning. We have loved toasting these little loaves and putting our avocado on top.
Katrin Nürnberger
Thank you for sharing your tweaks!
Abbeydove
What I really love about this recipe is that it's made with whole foods found in nature, i.e. free from ultra processed foods, like protein powders.
vinussa
This keto cottage cheese bread is absolutely amazing — soft, moist, and perfectly balanced in flavor. It doesn’t taste “eggy” like many other keto breads, and the texture is so close to real bread that you wouldn’t believe it’s low-carb! The cottage cheese makes it rich and fluffy, while still staying light. It toasts beautifully and goes well with both sweet and savory toppings.
I’ve tried many keto bread recipes, but this one is truly the best I’ve ever had. Delicious, satisfying, and guilt-free — definitely a keeper!