4 Ingredient Keto Cottage Cheese Bread
This post may contain affiliate links. See my disclosure policy.
This cottage cheese bread is high protein, low carb, and keto-friendly. It only needs 4 ingredients and just a few minutes to prepare. The bread is sturdy enough for toasting or making sandwiches.
This bread loaf is so quick and easy to prepare. I like toasting it and adding a spread, but it can also be used to make small sandwiches.
Ingredients
- Cottage cheese: This recipe works best with 4% cottage cheese. Low fat cottage cheese tends to be more watery and will add too much moisture to the bread.
- Eggs: A combination of eggs and egg whites help provide the structure for this bread.
- Almond flour: Almond flour acts as the low carb flour substitute for this bread.
- Baking powder: Make sure to use aluminum-free baking powder to prevent any potential metallic aftertaste. Baking powder helps the bread rise.
How to Make Keto Cottage Cheese Bread
- The cottage cheese and eggs are mixed in a blender until smooth.
- The mixture is poured into a mixing bowl and mixed together with the dry ingredients.
- Transfer the batter to your prepared loaf pan and bake until done.
- Let bread cool fully before cutting and serving.
Expert Tips
- Make sure to only blend the cottage cheese and eggs in the blender. Do not attempt to mix all of the bread batter in a blender. This causes the batter to be overworked and it won’t bake evenly, resulting in large gaps and holes in the bread as it bakes.
- I recommend using aluminum free baking powder because this bread uses a larger amount of baking powder and using aluminum free will prevent any potential metallic aftertaste.
- The 4 large egg whites can be substituted with 3/4 cup liquid egg whites.
- Try to choose a cottage cheese that is not watery. Some brands are more watery and that will add too much liquid to the recipe.
More Keto Bread Recipes
4 Ingredient Keto Cottage Cheese Bread
This Keto Cottage Cheese Bread is soft, hearty, and naturally gluten-free, made with just a few simple ingredients. With no yeast or kneading required, it comes together quickly, making it an easy, high-protein, keto-friendly option for breakfast, low-carb sandwiches, or a wholesome side. It’s even better toasted!
Ingredients
- 2 cups (440 g) cottage cheese, 4% milkfat, see note before starting
- 2 large eggs + 4 large egg whites
- 4 cups (453 g) superfine blanched almond flour
- 1 tbsp (13 g) aluminum free baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9 x 5 inch loaf pan with parchment paper.
- Blend the cottage cheese, eggs and egg whites in a blender until smooth.
- In a large bowl, whisk together the almond flour and baking powder until evenly combined. Pour the cottage cheese mixture into the dry ingredients and stir/fold with a spatula everything is evenly mixed and you have a thick batter. It is important to mix the batter by hand and not try to add all the ingredients into the blender. Doing so will overwork the batter and cause uneven baking and large holes in your bread.
- Transfer the batter to the prepared loaf pan and smooth the surface.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The surface should also be a dark golden brown and if you apply pressure to the surface, it should bounce back.
- Let bread cool completely before slicing. Bread can be toasted before eating. Uneaten bread should be stored in an airtight container in the fridge or freezer.
Notes
- Egg note: 4 large egg whites can be substituted with 3/4 cup liquid egg whites. We do recommend using 2 large eggs plus 4 large egg whites for this recipe rather than 4 large eggs. The texture of the bread is much better with the higher ratio of egg whites.
- Cottage cheese note: Make sure to choose a cottage cheese brand that is not watery. A watery cottage cheese will add too much liquid to your bread. Also avoid low fat cottage cheese which tends to be more watery. I made this bread with Amazon Grocery cottage cheese.* Some other thick/not watery brands of cottage cheese I like to work with are Good Culture and Whole Foods.
- I used Whole Foods 365 aluminum free baking powder.* Some other brands that make aluminum free baking powder are Argo and Bob's Red Mill.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 254kcal, Carbohydrates: 7g, Protein: 12g, Fat: 19g, Saturated Fat: 2g, Sodium: 203mg, Fiber: 4g, Sugar: 2g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Hi, can I add seeds to this bread? Thanks
We haven’t tested that with this recipe but you could give it a try! Let us know how it turns out if you do!
This recipe is excellent for upping my protein intake! Now making it, slicing and freezing to bring out and toast each day. It wanted to stick to the wax paper so working on solutions for that
We’re so glad you’ve been enjoying this recipe!
could i substitute the almond flour with oat floar? or should i use a ratio of both? i dont want to use 455g almond flour because where im staying its hard to get that amount without giving a arm and a leg for it.
Sorry, we haven’t tested this recipe with oat flour and almond flour so we’re not sure if the results would be the same!
How many grams is the slice you calculated macros for?
We haven’t measured each slice in grams but the whole loaf should give you 14 slices.
I JUST made this bread! It’s spongy and delicious. I’ll never buy cardboard keto friendly bread again thank you for sharing your recipe!!!
We’re so glad you loved this bread!
Haven’t made it yet but can’t wait to try as it sounds delicious!
We hope you enjoy it!
Made this to go with a half roast I had in the freezer, slathered that with salsa and roasted at 300* for 3 hours. Then I made this “bread” to go with the roast. The only thing I used instead was my Einkorn flour which I now use for everything. I also added 2 1/2 Tbs. of Woodstock Organic Jalapeno Relish. This came out looking exactly like your picture! We are still amazed that it actually looks like bread. We loved it and I will make this often! Going to use sliced tomorrow to put my mashed avocado/herbed goat cheese on with thin sliced onions, tomato, baby lettuce and a fried egg on top. I know it will hold up to that open faced sandwich. Thanks for the recipe!! It is awesome!!!
I’m so glad you love it!
This is fantastic bread. It was a tad sticky before baking so I folded some olive oil in and it turned out FANTASTIC.
We’re so glad you loved this recipe!
Love the recipes just made for me. On low fat diet gluten free. Thks so much…
We’re so glad you enjoyed this recipe!
I loved the simplicity of this recipe but for some reason it didnt turn out right for me and I’m trying to figure out what I did wrong. I found a cottage cheese that was 4% milk fat and wasnt watery at all and I mixed everything up and baked it just the way you had it listed it looked the same and came out great with a bounce to it and a golden top on the outside. The only problem I had was the inside was not done I baked it for another ten like suggested and then another 30 and still when I cut it it was sticky inside even thought the skewer I used came out clean every time. Just wondering if this is the way it’s supposed to be or if I messed up some where. Thanks.
Hi, I’m sorry you had issues with the bread. It sounds like maybe you needed more almond flour or it may be the brand of cottage cheese you are using. What brand did you use? Every brand makes their cottage cheese a little different and uses different thickeners, so it may be that the cottage cheese causing the problem. The texture should not come out sticky inside.
Can we use powdered egg whites in place of the 4 liquid egg whites (still using the 2 regular eggs with it)?
We haven’t tested this recipe with powdered egg whites so we are not sure if that would work. The egg whites can be substituted with 3/4 cup liquid egg whites!