Fluffy Cottage Cheese Bread

Why You’ll Love This Recipe

I love this bread because it combines wholesome, low-carb ingredients into something that feels like a real treat. The cottage cheese gives it moisture and protein without overpowering the flavor. It bakes up tender, not dense, and I often enjoy a slice with a pat of butter, mashed avocado, or a drizzle of honey. It’s also naturally gluten-free and great for meal prep—I slice and freeze leftovers for a quick, satisfying bite anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 4 large eggs

• 1 cup almond flour

• 1 tablespoon baking powder

• ¼ teaspoon salt

• 1 tablespoon olive oil (plus extra for greasing)

Directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan with olive oil or line it with parchment paper for easy removal.

2. In a blender or food processor, I combine the cottage cheese, eggs, and olive oil. I blend until the mixture is completely smooth—this step is key for a light texture.

3. In a large bowl, I whisk together the almond flour, baking powder, and salt.

4. I pour the wet mixture into the dry ingredients and stir gently until just combined. I don’t overmix—it should be thick but pourable.

5. I transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

6. I bake the bread for 35 to 40 minutes, or until the top is golden brown and the center is firm to the touch. A toothpick inserted in the middle should come out clean.

7. I let the bread cool fully in the pan before slicing—it holds together best once completely set.

Servings and Timing

This recipe makes 1 loaf (about 10 slices).
Prep Time: 5 minutes
Bake Time: 40 minutes
Total Time: 45 minutes

Variations

• Herbed loaf: I sometimes stir in dried oregano, basil, or rosemary for a savory twist.

• Cheddar or parmesan: A handful of shredded cheese folded into the batter adds extra richness.

• Sweet version: A bit of cinnamon and a teaspoon of honey or vanilla turns it into a great breakfast loaf.

• Nut-free option: I’ve tried replacing almond flour with sunflower seed flour for a similar texture.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. For longer storage, I freeze individual slices in a zip-top bag and toast them straight from frozen.

To reheat, I pop a slice in the toaster or warm it in a pan with a little butter for extra flavor.

FAQs

Is this bread really low-carb?

Yes! Each slice has just about 3g net carbs, making it perfect for low-carb or keto diets.

What kind of cottage cheese should I use?

I usually use full-fat or 2% cottage cheese. The texture and flavor are best with a creamier variety.

Can I skip blending the cottage cheese?

I don’t recommend it. Blending gives the loaf a smooth, fluffy texture. If I skip this step, the bread can come out chunky and dense.

Can I make muffins with this recipe?

Yes! I divide the batter into a greased or lined muffin tin and bake for 18–22 minutes. It’s a great grab-and-go version.

Does it taste like cottage cheese?

Not really. The flavor is mild and neutral. I find it more like a soft, eggy bread than anything cheesy.

Conclusion

This fluffy cottage cheese bread is one of those unexpected recipes that just works. It’s easy, nutritious, and endlessly versatile. Whether I toast it, top it, or just eat it fresh out of the oven, it’s become a go-to low-carb option that feels indulgent and satisfying without any of the guilt.

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