Description
This keto cottage cheese bread is soft, hearty, and protein-rich—made with just 4 ingredients. It’s gluten-free, no yeast required, and perfect for keto sandwiches, breakfasts, or toast.
Ingredients
Scale
- 2 cups (440g) full-fat cottage cheese
- 2 large eggs
- 4 large egg whites (or ¾ cup liquid egg whites)
- 4 cups (453g) superfine blanched almond flour
- 1 tbsp (13g) aluminum-free baking powder
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5″ loaf pan with parchment.
- Blend cottage cheese, eggs, and egg whites in a blender until smooth.
- Whisk almond flour and baking powder in a large bowl.
- Fold the blended mixture into the dry ingredients using a spatula. Do not overmix.
- Pour batter into loaf pan and smooth the surface.
- Bake 60–70 minutes or until toothpick inserted comes out clean.
- Cool completely before slicing.
- Toast slices if desired. Store in fridge or freezer.
Notes
Use full-fat cottage cheese (avoid watery brands).
To substitute egg whites: use ¾ cup liquid egg whites.
Flatbread variation: spread thinner and bake 15–18 min at 375°F.
Freezes well: wrap slices and store up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 254
- Sugar: 2g
- Sodium: 203mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg