This easy cottage cheese bread is made without wheat flour or traditional flour. Cottage cheese and eggs provide plenty of protein, while shredded cheese helps give the loaf structure and a delicious savory flavor.
Prep Time
10 minutes
Bake Time
35–45 minutes
Total Time
About 55 minutes
Servings
10 slices
Ingredients
- 1½ cups full-fat cottage cheese
- 4 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup finely grated Parmesan cheese
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian herbs
- 1 tablespoon melted butter or olive oil
- ¼ teaspoon black pepper
Optional Topping
- 2 tablespoons shredded mozzarella
- 1 tablespoon sesame seeds
- A pinch of dried herbs
Step-by-Step Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper and lightly grease it with butter or oil.
2. Blend the Cottage Cheese and Eggs
Add the cottage cheese and eggs to a blender or food processor.
Blend for about 30–45 seconds, until smooth and creamy.
Blending the cottage cheese helps create a more uniform bread texture.
3. Prepare the Dry Ingredients
In a large mixing bowl, combine:
- Psyllium husk powder
- Baking powder
- Salt
- Garlic powder
- Italian herbs
- Black pepper
Whisk everything together.
4. Combine the Mixtures
Pour the blended cottage cheese and egg mixture into the bowl with the dry ingredients.
Add the melted butter or olive oil.
Stir gently until combined.
5. Add the Cheese
Fold in the shredded mozzarella and Parmesan.
Mix until the cheese is evenly distributed throughout the batter.
The mixture will become fairly thick as the psyllium absorbs moisture.
Let it rest for 2–3 minutes.
6. Transfer to the Loaf Pan
Spoon the mixture into the prepared loaf pan.
Use a spatula to spread it evenly and smooth the top.
If desired, sprinkle extra mozzarella, sesame seeds, and dried herbs over the top.
7. Bake
Place the loaf in the preheated oven.
Bake for approximately 35–45 minutes, until the top is golden and the center feels firm.
A toothpick inserted into the center should come out without wet batter.
8. Cool
Remove the bread from the oven and let it cool in the pan for 10–15 minutes.
Carefully lift it out using the parchment paper and place it on a wire rack.
Allow it to cool completely before slicing.
This step is important because the inside continues to set as the bread cools.
9. Slice and Serve
Once completely cooled, cut the loaf into about 10 slices.
Enjoy it toasted with butter, avocado, cream cheese, eggs, or use it to make keto sandwiches.
Storage
Store the bread in an airtight container in the refrigerator for up to 5 days.
For longer storage, slice the loaf and freeze individual slices for up to 2–3 months.
Reheat frozen slices in a toaster, oven, or skillet.
Tips for the Best Keto Cottage Cheese Bread
- Blend the cottage cheese well for a smoother texture.
- Use finely grated Parmesan so it incorporates evenly.
- Don’t skip the short resting period after adding psyllium.
- Allow the bread to cool completely before slicing.
- For extra flavor, add rosemary, chives, or a little chili powder.
- For a crispier slice, toast it in a skillet with a little butter.
Approximate Nutrition
Per slice, assuming 10 slices:
- Calories: ~150
- Protein: ~11–12 g
- Fat: ~10 g
- Total Carbs: ~2–3 g
- Fiber: ~1–2 g
- Net Carbs: ~1–2 g
Nutrition will vary depending on the cottage cheese and cheese brands used.
