Best 90 Second Low Carb Keto Cottage Cheese Bread
This is the best tasting and easiest 90-second keto bread made with cottage cheese and 5 ingredients! This 90-second keto bread recipe has 10 grams of protein and just 3 g net carbs!
What is 90-second Bread?
This is the easiest keto bread recipe you will ever make! Just 5 total ingredients needed!
This is a microwave keto bread that looks and tastes like an English Muffin and it’s made in less than 2 minutes!
The best part about this recipe is how quick you can curb bread cravings and that is a true game changer when it comes to low carb recipes and keto recipes!
I adapted this recipe from my very viral popular 2-minute Keto English Muffin recipe!
Cottage Cheese Bread Recipe
If you happen to be on tik tok and have seen the 2-ingredient cottage cheese bread, you will see it uses just liquid egg whites and cottage cheese and I’ve tried it and it doesn’t taste good at all.
Some other cottage cheese bread recipes actually use bread flour or all purpose flour and are NOT keto-friendly bread or gluten free.
Always check the ingredients on tiktok- make the ones that don’t include regular refined flours and sugar because there are a ton of content creators who care nothing about using quality ingredients for a keto diet and are just looking for a quick viral video for themselves.
I created a couple of cottage cheese breads that make an entire loaf and do require some specific ingredients like egg white protein powder and whey protein.
Many of you mentioned how you couldn’t make these breads with such expensive ingredients and being on a tight budget so I set out to create a quick keto bread recipe that doesn’t use either of those ingredients.
Why You Will Love this Quick Bread
The best thing about this delicious bread is that it doesn’t require any special ingredients or kitchen gadgets to make! Simple ingredients that you can find in your local grocery store.
All you need is a small bowl to stir the ingredients together, no blender or mixer or loaf pan needed. Simply grease two small ramekins or microwave-safe bowl with coconut oil, avocado oil or olive oil spray and divide the batter between the two dishes.
This has the best texture and for just 4 grams of carbs, it’s a great recipe for anyone looking for the perfect low carb bread that’s literally fool proof!
No eggy taste as it only needs 1 large egg! No psyllium husk powder, no xanthan gum, no gelatin and it still makes a fluffy bread!
Best Keto Bread Recipe
Making a ketogenic diet or low carb lifestyle sustainable means being able to enjoy a low carb bread recipe every now and then so you don’t feel deprived.
When you can make a savory quick bread that tastes amazing but also has a good amount of protein and healthy fats, you will feel satiated and satisfied.
That’s what living this as a lifestyle means to me. Being able to enjoy the savory taste of keto toast but without the high carb count.
Can I swap the cottage cheese?
If you really don’t want to try using cottage cheese, you could swap it with ricotta cheese but please note, you will add more fat, more calories and more carbs, but it’s just about the same as far as protein.
If you don’t care about the amount of protein, you could swap the cottage cheese with heavy cream.
I have not tested this recipe swapping cottage cheese with either cream cheese or sour cream.
Can I swap the powdered peanut butter?
Yes you can swap the powdered peanut butter with regular no sugar added peanut butter. I’ve added the nutritional information in the recipe card below if you use that instead.
You can also swap with almond butter or sunflower seed butter for a nut free option.
Here’s a video of my Nut Free 90 second Cottage Cheese Bread.
Can I replace the almond flour?
Yes if you can’t use almond flour due to a tree nut allergy, you can swap it with sunflower seed meal. I do not recommend using coconut flour for this microwave bread as it will be strong in flavor and may be a bit too sweet as well.
Can I make this egg free?
I have not tested an egg substitute for this recipe but I think since it’s just one egg, that you could easily replace it to make an egg-free keto bread.
NEED DAIRY FREE BREAD?
If you need dairy free this is the best high protein low-carb cloud bread recipe.
NEED LOWEST FAT BREAD?
This cottage cheese bread with egg white protein powder is the lowest in fat and the highest in protein of all the loaves of bread recipes I have. It also needs dried whole egg powder instead of fresh eggs.
How to Store
After cooking and allowing the bread to cool, you can store in an airtight container in the fridge until you are ready to slice and toast it. Keeps well for up to 3 days in the fridge or freezer for up to 3 months.
More Keto Mug Recipes
1-minute Keto Cinnamon Roll Mug Cake
1-minute Keto Chocolate Mug Cake
1-Minute Keto Chocolate Peanut Butter Cake
Sugar Free Red Velvet Couple’s Mug Cake
2 minute Sugar Free Keto Cheesecakes
Single Serve Low Carb Keto Hamburger bun
90 second Low Carb Keto Cottage Cheese English Muffin
90 second keto cottage cheese bread
Ingredients
Original 90 sec Keto Cottage Cheese English Muffin
- 2 tbsp cottage cheese (I used 4%) or either options above
- 2 tbsp almond flour
- 2 tbsp no sugar added powdered peanut butter or no sugar added peanut butter or see notes above
- 1 large egg
- 1/2 tsp baking powder
- pinch of salt optional
Nut Free 90 sec Keto Cottage Cheese English Muffin
- 2 tbsp cottage cheese
- 2 tbsp sunflower seed meal to replace almond flour in original
- 2 tbsp sunflower seed butter to replace peanut butter in original
- 1 large egg
- 1/2 tsp baking powder
- 1 tbsp blueberries optional
- 1/2 tsp vanilla liquid stevia optional
Instructions
Microwave Directions
- Grease two ramekins or microwave-safe bowls with olive oil, avocado oil or coconut oil cooking spray. Set aside.
- Place the ingredients together in a small bowl and stir together until combined.
- Place one dish into the microwave and cook for 1 minute. Check with a toothpick in center. If it comes out clean it's done, if not, cook another 30 seconds. Repeat with second dish.
- Allow to cool enough to slice in half and toast.
- Enjoy with a tablespoon of butter or strawberry chia jam and cream cheese.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Oven Directions
- Bake in a preheated 350 degrees F oven for 8-10 minutes.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I just made this using the (toaster) oven method. I don’t have 2 ramekins so used one larger square glass dish and baked till the toothpick came out clean. It was raw in the middle and stuck badly to the bottom of the dish, which was well oiled. Will bake longer if I try it again, which isn’t a given. The small curd cottage cheese remained lumpy in the cooked portion and the PB flavor (I used plain, creamy PB) was overpowering. Not terrible if that’s what you’re going for but it was way too much for my liking and wouldn’t lend itself well to a savory meal. Too bad, because the texture, other than the lumps
of cottage cheese, was good. I guess I could mix it in a mini
blender, but there’s still the strong PB flavor….
I decided to try this recipe and Wow! Yum! Just one thing though, I substituted the cottage cheese with Greek Yogurt. Worked great. Next time I will make with the cottage cheese for my husband. I have been scouring over the many recipes you have and look forward to trying out some more!
That’s great to know the swap worked well for you, thank you for sharing!
Just made this again but substituted ground flaxseed for the peanut butter powder (as suggested by one reviewer). I added a few chopped walnuts and about a tsp. of date syrup. This is a seriously good recipe that can be enjoyed in a lot of different ways! Thank you so much Sugar Free Mom! I have only been low carb for 10 months but I have seen such good results physically. Recipes like this make me feel like I could do this for the rest of my life!
I love to hear when one of my recipes is so versatile! Thank you for sharing your changes!
Are the ramekins the 1.5 oz size? Just double checking.
No that went to the wrong link. I just got my site updated so there’s been a few glitches. Thanks for double checking. They should be at least 4 ounces or 6 ounces. https://amzn.to/3DhunP3
I struggle to get more protein in my 85 year old mother, who is diet controlled type 2 diabetic. She loves these! I make ahead, slice in half and stock the freezer. She loves them toasted with sugar free jam and/or cream cheese, or savoury with dinner toasted with butter and a little garlic salt. Thank you for this recipe!
Thank you so much for sharing! I’m so happy she enjoys these!
Just made this, using her exact recipe. So good! and fast! I’ll be making this many, many times.
Thank you so much!
Excellent recipe! I subbed 2T of ground flaxseed for the pb powder. Worked great! Delicious and crunchy when toasted…my husband loved it too! Definitely a keeper. **
Bonus my microwave cooked these in 60 seconds.
I made it this morning, delicious. I used my mini waffle maker, came out perfect. I switched peanut butter for sunflower butter, just one tb. I made 2 chaffles. Thanks 😀
Thank you Beth!
Just wondering if using the PB powder with no sweetener in it would yield the same results. The brand you suggested does have both types
Thanks
Either should work.
I used this basic recipe. So nice you can swap things out. Since I haven’t had any sugar or wheat/bread, this hit the spot for a make shift breakfast muffin. I used 1 beaten egg, 1 T of peanut butter, 2 T heavy cream, ½ tsp baking powder and 2 T almond flour. I added a little shredded coconut and just a few raisins and nuked for 90 secs. Took out of the greased dish, cut in half and toasted it. Butter and sprinkled some pumpkin pie spice on top. Pretty good!
Thank you for sharing!
This Original 90 second recipe is a game changer after 7 years of practicing the ketogenic lifestyle! It’s so much like bread that I’ve loved in the past. I omitted the peanut butter powder and it worked out just fine. I toasted it and it’s nice and crunchy. I smeared it with butter and a small amount of chia cherry jam. It’s also tasty with sunflower butter and jam. Delicious! Finally, something close to toast! Thanks for the recipe!
Thank you Jenn! So are you saying no peanut butter power or any nut butter or did you replace the peanut butter powder?
I love that this recipe uses cottage cheese! I’ve been trying to incorporate more of it and have been stuck on eggs but am learning so many new ways to use it.
The muffin smelled very peanut-y out of the microwave (I used powdered) but it didn’t taste of peanut butter. After toasting it satisfied my bread n’ butter craving without making me feel guilty and I have a second one to look forward to later!
This was easy to make and very good. Hubby really liked them. (I toasted after cooking in microwave.)
Thank you!
Wonderful! But how do I stop my self from eating both!!!!!
Thanks Carol!
Delicious! Very easy to make. I’ll make this a lot!
I’ve made the plain ones this morning. One in the microwave and one in the oven. Both ways are good. I don’t eat peanuts so I used almond butter instead
Thanks for sharing!
I made this yesterday and it is delicious!! I did not have the powdered PB so I used my usual PB. I wasn’t sure as the PB was very prominent when I took it out of the microwave. But it was really good! I will definitely make this again!
Thank you!
could you use fat free cottage cheese?
Honestly, this was so much better than I ever expected. I’ve made a 90 second bread using almond flour before and the texture of this is so much better, it’s like real bread!