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.
Loved it! Next time I’ll try it for French toast.
I made this tonight because i was craving an english muffin. It was perfect, fast to make in the microwave with a few ingredients. It had a slight peanut butter flavor but I toasted it with a little dairy free butter.. sooo good.!
Thank you Patty!
a total fail…and I have no idea why???followed the recipe as posted…disappointed
Hmm, love to troubleshoot because so many have made with great success as I have. PLease share the ingredients/brands you used and if you used the microwave or not.
I was skeptical about this recipe actually tasting and having the texture of bread, but it really does and they are delicious! I have made them several times already. Great with butter and jam!
Thank you Kathy!
I haven’t stopped making these! I love them. It is the 90 second keto bread recipe, as above, but I make it with one tablespoon of peanut butter and one tablespoon of butter. I pour the entire mixture into a 19 x 14cm glass dish and microwave for 2.5 mins. I don’t cut it down the centre, so they are slightly thicker, and I prefer the ‘square’ shape similar to a slice of bread, I then toast in the air fryer.
Thank you so much!
I have made this delicious english muffin so many times now, and LOVE it so much! I made a meatball with marinara sauce and mozzarella cheese open face sandwich – well, FOUR open face “mini” sandwiches-which I had no problem eating! The texture is so great, and the flavor so appealing! I did try the baking method, as I am trying to not use the microwave as much, and wasn’t pleased with it as well as the microwave version. It took way longer than the time suggested, plus the fluffiness wasn’t as high. Satisfying! A winner! Try it, you’ll like it! <3 Thank you, Brenda, our Sugar Free Mom! <3
Thanks so much!
Love reading your recipes I was wondering if all purpose flour could work ? My husband is not a lover of any other kinds of the flours and I would love to have him try these
Thank you
Since I’m gluten free I don’t use that flour so can’t say on how it would turn out since it has gluten. If you try it please come back and let me know.
Hi, I recently had to go grain free and I’ve been scouring the internet for recipes and products. I’m a professional Chef so flavor has to be great!! How weird is it that I had all these products in my kitchen but I just made these and they are perfect. I followed the recipe exactly. I wish I could post a picture… But for anyone reading this I think my ramekin worked better than the pictures she suggested. It is 4 inch in diameter and 1 inch deep. They are very delicate when they come out of the microwave so make sure to slice lengthwise and toast! I used my air fryer… And topped with a little bit of butter and black currant curd. No the texture will not be as chewy as a real English muffin, there’s no gluten! I’ll make more for a petite sandwich later… can’t wait.
Thanks for sharing!
So far this recipe for a low carb English muffin has been your best. I will guess the cottage cheese helps with creating the open spaces as pictured. I used regular peanut butter in the portions you mentioned. I cooked in the microwave the first time. The results were good. Then I saw you post about cooking them in the air fryer. I thought I would try it as well. As you stated .. the microwave version rose a bit higher. Both were good. I posted my air fryer results on your SFM Recipes & Health Club FB group. I used ramekins for both the air fryer and microwave. I will suggest using a parchment paper circle just in case your greasing the bottom fails to allow a clean disconnect without breaking up the bread.
I think I see powdered peanut butter in my future shopping list.
Thank Brenda for all your hard work to create great content.
Thank you so much!
I really liked the texture of this bread. It was sturdy and could be toasted in the toaster.
Thank you so much!
Love them. So easy!
Thank you!
How would you adjust the ingredients for 4″ ramekins? to still get something that can be cut in 1/2 like an english muffin
Really good! I substituted 1 1/2 Tablespoons almond butter for the peanut butter powder
I also used lupin flour instead of almond flour.
Great texture!
Definitely will make again and again
Thanks for sharing your changes!
Fourth time I’ve made them. I finally have the system perfected for my kitchen (I live on a boat).
I don’t have a microwave, so I’m baking in my InstantPot on the “bake” function (with the “bake” lid). The bottoms of my muffins anre always a bit “soggy”. (If I cook in the ramekins long enough to get rid of the soggy, the top burns; I don’t want to have to mess with covering with foil, trying different temperatures, etc.). If I toast in my toaster with the soggy bottom, it doesn’t get crispy… just smokes a lot.
I’ve found that, if after baking I remove from ramekins, slice muffins in half, put back into the IP directly on the metal, and bake some more, flipping once, they get perfectly crispy all around. Oh, and I put the emptied ramekin back in the IP with some butter in it, too, so it’s melted and easy to pour over the toasted muffins.
Thanks, again, for the yummy recipe.
Thank you for sharing your changes in baking!
I have been following you for a very long time. I have all 3 of your cookbooks and I am anxiously awaiting your next one. My husband said this muffin is the best in all the years I have been following you. Now I just need to figure out how to make a larger quantity in the oven. Thanks for your recipe development work.
Thank you so much Ruth!
Oh my! the crunch! the texture!
It was wonderful!
I had given up on English muffins and microwave bread in general.
Thank you, thank you, thank you!
I love to hear that thank you!
My first time making them, and they are scrumptious. I doubled the recipe, made 4 little “ramekins” out of foil, and baked them 8 min on 177c in Instant Pot. Easy peasy. The only thing I’d change is I’d make my ramekins closer to 3” like Brenda’s (mine wound up being about 4”, and they’re just thin enough that I can’t quite cut them, but just a bit too thick for English muffin-y goodness as is). Won’t keep me from eating them all, of course!
Thank you for your tireless efforts concocting all these easy, few-ingredient, savory dishes.
Thank you!
This was easy to make and delicious I could not believe I made bread out of so few ingredients One of the best things I did for myself is join Sugarfree Mom.
Thank you Florence!
This was good, although I am not the biggest peanut butter fan. Can I just double the almond flour?
I’ve not tested that out so can’t say for sure how the texture would be. I mentioned in the blog post above that you can swap the peanut butter with almond butter or sunflower seed butter for nut free.
I made these today . So easy ,fast and taste great . I toasted them and put sugar free hazelnut cocoa spread on them. I will be making more.
I used sugar free smooth peanut butter. turned out really good. Need to make a big batch of this, so I can toast it right away.
I really want to make this but don’t own a microwave.. can I use an oven instead? Thanks!
Oven directions are in the blog post and in the recipe card right under the microwave instructions.
I may have misread the dairy free comment in the lead up to the recipe but couldn’t see a non dairy substitute listed. Cottage cheese is not dairy free. The swaps mentioned are all dairy products. thanks.
This recipe is not dairy free but I never said it was. I did say in the post, if you need a dairy free bread try this one; https://www.sugarfreemom.com/recipes/keto-dairy-free-cloud-bread/ but I had forgotten to add the link to it, so thanks for mentioning it.
I just made this and mine came out pretty flat. Is that normal?
Was size was your ramekin used? Mine measures 3 inches across the bottom.
Easy, quick, fulfilling and absolutely delicious. It’s on my favorite list. I used almond butter and microwaved for1m30s following the instructions and it was cooked to perfection. Thank you
Thank you so much!
So delicious! Thanks for all you do!
This is my new go-to breakfast. Delicious!!
Wow! You worked fast!! Happy you liked it! Did you use regular peanut butter or powdered?
So am I dividing this batter between the two ramekins but only cooking one at a time?
Yes one at a time.