Easy Best Low Carb Keto Cottage Cheese Bread Recipe
This is the easiest keto bread recipe you will ever make! This high protein low carb bread has just 1 grams of carbs per slice and 10 grams of protein! It’s a nut free, flour free, gluten free, real sandwich like regular bread, but it’s a keto- grain-free bread, that can be enjoyed on a low carb diet, keto diet or sugar free diet!
Viral Cottage Cheese Bread
Cottage cheese is having its moment and for good reason as it’s a great source of protein and one of the easiest ways to include it in so many recipes. It’s super versatile!
If you’re on TikTok you may have seen the 2-ingredient cottage cheese bread which looks like a fluffy bread that’s super easy to make and looked like a delicious white bread!
But I made it and I was disappointed to be honest. It had no taste at all.
The main ingredients for this 2 ingredient bread is cottage cheese and egg white protein powder.
Now if you google other Cottage Cheese Breads, most of them are not keto because most use bread flour or all purpose flour or even oat flour.
I have my video on TikTok, Instagram and Pinterest!
I’ve got a bunch of low carb keto bread recipes but the two that are the lowest carbs are my Keto Cloud Bread recipe with dairy using sour cream, unlike the traditional oopsie bread or fluffy cloud bread recipe that uses cream cheese.
I also another great recipe, my Dairy Free Cloud Bread using mayo to make it dairy free, both having 1 gram carbs per slice and 8 grams of protein.
But both of those loaves of bread do require to whip egg whites to stiff peaks then fold in the egg yolks in, requiring two appliances, a blender and stand mixer or electric mixer.
So I’ve been working on my Cottage Cheese Bread for a while now to actually get a quick sandwich bread, with less work, less appliances used, extra protein and just an overall easy recipe.
I’ve tested this cottage cheese bread recipe now 8 different ways with different amounts of the egg white powder, egg yolk mixture, room temperature eggs, liquid egg whites, regular whole eggs and different amounts of cottage cheese.
The recipe I am sharing below is the best version!
BEST COTTAGE CHEESE BRANDS
Full-fat cottage cheese is best, either 4% or 2% cottage cheese will yield the best results.
You can find many options for cottage cheese at your local grocery store, but specific brands vary in taste and texture.
I don’t recommend fat free cottage cheese because it won’t be as satisfying as full fat cottage cheese or as creamy. I like to use lactose free cottage cheese since my daughter and I both have lactose intolerance.
The brand I like best is Green Valley organic, but the Lactaid brand is also a great brand as is, the Good Culture brand.
Can I Swap the Egg White Protein Powder?
I would not recommend swapping the egg white powder in this recipe for anything else.
In other recipes I have mentioned you could replace it with whey protein powders, but for this bread recipe, I would not recommend it. When I tried it, the bread was dry!
I still think you could use it, though I don’t think you will achieve the best results as far as the texture.
Can I replace the dried whole eggs?
No, I tried replacing these with 3 fresh eggs and the bread was wet and dense. I also tried replacing them with egg whites and the bread was again dense and no rise.
You could try separating the whole fresh eggs and whipping the whites then add the yolks to the blender and see if that might bring the same rise as I achieved using the dried whole egg powder.
UPDATE: A few people have successfully made the loaf replacing the dried whole egg powder with 3 eggs and reducing the water to 1/4 cup.
I tried this again one more time to test and my loaf again was shrunken and collapsed and dense.
Best Loaf Pan to use
I tried using a metal loaf pan and a cast iron loaf pan. Both yielded rubbery, dry bread. I have not tested the bread using a silicone loaf pan.
The best loaf pan to use in my opinion from all the testing I did is a glass (1.5 quart) 8 by 4 loaf pan but 8 by 5 will also work.
UPDATE: I’ve made the recipe in a ceramic loaf pan with parchment, and sprayed only the bottom of the parchment, not the sides. It worked well and did not deflate.
Breads baked in metal need to cook LESS time than in glass, at least 5 minutes. I have not recommended using metal as it will result in a dry loaf if you cook it as long as in metal.
More Cottage Cheese Recipes
Cottage Cheese Chocolate Mousse
Cottage Cheese Blueberry Muffins
High Protein Chocolate Smoothie
Peanut Butter Cottage Cheese Ice Cream
Blueberry Protein Smoothie Bowl
Best Low Carb Keto Cottage Cheese Bread
Easy Best Low Carb Keto Cottage Cheese Bread Recipe
Ingredients
- 3/4 cup cottage cheese 4% small curd (192 grams)
- 1/2 cup water
- 6 tbsp Dried Whole Egg Powder or see notes above about swapping with fresh eggs. (24 grams) Please watch video on measuring powder properly
- 1 cup egg white protein powder (85 grams)
- 1 tsp baking soda
- 1/4 tsp salt
Optional Italian Bread Flavoring
- 1/2 tsp Italian seasonings
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat the oven to 325 degrees F. Line an 8 by 4 loaf pan with parchment paper and only spray with avocado oil or coconut oil cooking spray on the bottom, not the sides, set aside.
- Add all ingredient to a high powered blender or food processor and blend until smooth.
- Pour into the parchment lined loaf pan and bake in the middle shelf for 35 minutes. Shut oven off and leave in oven for 5 minutes. Then check the center of the bread with a toothpick, if it comes out clean, remove, if not, place back in the oven for 5 minutes then check again.
- Once out of the oven, remove immediately from the loaf pan and place onto a wire rack to cool. You can enjoy hot of the oven as well! This loaf makes 12 slices.
- Storage; Once cool, you can slice and store in an airtight container. You can leave on the counter for 3 days or freeze slices between parchment paper and place in a ziploc bag for easy removal to toast.
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.
Best advice to offset the strange salty and eggy flavor, add real eggs instead of the dried powder form. Real eggs while they add more of a spongy texture, dont have the same flavor as dried form. I made this with real eggs, 3 or 4 depending on the size and it turned out great. Dried egg powder is weird. Theres chemical reaction that bring the eggs natural bacteria aka Microbial organisms that thrive in the yolk, somewhat to a weird live stage and this causes a unique flavor and texture. Its nasty as hell haha however, this bread recipe is fantastic, just omit the egg powder, add half a tablespoon of honey and you’re golden. Honey doesn’t raise the glycemic index and its a better alternative to sugar.
I talked about my testing of 3 eggs to replace the dried whole egg powder, in the content above and mine came out dense and soggy. I also tried egg whites in place and resulted in dense and dry.
I’m not sure what I did wrong. Perhaps using the metal pan as that was all I had. But even though the bread deflated it was too salty all I could taste was dried eggs. I had to throw it out. My bread was also really yellow. However the texture was perfect. I know I did something wrong I just don’t know what.
I made this yesterday. A little dry and a little chewy but I could see this as a good bread for a grilled cheese or a BLT. I plan to try your other recipes as well since the ones I have tried are all good. I put the herbs in there as you listed and it still did not have a lot of flavor so I will try more the next time.
I’ll preface this review by saying although I’ve been doing Keto/low carb on and off for years, I have avoided buying or making any kind of bread, wraps or baked goods, and just did without. Therefore, I have no basis for comparison. The recipe was very easy to follow, the bread baked up beautifully! It did deflate a bit while cooling but still looked and smelled amazing! It cut easily, and my husband even commented on how impressive and appetizing it looked. Unfortunately, for me, I didn’t care for the taste or texture. No amount of butter, cheese or topping will get me to eat it. Sadly, it was an expensive lesson.