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 ¼ 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
- ¾ cup cottage cheese 4% small curd (192 grams)
- ½ cup water
- 6 tablespoon 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 teaspoon baking soda
- ¼ teaspoon salt
Optional Italian Bread Flavoring
- ½ teaspoon Italian seasonings
- ¼ teaspoon garlic powder
- ¼ teaspoon 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.
Juanita
I used silicone bread pan and it came out perfect. I followed the recipe as given. Placed silicone pan on a cooling rack and then set that on a cookie sheet. This prevents bread from getting overcooked on bottom. Bake 40 minutes and it was perfect.
Brenda Bennett
Thanks so much for sharing about the silicone pan!
Kyra Winkelman
I got my ingredients yesterday and did not hesitate to make this delicious bread! It is so versatile. I made French toast for my hubby this morning. I toasted a slice last night which was AWESOME! I miss toast. But thanks to this amazing recipe I don’t have to miss it any more! Thank dear Brenda!
Brenda Bennett
Thank you so much Kyra!
Karen Eubank
Getting ready to make this. I just want to verify baking soda not baking powder. Correct?
Brenda Bennett
That's what I used, baking soda per the recipe.
linda ingersoll
This bread is now a staple for me❗️ I love it. Just need to figure out for it to bake more evenly. I had a big hump on one side but it is delicious and toast very well. I spread the thick batter out evenly and tapped it a couple times on the counter Any suggestions?
Linda Ingersoll
Thank you, thank you thank you for this recipe❗️
It will become a staple of mine.
The only thing I need to figure out is how to make it more evenly. Mine came out with a huge lump on one side of it. The batter was very thick and I spread it out evenly and taped on the counter. Any suggestions?
Brenda Bennett
I'm retesting the recipe again today using gram amounts and a different egg white protein powder then the previous one. Can you share what brands you used?
linda ingersoll
I used Judee’s for both. I used granulated allulose not liquid.
linda ingersoll
I used Trader Joe’s 4%cottage cheese as well if that matters.
Sandra
followed recipe and got a rubber gum. I think something is off with proprtions of ingredients... Weighing ingredients in my opinion is better as cup gaj be more dense or less dense.
Brenda Bennett
I've got those gram amounts and will update but right now testing out a new egg white protien powder to see if that makes a difference.
E
My batch was thick from the blender. It was the consistency of flan going in the pan. What did I do wrong? I used Bulk Supplements Egg White Powder and Judee's Whole Egg Powder.
Brenda Bennett
Did you use baking powder or baking soda?
Margaret
Since I’ve first come across this recipe a week ago, I’ve made it three times. It’s so easy, quick, and delicious. We can’t get enough—great for sandwiches and toast. I’ve been using a 9x5 glass pan without any issues. Yesterday, I added a tablespoon of Allulose for an extra kick of sweetness. Yum!
Brenda Bennett
Thanks Margaret! Can I ask what brands of powders you used? Did any have xanthan gum?
Ingrid
Hello Brenda, can I sub cottage cheese for Cream cheese (regular) ?
Thank you very much for your recipes, Ingrid
Brenda Bennett
I can't say that would work sorry, I've done about 15 different tests but that swap is not one of them.
Ingrid
Thanks Brenda for taking the time to reply
Lizzir
Mine turned out good, however it does taste a bit eggy. Is there a way to make it less eggy (even if it adds more carbs?
Brenda Bennett
I have no eggy taste for my bread and I've made it now at least 20 times. I would say, maybe just use a different bread recipe since this is mostly protein and all eggs. You might like this recipe better; https://www.sugarfreemom.com/recipes/keto-low-carb-coconut-flour-bread/
Marvie
I got my Judee's whole egg powder! I used a metal pan with parchment paper and a bit of spray oil in the bottom . I mixed my dry ingredients before adding them to the top of the wet ingredients. I mixed using an immersion stick blender. For me this makes it easier to scrape the sides of the bowl and make sure all ingredients are incorporated. The batter was a bit thicker than when I had tried using 3 eggs instead of the powdered whole eggs. I baked in electric oven 325 degrees for 40 min. Removed it from oven and took it out of the pan right away. The same process as my other two loaves.
Results .. no shrinking/deflating, sliced great while still warm, had nicely placed pockets of air and was less dense than the two loaves before.
I posted a video clip on Brenda's Facebook group. It's a win for me.
Brenda Bennett
Thanks Marvie!
Elliot
I don’t know what I did wrong but mine came out very dense with almost a rubbery texture. I used powered whole eggs and powered egg white protein and followed the easy recipe but a real disappointment. The slices in your photo have little air pockets similar to “regular” bread. Mine is solid and smooth and weights like a brick. Not sure what I did wrong.
Brenda Bennett
I am thinking it may have something to do with altitude. Are you at a higher elevation? What kind of pan did you use?
Brenda Bennett
I bought a different brand of egg white protein powder to try and it doesn't have any xanthan gum as the one I used, which was Jay Robb has so I am wondering if that makes the difference for people who aren't have success. Did you egg white powder have xanthan added?
Patricia Enns
I’m wondering if I can use liquid egg white instead of powder. Any suggestions? Thanks
Brenda Bennett
No, I tested that with liquid egg whites and it created a very wet small loaf.
Barbara Kotila
I made the recipe as written but since I did not have a glass/ceramic pan I took a chance on using a metal 8x4 loaf pan. I used the parchment paper, but did not grease it. I baked for the full 40 minutes, but I think I will try a few minutes less next time using a metal pan. The loaf did not fall, it did not stick to the parchment paper, but the top crust was a bit uneven in size and color which I suspect was from the metal pan I used. But... it tasted great, had good texture, a nice crust, and browned up nicely in the toaster. My family thought it was yummy with either butter or peanut butter. Thank you for an amazing recipe!
Brenda Bennett
Thanks Barbara!
Marilyn M
Thank you Brenda, for your hard work making new recipes for us to use on a keto diet. I made you recipe exactly except I did not have the whole egg powder, so I substituted 3 large eggs and decreased the water to 1/4 cup. it rose beautifully and turned out amazing!
Brenda Bennett
Wonderful, thank you!
Angie Heinrich
I had 2 brands of egg white protein powder so I made 2 loaves to see if there was any difference. There wasn’t. Two brands are : NOW brand and Judees brand.
-Glass loaf pan.
-Gas oven. 38min @325’
I thoroughly enjoyed the crunchy edges when I toasted it and added on butter & a sprinkle of cinnamon. Oh my goodness - heavenly! Brenda Bennett you do amazing work! 💕
Note/ideas:
-try adding in banana extract & cinnamon
-try adding in cinnamon & powdered SF sweetener
-order Judees whole egg powder when I’m out of the Egglicious brand of whole egg powder as I’m curious if Judees will have the slightly eggy flavor that is expected when using dried egg ingredients.
Brenda Bennett
Thanks for sharing Angie!
Jane
Made the cottage cheese bread today, turned out great!! Will be making this again...
Brenda Bennett
Thank you Jane!
Meeta
I made this recipe today and I have to say it was amazing. I’m in the UK and I baked mine at 160°C fan for 40 minutes in a metal loaf pan 8x4 inches from Waitrose. I didn’t have any whole egg powder, so I replaced it with three eggs and a quarter cup of water. Brenda did mention in her post that when she tried to replace the egg powder with fresh eggs, her loaf came out dense, so that’s a risk that you have to take. I also used fat free cottage cheese as it was all I had, so I added a tablespoon of butter powder. It was still very nice. Toasted beautifully too. It is just so convenient to whizz everything up in a blender and bake it straight away. I made French toast with it and it was just perfect. I’m going to try the original recipe as soon as I get my whole egg powder. Thank you Brenda for sharing!!!!! Looking forward to more of your magic!
Brenda Bennett
Thank you for sharing!
Marvie
Another great option offered by SFM . While waiting for my one missing ingredient, the whole egg powder, I was pleased to see another person try the recipe with substituting the dry eggs with 3 whole eggs (I used large) 1/4 cup water instead of 1/2 cup water. Other details .. I used parchment in a metal pan, I used an immersion stick blender to mix it. I cooked the complete time suggested, removed from oven and removed from pan right away as suggested. The loaf was twice as tall as when I put it in the oven, It had a strong crust and after removing, it didn't fall. For a small section in the top, some of the batter was not fully cooked. It wasn't an issue for me.
Since taking my loaf from the oven I have made buttered toast (good), sandwich with mayo, lettuce and meat (good) and grilled ham & cheese (the best).
The bread sliced great and I placed it in air tight container.
Here is my negative for being honest. The texture of the bread was like many other egg based bread alternatives, but I also know this is to be expected. Egg based bread can tend to be spongy and dense, this one has that as well. So .. why would I make it again .. because it was soooo easy and fast and I have sliced bread to use for sandwiches. I plan to try this recipe again in different cook vessels, When I get my powdered whole eggs I will compare the two based on all the helpful remarks here as well as Brenda's tips.
Brenda Bennett
Thanks for sharing, but I do need to add that my bread recipe using the dried whole egg powder does not have a dense texture at all so i do think swapping fresh eggs created that texture for you. When I made it with fresh eggs, 3 times now, each time I had a dense, shrunken loaf and I shared that in the blog post so others would be aware. I prefer the dried whole egg powder.
Jessica
I made it for the first time today with a metal loaf pan and it worked! I did order the glass loaf pan but it won’t come in until tomorrow so next time I will compare! Just had a warm slice with butter and it was great! Also toasted some and had a yummy egg sandwich. Bread held up very well to my runny egg yolks! Will be making this on repeat!
Brenda Bennett
Thank you Jessica! Did you use parchment paper with the metal pan and did you also spray it? Did it shrink at all?
Linda G.
Can I just use the whole egg powder substitute in comments and leave out the egg white powder?
Brenda Bennett
No I would definitely not leave out the egg white powder.
Lynn
is there a substitute for white egg protein powder? i see someone subbed for the whole egg , but what about white
Brenda Bennett
No sub on that ingredient, but another commenter mentioned how to make it at home.
M. Kitchings
thank you!. What size eggs? large? extra large? Thanks.
Austen
Made it today - I used a silicone pan and parchment. My loaf was gorgeous and shrunk about 50 percent. I’ll try glass next time. It toasted well, it was a good taste with no styrofoam taste like egg white breads before that I’ve tried. I used my vitamix to make it - no subs - and even tho it wasn’t as gorgeous as yours, I’ll try again!! Even though it wasn’t great, it would be great as French toast!
Brenda Bennett
Thanks for sharing!
Shauna
Thank you!!! This bread is amazing and I love the fact there is no allulose in it!
It looks, tastes and toasts just like real bread!
I never had any whole egg powder so I reduced the water to 1/4 cup and added 3 eggs instead and it turned out awesome.
I will purchase some whole egg powder to be able to compare, but it is wonderful without it.
Brenda Bennett
Thank you!What kind of loaf pan did you use? Metal, Silicone, Glass, Cast iron?
Kathleen
Shauna:
Did you use 3 whole eggs PLUS egg white powder?
Kathie
I had such high hopes! Maybe not as high as the bread actually rose in the oven, but definitely higher than it deflated to after taking it out of the oven! I did have a hard time believing the amount of egg white protein powder needed. Is it really a whole cup?? That is 16 servings and half the bag that I bought! I did use the whole cup, though, and followed the rest of the recipe exactly, too! I did use a metal pan. Had not read the notes other than the recipe, so never saw mention of needing a glass pan. I must say I did taste some despite everything, just to rate the taste, and I did think it was really very good! Even snuck a small second bite! Don’t know what to think now! Maybe I will give it one more try since I still have just enough egg white protein powder, but I don’t know why I would really expect different results. It’s a pretty easy, basic recipe, so I can’t really figure out what I should do differently. Wish I could share some pictures, but don’t seem to be able to do so. I guess I will cut up what I have from this batch and try to air fry myself some croutons! So disappointed!
Brenda Bennett
I'm guessing at this point that it could be altitude for people having their breads deflate right out of the oven. Did you use fresh eggs instead of dried whole egg powder? Which brands did you use?
Jennifer
I used Cracked Up - Powdered Whole Eggs and it did not work. I guess powdered whole eggs is not the same as dried whole eggs?
Carla
my loaf was beautiful when I took it out of the oven. 10 minutes later it was deflated and shriveled. I made the recipe exactly as it was written.
Brenda Bennett
I am thinking elevation may be the issue for those having it shrink. What is your altitude where you live?
Kathryn DeSilva
I had the exact same! Rose beautifully on the oven then it fell like a big blob of egg. Mine tasted good though!
K McCracken
I looked at the links for the powdered egg products and was astonished at the price per bag. have you broke down the cost of making one loaf?
Brenda Bennett
Nope but a commenter shared that these things can be made at home.
Gay
Like you, I am in shock at the cost of the ingredients. I was excited to see the recipe but after seeing the cost to make a loaf its not something I could afford to do.
Brenda Bennett
A commenter mentioned how to make these ingredients at home so you don't have to buy them.
Diane
Looks good and I'm looking forward to trying it. Thanks for all the hard work trying to come up with great things for us!! Question: Must the Unflavored Egg White Protein Powder only be a Jay Robb product? I have another brand and the only ingredient it has is egg white protein. Hoping I can use it instead of Jay Robb. What say you, please?
Brenda Bennett
I think any unflavored egg white protein powder will work for this recipe and thank you!
Giana
Mine came out horrible the first time I tried it and this morning I tried again and I am so glad I did. So the first thing I realized I did wrong was that I used baking powder instead of baking soda 🙄. Also after reading a bunch of comments I read that some people were using egg white protein powder that had xathum gum in it so I added 1/2 tsp. It came out really good this time and toasted amazingly and it did not deflate at all. I made it in a glass pan and the powder egg whites/whole egg powder.
Brenda Bennett
Thanks so much for sharing Giana!
Cathy Davis
Definitely going to make this but not sure if I'm getting this right. Egg White Powder or Whole Egg Powder? LOVE your recipes, never disappointed!!
Brenda Bennett
They are two separate products; one is dried whole egg powder and the other is dried egg white powder, both can be clicked in the recipe ingredients which I linked to amazon so everyone can see the products I used.
Peggy Rhew
for anyone concerned about whole egg powder or even egg white protein powder you can make your own if you have a dehydrator.
INSTRUCTIONS
Slightly grease a dehydrator fruit roll sheets with paper towel.
Break eggs into blender and whip into uniform mixture. Transfer slurry egg into fruit-roll sheet and place in a dehydrator, and then dry at 145°F for 16 hours or until totally brittle.
Transfer dried eggs in a coffee grinder or blender and process to a fine powder.
Store in an air-tight jar with an oxygen absorber. You can store these between 5-10 years.
You can use the same process for the egg whites or yolks only depending on which one you need.
Brenda Bennett
Thank you very much Peggy!
Linnie
Such easy prep! No beating egg whites? Count me in!
Brenda Bennett
YES, thank you!
Peggy Rhew
looks really good and definitely easy. that said I don't buy whole egg powder. can I reduce the water and use regular eggs?
Patricia
Peggy scroll up about halfway above the recipe she answers this question there. Good luck
Brenda Bennett
I answered in the blog post above.