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.
I made this bread for the first time. I used the egg white powder and the whole egg powder. My cook time was exactly as stated in recipe. It was very simple and easy instructions. The crust of the bread was perfect and golden brown. The bread sliced perfectly. The inside texture was great too. The bread was a little eggy tasting but that was to be expected. I tasted it plain with no added butter. I did finish it with some sugar free jam which gave it a nice taste. I would definitely make this again. I plan on toasting this for breakfast.
Thank you so much!
Is there a substitute for the egg
White powder?
Not for this bread recipe.
Oh how I wanted this to work!!! Live in NC. Not high altitude. Made it two times, one right after the other. 1st time: Followed instructions exactly using gram measurements. The loaf looked beautiful at 40 minutes. Toothpick clean. Within one minute of removing from oven- totally deflated from above the loaf pan to 1 1/4 inches. 2nd time: decided to convert grams to actual measurements based on what the food packages showed. I used JUDEE’S Dried Whole Eggs 6T=39g, Orgnisulmte Egg White Protein Powder 1 cup=100g, and Daisy Cottage Cheese 5% fat small curd 3/4 cup=170g. Baked as directed. BAM! Total deflate again from way above loaf pan to 1 1/2 inches. I was so pumped to try this cause the pic looked delicious and the carb and calories were perfect for my diet. Can’t figure out what I did wrong and why others have success and I don’t. So frustrating! I do appreciate all your hard work, trial and errors, to bring us delish low carb/Keto recipes. Please help!!!
This is a continuation of my original email. I noticed that Brenda mentioned earlier in the comments: ” I’ve had success using whey unflavored that doesn’t have xanthan gum and I’ve also use vanilla whey that does have it and both times my bread came out the same, no issues with it shrinking.” Am I missing something here? This recipe does not call for whey, does it? Or is that what’s missing from the recipe for it to not deflate? Hoping for some clarification, please and thank you, Brenda.
I misspoke, I meant egg white protein powder.
I had the same problem. I was so excited to try it. I did take a bite, but ugh! tasted like eggs. I will try one more time, but then I’m done! It wasn’t meant to be for me.
I’m getting ready to give up on this recipe even though I want it to work so badly. It tastes very good, but every time I make it, it comes out of the oven looking great but then after a few minutes is so deflated it looks like I’ve put it in a vacuum sealer bag! I tried cooking a little longer and using a little less liquid with no success.
If someone can help me fix this problem, I’ll gladly bump it to five stars
Just want to confirm…..We are NOT to use Xanthan Gum, right?? My Egg White Protein powder doe NOT contain any but just making sure that is correct. Thanks much!!
I’ve had success using egg white protein unflavored that doesn’t have xanthan gum and I’ve also use vanilla that does have it and both times my bread came out the same, no issues with it shrinking.
Help! I followed directions exactly, used a glass loaf pan and my bread deflated into a flat mess.
Can you share the brands of dried whole egg powder and egg white protein powder used and are you at a high altitude where you live?
I made it like the recipe says…325ยฐ for 35 min. Shut oven off and let it sit in the oven for 5 min. Take it out of the pan to cool. I used a silicone pan because I could not find my glass one. It came out fine and did not shrivel.
Thanks Heidi!
Tried this today with Lupin flour and fat free cottage cheese and 1 tbsp of baking powder (ran out of baking soda!). It came out beautifully. Great rise, it didn’t deflate afterwards (I’m also at a higher altitude, over 7K feet) and the taste was good. It was a little dry, but I’m thinking that was due to the fat free cottage cheese. I’m looking forward to making this again…next time with 4% cottage cheese, lol.
Thanks for sharing!
I saw someone else posted that they used a bit of lupin flour, so I did the same, and I think it makes all the difference in the world! Mine came out without any deflation with 2 tbsp lupin and I used whole eggs. Spongy but good enough!
Thanks for sharing Angie!
I just made this, according to all the written instructions, in a glass 8×4 loaf pan. It looked great when it came out the oven: puffy, airy, and it had risen higher than the top of the pan. But within 3 mins of taking it out of the pan, it had totally deflated. Looking at it now, it’s maybe 1″ tall with collapsed sides. Both my egg powders are Orgnisulmte brand (high scoring reviews on amazon) with just egg as the ingredient. I’m wondering if you discovered that this worked better with the xanthan gum added? (I’m in Memphis, so no elevation issues to account for.) Thanks for any help…
did you weigh the dried whole egg powder? I used 6 tbsp but it was only 22 grams when weighed.
I did. I weighed both egg powders and the cottage cheese (Good Culture brand).
Thank you for sharing, it was nice to try a different recipe that I did not have to whip egg whites. I use 1/4 cup of water and 3 egg method. Texture was nice the seasoning I used very flavorful. I will definitely make this often.
Thank you!
โค๏ธ this recipe! Only change I made was to use unsweetened almond milk instead of water.
Thanks!
I cannot find the instructions for substituting whole eggs instead of powder?
There are no instructions for swapping the dried whole egg powder for fresh eggs because as I mentioned in the blog post I tested the bread 3 times using fresh eggs and each time it was a dense flat and shrunken loaf. So although some people have had success doing that swap, i have not and therefore can’t recommend it.
I have my ingredients and am going to put in dill weed and onion flakes to mimic my favorite cottage dilly bread also made with cottage cheese.
Great idea!
Hello! I have made this recipe two days in a row and both times it rose beautifully in the oven but then collapsed into an eggy lump! It was delicious but a blob.
I used this brand of both Orgnisulmte Egg White Protein Powder and Whole Egg Powder and Trader Joe’s 4% small curd cottage cheese. I followed the recipe and instructions to a T. I think the measurement of 6 TBSP of whole egg is incorrect. It weighs more than 22 grams when I checked so perhaps that is why??? Please help!
Sorry you had it collapse. I did weigh my Dried whole egg powder which is the Judee’s brand and it is correct and weighs just 22 grams.
Wondering what brands of egg powders Brenda uses?
My loaf turned out pretty lofty and good, but did indeed taste eggy maybe due to using Judeeโs brand whole egg and egg white powders. Went by the updated gram measurements Brenda provided, which I think was likely necessary to the outcome since the whole egg powder clumps and 6T by volume could have varied A LOT. (For additional reference, I used Nancyโs Whole Milk Cottage Cheese, blended smooth in Vitamix, glass bread pan w parchment sprayed on bottom, set on cookie sheet for baking).
Thanks for sharing! I used Judee’s Dried Whole egg powder and Jay Robbs egg white protein powder.
Do I spray on the bottom of the parchment paper or bottom of the glass pan? Thank you1
I placed the parchment in the loaf pan and sprayed the bottom of the parchment only, not the sides.
Would this recipe fit into a 9 x 13 dish if I wanted to make it more like rolls?
It’s a small loaf for an 8 by 4 loaf pan so i think it would only be about 6 rolls.
OK Thank You ๐
Haha, Just made this and it was tough enough to retread my work boots…
I bought the egg powder from my local health food store, but didn’t notice the very helpful assistant gave me ‘whole egg substitute powder’ rather than ‘whole egg powder’. Troubleshooting, I decided to check if there were any additives in the whole egg powder, and found there was no egg in it… ๐
thanks for sharing in case others have made that mistake!
I made this and it looked good when I took it out of the oven, but it flattened to half of an inch immediately after. I followed the recipe very strictly. Maybe I will try one more time and bake it at a higher temperature.
Elevation has played a role in some shrunken loaves. Also did you weigh the dried whole egg powder in grams? This amount has also made a difference in some loaves.
I made this today and mine deflated as well…..I think this is a recipe that may not turn out perfect like you expect it too….Did I mix too long?Too little?? I know my glass loaf dish wasn’t the exact size as the recipe calls…1/2″ wider and longer………Did this cause it? I don’t know………what I do know is I LOVED THE TASTE and I can think of a lot of uses for the deflated bread… I ate a slice while it was still warm and put strawberry cream cheese on it and thought OH MY……I could eat this whole loaf…LOL I just think it’s going to take practice…just like you went through…….to see different results……..I’m not a quitter…….I’ll try again!
Thanks Peggy! Do you know your elevation? I do think higher altitude may be the issue. I am just at 700 ft above sea level and others who did not have issues with it deflating were all also under 1000 ft above sea level.
Iโve tried this recipe twice. The first time in a metal pan and the loaf deflated into a dense rubbery brick after baking. So I bought a glass loaf pan and tried again. I followed directions to a t. Again, the loaf shrunk just as badly as the first, as soon as I put it on the metal rack. Actually I think this one is worse. Sad, I wanted to love this! What do you think is going wrong?
Can you share with me the brands you used for the whole dried egg powder and the egg white protein powder please?
hello, I can’t find WHOLE eggs POWDER , I am in Canada, I am planning to use regular eggs as you did, but did you use the white egg powder ?
thank you!
I just made the cottage cheese bread and it is delicious! I followed the recipe to the โTโ and used a 9×5 glass bread baking dish. I used my food processor to mix. Very easy recipe. Thank you Benda!!
Thanks Kim!
Bread like from a bakery. Fantastic! Thank you
I didn’t have powdered eggs, so I use two large aggs and 3 tbsp of water, and baked it in a teflon bread mold for 30 minutes.
Great recipe,easy to make., but mine came out tough. Any suggestions on how to make it not tough?
Did you change any ingredients? What type of pan did you use?
Do you measure by weight for the ingredients? 6 Tablespoons is way more than 22 grams as you have stated in the ingredient list (most brands around 2 Tablespoons is 13 grams). Mine has a good texture but came out very dry. Thanks!
I weighed my 6 tablespoons of the dried whole egg powder and as I stated in the recipe, it weighed 22 grams.