3-Ingredient Keto Cottage Cheese Bread
This 3-ingredient keto cottage cheese bread is a game-changer for low-carb eaters. Made with just cottage cheese, eggs, and almond flour, it’s fluffy, high in protein, and perfect for sandwiches, toast, or a side to your favorite keto meals. Ready in under an hour, it’s budget-friendly and beginner-proof. Say hello to guilt-free bread that fits your keto lifestyle!
Equipment
- 1 Blender or Food Processor For blending cottage cheese and eggs into a smooth mixture
- 1 Mixing Bowl To combine wet and dry ingredients
- 1 Spatula or Spoon For stirring batter and smoothing it in the pan
- 1 Loaf Pan (8x4-inch) Standard size for baking the bread
- 1 Parchment Paper or Cooking Spray To prevent sticking
- 1 Oven For baking at 350°F
- 1 Wire Rack Optional, for cooling the bread
- 1 Measuring Cups and Spoons To measure ingredients accurately
- 1 Toothpick Optional, to check doneness
Ingredients
- 1 Cup Cottage Cheese Go for full-fat to get that rich, moist texture. It’s the key to the bread’s fluffiness.
- 2 Large Eggs These give the bread structure and hold it all together.
- 1/2 Cup Almond Flour Keeps it low-carb while adding a subtle nutty flavor and perfect crumb.
Instructions
- Step 1: Preheat and Prep
- Turn your oven to 350°F (175°C) to get it nice and hot.
- Grab your loaf pan and either line it with parchment paper or give it a quick spray with cooking spray (or rub with butter). This keeps the bread from sticking.
- Step 2: Blend the Wet Ingredients
- Toss 1 cup of cottage cheese and 2 large eggs into your blender or food processor.
- Blend for about 20-30 seconds until it’s super smooth—no chunky bits left.
- Step 3: Mix in the Almond Flour
- Pour the blended mix into your mixing bowl.
- Add 1/2 cup of almond flour and stir with a spatula or spoon until it’s all combined. You’re looking for a thick, smooth batter. If it seems too thin, add a tiny bit more almond flour, but go easy.
- Step 4: Bake It
- Pour the batter into your prepared loaf pan and use the spatula to smooth the top.
- Slide it into the oven and bake for 35-40 minutes. You’ll know it’s ready when the top is golden and a toothpick poked in the center comes out clean.
- Step 5: Cool and Dig In
- Let the bread cool in the pan for about 10 minutes.
- Carefully lift it out (using the parchment or a spatula) and set it on a wire rack to cool completely.
- Slice it up and enjoy! It’s crazy good warm with a little butter.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months. Toast frozen slices for quick reheating.