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.
Sherry
Can I substitute egg white protein for dry egg whites? I’ve seen some recipes where they are interchangeable.
Lisa
I adjusted the recipe to 4 servings and instead of baking made waffles with them. They were crunchy and perfect. Could be used as a waffle or a sandwich bread. This was a keeper.
Brenda Bennett
Thanks Lisa!
Debbie
Probably overcooked as very dry and rubbery but used metal pan. Will try shorter cooking time next time. I agree with some of the egg powder measurements - my levelled tablespoon measure was close to 15gms so definitely didn't use 6! Will try again as I have the product.
sherry thompson
In recipe it says to watch video about how to measure dry ingredients vs real eggs. I cannot find the video. My three star review is only rating the written recipe, not the actual bread that I have not yet made.
Brenda Bennett
I hope you make the recipe and then come back to update your review, since it's not quite fair to give a rating to something you've not tasted.
Paige
The very words that say to "watch video..." are a link to that video. Tap that sentence within the recipe and the video will pop-up... unless you have a pop-up blocker on your device. Regardless, you dont give a recipe a poor review due to your own technical difficulties. Please do the right thing and edit your review to an appropriate rating.
(To make it even easier for you, here's the video for you)
https://www.facebook.com/share/r/Lwy6KytG4QUKdn9Y/?mibextid=Ev0aEO
Brenda Bennett
Thank you!
Nicole
Does this freeze well?
Brenda Bennett
Yes, bake, slice make sure it's cool, place slices between parchment paper and seal in airtight container or freezer bag.
Michele
I was so excited to try this recipe. I used my own dehydrated eggs and egg white powders. I measured exactly as you indicated parchment paper and glass baking pan but it turned out terrible rubbery and tasteless and dry. Not sure what to do differently ?
Brenda Bennett
I've only used the products I linked to in my recipe card so I'm not sure if making your own dehydrated eggs and egg white made the difference for it being rubbery. If it was tasteless, did you add any seasonings? I used Italian seasonings for a savory bread. Sometimes the overbeating of egg whites causes a rubbery texture as well.
Sheri
I made the cottage cheese bread today. Followed the recipe and instructions. It came out beautiful. The flavor is better than other keto breads. However, the texture is rubbery. I will try it toasted or as french toast. Any suggestions on how to correct the texture?
Brenda Bennett
I wonder if it was baked a bit too long or perhaps you whipped the egg whites. Here's the newest cottage cheese bread I adapted from this recipe that adds cottage cheese which gives it a softer texture but has more fat then the one you just made;https://www.sugarfreemom.com/recipes/keto-cottage-cheese-cloud-bread/
Jen
So...if the stick is not clean when you remove it, and you've already turned off the oven, do you turn it back on and wait for the oven to go back to 325 before putting the loaf into the oven?
Brenda Bennett
Yes I would put it back in even if you shut it off, give it about 5 minutes then check again.
Kathryn
The egg white protein powder is $35 for twelve ounces. It seems that this bread is prohibitively expensive since it call for a cup of this powder which equates to 3 ounces at a cost of $8.75 for this one ingredient per loaf. Are you measurement correct?!
Brenda Bennett
Measurements are correct. I have many other bread recipes that either don't use any egg white protein or very little, like this one; https://www.sugarfreemom.com/recipes/keto-cottage-cheese-cloud-bread/
Lorelee
Made the bread as per the exact instructions. Turned out great!!
I toasted a piece and put melted butter on it. A little dry, but wasn't chewy. Maybe dry from toasting it. I'll try it without toasting next time.
I cut the loaf right away too. An used a 1/4 teaspoon of Allulose.
Brenda Bennett
Thank you!
JustMe
I put Rapid Rise yeast with a little inulin in the water and added 2 teaspoons of allulose to brown it and it's very good, but a bit chewy. Smells so good while cooking. Works great for toast. Thanks for the recipe!
Brenda Bennett
Thanks for sharing!
Pat Stueck
Love this bread. Let’s me enjoy a sandwich and still maintain keto diet. How do you get your loaf so perfect? Mine almost always comes out somewhat deformed even after I try to evenly distribute the batter and attempt to measure each edge of metal pan.
Brenda Bennett
Happy you enjoy this bread! I'm working on perfecting it so others will have better results. I will update after more testing.
Pam McDermott
Made this bread today and it baked up great. Weighed ingredients, mixed it in my Ninja blender for only a few seconds, used an 8x5 Pyrex loaf pan, 40 min on the timer. I can't wait to try it for toast in the morning.
Brenda Bennett
Thank you!
Leslie Valentino
I tried to follow this recipe exactly. It looked beautiful when I took it out of the oven. I removed it from the pan and onto the cooling rack and in 30 seconds it completely deflated into a very dense eggy bread. What did I do wrong? I really wanted this to work.
Brenda Bennett
PLease let me know if you are at higher altitude and if you swapped out any ingredients.
Carol Avera
My loaf was BEAUTIFUL…until it wasn’t. I only had a metal 8x4 pan so I baked 5 min less as you suggested. I weighed all ingredients. It looked amazing when I took it out of the oven after the 5 min cool down (clean toothpick). And 15 min later it’s deflated. Sigh!
Brenda Bennett
Did you remove it right away from the pan to let it cool or did you cool it in the pan. I immediately take it out and slice it. Also did you use whole dried egg powder or fresh eggs? Also, here's a video on how to properly measure the dried whole egg powder, https://www.facebook.com/reel/1534994744012619
Geana Wray
Mine was beautiful when I removed it. But it deflated right away. It is also soggy and gummy….I measured carefully. Is it supposed to be sort of wet?
Brenda Bennett
Not at all, I shared videos of what mine looked like out of the oven and hot when sliced.
Lisa grove
I measured everything. 6 Tablespoons dried whole egg powder is not 22 g. It’s much more. My bread didn’t rise and looked incredibly yellow. What am I doing wrong?