Comments on: Easy Best Low Carb Keto Cottage Cheese Bread Recipe

By: Brenda Bennett

Brenda Bennett — Mon, 19 Jan 2026 11:11:13 +0000

In reply to Ashley. Thanks so much Ashley!

By: Ashley

Ashley — Sun, 18 Jan 2026 20:29:48 +0000

Made this bread today. Followed the recipe and added a heaping spoonful of Allouse sweetener to balance the salt flavor. Used an unglazed stoneware pan and it turned out beautiful! It came out of the oven golden brown and with a good rise. Texture is springy but it tasted beautiful and like real bread.

By: Cld

Cld — Sat, 22 Nov 2025 14:48:29 +0000

In reply to Hank. Hank, Thank you so much for your comment!! I agree with you about the egg whites powder-nasty taste. I will try your suggestion. Now I have to find a Whey alternative. Whey is “no whey” for my body. 😆

By: Janice

Janice — Fri, 21 Nov 2025 19:45:52 +0000

In reply to Ruby.

Me too! Very disappointed

By: Janet

Janet — Mon, 28 Jul 2025 22:51:38 +0000

In reply to Janet Thompson. Hi again, I used Orgnisulmte Whole Egg Powder and Talcufon Egg White Protein Powder. Are there better powders to use? Thanks for your help.

By: Brenda Bennett

Brenda Bennett — Mon, 28 Jul 2025 12:55:31 +0000

In reply to Janet Thompson. So tell me the whey protein and egg white protein you used.

By: Janet Thompson

Janet Thompson — Sun, 27 Jul 2025 22:47:02 +0000

I baked this twice. The first time, it deflated by half. I still ate it. I was very tasty, especially as toast. I thought the reason it deflated was because I failed to remove it from the pan right away. The second time, I followed the recipe exactly. It deflated to a flatbread. Had to throw it away. I used a ceramic pan, because I don’t have a glass one. Is that the reason it is deflating? I’m willing to give it one more try, because I liked the taste, but after that, I have to give up. HELP!

By: Brenda Bennett

Brenda Bennett — Sat, 26 Apr 2025 14:32:04 +0000

In reply to Dani. The video I shared was not for the measuring of the egg white protein powder, it was for the whole dried egg powder.

By: Dani

Dani — Sat, 26 Apr 2025 14:26:18 +0000

so I bought the ingredients for this recipe and reviewed the video how to measure powder and I’m a little confused as the egg white powder indicates 1 cup but 85 grams however in the video you indicated 1 tablespoon was 4 grams so I would expect based on one tablespoon being 4g 16 tablespoons to a cup the weight would be 64g not 84g for the egg white protein powder which is quite a lot of difference when baking I would think … I’ll give it a go with the measured weights but just wondering if you could clarify… maybe I’m overthinking it thnx

By: Brenda Bennett

Brenda Bennett — Sun, 06 Apr 2025 18:53:06 +0000

In reply to cc. As I mentioned above about replacing the whole egg powder with 3 eggs, I did not have success with it so I can't advise on it. Some people did have success.

By: cc

cc — Sun, 06 Apr 2025 16:17:45 +0000

I’m going to try this using 3 eggs. Do I still use the 1 cup of egg white protein powder? Any substitutes for that? Also, can I use my Pamper Chef loaf pan?

By: cc

cc — Sun, 06 Apr 2025 16:14:48 +0000

In reply to Hank. Did you still use the 1 cup egg white protein powder? I've never used this. I'm going to try this and bake it in my Pamper Chef loaf pan.

By: Amber

Amber — Thu, 13 Mar 2025 22:25:25 +0000

In reply to Ruby. This happened with mine too. Reading through all the comments to try and find a response for help, but so far no luck.

By: Brenda Bennett

Brenda Bennett — Fri, 07 Mar 2025 12:26:49 +0000

In reply to Hank. 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.

By: Hank

Hank — Fri, 07 Mar 2025 06:08:08 +0000

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.