Fluffy Cottage Cheese Bread (Low Carb & High Protein)

Why You’ll Love This Recipe

I love how this bread checks all the boxes: high in protein, low in carbs, and surprisingly fluffy. The cottage cheese adds moisture and protein, while almond flour keeps it gluten-free and nutrient-rich. It’s a smart choice when I want something wholesome but still crave the feel of classic bread. Plus, it toasts beautifully, making it great for breakfast or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
4 large eggs
1 cup almond flour
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon olive oil (plus extra for greasing)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a loaf pan with olive oil or line it with parchment paper.

2. In a blender or food processor, I combine the cottage cheese and eggs. I blend until the mixture is completely smooth and creamy.

3. In a large bowl, I whisk together the almond flour, baking powder, and salt.

4. I pour the cottage cheese mixture into the dry ingredients and stir until everything is just combined. Then I fold in the olive oil.

5. I pour the batter into the prepared loaf pan, smoothing out the top with a spatula.

6. I bake the bread for about 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

7. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Yield: 10 slices
Preparation time: 10 minutes
Baking time: 35–40 minutes
Total time: 50 minutes

Variations

Sometimes I add a handful of shredded cheddar or chopped herbs like rosemary or chives to the batter for extra flavor. For a slightly sweeter version, I stir in a teaspoon of honey or a pinch of cinnamon. I’ve also used this base to make mini muffins for easy grab-and-go snacks.

Storage/Reheating

I store the cooled bread in an airtight container in the refrigerator for up to 5 days. To reheat, I pop a slice in the toaster or warm it in a skillet for a minute or two. It also freezes well—I slice it first, then wrap each slice individually and store them in a freezer-safe bag. That way I can just grab one when I need it.

FAQs

Can I use a different type of flour?

I stick with almond flour for its texture and low-carb profile. Coconut flour behaves very differently and isn’t a good 1:1 substitute in this recipe.

Is this bread gluten-free?

Yes, it’s naturally gluten-free thanks to the almond flour and cottage cheese base.

Can I make this dairy-free?

Since cottage cheese is a key ingredient, this recipe isn’t ideal for a dairy-free version. However, some dairy-free soft cheeses or high-protein yogurt alternatives might work, though I haven’t tried them yet.

Does the bread taste like cottage cheese?

Not at all. Once it’s baked, the flavor is mild and slightly nutty from the almond flour. The cottage cheese adds moisture and structure, but I can’t taste it.

Can I use low-fat cottage cheese?

Yes, I’ve made it with low-fat and full-fat versions, and both work well. Full-fat gives a slightly richer texture.

Conclusion

This Fluffy Cottage Cheese Bread is a simple, satisfying, and nutritious option when I want bread without the carbs. It’s soft, high in protein, and versatile enough for sweet or savory toppings. Whether I’m toasting it for breakfast or making a sandwich for lunch, it’s a recipe I keep coming back to because it just works—and it makes healthy eating feel easy and delicious.