Flourless Cottage Cheese Bread (5 Ingredients)
This loaf is simple, healthy and protein packed.
Cottage cheese is really having its moment right now and I figured its the perfect ingredient to add to a bread. Of course I try to keep mine healthy, sugar less and add in more nutrients when possible so I created this easy to make flourless loaf.
You can pulse this smooth in a blender or food processor or just mix the ingredients in a bowl. If you don’t like oats, you can use all purpose flour, almond flour, rice flour or bread flour but add in about 1 cup + 3 tablespoons of any flour you may use. We love to top ours with butter, honey and cinnamon!
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Flourless Cottage Cheese Bread Loaf
Ingredients
- 2 cups cottage cheese
- 1½ cups rolled oats
- 4 eggs
- 2 tbs olive oil
- 1 tbs baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350℉ Line a 9×5 inch loaf pan with parchment paper.
- Strain your cottage cheese of its liquid as best you can and discard the liquid.
- Add all the ingredients to your blender and pulse until mostly smooth. Pour the batter into your pan and bake for 35-40 minutes or until toothpick comes out clean. I loosely covered mine with foil for the last 15 minutes because it was getting too tan on top.
- Allow to set in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes prior to slicing.
Notes
Store on your counter in an airtight container or in your fridge for up to 5 days.
You can also just mix this in a bowl if you don’t have a blender.
Almond flour or all purpose flour can be subbed for the oats but decrease the amount to 1 cup + 3 tablespoons of flour.
Nutrition
Calories: 172kcal | Carbohydrates: 13g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 429mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 192IU | Calcium: 152mg | Iron: 1mg
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Thank you so so much for this wonderful recipe! I just tried mine, added butter and honey, I was blown away at how delicious it was.
Small curd or large curd cottage cheese?
I tried the option of not blending it. I don’t know if you have ever tried this way but it was a mess : (
I baked it an additional 20 min and it was still wet and eggs. came out more like a souffle than bread. I’ll try it again blended but this option doesn’t work at all.
Not really great taste, nor consistency. I will not make it again
DYING to make this today! Confirming 1 tbsp of baking powder or tsp? I usually see tablespoon as tbsp so just double checking. THANK YOU!!
HI Martha, I use TBS as tablespoon. And TSP as teaspoon. Enjoy the recipe!
love this recipe! satisfies my yearning for bread, cookies, cakes etc when I’m dieting. it is surprisingly delightful. I skip the oil and replace it with 1/4 cup unsweetened applesauce. I also cut it into strips and put them back in the oven to bake longer, giving a biscotti type result. thank you!
Came out great! Texture came out a bit chewy, but we liked that. Unusual but good. Had a slight tangy taste to it, which my husband really liked. Ate it as is and toasted. Just enjoyed it as avocado toast for lunch . I made mine with one percent cottage cheese, and baked for an additional six minutes. It did not collapse. Looks like a regular loaf of bread. Shared with others and they’re excited to try!! Thanks so much for the recipe!
Love this recipe!!! I make it often. So healthy, high in protein and easy to make. My husband loves it too. Thank you.
Can I use whole grain oats? ( old fashioned)