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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I made this today and it came out flat and the texture was quiche-like. I used almond flour (1 cup plus 3 tbls). What do you think I did wrong? It tasted good though. TYIA
I forgot to mention that I put the ingredients in a blender. Maybe I blended too much?
This was so good! Kudos for a great recipe! I made this yesterday and about to make another loaf! Yum! Just curious on the calories. Higher than I expected. Is that 172 per 1 slice?
HI Susan, I’m so glad you loved the bread! Yes, I plug in the values on the WordPress calculator. I do recommend plugging the numbers into another nutritional calculator too if you think mine are off! Thank you!
I am wheat intolerant and have spasms in my esophogus when I eat too much wheat products (break/pasta, etc..) I’ve tried ‘bread’ with lentils and hated it because it tasted so bitter. But this recipe is a keeper! Thank you!
Hi Melanie, I’m so glad this recipe resonates with you! thanks for trying it out and your kind feedback!
Do you have any gluten free bread recipes. I am sensitive to gluten. Thanks in advance.
Trying to limit the carbs. Do you know if CarbQuik would work?
Hi Stella. Do you first whirr the oat flakes into flour, or just use as they come?
Can I use sprouted oat flakes, which are softer yet provide most bioavailable minerals?
Spectacular! Quick and surprisingly delicious.
HI Nancy, i’m so glad you liked it!
what about oat flour? would it be the same measurement as the oats or would you measure it out like the other flours?
This was amazing!
I made this, we loved it.