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 baked my loaf an extra 15 minutes and it still was a little too wet/soft for my taste. But my son who is celiac loved it so thank you. I’m wondering if a scoop of protein powder would help thicken it up? I pan fried a slice with a little butter and added a dash of cinnamon, it almost resembled French toast.
Hi Boni, I’m sorry you didn’t love the bread… Glad you liked the slices toasted though!
how do you keep it from falling
I baked my batter in a muffin tin, it was beautiful! At 35 minutes they were all puffed up like Yorkshire pudding and golden brown!
Hi Susan, that’s a great idea!! Thanks for sharing with us!
that’s a great idea. thank you!
That’s a fantastic idea!
Looks delicious can you sub fat free cottage cheese?
Hi dEs, I’m not sure but it should work in my opinion!
Very good. I firmed it up by slicing it and frying in a nonstick pan till browned on both sides.
Hi Darlette, Sounds amazing to me! Thanks for trying the recipe out!
Just made this.. Great taste but it came out soggy like the cottage cheese sank to bottom.. I baked it for almost 55 mins???
HI Stella, I’m sorry, it does have a moist texture. You can toast each slice in a pan or oven as your consume it..!
I have gone through three loaves of this bread, and I am absolutely obsessed. My only issue is every time I bake it, it falls flat. Each piece that I cut is like a miniature piece of bread. I’m not sure how to fix this issue. When I pull it out of the oven, it looks like it’s nice and fluffy but then it falls completely flat.
Maybe it’s like cheesecake. Bake a little less time then turn the oven off and leave the bread in there with the door slightly open until cool. Maybe that would help?
I too had it turn out soggy. My husband ended up toasting it and likes it. I did notice, however, that my baking powder was out of date. I bought some new baking powder and will try the recipe again.
very tasty bread. mine fell really fast, but didn’t affect the taste.
Hi I just made this and it is very very eggy in taste. If I make it again I would put three eggs. Also by blender did you mean mixer. I used a blender but next time would probably use a mixer. Thanks.
Hi Judith, I’m so sorry this recipe wasn’t to your liking.
I thought it was too eggy as well so would try three eggs next time. Mine also collapsed after taking out of the oven and despite being baked for more than 40min and the skewer coming out dry, it was quite “wet” inside, a bit like the consistency of cheesecake. It’s made from cheese so perhaps that is what it is meant to be like but it wasn’t bread-like that’s for sure.
Hi! Is it possible to use plain yogurt or plain Greek yogurt instead of the cottage cheese? TIA
Hi Aida, I haven’t tried it but it should work!
Any particular fat of cottage cheese?
Hi Laura, I used Organic Valley brand 4% fat cottage cheese
Delish and simple!! Loved it and shared it with a few people already.
Hi Jennifer, glad you liked it! Thanks for the rating!
Delicious! I added a banana for sweetness.
HI Bonnie, glad you liked it and thanks so much for sharing your feedback!
can this be cooked in the airfryer/oven and what temp and time?
Hi Maree, yes, i cooked mine in my mini countertop convection oven. Bake at 350 F for 25-30 minutes or until toothpick comes out clean. Enjoy!
Can you add blueberries and maybe some candied ginger?
Hi Susan, absolutely yes! Perfect add ins!
Hi do you really need 4 eggs? I’m wondering if 4 will taste too eggy.
Hi Nancy, I did not notice any eggy taste but you can definitely try it with 3 eggs – should work, but i cannot say for certain since I haven’t tried it that way. I added them for the protein.
Are the measurements the same for the other flours if you don’t use whole oats?
Hi Madelyn,
I would use 1 cup + 3 tbs flour. Batter should be on the thick side. So add more flour if that’s not enough.
Does recipe make one o loaf?
The nutrition count is for the loaf or a slice?
What type of oats, rolled or quick oats??
Please let me know
Thank you
Maria
Hi Maria, the recipe is for one loaf of bread. The Nutrional Info is for one slice of the bread. My loaf created 8 slices of bread. I used rolled oats aka old fashioned oats in this recipe. ENJOY!
I made this bread this evening and it was delicious! So easy to make – I used quick cook steel cut oats because that is what I had on hand, and the bread had such a lovely oat flavor … no trace of cottage cheese nor egg taste. I will definitely make this again and again! Thank you.
Hi Linda, that’s fantastic! I’m so happy the recipe was to your liking! Thank you for the kind review!
Can you substitute egg whites? How much do you think you would need?
I was sceptical but this is really good. and so easy to add flavour too. Its great for when I’m feeling hungry but don’t want to eat too much. It kept well in the fridge all week
I’ve just ran out so I’m making more!
HI BEth, so glad you enjoyed the bread! Thanks for sharing your feedback!