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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Followed the receipe to the letter but used an air fryer at 177c…took out after 20mins and still quite underbaked in the middle☹…put back in at 180c for a further 10mins….when I sliced it it was still moist in the middle…was my result down to using the air fryer??…disappointed as most reviews said how well theirs had turned out☹
It was the first time that I did it, didn’t blend it completely smooth, left it slightly more textured so it didn’t turn out too eggy. Some pumpkin& sunflower seeds on top. It did not disappoint. I will definitely do it again. Thanks!
Followed the recipe to the T. Came out perfect. Just tasted a bit too eggy for me. Would be trying the other stuff. Thanks so much for all the awesome recipes!!!
A little too eggy for me. Quite solidly; maybe I over blended it after reading other reviews
I made this exactly as the recipe stated. Even with the longer time frame on baking, it was not done. The bread puffed up beautifully while baking then as it cooled in collapsed more than expected. Then when I cut into it, it was obvious that it was not fully baked. my cottage cheese did not have much whey to express either. maybe that was the problem.
btw, I have an oven thermometer so I know the temperature was correct in my oven. As with a lot of recipes I see on line, the bake times have a bit to be desired. Really year for doneness then add a few more minutes!
Amazing and Gerd friendly
Is it 11g protein per serving? And how much is a serving? Cuz the 2c cottage cheese alone is over 30g..
I would like to know also. Can’t find the answer and a few people have asked.
can you substitute wheat flour
Hi Dee, yes you can do that here.
This sounds delish! Can I sub protein powder for some of the oat flour to increase the protein? Any suggestions? Thank you so much’ love your recipes!
Hi Erika, that’s a great idea! I would not change it too much. Maybe try it with 1 scoop protein powder the first time – leave everything else the same. And see how it turns out.
I made it ..tasted great but deflated like pancake…maybe not that thin but what did I do wrong want more rise
Hi Michelle, mine also deflated. Maybe check your rising agent and make sure it hasnt expired or is close to expiring. Otherwise, it might just be the recipe. Also, don’t over blend the ingredients – that might be it too….
Love that you added the nutritional values but what size is the serving?
my loaf came out dense and wet. why?
This is pretty satisfying. I added tbls hemp hearts, tbls ground flax seed and two tble pumpkin seeds (on the top) . I think it might be better with a little more salt and possibly a table spoon of maple syrup.
Anyway don’t blend it too too much because the texture is more fun when it’s less blended. It’s quite satisfying yet not so good that you eat it all in one sitting.Also quite good toasted. Would be great with salted butter but then whats the point.
Yes maple syrup it needed something. I added dried craisins I wanted to get rid of. It helped but was missing something.
I subbed ricotta cheese. Drained. Sodium content less. Worked beautifully. I agree, bake time is at least 35+ minutes.
Can walnuts or raisins be added to this recipe?
I saw some other comments on the amount of Baking Powder – 1TBSP – (1 tablespoon) – are you sure this is correct? It tasted as if there was way too much Baking Powder on what otherwise should have been delicious ‘bread’.
yes I thought a Tablespoon of BP was too much, I think half? Adding some banana to sweeten I think would be nice also and nusts/seeds, raisins etc…
could you make this in a bread machine