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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So can it be freeze?
Thank you for
Posting.This is the 3rd time using this recipe. I subbed Costco Pesto for the olive oil and used Almond flour. It is delicious.
I just tried this bread, it is really delicious! a couple of things I tried to make sure it turned out, I drained any excess milk from the cottage cheese before using it, to make sure there wasn’t any excess liquid in the batter. Also, I blended the oats first to make sure it was the consistency of a flour before adding any other ingredients. Thank you for posting this recipe!
I have a girls’ lunch next week and will try this, but in muffin pans, for individual bread.
I made mine as muffins (350F for 20 mins). The recipe made 18. I did use one less egg based on comments. I added some minced garlic & shredded cheese to a batch and they were amazing with my pasta for dinner. The plain ones warmed in the microwave with some honey on top are perfect for breakfast!
Mine came out too wet to count as bread, but I put slices in the toaster, and then ate it with butter and syrup and it tasted like AMAZING french toast. So I am keeping this recipe as a healthy, high-protein french toast.
I had added a little cinnamon to the batter, which was really good, and next time I’ll add more for a more cinnamon-y french toast. I will also try frying it in a pan with butter to make more slices at once instead of using the toaster oven, where crumbs stuck and burned, since mine came out pretty mushy on the inside.
Can you use all egg whites instead? So want to try this!
Angie
First I say I’m adjusting to a new oven so temps and times may vary. I baked this recipe for 40 minutes at 350, afterward put it on the counter to cool, came back 10 minutes later and it had fallen. The texture was gummy like underbaked bread. I could tell the taste was awesome though. Gonna try again and cook for 50 to see if that works. Any suggestions?
My favorite part of your posts are the expressions on your face when you taste something AND when you say “Love your life!” What a cosmic declaration!!!! ❤️
Much love,
Candace Weaver
Brilliant recipe! I added a few seeds and nuts to mine and it was really delicious. I’ve been making a brown soda bread with nuts, seeds and dried fruit for a few years and decided it was high time to branch out. I’m so glad I did and this is now my favourite. I love it toasted with melted butter and honey. Breakfast, lunch and any time for a treat. Thank you so much for sharing 💕
I would add dried fruit to add taste and texture! I do like cottage cheese inclusion!
Absolutely delicious gluten-free keto bread! After reading the comments, I was prepared for the possibility of additional baking time. I did 40 minutes uncovered and an additional 20 minutes covered. It was perfect. Maybe diverse baking times are because of altitude? (I’m at 5,000 feet) Anyway, found it moist (nice), but not overly so. Nice flavor. Will experiment with some herbs next time. Thanks for the recipe!
I really love this, next time i will add maple syrup to sweeten it a little bit!
Hi Anna, so glad you liked the loaf! Thank you for sharing your feedback with us!
This bread is delicious and it worked a treat. I used 1.5 cups of mixed traditional AND steal cut oats, 3 eggs only, and I added about a half cup of almond flour as well to prevent a soggy, wet bread. I read that a few people complained it was wet and eggy? I think the almond flour will help. I also sprinkled sesame seeds over the top before baking. It took 50 min for me, covering with foil after 20 min. A drizzle of honey on a slice and voila! A delicious, protein snack. xx
Is it possible to make it with egg whites only? I would use 6 egg whites to compensate for the missed egg yolks
Stella. We used Paleo flour and it came out more like souffle, moist and dense. We were disappointed, but we ate it anyway with a bit of jam, like a dessert. We are going to try it again and just use the almond flour.
HI elizabeth – i’m so sorry it was a disappointment!! Next time if any bread comes out too moist, just toast each slice in your toaster oven or in a pan and it helps it so much!
Hi there,
just a bit of a confusion here. considering it’s only one loaf, is it 1 tablespoon of baking soda? or 1 teaspoon?
1 tablespoon sounds a bit too much so not sure if it’s a mistake or just me not knowing.
Also wondering on the amount of baking soda 1TB or 1tsp
its 1 tbs baking soda here!
no baking soda in the recipe, it’s baking powder……
i was also confused and the reply did not clarify. I am used to TBSP for tablespoon. I feel like this is a LOT of baking powder. Can you please spell it out, I had to bake this like an additional 25 min it was so wet.
Followed the recipe exact but added 1 over ripe banana, 1 tsp of vanilla extract, 1 tablespoon cinnamon, 2 tablespoons of honey, and a handful of mini chocolate chips.( also sprinkled a few chips on top in pan) Blended it all in Vitamix was nervous the consistency was too thin, but cooked for 60-65 minutes last 20 covered with foil- Came out great! My 4 year old loved it!
Hi Kam, thanks so much for sharing your feedback with us! Much appreciated!
Hi Stella, the first time I made this it came out perfect. I tried to make it again tonight, and it was so gooey in the middle despite baking it an hour- it was more like fondue. The only difference was I used a different brand of cottage cheese, specifically, the Good Culture” brand the second time (in both cases I used almond flour, the exact amount listed in the recipe). Reviewing the comments, the recipe seems to work well for some, others it’s just too wet. Have you been able to understand what may be causing the inconsistencies? I loved it the first time and I’m hopeful to figure this out! Thank you in advance!
Hi Melissa, I’m so sorry the second time it was a fail !! I’m thinking the reason was there was too much moisture in the cottage cheese. I recommend straining the cottage cheese first to remove more moisture from the recipe. This should help!