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
Looking for more?
Can I use low fat cottage cheese or does it need to be 4% fat?
Does this use smooth or chunky cottage cheese? Thank you.
Made this yesterday and, as I have given up wheat, was really hoping this recipe would satisfy my bread craving; I was not disappointed!!! I had the crust slice with butter & honey when it cooled, & today I toasted a slice & had butter & Bovril(the English spread); Thank you!!! It has a slightly different texture to regular bread, but you’d expect that.
I did use 1C oats + 1/3 cup of oat flour.
I also only had 1% cottage cheese (but I did drain it well in a sieve).
It did take considerably longer than the 30-40mins on convection to cook – I just kept checking until my skewer came out completely clean. No problem with burning.
No eggy taste.
I will definitely be making this again, and sharing the recipe with friends:) Thank you again:)
Hi Pinky,
I appreciate you taking the time to share your feedback with us – I’m sure it will help out many! Thank you for trying it and the kind review!
hi, would using a hand mixer be okay?
Hi Diane, you could try it but it will gave a different texture entirely.
Really, really great recipe! The texture is like soft bread. Brilliant creation!
Thanks so much for trying it and the kind feedback!
I followed the recipes exactly. I used fat free cottage cheese and added oregano and basil to make it an oaty herbal bread. I baked it in a French Savarin mold, a round pan with a hole in the middle. They cook evenly and quickly and was recommended for another bread recipe.
I baked it at 350 degrees F for 50 minutes to make sure it was brown and cooked through. I let it sit for 5 minutes and placed it on a wire rack to cool.
I wish I could post a photo! It looks beautiful and tastes delicious! It tastes like bread. No egg or cottage cheese flavor.
I had to try a piece while still hot. The inside is very moist but holds together. Let it cook til very brown and let it cool down a lot. I suspect if the inside is mushy it was not cooked long enough.
Hi Laura, sounds amazing and thank you for taking the time to share your feedback – much appreciated by all!
I made this today. Only had 1cup of cottage cheese, added 1 cup of greek yogurt. Used a countertop convection oven, baked 35 mins. Turned out pretty nice, spongy and moist Tastes like oat cereal in breadform. I’ll definitely make it again.
Hi Pia, so glad you liked the loaf! Thanks for the kind feedback!
Delicious!! I ate it with olive oil mixed with bread dipping seasoning. My family like it a lot
Hi Jill, thanks so much glad you liked it!
Hi, looks good. Can this be made with pressed cottage cheese, or will it be too dry? thank you 🙂
Hi Dawn might work but is dry. Might need to add a dash of milk possibly.. let us know if you do try it tho!
Stella, could I substitute ricotta cheese for the cottage?
Stephanie
Easy and delicious! I used 3 eggs instead of 4. Next time I plan to double the recipe to make the loaf taller, like for a sandwich
Hi Mary, So glad you enjoyed the recipe! Thanks for trying it out!
I made this today and although the toothpick came out clean, the loaf seemed under cooked. I baked the loaf at 350 for 37 minutes. It was also very fluffy when I took it out of the oven and then seemed to collapse and shrink. I would make it again but thinking it needs to cook a bit longer. I tried toasting the bread and it was better but still a bit sticky.
Michele
Hi Michele, I’m so sorry the recipe didnt work out – It definitely helps to toast the slices.
How many servings is the nutritional information based on?
I love this recipe! It makes the most beautiful loaf of bread. Mine falls every time within three minutes of coming out of the oven, but I don’t care! I love toasting this in a pan and eating like French toast.
I really wanted this to work out. I mixed ingredients by hand. I baked it for 60 minutes and it just crumbled on me. Texture is too wet. On a positive note, the taste is very good. I’m going to repurpose it somehow as I do not want to throw it out. I’m not sure what went wrong.
Could I bake this as cupcakes with silicone holders instead of a loaf?