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!
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!!
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?
I sliced it once cool, then froze the slices separately. Take it out of the freezer as needed and toast it twice. I like it! Very dense and satisfying.
Hi Mary Alice, great freezer tips thank you for sharing!
I’ve made this bread twice in the last 2 days. Every person I share with LOVES it! Simple, delicious and toasts up perfectly. Follow the directions and you can’t go wrong.
Hi Kristin thats fabulous! So happy its a winner with eveyrone!
Love this recipe since we like eggy breads and bagels. Do you have a tip on what I can do to improve the rise of this bread. Mine kinda fell flat but still great with butter and honey.
Hi Gia, glad you like the recipe. As far as the rise is concerned sometimes the rising agents can be old or expired. That has happened to me.
what can you substitute for oat flour to make it more low carb/ketoish?
May I ask, I’m lactose intolerant, can I use soft goat’s cheese instead? Thank you.
Jackie Claydon
Hi Jackie, since its going in the blender, it might work!
Loved it! Made it twice first time just like recipe. I needed to bake for 36 min. Did not fall, looked and tasted great.
Second try, used 3 eggs instead of 4. I didn’t quite have 2 cups of cottage cheese so subbed plain Greek yogurt for the rest (1/2cup) I added two scoops collagen powder, and 1 tablespoon honey.
Looked and tasted fantastic!
Next time I try it I may experiment with added some flax as well for added fiber?
Hi Kendra, thanks so much for sharing your feedback with us – super helpful! Glad you enjoyed the recipe too!
Instead of using regular cottage cheese, can you use dry cottage cheese?
HI Brian, I haven’t tried it so I cant say for sure…
After discovering this on your website, I made this bread like 5 times in a week. So easy and so delicious. Sometimes I snack on it warmed with butter, other times I toast and add nut butter.
I usually strain with a towel/cheese cloth but it’s a bit annoying to wash after. I read somewhere to just put the cottage cheese in a strainer over a bowl for 30 minutes. Will try that next time!
Thanks for the recipe! xo
Hi Lindsay, those are great tips and thanks for sharing them! Glad you like the loaf recipe too!
very nice! thank you.
I REALLY love this recipe, but it sinks to half its size once it’s out of the oven (still delicious!). What might be my mistake?
Very tasty and so easy to make. Recommended for everyone.
Hi Sandy, Thanks for trying it and I’m glad it worked out so well!
Made this many times, and now making today. I’m switching it up this time, using a combo of rolled oats and steel cut oats, and a bottle of Michelob Ultra beer . .
Ridiculously delish! This will be on the regular rotation at my house!
Sooooo delicious. Thank you for sharing!!!!
I have made a few variations of this versatile recipe:
– Pineapple cottage cheese; add in currants; top with shredded unsweetened coconut and chopped macadamia nuts, bake.
– Chive cottage cheese; add in shredded cheese, chili powder, mild chili peppers ; top with shredded cheese, chopped walnuts or sunflower seeds
– Stir in hulled hemp or other seeds
– I’m planning on making 3 mini loafs with 1 recipe … will have to watch to see how long to bake
– No need for parchment paper lining if using a nonstick pan
Thanks for this creative recipe !
This was a simple bread to put together and is very tasty! I used 1/2 c. whey protein powder and 1/2 c. + 3 T. almond flour in place of the rolled oats. I used a mini round cake pan to bake mine in with 6 wells, plus 2 ramekins. They came out perfectly baked after 25 minutes. The texture is very light and airy with a good crumb. I will definitely be making this recipe again.