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 made this bread today. It is a bit salty for me but it has good flavor. I think I will leave out the salt next time. Thanks!
Hi Diana, thanks for trying it and I’m glad you liked it overall!
I made this except I used 3 eggs instead of 4.. everything else was exactly what the recipe called for and it came out perfect. It tastes healthy lol but yummy. I think I’ll try it with banana and chocolate chips next time.
Hi Ash, thanks for trying out the loaf and I’m glad you liked it overall! Cheers!
Made this several times with almond flour and found that reducing to three eggs works best. It’s way too liquidy with four.
This loaf was so satisfying. I drained the cottage cheese for 6 hours! Great texture. Than you for this recipe.
Hi Martha, great tip! Thanks for trying the recipe and the kind review!
Hello,
This bread is super easy to make and tasty however the loaf collapsed after I took it out of the oven. What am I doing wrong?
Hi Gina, maybe your rising agent is expired or old? That happened to me recently where I didn’t realize I was using expired baking soda and powder….
tastes nice but mines quite wet really. wondering maybe next time should i add a bit of flour to the oasts to firm it up.
Hi Emma, yes you can do that and make sure you are draining the cottage cheese well too!
I love this bread! I just baked my second loaf. The first time, I put the cottage cheese in a colander to strain. Some liquid came out, but not very much. It took much longer than 40 minutes to bake. This time, I put the cottage cheese in a fine mesh sieve and pushed down on it. Much more liquid came out. Baked in about 45 minutes. I used egg whites this time (1/2 cup). When I’m ready to eat it, I slice and toast, spread with butter and jam. I love this for breakfast, or with afternoon tea. Thank you!
HI Cristy, Thanks so much for sharing your tips! Super helpful to everyone! I’m glad you liked the recipe too!
Can you subsitute Almond flour instead of oats? My son cannot eat any grains.
I made this today using dry curd cottage cheese as you stated to remove as much moisture as possible. The dry curd is dry like crumbled feta. So my dough/batter was more like oatmeal cookie dough. As a result I had my doubts about this rising at all. I baked up beautifully (could’ve been on the cover of a magazine). 😀. Afterwards it did deflate…a bit of a bummer but it turned out to be a little underbaked-but tasted great!! It had quite a sourdough taste to it which I like. Next time I will beat the eggs lightly separately and then incorporate them into the rest of the ingredients. I have found that eggs beaten aggressively don’t provide the structure needed when they are the only leavener. Two thumbs up and it’s a make again for me for sure. On a side note, it toasted up quite nicely. 😁
One last thing, your nutrition info, is it per slice and if so how many slices per loaf based on the macros? Cheers
I have made this twice in one week… I can’t believe how good it is… and I absolutely love the texture. Please note, the first loaf I made was better because the cottage cheese was the large curd, the second loaf was made with small curd and when I removed the liquid the cottage cheese was more like ricotta cheese. So my suggestion is to use the large curd and I did use the full fat for both of them.
Hi Tammy, Super helpful tip! thanks for taking the time to share that with us! Cheers!
Thanks for sharing this recipe! Just made it today using organic quick oats. It is cake like texture as expected given the ingredients. I enjoyed it by pan frying with butter on both sides while adding some cinnamon, then topping with a drizzle of date syrup. A must try!
Hi Meshell, I’m with you when I make this I toast the slices and add some toppings!
This is an amazing bread to add to the gluten-free list of foods I’m collecting.
Toasts beautifully, and the texture is perfect
Hi Candyce, Thanks so much for trying it! Glad you liked it!
I made this bread last night and it was excellent. We ate it with soup and it was so satisfying. The texture is dense but soft. The flavour is mild and tastes great on its own, with butter or whatever a person likes. I would definitely make this recipe again.
Hi Lisa, so glad the recipe was a winner for you!Thank you for the kind rating! <3
I made this bread to go with our black bean chili this evening and it was fabulous! Super easy to put together and bake. Moist and filling, after only two small slices I couldn’t finish my chili!
Hi Jonni, that’s so awesome! I’m glad you liked the recipe and sounds great with the chili!
I just made this and it is so delicious and packed with nutrients! Thank you for helping me find a way to make my breakfast portable and still be healthy and so good!
Hi Marianne, that’s perfect! Glad you enjoyed the loaf!
Hi Stella
Love your recipes! Would this work with ricotta instead of cottage cheese?
HI Sarah, yes it should work with ricotta cheese. I haven’t tried it with ricotta but the texture is so similar to cottage cheese.