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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Hi there,
Wondering if I can make this in an airfryer, as it is extremely hot where I live this time of year. I avoid baking at all in summer. I really want to try this, it looks delish!
i’ve been waiting for a recipe like this, Stella! i’m currently draining the 1 percent cottage cheese *hope it will be good enough* overnight and will make this in the morning. i’m going to add some garlic powder, white pepper and everything bagel seasoning to it – i am drooling already! i’ll let you all know how it turns out. also – thanks for also doing measurements in grams – i find it a lot more accurate.
i probably should have added even more baking powder to this. it looked very risen when it was finished baking *needed an extra 20 minutes but was still a bit dampish in the middle*. but it completely deflated! with the seasonings i used it tasted REALLY nice! i toasted it and it was salvageable. i might make into a flat bread next time – super filling too – thanks Stella~
It was still too moist in the middle after an hour baking. Followed the recipe completely don’t know what went wrong
This is an excellent recipe resulting in a fabulous loaf! To accommodate a gluten-free family, I made it with almond flour as per the adjusted measurements you noted in the recipe and it baked beautifully and was absolutely delicious. Thank you!
Fabulous recipe, I love it.
(wanted to let you know that the site is so packed with ads that it freezes my phone up over and over. I had to just take a screenshot 🤷♀️)
I totally understand about the ads. They are there to help support me and my family as a source of income so that I may keep sharing recipes online.
I will be launching a Premium Subscription service in a few months that will have zero ads and the subscriber will pay a monthly charge of around $5 for 10 new recipes per month. Maybe that is something you will enjoy more so. Thank you for your feedback!
tastes like cheesy bread. If you set aside a bit and put a 10cm ish thick layer in a mug, then microwave for about 2.15 , the cottage cheese melts a bit and becomes stretchy and cheesy. really flavourful, will def be trying again
Hi Liora, that sounds delicious! Thanks for sharing the tip!
Can I use buckwheat flour instead of oats?? Thank you
Hi Eva, I havent tried it but it might work!
Hi Stella
Your recipes are fabulous!! is there a cookbook in your future? Put me down for.one right now! you really should!!
Hi Denise! Thank you so much for the support and YES! I am working on a cookbook currently and it will be out in 2025. Please stay tuned or better yet, subscribe to the website to receive notification of its release! Cheers!
I substituted cottage cheese for a vegan cottage cheese made from tofu and it still is a delicious high protein bread! Thank you for the recipe!
Hi Megan, that’s awesome! I’m so glad it worked with the tofu sub! Thanks for sharing your feedback with us!
Tried this recipe this morning. Both of us thought this bread was delicious. I will make it again. Thank you for sharing the recipe.
Hi Dianna, I’m so happy you both enjoyed the bread!
two questions:
Could you use low fat cottage cheese?
Are the oats instant or not?
The oats are rolled oats/ old fashioned oats.
I haven’t tried low fat cottage cheese and I’m not sure if it would work. I tend to always full fat dairy products in general.
Loved this recipe! Easy to make and turns out great every time. Was wondering if it would be possible to make it into muffins?
Hi Kira, yes you can definitely do this in a muffin tray and just decrease time! Thank you for the lovely feedback!
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☹
I made this, it’s is delicious. I didn’t have enough pasta so I used instant maple and brown sugar oatmeal, tastes great!
Hi Chris, I’m so glad the recipe was a success for you! Thank you for the kind rating!
Chris, not sure what you mean by ‘pasta’….This recipe doesn’t call for pasta….
Anyone do bagels with this?
Can I use flax seeds instead of oats? I don’t eat oat oats.
After reading some of the comments, I made it with 3 eggs instead of 4. I also added 1 tsp vanilla, plenty of cinnamon, and 1 TBS of coconut sugar. I baked it for about 50 minutes at 350.
The result was a very satisfying French toast breakfast bread! It is dense, somewhere between an Irish brown bread and banana bread, so I wouldn’t have it as a sandwich. The base recipe would be an EXCELLENT savory beer bread alternative. This is a great idea and recipe – thank you.
Incorrect baking time. Takes an hr at least
Hi Megan, every oven is different and some heat stronger than others. You should always check for doneness with a toothpick.
I concur with Megan: it needs to bake longer. I used mini loaf pans and 40 minutes in an airfryer oven on “Bake” still left the loaves wet inside.
Also, you never responded to Lisa (June 21,2024) about the loaves shrinking. Do you have a solution for that?