Low Carb Keto Cottage Cheese Bread

I’ve made a dozen “keto breads” that tasted like eggy disappointment or crumbled like a dry cloud the minute I tried to toast them. The ones that looked promising? Full of almond flour bombs that spike my blood sugar or called for whipping egg whites like a pastry chef with two stand mixers. I’m not that girl.

Then came cottage cheese—yes, really. It’s having a moment on TikTok, but most recipes were fluff without flavor. So I went rogue, tested eight versions, and landed on a high-protein, low-carb bread that toasts, sandwiches, and doesn’t fall apart like my willpower at a bakery.

💡 Why This One Works So Well (Low-Carb Edition)

• The egg white protein gives lift and structure without whipping, separating, or praying to the keto gods.
• Cottage cheese brings moisture and fat without dairy bloat or grease puddles.
• No almond or coconut flour, so you skip the gritty texture and keep carbs rock bottom—just 1g net per slice.
• Optional seasonings let you go neutral for PB&J or savory for panini territory.

🧾 Ingredients That Kept It Keto

• Cottage Cheese (3/4 cup, 4% fat, 192g) – Full-fat keeps it creamy and satisfying. I use Good Culture or Green Valley (lactose-free).
• Egg White Protein Powder (1 cup, 85g) – Essential for structure and protein. Do NOT sub whey or collagen unless you like dense bricks.
• Dried Whole Egg Powder (6 tbsp, 24g) – Adds richness and helps the bread hold its rise. Subbing with fresh eggs works okay, but the loaf collapses if you’re not careful.
• Water (1/2 cup) – Helps blend and hydrate. Reduce if using fresh eggs.
• Baking Soda (1 tsp) – For rise, works with the slight tang from the cottage cheese.
• Salt (1/4 tsp) – Don’t skip it, or it’ll taste flat.
• Optional: Italian Seasoning (1/2 tsp), Garlic Powder (1/4 tsp), Onion Powder (1/4 tsp) – Adds depth if you want a savory loaf.

🔁 Low-Carb Substitutions That Hold Up

⚠️ What Went Sideways (And Why)

👩‍🍳 Step-by-Step: Bread Without the Blender Drama

1. Preheat oven to 325°F. Line an 8×4″ glass or ceramic loaf pan with parchment—spray just the bottom, not sides.
2. Blend all ingredients in a high-powered blender or food processor until completely smooth.
3. Pour batter into the loaf pan. It should be pourable but thick, like banana bread batter.
4. Bake 35 minutes on the middle rack, then turn the oven off and leave it in there for 5 more minutes.
5. Toothpick test: Comes out clean? Remove and cool on a wire rack. Still sticky? Give it 5 more minutes.
6. Cool completely before slicing—or tear into it warm if you’re not tracking slices today.

🧠 Smart Moves I Always Use

• I batch-blend dry ingredients ahead in jars for faster prep.
• Always let it cool before slicing—warm keto bread slices like Play-Doh.
• I slice into 12 pieces and log it in my tracker as 1g net carb, 10g protein per slice. Easy math.

🧊 Meal Prep Notes That Matter

• Room temp: Keeps for 3 days in an airtight container.
• Freezer: Slice, layer with parchment, store in a freezer bag. Toasts from frozen like a dream.
• To reheat: 10 seconds in microwave or straight into the toaster. Texture holds up.

❓ Real Keto Questions, Real Answers

Can I eat this daily on keto?
Yep. One slice is just 1g net carb, 10g protein, 2g fat—very macro-friendly.

Will this spike my blood sugar?
I’m sensitive to insulin swings, and this doesn’t budge my CGM readings. No flour, no whey, no sugar = no spike.

Can I use low-fat cottage cheese?
You can, but I don’t recommend it. It gets rubbery and won’t keep you full.

Is this fathead dough?
Nope. No cheese melt, no mozzarella glue. This is fluffy, sliceable bread, not pizza dough.

🍞 Nutrition Facts (Per Slice)

Check out More Recipes:

• Low Carb Keto Cabbage Recipe
• Low Carb Keto Almond Flour Recipe
• Low Carb Keto Alfredo Sauce
• Keto Hot Sauce – Low-Carb, Sugar-Free, and Punchy Without the Spike

Low Carb Keto Cottage Cheese Bread

Author: Sarah Cooking Method:Baking Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 5 minutesCook time: 35 minutesTotal time: 40 minutesServings:12 servingsCalories:65 kcal Best Season:Available

Description

High-protein, low-carb cottage cheese bread that’s soft, sliceable, and totally keto—no flour, no nuts, no fuss. Just 1g net carb per slice.

Ingredients

• 3/4 cup full-fat cottage cheese (192g)
• 1/2 cup water
• 6 tbsp dried whole egg powder (24g)
• 1 cup egg white protein powder (85g)
• 1 tsp baking soda
• 1/4 tsp salt
• Optional: 1/2 tsp Italian seasoning, 1/4 tsp garlic powder, 1/4 tsp onion powder

Instructions

1. Preheat oven to 325°F. Line 8×4″ glass loaf pan with parchment; spray bottom only.
2. Blend all ingredients until smooth.
3. Pour into pan. Bake 35 minutes. Turn oven off, leave in for 5 more.
4. Toothpick test. If clean, remove and cool on rack.
5. Slice into 12 pieces once cool.

Notes

• Use a glass or ceramic loaf pan for best texture—metal pans can make the bread rubbery or dry.
• Do not substitute egg white protein with whey or collagen; it changes the rise and makes it dense.
• Optional seasonings (Italian herbs, garlic, onion) give a savory flavor, but the bread is great plain too.
• If using fresh eggs instead of dried powder, reduce water to 1/4 cup and expect a denser loaf.

Keywords:cottage cheese bread, keto bread, low carb sandwich bread, protein bread, flourless bread, egg white protein bread