Keto Cottage Cheese Bread Recipe
This low-carb bread features a soft, sliceable crumb and a rustic, chewy crust. By blending cottage cheese smooth and letting the batter rest, you get a sturdy sandwich loaf without any yeast.
Ingredients
- 1 cup Cottage Cheese (250g, room temperature, all liquid drained)
- 3 eggs (large, room temperature)
- 1 cup almond flour (100g, or ground almonds)
- 2 tbsp coconut flour (12g)
- 3 tbsp psyllium husks (14g, (1.5 tbsp if using psyllium husk powder))
- 3 tbsp chia seeds (26g)
- 1/2 tbsp baking powder (6g)
- 1/4 tsp sea salt (a large pinch)
- 2 tbsp mixed seeds
Instructions
- Line a small loaf tin with parchment paper. The parchment should cover the base and sides so the baked loaf lifts out cleanly.
- Process the cottage cheese until completely smooth, scraping the bowl as needed, then blend in the eggs until the mixture looks creamy and full of bubbles. Take the full blending time so no curds remain and the wet mixture looks light and aerated.
- Add the almond flour, coconut flour, baking powder and salt, then blend until the dry ingredients disappear into the batter. The mixture should look evenly combined with no dry pockets clinging to the sides.
- Blend in the chia seeds, psyllium husks and half of the mixed seeds until a thick dough forms. At this stage the batter should turn visibly heavier and hold soft ridges instead of flowing freely.
- Transfer the dough to the lined tin, smooth the top, and let it stand for 5 to 10 minutes before topping with the remaining seeds. The resting time helps the fibers absorb moisture, so the batter will look slightly fuller and more set.
- Preheat the oven to 170 °C / 340 °F (electric). Give the oven time to fully heat so the loaf starts rising as soon as it goes in.
- Bake for around 45 minutes, then cool the loaf completely before slicing. The top should be golden brown, feel springy, and a skewer inserted in the center should come out without any crumbs sticking.
Notes
Draining cottage cheese: Strain off any standing whey before measuring to prevent excess moisture from making the loaf underdone or soggy in the middle.
Loaf pan size: Use a small loaf pan. A standard large bread pan will spread the dense batter too thin, leading to a flat, squat loaf with less lift.
Slicing and cooling: Let the bread cool completely before cutting. Slicing too soon traps steam and makes the crumb feel gummy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.