Yield: 1 loaf (10 slices)

Prep Time: 10 minutes

Cook Time: 45–55 minutes

Total Time: About 1 hour

Ingredients

• 1 cup (220 g) cottage cheese
• 4 large eggs
• 1 cup (96 g) almond flour
• 2 tablespoons ground flaxseed (optional, for extra fiber)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon garlic powder (optional, for savory bread)
• 1 teaspoon Italian seasoning (optional)
• 1 tablespoon melted butter or olive oil

Equipment

• 8×4-inch loaf pan
• Mixing bowl
• Blender or food processor (recommended)
• Whisk
• Rubber spatula

Instructions

Step 1: Prepare the oven

• Preheat oven to 350°F (175°C).
• Grease a loaf pan or line it with parchment paper.

Step 2: Blend wet ingredients

Blend together:

• Cottage cheese
• Eggs
• Melted butter (or oil)

Blend until smooth.

Step 3: Mix dry ingredients

In another bowl combine:

• Almond flour
• Flaxseed
• Baking powder
• Baking soda
• Salt
• Seasonings (if using)

Step 4: Combine

Pour wet ingredients into dry ingredients.

Mix until no dry flour remains.

Do not overmix.

Step 5: Bake

Pour batter into loaf pan.

Bake 45–55 minutes, or until:

• Top is golden brown.
• Toothpick comes out clean.
• Internal temperature reaches about 200°F (93°C).

Step 6: Cool

Cool in pan for 10 minutes.

Transfer to a wire rack.

Allow to cool completely before slicing.

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Nutrition Information

Per slice (10 slices)

Nutrition is approximate and depends on the exact brands used.

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Nut Information

This recipe contains tree nuts because it uses almond flour.

Contains

• Tree nuts (almonds)
• Eggs
• Dairy (cottage cheese)

Gluten

• Naturally gluten-free if all ingredients are certified gluten-free.

Nut-Free Version

Replace almond flour with one of these:

• Sunflower seed flour (1:1 substitute)
• Oat flour (not low-carb)
• Gluten-free all-purpose flour (may require a little extra liquid)

The color may turn slightly green if using sunflower seed flour due to a natural reaction with baking soda; this is harmless.

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Optional Add-Ins

• 1 cup shredded cheddar cheese
• Chopped jalapeños
• Fresh herbs
• Parmesan cheese
• Sesame seeds
• Everything bagel seasoning
• Chopped olives
• Bacon bits

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Storage

Room Temperature

• Up to 2 days in an airtight container.

Refrigerator

• 5–7 days.

Freezer

• Slice before freezing.
• Freeze for up to 3 months.

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Serving Ideas

• Toasted with butter
• Avocado toast
• Sandwich bread
• French toast
• Garlic bread
• Breakfast with eggs
• Soup or salad side

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Frequently Asked Questions

Q: Can I taste the cottage cheese?
No. Once blended and baked, it gives moisture and protein but little noticeable cottage cheese flavor.

Q: Can I use low-fat cottage cheese?
Yes. Full-fat gives a richer texture, but low-fat works well too.

Q: Why did my bread sink in the middle?
This can happen if it was underbaked, the oven door was opened too early, or the batter was overmixed.

Q: Can I use coconut flour instead of almond flour?
Not as a direct substitute. Coconut flour absorbs much more moisture. If using it, start with about ¼–⅓ cup coconut flour and adjust the recipe accordingly.

Q: Can I make muffins instead of a loaf?
Yes. Fill muffin cups about ¾ full and bake at 350°F (175°C) for 20–25 minutes.

Q: Is this keto-friendly?
Yes. With almond flour and no added sugar, it is generally suitable for a ketogenic diet, with about 1–3 grams of net carbs per slice.

Q: Why is my bread dense?
Dense bread is usually caused by expired baking powder, overmixing, or not blending the cottage cheese smooth enough.

Q: Can I add sweet flavors?
Yes. Omit the savory seasonings and add:

• 1 teaspoon vanilla extract
• 1–2 tablespoons sweetener (optional)
• 1 teaspoon cinnamon