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Fluffy Keto Cottage Cheese Bread

Fluffy Keto Cottage Cheese Bread

A light, airy, and incredibly satisfying bread alternative that’s surprisingly simple to make and free from traditional flours. If you’ve been craving a versatile bread option that fits seamlessly into your keto diet, your search ends here. This recipe is designed to be your new go-to for effortless keto baking.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs large eggs At room temperature
  • 1 cup whole milk cottage cheese Full-fat recommended, well-drained if preferred
  • 1/4 cup melted unsalted butter Or a keto-friendly oil like avocado or coconut oil
  • 2 tablespoons psyllium husk powder Crucial for binding and texture, ensure it's powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon apple cider vinegar Optional, helps activate baking powder

Equipment

  • Loaf pan (approximately 8.5x4.5 inches)
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan (approximately 8.5x4.5 inches) and line it with parchment paper, leaving some overhang on the sides to make lifting the bread out easier.
  2. In a medium-sized bowl, add the 4 large eggs. Whisk them gently until slightly frothy. Add the 1 cup of whole milk cottage cheese and the 1/4 cup of melted unsalted butter (or your chosen keto-friendly oil) to the eggs. Whisk everything together until well combined and relatively smooth. A few small cottage cheese curds remaining are perfectly fine.
    4 large eggs large eggs, 1 cup whole milk cottage cheese, 1/4 cup melted unsalted butter
  3. To the wet mixture, add the 2 tablespoons of psyllium husk powder, 1 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt. If you're using it, add the 1 tablespoon of apple cider vinegar now as well.
    2 tablespoons psyllium husk powder, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 tablespoon apple cider vinegar
  4. Stir all the ingredients together until just combined. Be careful not to overmix. The psyllium husk will start to absorb moisture and thicken the batter quickly. It will have a consistency similar to thick pancake batter.
  5. Pour the batter evenly into the prepared loaf pan. You can gently spread it with a spatula to ensure an even surface.
  6. Place the loaf pan in the preheated oven. Bake for approximately 40-50 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean. The exact baking time may vary slightly depending on your oven.
  7. Once baked, carefully remove the Fluffy Keto Cottage Cheese Bread from the oven. Let it cool in the pan for about 10-15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely. It’s crucial to let it cool fully before slicing to ensure the best texture and to prevent it from becoming gummy.

Notes

Store tightly wrapped in the refrigerator for up to 5-7 days. For longer storage, freeze sliced bread for up to 2-3 months. Reheat by toasting.