Cottage Cheese Bread: A Keto Diet Staple?

There are a variety of keto-friendly bread recipes that use cottage cheese as a primary ingredient. These recipes are typically high in protein and low in carbs, making them a popular option for those following a keto diet. The basic recipe for this type of bread usually involves blending cottage cheese with eggs and various seasonings, creating a fluffy and tasty alternative to traditional bread.

Cottage cheese flatbread

Ingredients

• Cottage cheese (full-fat or 2%)
• Eggs (2 whole eggs, or one whole egg and one egg white)
• Seasonings of choice (e.g. garlic powder, onion powder, Italian seasoning, dried oregano, everything bagel seasoning)
• Salt and pepper, to taste
• Optional: Butter or cooking spray for greasing the pan

Method

• Preheat your oven to 350°F (180°C). Line a 9 x 13 baking sheet or a quarter sheet pan with parchment paper. Grease the parchment paper and/or baking sheet with butter, cooking spray, or olive oil to prevent sticking.
• Add the cottage cheese, eggs, and seasonings to a blender and process until smooth.
• Pour the mixture onto the prepared baking sheet and spread it out evenly.
• Bake for 30-40 minutes, or until the flatbread is golden and easily pulls away from the parchment paper.
• Allow the flatbread to cool before serving.

Tips:

• This flatbread is a great gluten-free, keto-friendly alternative to bread and can be used for sandwiches, wraps, or pizza bases.
• For a pizza base, add your favourite pizza toppings and bake again for 5 minutes until the cheese has melted.
• If you want to add more protein, top the flatbread with shredded chicken, pulled pork, scrambled eggs, or sausage.
• For a fresh herb topping, add some basil and parsley leaves.
• To store, place the flatbread in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.

High-protein keto bread

Keto dieters need not worry about missing out on bread. There are plenty of keto-friendly bread recipes that are both tasty and easy to make. Here are some high-protein options to try:

Keto Cloud Bread Loaf

This bread is made with only three ingredients: egg whites, whey protein powder, and cream of tartar. It tastes just like real white bread and can be used for sandwiches or French toast. The recipe yields 10 slices, which can be stored in the fridge for up to three days or frozen for up to two weeks.

This bread has a base of almond flour and whey protein isolate, making it 100% gluten-free. Greek yogurt, eggs, and egg whites are added for extra protein and a moist texture, while psyllium husk powder gives it a bread-like texture. This recipe yields 12 slices, which can be stored in an airtight container in the fridge for up to a week.

Cottage Cheese Bread

This viral recipe has many variations, but the basic ingredients are cottage cheese and egg whites. Some versions add dried whole egg powder, egg white protein powder, or other ingredients like Italian seasoning, garlic powder, and onion powder. This bread can be made in a loaf pan or as a flatbread. It has about 10 grams of protein per slice and can be stored at room temperature for up to three days or frozen for longer.

90-Second Keto Cottage Cheese Bread

This quick and easy recipe is made in the microwave and only requires five ingredients: cottage cheese, almond flour, peanut butter or sunflower seed butter, baking powder, and optional salt. It has a fluffy texture and only 4 grams of carbs per serving. It can be stored in the fridge for up to three days or frozen for up to three months.

Cloud bread

Ingredients

• Eggs
• Cottage cheese or cream cheese
• Baking powder
• Salt
• Italian herbs
• Maple syrup (optional)
• Artificial sweetener (optional)
• Cream of tartar (optional)

Method

• Preheat the oven to 300°F (150°C).
• Separate the egg whites and yolks.
• In one bowl, mix the egg yolks with the cottage cheese, and any other dry ingredients you are using (salt, herbs, sweetener, baking powder).
• In another bowl, whisk the egg whites with the cream of tartar until they form stiff peaks.
• Carefully fold the egg yolk mixture into the egg whites.
• Prepare a baking sheet with parchment paper. Divide the mixture into 6-10 heaps, and slightly flatten them with a spoon.
• Bake for around 20 minutes, or until golden brown.

Tips

• Cloud bread is best stored in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
• For a softer texture, seal the bread in a ziplock bag or tupperware overnight.

Nut-free keto bread

This Nut-Free Keto Bread is a great option for those with nut allergies or those simply looking for a more affordable alternative to almond flour. It is also a fantastic choice for those on a keto diet, as it is low in net carbs and suitable for several dietary restrictions.

Ingredients:

The ingredients required for this bread are:

• Ground sunflower seed meal (or raw sunflower seeds that can be ground into a fine flour using a blender)
• Psyllium husk powder (or whole psyllium husk that can be ground into a powder)
• Gluten-free baking powder (or a combination of baking soda and an acid such as cream of tartar, vinegar, or lemon juice)
• Sesame oil (or olive oil/butter as a substitute)
• Eggs (at room temperature)
• Butter (melted)
• Hot water

Method:

To make this Nut-Free Keto Bread, follow these steps:

• Preheat your oven to 355 degrees Fahrenheit and line a 9.5" x 5" nonstick loaf pan with parchment paper.
• In a blender, mix the dry ingredients (sunflower seed meal, psyllium husk powder, and baking powder) until they form a fine flour.
• In a mixing bowl, use an electric mixer to combine the egg yolks, melted butter, and sesame oil. Rinse and dry the beaters.
• In a separate dry mixing bowl, beat the egg whites on high speed until very fluffy (this adds air to the batter, making the bread lighter and fluffier).
• In a large mixing bowl, whisk together the dry ingredients. Then, pour in the egg yolk mixture, half of the whipped egg whites, and half of the hot water.
• Using an electric mixer with a dough attachment or a stand mixer, combine the ingredients. As the dough thickens, add the remaining whipped egg whites and hot water, continuing to mix until smooth and thick. Allow the dough to stand for 2 minutes.
• Using a rubber spatula coated with nonstick cooking spray, scrape the dough into the prepared loaf pan and spread it into an even layer.
• Bake the bread for about 1 hour and 15 minutes to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the bread from the oven and let it sit at room temperature until it fully firms up before slicing. This may take up to 1 hour.

Storage:

This Nut-Free Keto Bread can be stored at room temperature, covered with a clean cloth or paper towel, for up to 3 days. For longer storage, wrap the bread in parchment paper and place it in an airtight storage bag in the freezer for up to 2 months.

Dairy-free keto bread

Ingredients:

For this recipe, you will need the following ingredients:

• Blanched almond flour (or almond meal)
• Coconut flour
• Baking powder
• Salt
• Oil (canola, sunflower, or olive)
• Water
• Apple cider vinegar
• Optional: sunflower seeds or sesame seeds for topping

Instructions:

To make dairy-free keto bread, follow these simple steps:

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together until well mixed.
• Add the oil, water, and apple cider vinegar. Mix with a spatula or wooden spoon until a dough starts to form. You may need to use your hands to knead the dough briefly. The dough will be sticky at first, but it will become firmer as the fiber absorbs the liquid.
• Shape the dough into a loaf that is slightly smaller than your pan. Be careful not to press the dough too much, as this can make the loaf dense.
• Place the loaf on a piece of parchment paper and lift it into your pan. If desired, sprinkle the top of the loaf with sunflower or sesame seeds.
• Bake for 60-70 minutes, or until a skewer inserted into the center of the loaf comes out clean. If the top of the loaf starts to get too dark, loosely cover it with parchment paper.
• Once done, remove the loaf from the pan using the parchment paper and place it on a wire rack to cool completely before slicing.

Tips and Tricks:

• Greasing your pan and lining it with parchment paper will ensure that your bread does not stick. Leaving some parchment paper hanging over the sides of the pan will make it easier to lift the loaf out after baking.
• The dough will be very sticky and watery at first. Be patient and allow the fiber to absorb the liquid.
• When shaping the dough, be gentle and do not press or flatten it too much, as this can result in a dense and dry bread.
• The baking time may vary depending on the size of your pan, the temperature of your oven, and other factors. Always check for doneness by inserting a skewer into the center of the loaf.
• This bread can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Separate individual slices with parchment paper to prevent sticking.

Frequently asked questions