Description
Revolutionary low-carb bread made with cottage cheese, eggs, and almond flour. This high-protein, gluten-free bread contains only 2.5g net carbs per slice and delivers authentic bread texture perfect for sandwiches, toast, or as a side dish.
Ingredients
Scale
- 1½ cups (340g) cottage cheese (4% milkfat)
- 4 large eggs
- 2 egg whites
- 1¼ cups (120g) almond flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper, leaving overhang for easy removal.
- Add cottage cheese, whole eggs, and egg whites to blender. Blend on high speed for 60-90 seconds until completely smooth with no lumps remaining.
- In a large mixing bowl, whisk together almond flour, baking powder, and salt.
- Pour the blended cottage cheese mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined.
- Transfer batter to prepared pan, smoothing the top with spatula. Bake for 35-40 minutes until golden brown and a toothpick inserted in center comes out clean.
- Remove from oven and let cool in pan for 10 minutes. Using parchment overhang, lift bread from pan and transfer to wire rack. Cool completely before slicing.
Notes
- Use full-fat cottage cheese (4% milkfat) – low-fat versions contain too much water and will result in soggy bread
- Ensure cottage cheese is at room temperature for best blending
- Blend wet ingredients for full 90 seconds to create light, airy base
- Don’t overmix batter – fold gently to preserve air bubbles
- Internal temperature should reach 200°F (93°C) when done
- Cool completely before slicing to allow structure to set properly
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 65mg