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This high protein Cottage Cheese Bread is so easy to make with just 3 main ingredients. Soft, fluffy and flavorful, this recipe is perfect for healthy breakfasts, low carb sandwiches or as a side.
Cottage cheese is having a viral moment on social media. After the TikTok cottage cheese cookie dough, it was time for cottage cheese cheesecake and brownies. People are finally coming to appreciate this protein food, incorporating it into their diet for both sweet and savory dishes.
If you search for keto breakfasts on Instagram or TikTok, you’ll likely come across the viral cottage cheese flatbread. I have a 2 ingredient recipe for it, and it’s one of the most popular on my blog. Whether with turkey ham or as a base for pizza, here at home we love it so much. But last day we were craving something more bread-y, featuring soft and fluffy slices to serve with hard boiled eggs or a high protein soup.
Welcome to today’s recipe: Cottage Cheese Bread. Made with cottage cheese, egg, egg whites and oats, it is a healthy alternative to store-bought dinner rolls. Plus, it’s packed with protein and can quickly become gluten-free or keto.
Why you will love this recipe
- Healthy and high protein – There’s no sugar, no flour and no oil in this recipe, making it perfect for the diet. The combination of cottage cheese and eggs adds lots of protein, while oats boost it with fibers and nutrients.
- Quick and easy – You only need 3 main ingredients and a blender. No need for protein powder, flour, psyllium husk or yeast. As it does not use yeast or sourdough, it’s whipped up and baked in just 40 minutes.
- Soft and flavorful – Unlike the cottage cheese wrap, this loaf features a soft texture similar to regular bread. Cottage cheese will add a delicious savory flavor you won’t be able to resist.
- Customizable and versatile – Whether keto, with extra seeds or walnuts, the options to personalize this recipe are as many as the ways how you can serve it. Perfect for breakfasts, lunch boxes, sandwiches and dinners.
Ingredients
- Cottage cheese. I recommend full fat cottage cheese, small curd or regular curd. While 2% fat can still work, nonfat cottage cheese does not provide enough richness. Use lactose-free if necessary.
- Rolled oats. This recipe blends cottage cheese with old fashioned rolled oats, it is minimally processed and more nourishing. As an alternative you can use quick oats, oat flour, wholewheat flour or almond flour. Use gluten-free if necessary.
- Egg and egg whites. One large egg and 2 egg whites are key for a soft texture and rich flavor. The 2 egg whites can be replaced by one extra whole egg, but I do not recommend using egg whites only.
- Baking powder. This helps the loaf rise and get fluffy without yeast.
- Salt. Little salt adds flavor; do not exaggerate because cottage cheese is already quite high in sodium.
How to make cottage cheese bread
Step 1 – Get ready. Heat oven to 350°F (180°C) and fold a 6 inches (15 cm) loaf pan with parchment paper or grease with oil. Strain cottage cheese by removing all the liquid on top.
Step 2 – Blend. Add to a blender cottage cheese, egg, egg whites, rolled oats, baking powder and salt. Blend until smooth, without overmixing the batter.
Step 3 – Bake. Evenly spread the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool for at least 15 minutes before slicing.
Recipe variations
- Gluten-free. Use certified gluten-free rolled oats or oat flour. Ensure all other ingredients, especially baking powder, are labeled gluten-free.
- Low carb. Replace oats with almond flour or seed flour, adding extra if the batter is too runny. This variation is perfect for keto or low carb bread.
- No oats. Swap the oats for whole wheat, spelt, all-purpose, or almond flour. Adjust quantities if necessary, as some flours may require more cottage cheese or liquid for the right consistency.
- Seasonings. Add spices like garlic powder, onion powder, dried dill or Italian seasoning to make a savory loaf. For a sweeter option, mix in cinnamon or nutmeg with a touch of maple syrup.
- Seeds. Fold into the batter a selection of sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds for added crunch and nutrition. I love the texture of cottage cheese bread with seeds.
- Dinner rolls. Instead of a loaf, divide the batter into equal portions and shape into buns. Bake at the same temperature, reducing cooking time to about 20-25 minutes or until golden brown.
Recipe tips
- Use full-fat cottage cheese. It adds moisture, flavor, and richness to the bread, ensuring the best texture and taste. Low-fat options may result in a drier loaf.
- Do not skip the whole egg. A yolk gives structure, moisture, and flavor, helping to bind. Substituting with only egg whites will make it dry and less flavorful.
- Avoid over-blending. Mix until just combined to avoid a dense or gummy texture. Over-mixing will prevent it from rising properly.
- Serve warm or reheat leftovers. This bread tastes best when warm. To reheat, toast slices or warm them in the oven at 350°F (180°C) for a few minutes.
How to store and freeze
- To store. Allow the cottage cheese loaf to cool completely, then place it in an airtight container or wrap tightly in plastic wrap. Store at room temperature or in the cupboard for up to 3 days.
- To refrigerate. For a longer storage, keep the bread in a sealed container or tightly wrapped in foil in the refrigerator for up to 5 days. This helps preserve freshness and moisture.
- To freeze. Slice before freezing for convenience. Wrap each slice or the entire loaf in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Freeze for up to 3 months.
- To reheat. Reheat directly from frozen or refrigerated. Bake slices in the oven at 350°F (180°C) for 5-7 minutes, microwave for 15-30 seconds, or toast until warm and soft.
Frequently asked questions
It might work, but it’s not recommended. Low-fat cottage cheese lacks the richness needed for the best flavor and soft texture.
Yes, you can replace 1/2 cup (50 g) of oats with unflavored protein powder, preferably casein or a quality plant-based protein (whey tends to make the bread dry). Depending on protein powder, you may need to adjust with more oats or cottage cheese to get a smooth batter.
Yes, you can but with some adaptations. Use a lower temperature of 320°F (160°C) and start checking for doneness after around 20–25 minutes. Keep in mind the texture may change slightly — expect a crunchier top and a slightly wetter, less soft inside.
More cottage cheese recipes
- Lasagna recipe with cottage cheese
- Cottage cheese Alfredo
- Cottage cheese brownies
- Cottage cheese cookie dough
- Cottage cheese muffins
- Whipped cottage cheese
- Cottage cheese banana bread
- Cottage cheese pancakes
- Cottage cheese chips
Cottage Cheese Bread
Equipment
- blender or food processor optional
Ingredients
- 1 cup (220 g) cottage cheese, full-fat recommended
- 1 large egg
- 2 egg whites, or 1 whole egg more
- 1 ½ cup (150 g) rolled oats, or oat flour
- 2 tsp baking powder
- ⅓ tsp salt
Instructions
- Heat oven to 350°F (180°C) and fold a 6 inches (15 cm) loaf pan with parchment paper or grease with oil.
- Strain cottage cheese by removing all the liquid on top.
- Add to a blender cottage cheese, egg, egg whites, rolled oats, baking powder and salt. Blend until smooth, without overmixing.
- Evenly spread the batter into your prepared loaf pan.
- Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
