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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. From cottage cheese pasta sauce to cottage cheese cheesecake, it’s the perfect ingredient for sweet and savory protein recipes.
If you search for keto breakfasts on 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. But last day we were craving something more bread-y, with soft slices to enjoy with baked cottage cheese eggs for breakfast
Welcome to today’s recipe: Cottage Cheese Bread. Made with cottage cheese, egg, egg whites and oats, it’s a healthy alternative to store-bought dinner rolls. Plus, it’s packed with protein and can easily get 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. Cottage cheese and eggs add lots of protein, oats boost it with fibers and nutrients.
- Quick and easy – You only need 3 main ingredients and a blender. No protein powder, flour, psyllium husk, sourdough, or yeast. It’s whipped up and baked in just 40 minutes.
- Soft and flavorful – Unlike the cottage cheese wrap, this loaf features a bakery-style soft texture. Cottage cheese adds a delicious savory flavor you won’t be able to resist.
- Customizable and versatile – Whether keto, with seeds or walnuts, the options are endless. Perfect for breakfasts, lunch boxes, sandwiches and dinners.
Ingredients
- Cottage cheese – I recommend whole milk cottage cheese (4%), small curd or regular curd. While 2% fat can still work, nonfat cottage cheese fails to provide enough richness. Use lactose-free if necessary.
- Rolled oats – Old fashioned rolled oats are minimally processed and more nourishing. Swap with quick oats, oat flour, wholewheat flour or almond flour. Use gluten-free if necessary.
- Egg and egg whites – One large egg plus 2 egg whites are key for a soft texture and rich flavor. You can replace 2 egg whites with a whole egg, but don’t use just egg whites.
- 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 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.
- 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 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 bread, mix in cinnamon or nutmeg with a touch of maple syrup.
- Seeds – Fold into the batter a mix of sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds. 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 will yield 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 or warm slices 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 ½ 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 blueberry muffins
- Cottage cheese brownies
- Cottage cheese banana bread
- Cottage cheese pancakes
- Cottage cheese chips
More high protein bread recipes
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.
Could you double the quantity and make a bigger loaf
Hey Elizabeth,
thanks for your comment. Absolutely, you can simply scale up all the quantities proportional to the amounts of servings you’d like to get.
Best,
Matteo
Lovely recipe! Just enjoyed a slice (or two 😉) with butter – yum!
I swapped out a bit of the oats with some psyllium husk just to up the fiber.
I only had pressed cottage cheese, so I had to add a bit of water to the batter.
Will definitely make again.
Hi Jen,
thanks for the review. I’m glad you liked!
Hi, Matteo!
I made your cottage cheese bagels and they were incredible. I want to try this bread next, but I have a question: do you think this would work with whole grain rye flour instead of oat flour? Do you have any experience with whole grain rye flour? Thank you for your recipes, I am so glad I found your site!
Hey Erica,
thanks a lot for your comment. I am SO happy you appreciate my recipes 😉
Regarding your question, I am confident that whole grain rye flour can perfectly replace oat flour. Unfortunately I haven’t any experience with this type of flour, but I made my research and it should definitely work.
Please keep me updated with the result!
Best,
Matteo
So glad I found this recipe! I used spelt flour and added in mixed seeds, chopped walnuts and rosemary and it’s risen beautifully and tastes incredible! I used low fat cottage cheese and didn’t add any extra liquid.
Thank you, will be making this weekly now and love how easy it is to change the flavours.
Hey Rachael,
thank you very much for taking the time to write your review! I’m SO HAPPY that you liked my cottage cheese bread recipe – love the add-ins, especially rosemary. It reminds me of a cottage cheese focaccia ahah.
Best,
Matteo