Egg Free High Protein Keto Cottage Cheese Bread

Soft and comforting, this egg-free high protein keto cottage cheese bread is your new go-to for toast, sandwiches, or just snacking straight from the loaf pan. It’s made with simple ingredients like almond flour, full-fat cottage cheese, and whey protein isolate to give you that warm, bready feel, without a single egg.

Most low-carb bread recipes are either dry or complicated, but this one is easy to make, slices beautifully, and feels like real bread. There is no fuss, no eggy flavor, just pure comfort.

Each slice has just 3.1g net carbs and 11.3g protein, making it perfect for anyone on a low-carb or high-protein diet. This low carb bread recipe has no eggy taste, no weird texture – just satisfying, fluffy bread.

Why You’ll Love This Recipe

• Egg-free – no eggy taste or whipped egg whites
• High-protein – thanks to cottage cheese + whey isolate
• Fluffy texture – holds up like traditional bread
• Low in carbohydrates and gluten-free – perfect for the keto diet
• Freezer-friendly – store slices in a zip bag or airtight container

This recipe went viral on social media because it feels like real bread. Toast it, spread it, or sandwich it—you’ll never miss regular bread again.

My Cottage Cheese Bread Story

I’ve made every kind of keto bread out there: almond flour bread, coconut flour bread, cottage cheese bread, you name it. I created this recipe after readers kept asking for a high-protein bread without eggs that didn’t crumble or taste funky.

This version gives you that soft texture and golden brown crust just like bakery-style white bread, but totally low-carb and packed with healthy fats.

And here is a link to the same video on my YouTube channel: Egg Free Keto Cottage Cheese Bread Is A GAMECHANGER

Ingredients

Here’s what you’ll need—these are easy to find at your local grocery store:

• Full-fat cottage cheese (blended until smooth)
• Unflavoured whey protein powder
• Fine almond flour
• Whole psyllium husk
• Baking powder
• Salt
• Apple cider vinegar
• Melted butter
• Hot water

You won’t need cream cheese, xanthan gum, or any fancy flours like oat flour or rice flour.

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×4” loaf pan with parchment paper.
2. In a large mixing bowl, combine almond flour, whey protein isolate, psyllium husk, baking powder, and salt.
3. Blend cottage cheese until smooth using a food processor or blender.
4. Add blended cottage cheese, butter, and apple cider vinegar to the dry ingredients mixture. Stir to combine or whisk with a mixer.
5. Gradually add 5–6 tbsp warm water to form a thick batter. Let it sit for 5–10 minutes to thicken.
6. Transfer the batter into the prepared baking sheet or loaf pan and smooth the top.
7. Bake for 40–50 minutes or until golden brown and a toothpick comes out clean. For best results, use a food thermometer—internal temp should reach 195–200°F (90–93°C).
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Dough too thick? Add a tablespoon of water at a time until it’s scoopable.
• Too thin? Sprinkle in a bit more almond flour to thicken it up – easy fix!
• Use fine almond flour for the best texture – don’t substitute with coconut or oat flour.
• Blend the cottage cheese until smooth so your batter isn’t lumpy.
• Let the bread cool completely before slicing to avoid a gummy center.
• Store in an airtight container in the fridge for up to 5 days, or freeze slices with plastic wrap.
• Want more flavor? Add garlic powder, onion powder, or Italian seasoning – spices and herbs make a big difference without changing the main ingredients.

Ingredient Swaps

• Swap melted butter with olive oil or avocado oil
• Use Greek yogurt or ricotta cheese instead of cottage cheese (texture will vary slightly)
• Add garlic powder, onion powder, or Italian seasoning for extra flavor
• Sprinkle with pumpkin seeds or sunflower seeds before baking

Storage Tips

• Store in an airtight container at room temperature for 1–2 days, or up to 5 days in the fridge.
• To freeze: wrap individual slices in plastic wrap and place in a freezer bag.
• Reheat in the toaster for a quick breakfast!

What to Serve With

This bread isn’t just for slicing—it makes the base of a full, satisfying keto meal. Try it with:

• Chicken Pesto Salad – fresh, protein-packed, and super springy
• Keto Cottage Cheese Dill Pickle Egg Salad – creamy, tangy, and made for spreading
• Cottage Cheese Egg Muffins with Pancetta – slice and serve alongside for an easy breakfast plate

Conclusion

This high-protein bread is everything: soft, golden brown, and absolutely satisfying. Whether you’re new to the low-carb lifestyle or just looking for a better bread recipe, this one’s a keeper.

Give it a try and let me know how it turns out in the comments.

More Keto Cottage Cheese Bread Recipes to Try

Love this one? Try these other reader favorites:

• Egg Free High Protein Keto Cottage Cheese Burger Buns
• 2-Ingredient Cottage Cheese Bread – so simple, it’s almost magic
• Keto Cottage Cheese Flatbread Pizza Margherita – great as a snack or light dinner
• Keto Cottage Cheese Bagels – fluffy, satisfying, and freezer-friendly

FAQ

Q: Can I use psyllium husk powder instead of whole husk?

A: Yes, but reduce the amount to about 1 tbsp. Powder is more concentrated and can make the bread dense if overused.

Q: Can I substitute cottage cheese with Greek yogurt?

A: Yes! Greek yogurt works, but the bread will be slightly softer and more tangy in flavor.

Q: How much protein is in one slice?

A: One slice has around 11.3 grams of protein, depending on your exact ingredients.

Q: Can I use coconut flour?

A: No. Coconut flour is too absorbent and will change the structure of this bread.