Keto Cottage Cheese Brioche Buns
These keto cottage cheese brioche buns are soft, light, and just the right amount of sweet – perfect for breakfast, a snack, or even a low-carb dessert. Packed with 10 grams of protein and low net carbs, they fit perfectly into a keto diet or high-protein low-carb diet. These easy keto cottage cheese rolls can be used even as keto-friendly bread for sandwiches, burgers, or a side dish.
Forget dry, dense regular bread. This recipe delivers the soft texture of a brioche roll with a slightly sweet flavor, making it a great option for those who crave something indulgent yet keto-friendly!
Why I Made These Brioche Buns
I’m always on the lookout for great recipes that fit the keto diet. Cottage cheese recipes are one of my favorites because full-fat cottage cheese adds moisture, grams of protein, and a softer texture to bread.
I also use psyllium husk powder to mimic the chewiness of regular flour while keeping the carb count low. The result? Delicious sweet rolls that are fluffy, hold together well, and taste just like soft brioche dough.
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Ingredients
Yeast Blooming/Activating
- heavy cream
- dry active yeast
- allulose or glycine powder
Dough
- eggs (room temperature)
- full fat cottage cheese
- apple cider vinegar
- Swerve (optional)
- almond flour
- coconut flour
- psyllium husk powder
- baking powder
- salt
Egg Wash:
- egg yolk (for brushing before baking)
Instructions
1. Bloom the Yeast (with Glycine):
- Heat the heavy cream to 105-115°F (40-46°C).
- Stir in the glycine powder until dissolved.
- Sprinkle the yeast over the mixture, whisk gently, and cover. Let it sit for 6-8 minutes until the mixture becomes foamy and bubbly.
2. Prepare the Dough:
- Blend the cottage cheese until smooth.
- Add the wet ingredients: eggs, apple cider vinegar, and yeast mixture. Mix well.
3. Mix Dry Ingredients:
- Add the dry ingredients (almond flour, coconut flour, psyllium husk powder, baking powder, Swerve, and salt) to the wet mixture and blend. Let the dough sit for 10 minutes to thicken.
- If it’s too wet, add 1 tablespoon of coconut flour at a time.
4. Shape the Rolls:
- Line a large baking sheet with parchment paper.
- Divide the dough into 6 equal portions.
- Shape each one with wet hands and place them on the baking sheet.
5. Egg Wash and Rest:
- Whisk the egg yolk for the egg wash and brush the low carb buns lightly.
- Let them rest for 30-45 minutes in a warm spot. (For quicker proofing, preheat the oven to 150°F (65°C), turn it off, and place the tray inside.)
6. Bake:
- Preheat the oven to 350°F (175°C).
- Brush the risen rolls again with egg wash.
- Bake for 10-15 minutes until golden brown and a toothpick comes out clean.
- If the tops brown too fast, cover them loosely with foil.
- Let them cool on a wire rack and serve.
Recipe Tips
- Full-fat cottage cheese gives the buns a soft texture and richer flavor.
- Psyllium husk powder ensures the brioche buns hold their shape.
- Resting the dough helps create that perfect texture – don’t skip it!
- Store leftover buns in an airtight container to maintain softness.
Ingredient Swaps
- Almond flour – Use coconut flour but you will have to adjust the amount.
- Coconut flour – Can be replaced with 2 tablespoons of almond flour.
- Swerve – Swap for monk fruit sweetener or erythritol.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 1 week.
- Freezer: Freeze for up to 3 months. Reheat at 300°F (150°C).
FAQ
Q: Why use cottage cheese in keto bread?
A: Full-fat cottage cheese adds moisture, 10 grams of protein, and results in softer texture compared to regular bread. It’s a great source of protein and fits perfectly into the keto diet.
Q: Can I use cream cheese instead of cottage cheese?
A: Yes, but cream cheese creates a denser bun. Cottage cheese recipes result in fluffier, high protein bread with a lighter texture.
Q: How can I make the buns softer?
A: Adding 1 tablespoon sour cream to the dough also makes the buns softer.
Q: What if my dough is too sticky?
A: Let the dough sit for 10 minutes. If needed, add 1 tablespoon coconut flour at a time.
Q: Can I make sweet brioche buns?
A: Yes! Add an extra 2 tablespoons Swerve and ½ teaspoon vanilla extract to the dough for delicious sweet rolls.
Q: Can I substitute almond flour with regular purpose flour?
A: No, this recipe is specifically designed for almond flour and coconut flour. Using purpose flour will increase the carb count, making it no longer keto-friendly. Stick to the flours listed for the best results.
Q: Can I bake this in a loaf pan instead of shaping individual buns?
A: Yes! You can use a loaf pan to make a keto-friendly brioche loaf. Bake at the same temperature but increase the baking time to about 25-30 minutes. Check with a toothpick – it should come out clean for the best results.
Q: Where can I find dry active yeast for this recipe?
A: You can find active dry yeast at your local grocery store in the baking aisle. Look for instant dry yeast if you want to skip the blooming process.
Q: Can I make these buns without a stand mixer?
A: Yes! You can use a stand mixer to make the dough if you prefer. Start by whisking the wet ingredients together, then gradually add the dry ingredients. Use the dough hook attachment and mix until smooth. A stand mixer can make the kneading process easier, but blending works just as well for this great recipe.
Q: Can I use fat free cottage cheese in this recipe?
A: It’s best to use full-fat cottage cheese for richer flavor and better moisture. However, if you only have fat free cottage cheese, the buns may be slightly drier but will still work.
Q: What can I use if I don’t have psyllium husk powder?
A: If you don’t have psyllium husk powder, try adding xanthan gum or white protein powder for structure. This helps give the buns a softer texture.
Q: Can I use ricotta cheese instead of cottage cheese?
A: Yes! Ricotta cheese can be a good substitute for cottage cheese in this recipe. It will create a slightly denser but equally delicious bun.
More Keto Bread Recipes
If you enjoyed these Keto Cottage Cheese Brioche Buns, try these other delicious and easy keto bread recipes:
- Keto Mediterranean Burgers
- Keto Cottage Cheese Mug Bread
- Keto Cottage Cheese Dinner Biscuits (Cheddar & Chive)
- Egg Free High Protein Keto Cottage Cheese Burger Buns
- Keto Cottage Cheese Bagels
- Keto Flaxseed Cottage Cheese Bread Rolls
- 2-Ingredient Cottage Cheese Bread
- Keto Cottage Cheese Bread with Almond Flour
- Keto Cottage Cheese Bread with Coconut Flour
Keto Cottage Cheese Brioche Buns
Ingredients
Yeast Blooming/Activating:
- ¼ cup heavy cream warm, 105-115°F
- 2¼ teaspoons dry active yeast 1 packet
- 2 teaspoons allulose or glycine powder
Dough:
- 3 large eggs room temperature
- ¼ cup full fat cottage cheese
- 1 teaspoon apple cider vinegar
- 1 tablespoon Swerve optional
- 1 cup almond flour
- ⅓ cup coconut flour
- 1½ tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1 pinch salt
Egg Wash:
- 1 egg yolk for brushing before baking
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- To bloom the yeast, heat the heavy cream until warm but not hot. Stir in the allulose (glycine powder) until dissolved, then sprinkle the yeast over the mixture. Whisk gently, cover, and let it sit for several minutes until it becomes foamy and bubbly.
- In a blender, combine the cottage cheese, eggs, and apple cider vinegar. Pour in the activated yeast mixture and blend until smooth.
- Next, add the almond flour, coconut flour, psyllium husk powder, Swerve, baking powder, and a pinch of salt to the blender. Blend until a thick dough forms. Let the dough rest for several minutes to absorb the moisture. If the dough feels too wet, add coconut flour gradually until the texture is manageable.
- Divide the dough into equal portions and shape each piece into a round bun with slightly damp hands. Place them onto the prepared baking sheet.
- Whisk an egg yolk for the egg wash and lightly brush each bun. Allow the dough to rise in a warm spot for 30 to 45 minutes.
- Once the buns have risen, brush them again with the egg wash. Bake in the preheated oven for 10 to 15 minutes until the tops are golden brown. If they brown too quickly, cover them loosely with foil during the final minutes.
- Let the buns cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature.
Video Recipe
Notes
- Proofing Hack: Place the buns in an oven preheated to 150°F (65°C), then turn off the heat to proof faster.
- Texture Tip: Let the dough rest for 10 minutes to thicken. If too sticky, add 1 tablespoon of coconut flour at a time.
- Serving Suggestion: These buns are perfect as hamburger buns or with butter for a sweet roll.
- Storage: Store in an airtight container at room temperature for 2-3 days, or freeze for up to 1 month.
- Ingredient Swap: Ricotta cheese can replace cottage cheese for a similar effect.
This worked exactly as written, thanks!
I made these yesterday. They are tasty. I did forget to brush them with egg twice (I only brushed them once after the rise), so they didn’t get the nice golden brown like in your photos. They still tasted great. Do they freeze well?
So glad you enjoyed them, Pia! 💛
Yes, that double egg wash really helps give them that golden bakery-style finish, but I love that they still tasted great for you!
And yes – they freeze beautifully! Just let them cool completely, pop them in a freezer bag or airtight container, and they’ll stay fresh for up to 3 months. Toast or reheat gently and they’re just as good as fresh. 😊