Keto Sun-Dried Tomato, Basil, and Olive Cottage Cheese Bread

Imagine pulling a warm, golden loaf of Keto Sun-Dried Tomato, Basil, and Olive Cottage Cheese Bread straight from your oven. The air fills with the rich aroma of garlic, basil, and sun-dried tomatoes, and the first bite? Soft, slightly chewy, and packed with Mediterranean-inspired flavors that make you forget it’s low-carb.

If you’ve been missing bread on your keto journey, this is your moment. No bland, dry alternatives – just a savory, high-protein loaf that’s moist, flavorful, and ridiculously easy to make. Whether you’re toasting a slice for breakfast, building the perfect keto sandwich, or pairing it with olive oil and cheese, this bread belongs in your kitchen.

Skip the complicated recipes – you only need simple ingredients and 30 minutes to make this irresistible loaf. Get ready to bake, because once you try this, you won’t go back to store-bought bread again.

Why You’ll Love This Recipe

• High-protein low carb and keto-friendly bread – thanks to cottage cheese and almond flour, this bread keeps you full longer.
• Simple ingredients – nothing fancy, just real food that delivers on flavor.
• Gluten-free, sugar-free, and diabetic-friendly – a great healthy alternative and gluten-free option to traditional bread.
• Packed with Mediterranean flavors – sun-dried tomatoes, olives, garlic, and basil bring a delicious twist.
• Meal-prep friendly – stays fresh in the fridge or freezer for easy grab-and-go meals.
• Only 2.5g net carbs, 5.1g protein and 105 calories per slice.

Ingredients

• Full-fat cottage cheese
• Almond flour
• Eggs
• Baking powder
• Sun-dried tomatoes
• Olives
• Basil sauce
• Garlic powder
• Salt

Instructions

1. Blend the cottage cheese and eggs in a food processor until fluffy and smooth.
2. Add the almond flour, baking powder, basil sauce, garlic, and salt. Blend the cottage cheese mixture until combined. If the mixture feels too wet, add a little more almond flour for a thicker consistency.
3. Chop the sun-dried tomatoes and olives into small pieces.
4. Fold in the sundried tomatoes and olives by hand to keep them evenly distributed.
5. Line a loaf pan with greaseproof paper and pour in the batter.
6. Bake the sun-dried tomato bread at 350°F (175°C) for 20 minutes or until the top is golden brown and a toothpick inserted comes out clean.
7. Let the bread cool completely before slicing.

Recipe Tips

• Use greaseproof paper instead of parchment paper to make it easier to separate from the bread and prevent sticking.
• For the best texture, blend the cottage cheese well. This helps prevent lumps and creates a smooth, creamy, even batter.
• Check the consistency of the dough – if it’s too wet, add 1-2 tablespoons more almond flour.
• For an extra crispy crust, brush the top with olive oil before baking.
• For a cheesier version, add ¼ cup grated parmesan cheese to the batter.
• Boiling water trick: Some bakers swear by adding 1 tablespoon of boiling water to the dough—it helps activate baking powder.
• Cover the bread loosely with foil if it browns too quickly – this ensures a soft interior.
• If you want a fluffier texture, try adding ½ teaspoon of apple cider vinegar to react with the baking powder.

Ingredient Swaps

• Instead of almond flour, use coconut flour, but reduce the amount to about 1/2 cup since coconut flour absorbs more liquid.
• No basil sauce? Use pesto or fresh basil instead.
• Not a fan of olives? Swap them for chopped spinach or feta cheese.

Storage Tips

• Refrigerator: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Slice the bread and place it in a freezer-safe bag for up to 1 month. Thaw at room temperature or toast for a crispy bite.

What to Serve It With

• Keto-friendly spreads like cream cheese, butter, or olive tapenade.
• Keto Cottage Cheese Alfredo Sauce – A rich, creamy, and high-protein sauce that makes the perfect dip or spread for this bread. Drizzle it over a toasted slice for a decadent treat!
• Keto Shakshuka – Pair a slice of this bread with spicy tomato-poached eggs for a hearty, Mediterranean-inspired meal.
• Chicken Pesto Salad – A fresh, protein-packed salad with vibrant pesto flavors that complement the sun-dried tomatoes and olives in this bread. The perfect light yet satisfying meal!
• Use as a base for low carb snack or keto sandwiches – add avocado, turkey, or cheese for a satisfying lunch.
• Make it into bruschetta by topping with diced tomatoes, basil, and olive oil.

More Keto Recipes to Try

• Keto Cottage Cheese Bagels
• Keto Cottage Cheese Pumpkin Bread
• High Protein Cottage Cheese Pizza Crust
• Keto Shakshuka Recipe

Conclusion

This Keto Sun-Dried Tomato, Basil, and Olive Cottage Cheese Bread is an easy, flavorful, and high-protein option that’s perfect for meal prep. Whether you eat it fresh or toasted, it’s the ideal low-carb alternative to traditional bread. Try it today and enjoy a slice of Mediterranean goodness! This tomato basil cottage cheese flatbread is a twist on the viral 2-ingredient recipe, combining the rich, savory flavors of sun-dried tomatoes and fresh basil with the creamy goodness of cottage cheese.  

FAQ

Q: Can I make this without eggs?

A: Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan-friendly version.

Q: Can I use fresh tomatoes instead of sun-dried?

A: Sun-dried tomatoes add a concentrated, rich flavor. If using fresh, roast them first to prevent excess moisture in the bread.

Q: Can I add cheese to this recipe?

A: Absolutely! Feta, parmesan, or mozzarella would complement the flavors well.

Q: How do I get the bread to rise more?

A: Make sure your baking powder is fresh, and don’t over-mix the batter.

Q: Can I use all purpose flour instead of almond flour?

A: This recipe is low-carb and gluten-free, so purpose flour won’t work. If you want a different option, try soy flour or a mix of almond paste and coconut flour for a similar flour-like consistency.

Q: What’s the best way to store leftovers?

A: Wrap it in plastic wrap or store it in an airtight container. You can also freeze individual slices and reheat as needed.

Q: Is this a good recipe for meal prep?

A: Yes! This quick bread is perfect for batch cooking. Make your first batch on Sunday, slice it, and enjoy it throughout the week.