Easy keto cottage cheese bread to change your breakfast

I’ve been messing around with this keto cottage cheese bread, and I gotta say, it’s been surprising me all over the place.

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After making and consuming several gluten-free breads, I’ve never been thrilled with the results. Gluten-free breads that rely on starches or almond flour alone can be heavy or just…well-off tasting. Thankfully that’s not what you get here at all.

In some kind of weird chemistry, the cottage cheese bakes up into a dense, moist loaf of something bread like. But I will say this “bread” really shines when you toast it. When toasted, it gets lovely crisp edges that are the perfect canvas for a fried egg and half an avocado.

Whether you’re trying to eat fewer carbs or just are looking for a breakfast that’ll keep you high energy and full until lunch, this keto cottage cheese bread will fit the bill.

Keto Cottage Cheese Bread

Why you’ll want to give this bread a try

1. No weird taste: A lot of gluten-free breads have distinct tastes and textures I can’t get behind. While this doesn’t taste like a proper loaf of fresh-milled wheat bread, it does taste kind of neutral with a moist dense crumb that’s adds up to a pleasing texture.
2. Easy slicing: After cooling, this bread is so easy to slice. Seriously, some of my standard breads don’t slice as nice as this. I leave them in a bag in the freezer for quick and easy toasting.
3. No draining: A lot of recipes I’ve seen for cottage cheese breads have you either draining the cottage cheese or only using part of a container. I don’t have time to mess around with that. As I’m not a “cottage cheese with fruit” kind of girl, I developed this recipe to use the whole container as is right out of the fridge.
4. Fast and easy: This recipe takes under 5 minutes to prep and get in the oven. No bread is that quick!

Equipment needed for making keto bread

1. Food processor or blender: For this bread to work, the curds in the cottage cheese need to be very very fine. The easiest way to do this is to whiz them up with the eggs in a food processor or blender. An immersion blender will also work.
2. Loaf pan: I bake this in a 9 x 5 loaf pan. You could of course bake it in smaller pans. I have half a mind to bake them in the mini-loaf pans I use for my banana bread for a smaller serving. If you do use a smaller pan size, you’ll need to cut down the baking time.

Tips for making the best keto cottage cheese bread

1. Grease your pan: As with all my loaf breads, I place a piece of parchment on the bottom of the pan that extends up the long sides. Once you’ve done this, you need to add a little olive oil/butter/coconut oil etc. on the parchment itself. Without it, the bottom of the bread will still stick to the parchment.
2. Slice later: This bread needs to be cooled completely before cutting. Honestly I’ve been making it around dinner, and then packing it in a plastic bag before bed. I let it sit on the counter and then slice it in the morning. After I toast up the first slice, I’ll put the rest of the bread in the fridge.

How to enjoy your cottage cheese bread

I know there’s people out there who will eat this untoasted. I salute you. For me, this bread needs to be toasted first. Here’s some keto friendly ways I’ve been enjoying my keto bread.

1. Plain toasted with butter
2. Avocado toast + a fried egg and everything bagel seasoning
3. Toasted with almond butter or cashew butter.
4. Tuna melt!!!!: I saute up some spinach and put this on a piece of toasted cottage cheese bread underneath some olive-oil packed tuna and a piece of mild cheese before throwing the whole thing under the broiler to melt the cheese. If loving a tuna melt is wrong, I never want to be right.

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