High-Protein Cottage Cheese Bread
This High-Protein Cottage Cheese Bread is soft, sturdy, and actually holds together like bread should. It’s made with cottage cheese, eggs, almond flour, flaxseed, psyllium, and whey protein for a loaf that’s packed with protein without using traditional flour or yeast. It slices beautifully, toasts well, and works great for sandwiches, breakfast, or just a warm slice with butter. Even better, it’s simple to make and uses ingredients you can actually recognize.
High-Protein Cottage Cheese Bread
Ingredients
- 2 cups cottage cheese
- 4 large eggs
- 1 TBSP extra-virgin olive oil
- 1 TBSP apple cider vinegar
- 1/2 cup almond flour
- 1/4 cup flax meal
- 1/3 cup whey protein isolate
- 2 TBSP psyllium husk powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 tsp sweetener
- Everything seasoning for topping, optional
Instructions
- Drain the cottage cheese. Put in a fine-mesh strainer for 10–15 minutes.
- Place a metal baking sheet in the lower third of the oven and preheat to 375°F.
- Spray your silicone loaf pan.
- Add the cottage cheese, eggs, olive oil, and apple cider vinegar to a blender. Blend until smooth.
- In a large bowl, whisk together the almond flour, flax meal, whey protein , psyllium powder, baking powder, baking soda, salt, and optional sweetener.
- Pour blended cottage cheese mixture into the dry ingredients and stir until combined.
- Let the batter rest for 10 minutes..
- Pour the batter into your silicone loaf pan and smooth the top. Sprinkle with seasoning.
- Bake at 375°F for 15 minutes on the metal baking sheet.
- Lower temperature to 350°F and bake for 40–50 minutes.
- The bread is done when the center reaches about 205–210°F.
- Let it cool in the pan for 10–15 minutes, then remove it.
- Put the loaf directly on oven rack and bake at 350°F for another 5–10 minutes.
- Transfer to wire rack and cool for at least 90 minutes, preferably 2 hours, before slicing.