2-Ingredient Cottage Cheese Bread

There’s something instantly comforting about a loaf that smells like warm buttered mornings: faintly tangy from cottage cheese, softly nutty from almond flour, and with a golden crust that yields to a tender, slightly springy crumb. Slice into this simple cottage cheese bread and you’ll notice a delicate steam, a mild tang that brightens with whatever you pair it with, and a texture that’s satisfyingly dense without being heavy. It’s the kind of recipe that makes small, ordinary moments feel deliberate—cozy weekend breakfasts, hurried weekday toast, or a tray of slices laid out for guests who want something homemade but fuss-free.

If you love quick, protein-forward bakes, you might also enjoy the protein-packed baked cottage cheese and eggs, which shares the same bright dairy backbone but in a different format. This cottage cheese bread is perfect when you want something nourishing in minutes: a low-carb option for morning routines, a crowd-pleasing side for brunch, or a portable snack for picnic baskets and lunchboxes.

At a Glance

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 8 slices
Difficulty Level: Easy — great for beginner bakers

Dietary Insights

Nutrition per serving (one slice — recipe yields 8):

Calories: ~125 kcal
Protein: ~8 g
Carbohydrates: ~4 g
Fat: ~9 g
Fiber: ~2 g
Sodium: ~150–250 mg (depends on cottage cheese and added salt)

Notes and sourcing:

These values are estimates calculated from ingredient totals and rounded for clarity. Ingredient nutrition was referenced using USDA FoodData Central values for 1 cup 2% cottage cheese, 1 cup almond flour, and two large eggs. For general dietary guidance on protein, calories, and healthy fats, see reputable sources such as the USDA and Mayo Clinic. Actual nutrition will vary by product brands (e.g., full-fat vs low-fat cottage cheese, or almond vs coconut flour); adjust according to the labels you use.

Why You’ll Love It

This bread hits several sweet spots: it’s quick and almost foolproof, delivers a gentle tang from cottage cheese that lifts the overall flavor, and gives you a satisfying protein boost in a simple loaf. It’s ideal for:

Quiet, cozy mornings when you want something homemade without standing over the stove.
Meal prep and grab-and-go breakfasts—slice and refrigerate for the week.
Low-carb, higher-protein eating plans where a grain-free alternative is welcome.
Casual gatherings where you want to offer something homemade that pairs well with spreads, jams, or savory toppings.

How to Make 2-Ingredient Cottage Cheese Bread

Ingredients:

1 cup cottage cheese (preferably 2% or as desired)
1 cup almond flour (or use coconut flour—see substitutions)
2 large eggs
1 teaspoon baking powder
Salt to taste (about 1/4 to 1/2 teaspoon)

Optional ingredients and substitutions:

Replace almond flour with 1/3 cup coconut flour + 1/4 cup extra liquid (coconut flour is much more absorbent; use about 1/3 the volume and add an extra egg or a splash of milk).
For a fluffier loaf, add 1 teaspoon apple cider vinegar and separate eggs (whisk whites to soft peaks, fold in).
Add 1–2 tablespoons honey or maple syrup for a slightly sweet version.
Stir-ins: 1–2 tablespoons chopped herbs, 1/4 cup grated cheddar, or 1 tablespoon chia seeds.

Instructions:

Preheat your oven to 350°F (175°C). Grease a small loaf pan (8×4 inches) or line with parchment.
In a mixing bowl, combine the cottage cheese, almond flour, eggs, baking powder, and salt.
Mix until a smooth batter forms; a few small lumps from the cottage cheese are fine. Avoid overmixing—stir just until combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Practical tips:

Don’t expect a light, airy wheat-loaf texture—this is denser and more cake-like, with a moist crumb.
If the top browns too quickly, tent with foil for the last 10 minutes.
Check doneness with a toothpick or by gently pressing the top; it should spring back slightly.
For even slices, chill the loaf for 30 minutes before cutting.

If you want a savory spin or ideas for mix-ins, check out this baked cottage cheese eggs recipe for inspiration—the flavor principles translate beautifully between recipes.

Serving Suggestions

Plain and warm: slice and enjoy with a pat of butter or a drizzle of olive oil.
Savory toppings: smashed avocado, smoked salmon and dill, or tomato and fresh basil.
Sweet options: spread with ricotta and honey, jam, or a smear of almond butter for extra protein.
Pairings: excellent alongside coffee or tea for breakfast, or as a side to a salad for a light lunch.
Snack: toast a slice and top with peanut butter and banana for a portable energy boost.

Shelf Life & Storage

Room temperature: Store covered at room temperature for up to 1 day (best same-day for texture).
Refrigeration: Keep in an airtight container in the fridge for 4–5 days. Reheat gently or enjoy cold.
Freezer: Wrap tightly (plastic wrap + foil) or slice and freeze in airtight bags for up to 2 months. Thaw in the fridge or at room temperature and reheat slices in a toaster oven.

Pro Tips & Tricks

Almond flour quality matters: finely ground blanched almond flour gives a softer crumb than coarser, skinned-almond meal.
Adjust salt and dairy fat: using low-sodium or low-fat cottage cheese will change flavor and moisture—taste the batter lightly and adjust.
Texture control: for a denser, moister loaf, add another egg or reduce almond flour by a tablespoon. For a firmer, slicable loaf, keep proportions as written.
Doneness cues: besides a toothpick, the loaf should pull slightly from the pan edges and have a faintly golden top. If it jiggles in the center, it needs more time.

Creative Twists

Herb & Cheese Loaf: Stir in 1/4 cup grated Parmesan and 1 tablespoon chopped fresh rosemary or chives for a savory side.
Sweet Cinnamon Raisin: Add 1–2 tablespoons honey, 1/2 teaspoon cinnamon, and 1/4 cup raisins for a breakfast bread.
Vegan-ish alternative: Use plant-based ricotta and egg replacer with cauliflower or flax binding—results will differ; almond flour still recommended for structure.
Seed-crusted: Top the batter with sesame, poppy, or sunflower seeds for texture and visual appeal.

Frequently Asked Questions

Q: Can I use coconut flour instead of almond flour?
A: Yes, but coconut flour is very absorbent—use about 1/3 cup coconut flour and add an extra egg and a tablespoon or two of liquid (milk or water) to achieve similar batter consistency.

Q: Why is my loaf wet in the middle?
A: Either underbaked or too much moisture. Test with a toothpick and return to oven in 3–5 minute increments. If you used full-fat cottage cheese, try reducing by a tablespoon next time or bake a few extra minutes.

Q: Is this recipe low-carb or keto-friendly?
A: With almond flour and cottage cheese, it’s relatively low in net carbs (approximately 3–4 g per slice) and higher in protein and fat, making it suitable for many low-carb plans. Check exact brands for precise macros.

Q: Can I make mini rolls instead of a loaf?
A: Yes—divide batter into greased muffin tins and bake 18–22 minutes. Keep a close eye on time; they’ll bake faster.

Q: How should I reheat slices?
A: Reheat gently in a toaster oven or on a skillet over low heat to revive a toasted edge. Microwaving works but can make the crumb denser.

Conclusion

This cottage cheese bread is an approachable, protein-forward loaf that transforms a few pantry ingredients into something comforting and versatile. Try it as a weekday shortcut or a weekend treat—then share your favorite topping combinations with the community. For another simple, melt-in-your-mouth approach to cottage cheese bread, see this Easy 2 Ingredient Cottage Cheese Bread Recipe – Suzie The Foodie, and for a roll-style no-yeast variation check out 2 Ingredient Cottage Cheese Bread Rolls (No Yeast or Kneading). Happy baking—and don’t forget to tell me how you customized yours!