Two-Ingredient Cottage Cheese Keto Bread: A Simple and Nutritious Delight

Ever craved homemade flatbread but want a low-carb, protein-packed option? This two-ingredient cottage cheese keto bread recipe is a dream come true. It's perfect for those moments when you desire something wholesome without the hassle. It’s budget-friendly, incredibly easy to make, and yields a wonderfully moist flatbread with a satisfying texture. Plus, it’s a great way to use up that container of cottage cheese sitting in your fridge!

Why This Recipe Works

This recipe strips bread-making down to the essentials, unlike traditional bread-making, which often includes lengthy processes and many ingredients. All you need is cottage cheese and eggs. The magic happens when these two ingredients combine. Cottage cheese not only adds moisture and a subtle tang to the flatbread but also packs a protein punch, making this a nutritious option for any time of day. The eggs help to bind everything together, ensuring your flatbread has the perfect texture.

Ingredients

• Cottage cheese
• Eggs
• (Optional) Seasonings of your choice (garlic, salt, pepper, herbs)

Step-by-Step Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the baking sheet: Line a quarter-sized baking sheet with parchment paper and spray it with an olive oil spray to prevent sticking.
3. Blend the ingredients: Add the cottage cheese, eggs, and any desired seasonings into a blender. Blend until the mixture is smooth and well combined. It is important that the cottage cheese is smooth and creamy and that works best with a blender. We don't want any curd pieces in the bread!
4. Pour and spread: Pour the batter onto the prepared baking sheet, spreading it out evenly with a spatula to form a large, thin rectangle or circle. The batter will be fairly runny.
5. Bake: Place the baking sheet in the preheated oven and bake for about 35-40 minutes, or until the flatbread is set and golden brown around the edges.
6. Cool: Allow the flatbread to cool completely on the baking sheet before removing it. For best results, make sure to let this flatbread cool completely before removing it from the baking sheet.
7. Slice: Slice the cottage cheese flatbread in half with a pizza cutter.

Tips for Success

• Consistency Matters: If the batter seems too thick, add a tablespoon of milk or water.
• Don’t Overbake: Keep an eye on the flatbread as it bakes.
• Cool Completely: Let the bread cool fully before slicing it.

Variations and Serving Suggestions

Another fantastic aspect of this 2-ingredient cottage cheese bread recipe is its versatility.

• Herbs and Garlic: Add a teaspoon of dried herbs like rosemary, thyme, or basil, along with a clove of minced garlic to the batter for a savory twist. I like to add a simple spice blend of garlic, salt, and pepper to my batter for an easy flavor addition.
• Sweet Sensation: For a sweeter version, add a tablespoon of honey or maple syrup to the batter.
• Pizza Base: Use it as a base for homemade pizza.
• Dipping Delight: Serve it alongside soups, stews, or dips.
• Sandwich Alternative: Use it as a high-protein wrap or sandwich base. I like using this bread to make a sandwich for lunch, or simply to eat plain for a snack!

Storage Instructions

Store the flatbread in an airtight container or plastic wrap in the fridge for up to 5 days.

Nutritional Information

With 17 grams of protein per serving, I know I’ll be making this 2-ingredient cottage cheese bread to use as a base for a lot of my lunch sandwiches from now on! These nutrition values are estimates only. This high protein low carb bread has just 1 grams of carbs per slice and 10 grams of protein!

Read also: Creamy Keto Dessert

Alternative Recipe with Almond Flour

This keto cottage cheese loaf tastes like rustic whole wheat bread!

Ingredients

• 1 cup Cottage Cheese (250g, room temperature, all liquid drained)
• 3 eggs large, room temperature
• 1 cup almond flour (100g, or ground almonds)
• 2 tablespoons coconut flour (12g)
• 3 tablespoons psyllium husks (14g, 1.5 tablespoons if using psyllium husk powder)
• 3 tablespoons chia seeds (26g)
• ½ tablespoon baking powder (6g)
• ¼ teaspoon sea salt (a large pinch)
• 2 tablespoons mixed seeds (15g, OPTIONAL)

Instructions

1. Prepare: Line a small loaf tin (18x9cm / 7x3.5 inch, 450ml volume) with parchment paper.
2. Blend Cottage Cheese: In a blender, mix the cottage cheese until smooth. Scrape down the sides in between. (2 minutes)
3. Add Eggs: Add the eggs and continue blending for a further 3 minutes or until the mixture is smooth, creamy and there are plenty of air bubbles. Check that there are no cottage cheese bits in the mixture!
4. Add Flours and Baking Powder: Add the almond flour, coconut flour, baking powder, and salt. Mix until fully combined.
5. Add Seeds and Psyllium: Last, add the chia seeds, psyllium husks, and half of the optional seed mix. Blend until fully incorporated and a thick dough forms.
6. Rest: Fill the dough into the prepared loaf tin and smooth the top. Let it rest for 5-10 minutes so the psyllium and the chia can absorb the liquid. Sprinkle sunflower seeds on the top.
7. Bake: Preheat the oven to 170 Celsius / 340 Fahrenheit (electric). Bake for around 45 minutes or until the top is golden brown and feels springy to the touch and a skewer inserted comes out without any crumbs sticking.

Notes

• 2g net carbs per slice.
• I used low-fat cottage cheese, but 2 or 4% cottage cheese work just as well.

Storage

Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.

Troubleshooting

• Can I use a full-sized bread pan? Yes, but then I recommend that you double the recipe.
• Can I double the recipe? Yes. If you want to double the recipe and make a regular-sized bread, increase the baking time to 60 minutes. Test with a skewer and only remove the bread from the oven once it comes out without any crumbs sticking. Cover the top of the bread with aluminum paper once the top has browned sufficiently. This prevents it from getting too dark.
• Can I use a bread machine? I don't own a bread machine, but I am certain that you can. Many readers have told me over the years that my bread recipes work in their bread machines. They always prepare the dough outside the machine. Then, they use the quick bake setting.

Freezing Instructions

It is also great for freezing. I pre-slice the entire loaf and layer parchment paper between the slices. This way, they don't stick together.

Two-Ingredient Cottage Cheese Bread with Self-Rising Flour

This cheesy 2-ingredient cottage cheese bread has 9 grams of protein per slice and is so incredibly simple.

Ingredients

• Cottage cheese
• Self-rising all-purpose flour
• (Optional) Shredded cheddar cheese

Instructions

1. Preheat oven: Preheat your oven to 350 degrees.
2. Mix ingredients: In a large mixing bowl, mix self-rising flour with cottage cheese with a wooden spoon. When needed, switch to clean hands to form the dough into a ball. Lightly coat your hands with flour if the dough is too sticky.
3. Roll out dough: On a baking sheet lined with parchment paper, use a floured rolling pin to roll out the dough into a large rectangle shape.
4. Add cheese: Sprinkle the dough with cheddar cheese.
5. Bake: Bake at 350 degrees for about 20-25 minutes.

Tips and Variations

• Add freshly minced garlic and chives to the dough for a garlic chive cheesy bread.
• Roll the dough out even thinner and use it as a pizza crust instead of bread.
• Use Greek yogurt instead of cottage cheese.

Why Cottage Cheese?

Using cottage cheese for baked goods has easily become one of my favorite ways to use it. The cottage cheese not only adds protein but also gives the bread a flavor that reminds me of fresh biscuits! The texture is soft and slightly chewy with a perfectly golden brown crispy top layer.

Read also: Low-Carb Pizza Guide

Read also: 5-Ingredient Keto

tags: #2 #ingredient #cottage #cheese #bread #keto