Fluffy Cottage Cheese Bread
This Fluffy Cottage Cheese Bread is light, airy, and packed with protein. It’s a perfect low-carb, gluten-free alternative to traditional bread. Made with just eggs and cottage cheese, it’s easy to prepare and versatile enough for sandwiches, toast, or a snack.
Ingredients
- 4 large eggs separated
- ½ cup whole milk cottage cheese creamy for best results
- ¼ teaspoon salt
- ½ teaspoon baking powder optional, helps with fluffiness
Instructions
- reheat & Prep:
- Preheat your oven to 325°F (163°C).
- Line a baking sheet or loaf pan with parchment paper.
- Whip the Egg Whites:
- In a clean mixing bowl, beat the egg whites until stiff peaks form (this helps create a fluffy texture).
- Mix the Cottage Cheese & Yolks:
- In a separate bowl, whisk together the cottage cheese, egg yolks, salt, and baking powder until smooth.
- If you want an extra creamy consistency, blend the cottage cheese first.
- Fold the Egg Whites into the Mixture:
- Gently fold the whipped egg whites into the cottage cheese mixture using a spatula.
- Be careful not to overmix, as this will deflate the batter.
- Shape & Bake:
- Pour the batter onto your prepared baking sheet or into a loaf pan.
- Bake for 25–30 minutes or until golden brown and slightly firm to the touch.
- Cool & Serve:
- Let the bread cool completely before slicing.
- Serve plain, toasted, or with your favorite toppings.
Notes
- Use room temperature eggs for better whipping.
- Don’t overmix when folding the egg whites—this keeps the bread light.
- Full-fat cottage cheese gives the best texture and moisture.
- For a savory twist, add garlic powder, herbs, or shredded cheese.
- For storage, keep in an airtight container in the fridge for up to 3 days.