Why This Bread is a Game-Changer
Traditional bread? Full of carbs.
Most keto bread? Dry, crumbly, and tasteless.
This bread? Moist, fluffy, protein-packed, and shockingly simple.
Whether you’re looking for a grab-and-go breakfast, a low-carb bun for your sandwich, or just a satisfying snack that won’t spike your blood sugar — these little cottage cheese protein breads are going to become your go-to.
What Makes It Different?
✅ No flour — not even almond flour if you want to skip it
✅ High in protein thanks to cottage cheese and eggs
✅ Customizable — sweet or savory
✅ Minimal ingredients (just 3!)
✅ Freezer-friendly
✅ Beginner-proof
Ingredients (With Variations)
Basic Recipe:
- 1 cup cottage cheese (full-fat works best for texture and flavor)
- 2 eggs
- ¼ cup almond flour (adds structure — optional, but recommended for a fluffier texture)
Optional Add-ins:
| Flavor | Add-Ins |
|---|---|
| Cheesy | ¼ cup shredded cheddar, pinch of garlic powder |
| Sweet | 1 tsp vanilla + 1 tbsp monk fruit sweetener |
| Herbed | Italian herbs, oregano, or thyme |
| Spicy | Red chili flakes or diced jalapeños |
| Mediterranean | Chopped olives + feta crumbles |
Instructions – Step-by-Step
1. Preheat Oven
- Set your oven to 375°F (190°C)
- Grease a muffin tin or use silicone muffin cups for no-stick results
2. Blend the Batter
- Add cottage cheese, eggs, and almond flour to a blender or food processor
- Blend until smooth (30–45 seconds)
- Optional: Stir in any add-ins at this stage (cheese, spices, herbs)
3. Pour & Bake
- Pour evenly into muffin cups (fill about ¾ full)
- Bake for 22–25 minutes or until the tops are golden and puffed
4. Cool & Store
- Let them cool in the pan for 5–10 minutes, then transfer to a wire rack
- Store in the fridge for up to 5 days or freeze for 2 months
Macros (Per Bread Muffin – Makes 6)
Using full-fat ingredients:
- Calories: ~110
- Protein: 9–10g
- Carbs: 1–2g (net)
- Fat: 7g
- Fiber: 0.5g
That’s 9g protein in a muffin-sized bread bite!
Perfect for post-workout, breakfast, or sandwich-style snacks.
🧠 Tips for Best Results
- Texture tip: Use small-curd cottage cheese or blend well for a smooth result
- Lift tip: Add ½ tsp baking powder if you want an extra rise
- Flavor tip: Don’t skip the salt unless you’re using salted cottage cheese
Why My Clients Love These
“I never thought I could enjoy bread on keto… until I found this recipe.”
— Mom of 3, down 12 lbs in 6 weeks
“This is the first keto bread that didn’t taste like eggs or air.”
— Busy office worker who meal preps every Sunday
“Protein + simplicity = win-win. These save my mornings.”
— Fitness trainer, loves savory breakfasts
Serving Suggestions
| Meal Type | Pair With |
|---|---|
| Breakfast | Spread with peanut butter or cream cheese |
| Savory Snack | Avocado slices and turkey |
| Sweet Treat | Drizzle of honey + cinnamon (if not strict keto) |
| Lunch | Use as a slider bun with grilled chicken |
| Dinner Side | Serve warm with butter alongside soup or salad |
Variations You’ll Love
- Cottage Cheese Blueberry Muffins
Add ¼ cup blueberries + 1 tsp vanilla + sweetener. - Savory Cheddar Jalapeño Bread
Stir in shredded cheddar + diced jalapeños. - Garlic Herb Rolls
Add Italian herbs, onion powder, and a sprinkle of garlic salt on top. - Mini Protein Pizza Muffins
Add Italian seasoning + chopped pepperoni or olives + mozzarella.
FAQ Time
Can I make this dairy-free?
You can try vegan cottage cheese and swap eggs for flax eggs, but the texture may change.
Can I make this in a loaf pan?
Yes, but increase the baking time to 35–40 minutes and check the center for doneness.
Do I have to blend it?
Blending gives it a smooth, fluffy texture. Without it, the texture is denser and more eggy.
Can I freeze them?
100%. Wrap individually in cling film or freeze in a ziplock bag.