This cottage cheese bread is a flourless, high protein cottage cheese bread made with cottage cheese, eggs, butter and egg white powder. It bakes into a soft, sliceable loaf in the air fryer in about 30 minutes, with 14g protein and under 2g carbs a slice, so it’s naturally gluten free and low carb.
I won’t lie and say this tastes like a regular bread, because it does not. However, it is a delicious option for those with intolerances or dietary requirements. This bread is so high in protein but you can easily forget about it. I tried it with cream cheese and jam on top and it was delicious. The texture is a bit more like a set cake, but very soft.
- A flourless cottage cheese bread that slices like a proper loaf, not the flat 2 ingredient version you’ve seen on social media
- 14g protein and 1.8g carbs a slice, so it fits as a low carb high protein bread
- Five ingredients and an air fryer, no kneading, no proving
Key ingredients
Cottage cheese is the base, blended with the butter until completely smooth so you don’t get lumps in the crumb; low fat works perfectly and keeps the calories down.
Egg white powder does the job flour normally would, giving the loaf structure and most of its protein, which is what makes this an egg white powder bread; I use one that’s 84% protein and labelled gluten free.
Eggs, beaten until pale and fluffy, are what make the loaf rise and keep it light rather than dense.
Unsalted butter, softened, gives the bread its richness and soft texture, and keeps the sodium down, as the egg white powder and baking powder are already quite salty.
Baking powder gives it extra lift; if you’re coeliac, check yours is gluten free, as some contain wheat flour.
A note from your nutrition coach
Most high protein bread you buy gets its protein from added wheat gluten, which is no use if you’re avoiding gluten. This cottage cheese egg white bread gets its protein from eggs and dairy instead, so a slice brings about 14g protein for 139 calories. The butter does make up most of the fat, so if you’re watching saturated fat, it’s worth keeping to a slice or two and topping it with something lighter like cottage cheese or tomatoes. Either way, it’s a great way to add protein to breakfast without trying.
If you love easy swaps like this, try my Chickpea Bread or my Easy Gluten Free Flatbread, and for more cottage cheese ideas, my Cottage Cheese Egg Muffins are a great make ahead breakfast.
Enjoy,
Alex 🙂
High Protein Cottage Cheese Bread (Flourless, Low Carb, 14g Protein a Slice)
An easy cottage cheese bread recipe made without flour: cottage cheese, eggs, butter and egg white powder baked into a soft, sliceable loaf in the air fryer. This cottage cheese protein bread has 14g protein and under 2g carbs a slice, making it a great high protein gluten free bread for toast, sandwiches or a cream cheese and jam breakfast.
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Ingredients
Instructions
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Using a hand blender, blend the cottage cheese and butter until completely smooth, with no lumps.
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In a separate bowl, beat the eggs with an electric whisk until pale and fluffy.
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Add the cottage cheese mixture and fold it in gently with a spatula, without over mixing.
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Add the egg white powder and baking powder and mix well until there are no dry pockets.
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Pour the mixture into a greased or lined 21 x 11cm loaf tin and air fry at 160°C for about 30 minutes, or bake in the oven at a similar temperature. Cooking time can vary by a few minutes depending on your air fryer or oven.
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Leave the loaf to cool before slicing for the best texture.
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Cut into 12 slices and serve, toasted or topped with cream cheese and jam.
Nutrition Facts
Nutrition Facts
Servings: 12 ServingCalories:139kcalTotal Fat:8.7gSaturated Fat: 5.0gSodium:337mgTotal Carbohydrate:1.8gDietary Fiber: 0gSugars: 1.0gProtein:13.7g
Note
- Gluten free: cottage cheese, eggs, butter and egg white powder are naturally gluten free, but some baking powders contain wheat flour, so use a certified gluten free one if you're coeliac.
- Texture: this isn't a wheat bread. It's soft and a little like a set cake, which is why it's best fully cooled before slicing.
- Toast it: a quick toast firms it up and makes it more bread like.
- Topping idea: cream cheese and jam, my favourite.
- Storage: keep it covered in the fridge for up to 4 days, or slice and freeze, then toast from frozen.
- Use unsalted butter: the egg white powder and baking powder are already quite salty.
- Tin: I use a 21 x 11cm loaf tin, lined with baking paper.
- Allergens: egg and milk.
