This high-protein, low-carb bread is made with just liquid egg whites and cottage cheese, blended into a smooth batter and baked until golden. It’s a soft, slightly tangy loaf that works as toast, sandwich bread, or a savory side. The combination of egg whites and cottage cheese creates a surprisingly sturdy yet tender crumb, making it a favorite for those following keto or low-carb diets.
Ingredients
- 2 cups (480 ml) liquid egg whites (from a carton)
- 2 cups (480 g) full-fat cottage cheese (small curd)
- 1/2 cup (60 g) unflavored protein powder (whey or plant-based) OR 1/2 cup (60 g) almond flour
- 1 tsp baking powder
- 1/2 tsp salt (omit if using salted protein powder)
- Optional: 1 tbsp (15 ml) olive oil or melted butter for moisture
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving some overhang for easy removal.
- In a blender or food processor, combine the liquid egg whites, cottage cheese, protein powder (or almond flour), baking powder, salt, and olive oil (if using). Blend on high until completely smooth, about 30–45 seconds. Scrape down the sides and blend again if needed.
- Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles.
- Bake for 40–45 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean. The internal temperature should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
- Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack. Cool completely before slicing to prevent crumbling.
Tips
- Blend well: The batter must be completely smooth to avoid pockets of cottage cheese. Blend for a full minute if necessary.
- Don’t overbake: Overbaking dries out the bread. Start checking at 35 minutes; if the top browns too quickly, cover loosely with foil.
- Use room-temperature ingredients: Cold egg whites and cottage cheese can make the batter lumpy. Let them sit on the counter for 15–20 minutes before blending.
- Substitutions: If you don’t have protein powder, use almond flour, but know the bread will be denser. For a dairy-free version, use a dairy-free cottage cheese alternative, though the texture may vary.
Serving Suggestions
Slice and toast for breakfast with a smear of butter or avocado. It also makes excellent sandwich bread for turkey, lettuce, and tomato, or as a base for open-faced smoked salmon. For a savory twist, serve warm with a drizzle of olive oil and fresh herbs.
Variations
- Herb and Garlic: Add 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 cup (25 g) grated Parmesan cheese to the batter.
- Sweet Cinnamon: Omit salt, add 2 tbsp (30 g) sweetener of choice and 1 tsp cinnamon. Great for French toast.
- Everything Bagel: Sprinkle the top with everything bagel seasoning before baking.
- Cheese and Chive: Fold in 1/2 cup (50 g) shredded cheddar and 2 tbsp chopped fresh chives after blending.
Storage and Reheating
Store leftover bread in an airtight container in the refrigerator for up to 4 days. To freeze, wrap slices individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat in a toaster or toaster oven at 350°F (175°C) for 3–5 minutes until warmed through and edges are crisp.
Frequently Asked Questions
Can I use fresh egg whites instead of liquid? Yes, you’ll need about 6 large egg whites (approximately 180 g) to replace 1 cup (240 ml) of liquid egg whites. Make sure they are at room temperature.
Why is my bread too dense? This often happens if the batter wasn’t blended enough, or if you used almond flour instead of protein powder. Almond flour absorbs more liquid, so you may need to add an extra 1–2 tbsp (15–30 ml) of water or egg whites to thin the batter.
Can I make this bread without protein powder? Yes, substitute the protein powder with almond flour or coconut flour, but adjust the liquid. Coconut flour is very absorbent; use only 1/4 cup (30 g) and add an extra egg white if needed.
Is this bread keto-friendly? Yes, it’s low in carbs and high in protein, making it suitable for keto. Just check the labels on your protein powder and cottage cheese for added sugars.
Can I bake this in a different pan? Yes, you can use a 9-inch round cake pan or muffin tins. Adjust baking time: muffins take about 20–25 minutes, and a round cake about 30–35 minutes. Test with a toothpick.
Why did my bread stick to the parchment? If you didn’t use parchment, or if the bread was underbaked, it can stick. Always line the pan and let the bread cool completely before removing.
Related
- Prosciutto Wrapped Melon: Easy 5-Step Appetizer
- Is Fried Calamari Vegan? The Truth, Explained
- Ina Whipped Feta Crostini: Easy Appetizer Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).