Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This two ingredient cottage cheese bread is my go to when I want bread vibes without the long proofing drama or a list of ingredients that reads like a chemistry exam. It bakes up fast, tastes great, and somehow makes you look like a kitchen wizard with minimal effort.

If you like clever shortcuts that actually work, you might also enjoy this take on a similar cottage cheese flatbread. Trust me, your oven and your inner foodie will high five each other.

Why This Recipe is Awesome

Let us celebrate simplicity. This bread uses basically two real food ingredients and one tiny helper. That means fewer dishes and fewer chances to mess up. It is also flexible. Want it thin and crispy or thick and chewy I got you.

It is idiot proof, even I did not mess it up the first dozen times. Also it keeps well enough for a couple days and transforms into sandwiches, toast, or crumbs that you sprinkle on salads. Honestly, what more does one want from life right now?

Some perks in case you need convincing

Fast to make. No yeast waiting game.
Low carb friendly if you pick almond or coconut flour.
Texture is pleasantly rustic and kind of addictive.

FYI this recipe pairs nicely with eggs, salad, or any spread you love. IMO it is a sleeper star of quick baking.

Ingredients You’ll Need

1 cup cottage cheese
1 cup almond flour or coconut flour
1/2 teaspoon baking powder
Salt to taste

Yes that is it. No weird powders, no mysterious oils. Use full fat cottage cheese if you can for richer flavor and better texture. If you are team coconut flour, know that it absorbs more moisture so your dough may feel denser. No drama either way.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Heat the oven so the bread begins baking at the right moment and you do not waste time standing around.
In a mixing bowl, combine the cottage cheese, almond flour or coconut flour, baking powder, and a pinch of salt. Use a fork or spatula and break up large curds for a smoother dough.
Mix until well combined and form a dough. Press and fold with a spatula or your hands if you like getting a little messy. The dough should hold together but may be slightly sticky. If it feels too wet, add a tiny sprinkle of almond or coconut flour until it behaves.
Shape the dough into a flatbread on a baking sheet lined with parchment paper. Pat it into whatever shape you prefer. Round, oval, or funky freeform are all acceptable. Aim for even thickness so it bakes uniformly.
Bake for 20-25 minutes until golden brown. Keep an eye on it in the last five minutes. You want edges golden and center set. If you like things crispier, give it a couple more minutes.
Allow to cool slightly before slicing and serving. Let it rest for five minutes so the crumb firms up. Slice with a serrated knife or just tear a piece and enjoy.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven rookie mistake. Heat matters.
Overloading the dough with extra flour because you are scared. A little extra is fine but too much will make it dry and sad.
Under mixing so the ingredients do not join forces. Give it a good fold so texture is even.
Baking too long because you walked away scrolling. Set a timer and resist the abyss.
Trying to cut it while it is blazing hot. It falls apart and you cry a little. Wait a few minutes.

Pro tip do not skip the pinch of salt. It is tiny but it wakes up the whole loaf.

Alternatives & Substitutions

Out of almond flour Are you a coconut flour person Use that instead. If you do pick coconut flour, start with the recipe amounts and add a touch more cottage cheese if the dough feels dry. Coconut flour soaks things up fast.

Want a more savory loaf Add a tablespoon of grated Parmesan and a teaspoon of dried herbs. Want it herby and bright fold in chopped chives or rosemary before baking. Feeling fancy add a teaspoon of garlic powder and some black pepper.

Allergic to cottage cheese Not a dairy fan Replace it with full fat Greek yogurt but the texture will shift slightly. I have not tested plant based cottage cheese widely but some brands should work if they are thick rather than watery.

If you like sweet bread try a pinch of cinnamon and a touch of sweetener stirred in. That is my cheat for a quick breakfast slice. Also if you want inspiration for other cottage cheese based goodies check out this delightful cinnamon apple cottage cheese bites for dessert or snack ideas.

FAQ (Frequently Asked Questions)

Q Will this work without baking powder
A Maybe but baking powder gives lift. Skip it and expect a flatter, denser bread. I do not recommend skipping unless you enjoy dense clouds of regret.

Q Can I use low fat cottage cheese
A Sure you can. The bread will be less rich and slightly drier. Full fat gives better texture but low fat still works if you are watching calories.

Q Can I double the recipe for a bigger loaf
A Yes double everything and bake on a larger sheet. Bake time might increase by a few minutes so watch closely near the end.

Q Is this recipe keto friendly
A With almond flour yes largely. Coconut flour version can be lower carb too but monitor portions. If you eat keto this will likely fit, but check your macros if you count.

Q Can I toast leftover slices
A Absolutely. Toasting brings back life to slices and makes the edges crunchy.

Q Can I freeze it
A Yep wrap slices and stash in the freezer. Thaw at room temperature or toast from frozen for a minute or two.

Q Will my kids eat this
A Maybe. Hide it under cheese or turn it into mini pizzas and you may succeed.

Final Thoughts

You just made a legit loaf with almost zero effort. That feels good, right Does it make you slightly proud Does it earn you a chef hat in your own kitchen Absolutely. Use it as a base, a snack, or a quick dinner hack. Experiment with mix ins and find your favorite combo.

Now go impress someone or yourself with your new culinary skill. You have earned it. Also if you enjoyed this little kitchen win, you might like trying a baked egg version that pairs great with slices of this bread baked cottage cheese eggs.

Conclusion

If you want the original inspiration for this simple and satisfying loaf check out this recipe write up from a fellow cottage cheese enthusiast at Easy 2 Ingredient Cottage Cheese Bread Recipe – Suzie The Foodie. It is a great read if you want variations and extra tips.

Two Ingredient Cottage Cheese Bread

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Carb

Print Recipe

Description

A quick and easy bread recipe using just cottage cheese and almond or coconut flour, perfect for delicious sandwiches or toast.

Ingredients

Scale

1 cup cottage cheese
1 cup almond flour or coconut flour
1/2 teaspoon baking powder
Salt to taste

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the cottage cheese, almond flour or coconut flour, baking powder, and a pinch of salt.
Mix until well combined and form a dough.
Shape the dough into a flatbread on a baking sheet lined with parchment paper.
Bake for 20-25 minutes until golden brown.
Allow to cool slightly before slicing and serving.

Notes

For richer flavor, use full fat cottage cheese. If using coconut flour, add a touch more cottage cheese if the dough feels dry.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg

Keywords: cottage cheese bread, easy bread recipe, low carb bread

2-Ingredient Cottage Cheese Bread