Keto Cottage Cheese Chocolate Chip Bread

If you have never baked with cottage cheese before, this keto cottage cheese chocolate chip bread is a great place to start.

When you blend it smooth with the eggs and butter, it creates a rich base that replaces traditional milk.

That means you get a loaf that stays tender, which can sometimes be hard to achieve with almond flour.

Sticking to a low carb diet works best when you do not feel like you are missing out on your favorite baked goods.

This recipe is completely keto friendly, studded with melted chocolate chips, and takes only a few minutes to stir together.

Why You’ll Love This Recipe

Incredibly Moist Crumb – Blending cottage cheese into the batter creates a soft, tender texture that never tastes dry.

Rich Bakery Flavor – Warm vanilla, rich melted butter, and sweet chocolate make every slice taste like a true dessert.

Zero Cottage Cheese Taste – The cottage cheese blends completely smooth, so you only taste rich, sweet quick bread.

Extra Natural Protein – Using cottage cheese and fresh eggs adds wholesome protein to keep you full and energized.

Recipe Ingredients

• 1 cup Full-Fat Cottage Cheese
• 3 Large Eggs
• 1/4 cup Butter, Melted
• 2 tsp Vanilla Extract
• 2 cups Blanched Almond Flour
• 1/4 cup Coconut Flour
• 1/2 cup Granulated Keto Sweetener
• 1 tbsp Baking Powder
• 1/4 tsp Sea Salt
• 2/3 cup Sugar-Free Chocolate Chips

How To Make

Step 1

Preheat the oven to 350°F. Line an 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2

Blend the cottage cheese, eggs, melted butter and vanilla extract in a blender until completely smooth and creamy.

Step 3

In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder and sea salt. Pour in the blended mixture and stir until a thick, smooth batter forms.

Step 4

Fold in 1/2 cup of the chocolate chips. Spread the batter into the prepared pan and scatter the remaining chocolate chips over the top.

Step 5

Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out with no wet batter. Tent the pan loosely with foil after 35 minutes if the top is browning too fast.

Step 6

Cool in the pan for 15 minutes, then lift the bread out with the parchment and cool completely on a wire rack before slicing.

Tips

Blend the Cottage Cheese Completely

You’ll get the best results if you run your blender until the cottage cheese curds are totally gone. The mixture should look just like smooth, thick cream.

If any curds stay whole, they melt into wet spots inside the bread while it bakes. Blending it completely smooth gives you an even, cake-like texture in every slice.

Let the Melted Butter Cool Down

I recommend letting your melted butter sit on the counter for a few minutes before pouring it into the blender.

If the butter is too hot, it will start cooking the eggs the moment you turn the blender on. Lukewarm butter blends smoothly without creating any cooked egg bits.

Let the Batter Rest Before Baking

From my experience, coconut flour always needs a minute or two to drink up the liquid in the bowl.

Let your mixed batter sit on the counter for about two minutes before adding the chips. This thickens the batter up nicely so the chocolate chips do not sink straight to the bottom of the pan.

More Recipes

• Keto Banana Bread
• Keto Cinnamon Swirl Bread
• Keto Cottage Cheese Bread
• Keto Cottage Cheese Cloud Bread
• Keto Zucchini Bread

Frequently Asked Questions

Can I use only almond flour instead of adding coconut flour?

Yes, you can swap the 1/4 cup of coconut flour for an extra 3/4 to 1 cup of almond flour.

Coconut flour is very absorbent, so leaving it out requires much more almond flour to keep the batter thick and stable.