Keto Cottage Cheese Lemon Blueberry Bread

There is nothing better than enjoying a warm slice of sweet bread with your morning coffee.

Today I want to share my keto cottage cheese lemon blueberry bread that gives you that classic bakery feel at home.

Adding cottage cheese to the batter keeps the crumb soft and moist while giving you some extra protein.

Because this recipe is completely low carb and keto friendly, you can enjoy a thick slice without worrying about sugar spikes.

The fresh lemon glaze on top adds the perfect sweet touch that brings everything together.

Why You’ll Love This Recipe

Incredibly Moist Texture – Blending cottage cheese creates an ultra tender crumb that keeps this low carb bread from drying out.

Bright Bakery Flavor – Fresh lemon juice and zest pair with sweet blueberries for a sunny, refreshing taste in every bite.

Protein Boosted Treat – The cottage cheese and eggs add wholesome protein while keeping the carbs remarkably low.

Effortless Blender Batter – Your blender handles all the wet ingredients quickly, saving you time and messy kitchen cleanup.

Recipe Ingredients

For the Bread

• 1 cup Full-Fat Cottage Cheese
• 3 Large Eggs
• 1/4 cup Butter, Melted
• 2 tbsp Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 2 cups Blanched Almond Flour
• 1/3 cup Coconut Flour
• 1/2 cup Granulated Keto Sweetener
• 1 tbsp Baking Powder
• 1/4 tsp Sea Salt
• 3/4 cup Fresh Blueberries

For the Lemon Glaze

• 1/3 cup Powdered Keto Sweetener
• 4 tsp Fresh Lemon Juice

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, 2 tbsp lemon juice, lemon zest and vanilla extract in a blender until completely smooth.

Step 3

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

Step 4

Gently fold in the blueberries, saving a small handful for the top. Spread the batter into the prepared pan and press the reserved blueberries into the surface.

Step 5

Bake for 55 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tent the pan loosely with foil after 35 minutes to prevent over-browning.

Step 6

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

Step 7

Whisk the powdered sweetener with 4 tsp lemon juice until smooth and pourable. Drizzle the glaze over the cooled bread and let it set for 10 minutes before slicing.

Tips

Blend the Cottage Cheese Until It Is Completely Smooth

From my experience, you should run your blender until the wet mix looks like smooth heavy cream. You do not want any tiny white curds left in the liquid.

Cottage cheese curds will not melt away in the oven like regular shredded cheese. If you skip this step, you will end up with rubbery white specks all through your bread.

Bring Your Wet Ingredients to Room Temperature

I recommend pulling your cottage cheese and eggs out of the fridge about thirty minutes before you start. This makes a huge difference in the texture of your batter.

If these ingredients are cold, your warm melted butter will instantly solidify into tiny chunks when you mix them. Keeping everything at room temperature helps the butter stay smooth and blend in evenly.

Do Not Pack the Coconut Flour

You’ll get the best results if you fluff your coconut flour with a fork before measuring it out. Spoon it gently into your measuring cup and level it off with a flat butter knife.

Coconut flour drinks up a massive amount of liquid in low carb baking. If you scoop straight from the bag, you will pack too much flour in and your loaf will turn out dense and dry.

More Recipes

• Keto Cottage Cheese Bread
• Keto Lemon Blueberry Pound Cake
• Keto Lemon Poppy Seed Loaf
• Keto Lemon Ricotta Cloud Muffins
• Low Carb Ricotta Lemon Cake

Frequently Asked Questions

Can I use frozen blueberries instead of fresh blueberries?

Yes, you can use frozen blueberries, but make sure not to thaw them before folding them into the batter.

Toss them in a tiny pinch of coconut flour first so they do not sink to the bottom or color the batter gray.