Finding a good bread alternative is one of the hardest parts of eating low carb. Most store-bought options are either dry or made with ingredients you cannot even pronounce.
That is why I love making this keto cottage cheese spinach and feta bread at home. It has a great savory flavor and a soft texture that holds together really well.
The cottage cheese adds plenty of protein and keeps every slice moist without any strange aftertaste. Paired with spinach and salty feta, it reminds me of a warm Greek pastry.
Because it is completely keto friendly, you can enjoy a warm slice with butter without worrying about your daily carb count.
You only need a blender and a bowl to put the batter together, making it an easy choice for your weekly meal prep.
Why You’ll Love This Recipe
Tastes Like Spanakopita – Tangy feta and tender spinach bring classic Greek bakery flavor directly into your low carb kitchen.
Real Bread Texture – Blended cottage cheese and psyllium husk give every slice a moist, springy crumb that never crumbles apart.
High in Protein – Packed with whole eggs and cottage cheese, this satisfying loaf keeps you full and energized for hours.
No Eggy Flavor – Fragrant garlic and earthy oregano balance the batter so it tastes like real bakery herb bread.
Recipe Ingredients
- 1 cup Full-Fat Cottage Cheese
- 4 Large Eggs
- 2 tbsp Olive Oil
- 1 tsp Apple Cider Vinegar
- 2 cups Blanched Almond Flour
- 2 tbsp Psyllium Husk Powder
- 1 tbsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1/2 tsp Sea Salt
- 5 oz Frozen Chopped Spinach, Thawed
- 3/4 cup Crumbled Feta Cheese
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 on the long sides.
Step 2
Place the thawed spinach in a clean kitchen towel and squeeze firmly until no more liquid comes out. This step is important, since wet spinach will make the bread soggy.
Step 3
Blend the cottage cheese, eggs, olive oil and apple cider vinegar in a blender until completely smooth.
Step 4
In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, garlic powder, oregano and sea salt. Pour in the blended mixture and stir until a thick batter forms.
Step 5
Fold in the squeezed spinach and 1/2 cup of the feta until evenly distributed. Let the batter rest for 5 minutes to thicken.
Step 6
Spread the batter into the prepared pan, smooth the top and sprinkle with the remaining 1/4 cup feta.
Step 7
Bake for 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Step 8
Cool in the pan for 15 minutes, then lift the loaf out and cool completely on a wire rack before slicing.
Tips
Get the Spinach Completely Dry
Squeeze the spinach as hard as you can until no more liquid drips out. Even a tiny bit of leftover water can make low carb bread soggy in the center.
I recommend wrapping it in a clean tea towel or a nut milk bag instead of using paper towels. Paper towels can tear easily and leave pieces behind in your greens.
Blend the Wet Base Until Totally Smooth
Make sure there are no visible curds left in the cottage cheese mixture before you stop your blender.
If small lumps of cottage cheese remain, they will melt into wet pockets during baking. This can make your bread feel undercooked inside even after baking for the full time.
Use Fine Psyllium Husk Powder
You’ll get the best results if you use finely ground psyllium husk powder rather than whole psyllium husks.
Whole husks will not absorb the moisture quickly enough, which leaves you with a loose batter and a dense loaf.
I’ve found that blond psyllium powder works best because it keeps your bread looking bright and golden instead of turning gray.
More Recipes
- Keto Cottage Cheese Bread
- Keto Cottage Cheese Cheddar Loaf
- Keto Cottage Cheese Focaccia
- Keto Cottage Cheese Jalapeno Bread
- Keto Spinach & Feta Stuffed Chicken
Frequently Asked Questions
Can I use fresh baby spinach instead of frozen spinach?
Yes, you can use fresh spinach, but you will need to cook it down first. Sauté about 5 to 6 cups of fresh spinach in a dry pan until the leaves wilt completely.
Make sure to let the cooked spinach cool, then squeeze out all the excess liquid just as you would with thawed frozen spinach.
Keto Cottage Cheese Spinach & Feta Bread
Ingredients
- 1 cup Full-Fat Cottage Cheese
- 4 Large Eggs
- 2 tbsp Olive Oil
- 1 tsp Apple Cider Vinegar
- 2 cups Blanched Almond Flour
- 2 tbsp Psyllium Husk Powder
- 1 tbsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1/2 tsp Sea Salt
- 5 oz Frozen Chopped Spinach, Thawed
- 3/4 cup Crumbled Feta Cheese
Equipment
- blender
Instructions
- Preheat the oven to 350°F. Line an 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang on the long sides.
- Place the thawed spinach in a clean kitchen towel and squeeze firmly until no more liquid comes out. This step is important, since wet spinach will make the bread soggy.
- Blend the cottage cheese, eggs, olive oil and apple cider vinegar in a blender until completely smooth.
- In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, garlic powder, oregano and sea salt. Pour in the blended mixture and stir until a thick batter forms.
- Fold in the squeezed spinach and 1/2 cup of the feta until evenly distributed. Let the batter rest for 5 minutes to thicken.
- Spread the batter into the prepared pan, smooth the top and sprinkle with the remaining 1/4 cup feta.
- Bake for 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then lift the loaf out and cool completely on a wire rack before slicing.