Keto Cottage Cheese Sun-Dried Tomato & Basil Bread

Finding a bread that fits into a low carb lifestyle can sometimes feel tricky, especially when you want real flavor.

I wanted to make a savory loaf that tastes like something from an Italian bakery, but without any traditional flour.

That is how this keto cottage cheese sun-dried tomato and basil bread came to be.

The cottage cheese blends completely smooth, giving the loaf a soft texture while keeping it keto friendly and full of protein.

It slices cleanly, toasts up nicely, and works great for lunch or alongside your favorite dinner.

Why You’ll Love This Recipe

Authentic Bread Texture – The cottage cheese and psyllium husk create an amazingly soft crumb that feels like real bakery bread.

Bold Italian Flavor – Sun-dried tomatoes, savory parmesan, and fresh basil bring vibrant Mediterranean taste to every single slice.

No Eggy Aftertaste – Blending cottage cheese into the batter completely removes the strange eggy flavor found in many keto breads.

High in Protein – Packed with eggs, almond flour, and cottage cheese, this loaf keeps you full and energized for hours.

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
• 1/2 tsp Sea Salt
• 1/3 cup Oil-Packed Sun-Dried Tomatoes, Drained & Chopped
• 1/3 cup Grated Parmesan Cheese
• 2 tbsp Fresh Basil, Chopped

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

Pat the chopped sun-dried tomatoes with a paper towel to remove excess oil, so they do not weigh down the batter.

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 and sea salt. Pour in the blended mixture and stir until a thick batter forms.

Step 5

Fold in the sun-dried tomatoes, basil and 1/4 cup of the parmesan. 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 parmesan.

Step 7

Bake for 50 to 55 minutes, until the top is 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

Blend the Cottage Cheese Completely Smooth

Make sure you run your blender until the cottage cheese has zero curds left. You want the mixture to look like a silky, thick liquid before you add it to the dry ingredients.

From my experience, leaving tiny chunks of curds will cause wet pockets inside the bread. A totally smooth blend gives you an even, bread-like crumb throughout the entire loaf.

Dry the Sun-Dried Tomatoes Thoroughly

I recommend pressing the chopped tomatoes firmly between two thick layers of paper towels. Getting rid of the extra packing oil is a very important step.

If they carry too much oil into the bowl, they will make the batter overly greasy. They will also slide down to the bottom of the pan instead of staying scattered through the loaf.

Measure the Psyllium Husk Carefully

Make sure you are using finely ground psyllium husk powder and not whole psyllium flakes. The powder absorbs moisture much faster and creates the chew that real bread has.

I’ve found that using too much powder will make the loaf rubbery and dense. Stick to the exact measurement so the loaf stays light and soft.

More Recipes

• Keto Cottage Cheese Bread
• Keto Cottage Cheese Focaccia
• Keto Creamy Garlic Tuscan Chicken
• Keto Olive Bread
• Keto Tuscan Sun-Dried Tomato Egg Bites

Frequently Asked Questions

Can I leave out or replace the psyllium husk powder?

It is best to keep it because psyllium husk gives this bread a chewy, bread-like structure without gluten.

If you need a replacement, two tablespoons of finely ground flaxseed meal will work, though the finished loaf may turn out slightly more dense.