Preheat your oven to 350°F. Line an 8x4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
Add the cottage cheese and eggs to a blender or food processor. Blend until completely smooth with no lumps remaining, about 30 seconds.
In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until evenly combined.
Pour the blended cottage cheese mixture and melted butter into the dry ingredients. Stir with a spatula until a thick, uniform batter forms. Let it rest for 5 minutes so the psyllium husk can absorb the moisture and thicken the dough.
Transfer the batter into the prepared loaf pan and smooth the top with the back of a damp spoon or spatula.
Bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent loosely with aluminum foil for the last 10 to 15 minutes.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Allow it to cool completely before slicing for the cleanest cuts.
