Cottage Cheese Brioche Buns – High Protein & Keto (Edit recipe)

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These keto cottage cheese brioche buns are soft, light, and just the right amount of sweet – perfect for breakfast, a snack, or even a low-carb dessert. Packed with 10 grams of protein and low net carbs, they fit perfectly into a keto diet or high-protein low-carb diet. These easy keto cottage cheese rolls can be used even as keto-friendly bread for sandwiches, burgers, or a side dish. Forget dry, dense regular bread. This recipe delivers the soft texture of a brioche roll with a slightly sweet flavor, making it a great option for those who crave something indulgent yet keto-friendly!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 6

Ingredients

.25 cup Heavy Whipping Cream
2.25 tsp Active Dry Yeast
2 tsp Allulose
3 Eggs
.25 cup Cottage Cheese
1 tsp Apple Cider Vinegar
1 Tbsp Granular Sugar Substitute - Swerve
1 cup Almond Flour
.333 cup Coconut Flour
1.5 Tbsp Psyllium Husk, Whole
1 tsp Baking Powder
1 pinch Salt
1 Egg Yolk, (for brushing before baking)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F (175 °C) and line a baking sheet with parchment paper.
To bloom the yeast, heat the heavy cream until warm but not hot. Stir in the allulose (glycine powder) until dissolved, then sprinkle the yeast over the mixture. Whisk gently, cover, and let it sit for several minutes until it becomes foamy and bubbly.
In a blender, combine the cottage cheese, eggs, and apple cider vinegar. Pour in the activated yeast mixture and blend until smooth.
Next, add the almond flour, coconut flour, psyllium husk powder, Swerve, baking powder, and a pinch of salt to the blender. Blend until a thick dough forms. Let the dough rest for several minutes to absorb the moisture. If the dough feels too wet, add coconut flour gradually until the texture is manageable.
Divide the dough into equal portions and shape each piece into a round bun with slightly damp hands. Place them onto the prepared baking sheet.
Whisk an egg yolk for the egg wash and lightly brush each bun. Allow the dough to rise in a warm spot for 30 to 45 minutes.
Once the buns have risen, brush them again with the egg wash. Bake in the preheated oven for 10 to 15 minutes until the tops are golden brown. If they brown too quickly, cover them loosely with foil during the final minutes.
Let the buns cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature.

Notes

Proofing Hack: Place the buns in an oven preheated to 150°F (65°C), then turn off the heat to proof faster. Texture Tip: Let the dough rest for 10 minutes to thicken. If too sticky, add 1 tablespoon of coconut flour at a time. Serving Suggestion: These buns are perfect as hamburger buns or with butter for a sweet roll. Storage: Store in an airtight container at room temperature for 2-3 days, or freeze for up to 1 month. Ingredient Swap: Ricotta cheese can replace cottage cheese for a similar effect.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	6 g
Carbohydrates:	8 g
Protein:	4 g
Cholesterol:	15 g
Sodium:	111 mg
Fiber:	4 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.