Keto Sun-Dried Tomato, Basil and Olive Cottage Cheese Bread (Edit recipe)

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Imagine pulling a warm, golden loaf of Keto Sun-Dried Tomato, Basil, and Olive Cottage Cheese Bread straight from your oven. The air fills with the rich aroma of garlic, basil, and sun-dried tomatoes, and the first bite? Soft, slightly chewy, and packed with Mediterranean-inspired flavors that make you forget it’s low-carb. If you’ve been missing bread on your keto journey, this is your moment. No bland, dry alternatives – just a savory, high-protein loaf that’s moist, flavorful, and ridiculously easy to make. Whether you’re toasting a slice for breakfast, building the perfect keto sandwich, or pairing it with olive oil and cheese, this bread belongs in your kitchen.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 12

Ingredients

.5 cups Cottage Cheese
1.5 cups Almond Flour
2 Eggs, l
1.5 tsp Baking Powder
3 Tbsp Sun-Dried Tomatoes
3 Tbsp Olives
1 Tbsp Basil Pesto
1 tsp Garlic
1 tsp Salt

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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 loaf pan with parchment paper or greaseproof paper.
Blend the cottage cheese and eggs in a food processor until smooth and fluffy.
Add almond flour, baking powder, basil sauce, garlic, and salt. Blend again until fully combined.
Check consistency - if too wet, add 1-2 tbsp more almond flour.
Chop the sun-dried tomatoes and olives into small pieces.
Fold in the sun-dried tomatoes and olives by hand to distribute evenly.
Pour the batter into the loaf pan and spread it evenly with a spatula.
Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
Let cool completely before slicing for bthe est texture.

Notes

For best results, blend the cottage cheese until smooth before adding other ingredients. This helps create an even texture. Use greaseproof paper instead of parchment paper for easier separation and to prevent sticking. Adjust the flour if needed—if the batter feels too wet, add 1-2 extra tablespoons of almond flour. Want a crispier crust? Brush the top with olive oil before baking. Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze slices in a freezer-safe bag for up to a month. To reheat: Toast in a pan or oven for the best flavor and texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	38
Fat:	3 g
Carbohydrates:	1 g
Protein:	2 g
Cholesterol:	2 g
Sodium:	211 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.