Cranberry Cottage Cheese Bread with Pecans (Almond Flour) (Edit recipe)

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Soft and lightly sweet, this high protein low carb cranberry cottage cheese bread with pecans is the kind of loaf you slice into without overthinking. It’s not cake, not dessert bread, and not a dry, eggy brick. It’s just a solid, comforting slice that works for breakfast, coffee, or a quiet afternoon snack. The texture of this cottage cheese bread comes from blended full-fat cottage cheese, not protein powder or fillers. The cranberries add little pops of brightness, the pecans bring warmth and structure, and the whole thing bakes up into a loaf that feels familiar in the best way.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

11

Serves: 12

Ingredients

1 cup Cottage Cheese, full-fat
2 Eggs, large
2 Tbsp Butter, Unsalted
1 tsp Vanilla Extract, (sugar free)
1.75 cups Almond Flour
.5 cup Granular Sugar Substitute - Swerve
1 tsp Baking Powder
.5 tsp Cinnamon, Ground
.25 tsp Salt
.667 cup Cranberries, Fresh
.333 cup Pecans

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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 350F (180C). Line or lightly grease an 8-inch loaf pan.
Add the cottage cheese, eggs, melted butter, and vanilla to a blender. Blend until completely smooth.
Add the almond flour, sweetener, baking powder, cinnamon, and salt directly to the blender. Blend briefly until just combined.
Fold in the cranberries and pecans by hand.
Pour the batter into the prepared loaf pan and smooth the top.
Cover loosely with aluminum foil and bake for 15 minutes.
Remove the foil and continue baking for 30–45 minutes, until the center is set and the internal temperature reaches 190–195°F (88–90°C).
Remove from the oven and allow the bread to cool completely before slicing.

Notes

This bread firms up as it cools. Slicing too early will make it seem softer than it actually is.
The batter should be thick but pourable. If it feels overly stiff, add 1 tablespoon of cottage cheese at a time to loosen it.

Covering the loaf during the first part of baking helps prevent overbrowning while allowing the center to cook through.
Because of the cottage cheese base, this bread stays softer than traditional keto loaves, especially after freezing.
Lightly toasting slices makes them easier to handle and brings out the pecan flavor.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	395
Fat:	13 g
Carbohydrates:	66 g
Protein:	7 g
Cholesterol:	8 g
Sodium:	106 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.