Jalapeño Cheddar Cottage Cheese Bread
A savory, high-protein loaf with no flour and no yeast - warm a slice, melt in a little butter, and watch that cheese pull.
Why you'll love this recipe
- Makes enough for 10 slices
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups full-fat cottage cheese
- 4 large eggs
- 4 oz cream cheese, softened
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder (optional)
- 1 cup shredded sharp cheddar
- 1 jalapeño, finely diced (seeds out for less heat)
- 1 jalapeño, sliced into rounds to top
What goes into Jalapeño Cheddar Cottage Cheese Bread
This one comes together in two parts, each doing its own job:
- For the loaf. Built from 2 cups full-fat cottage cheese and a few others.
- To finish. Built from 1 jalapeño and a few others.
How to make it
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment, leaving overhang.
Blend the cottage cheese, eggs, and cream cheese until completely smooth (30-45 sec).
Pour into a bowl; stir in the baking powder, salt, and garlic powder.
Fold in the cheddar and the diced jalapeño.
Pour into the pan and smooth the top.
Lay the jalapeño rounds across the top.
Bake 35-40 minutes, until golden and set (toothpick clean).
Cool 10 minutes in the pan, then lift out and cool on a rack before slicing.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does Jalapeño Cheddar Cottage Cheese Bread keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Jalapeño Cheddar Cottage Cheese Bread make?
This makes enough for 10 slices. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Jalapeño Cheddar Cottage Cheese Bread
A savory, high-protein loaf with no flour and no yeast - warm a slice, melt in a little butter, and watch that cheese pull.
Ingredients
- 2 cups full-fat cottage cheese
- 4 large eggs
- 4 oz cream cheese, softened
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder (optional)
- 1 cup shredded sharp cheddar
- 1 jalapeño, finely diced (seeds out for less heat)
- 1 jalapeño, sliced into rounds to top
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment, leaving overhang.
- Blend the cottage cheese, eggs, and cream cheese until completely smooth (30-45 sec).
- Pour into a bowl; stir in the baking powder, salt, and garlic powder.
- Fold in the cheddar and the diced jalapeño.
- Pour into the pan and smooth the top.
- Lay the jalapeño rounds across the top.
- Bake 35-40 minutes, until golden and set (toothpick clean).
- Cool 10 minutes in the pan, then lift out and cool on a rack before slicing.
