Cooking Time - 55 minutes

Servings - 8

Cottage Cheese Bread—a high-protein, gluten-free alternative that’s perfect for those looking to enjoy a low-carb, wholesome, and tasty bread option. The recipe is found on beesrecipes.com.

Ingredients:

  • 1 cup Cottage Cheese (full-fat or low-fat, as preferred)

  • 2 Large Eggs

  • 1 cup Oat Flour (or ground oats for homemade oat flour)

  • ½ cup Shredded Cheese (Cheddar or Mozzarella for a cheesy flavor)

  • 1 teaspoon Baking Powder

  • ½ teaspoon Baking Soda

  • 1 teaspoon Salt

  • 1 teaspoon Garlic Powder (optional, for flavor)

  • Fresh or Dried Herbs (such as Rosemary or Thyme, optional)

Instructions:

  1. In a large bowl, combine the cottage cheese and eggs. Using a whisk or hand mixer, blend the ingredients until smooth. This step is essential for creating a consistent texture for your bread, as it helps to break down any cottage cheese lumps and incorporate the eggs fully.

  2. In a separate bowl, mix the oat flour, baking powder, baking soda and salt. You can add garlic powder or herbs at this stage for a bit more flavor. Stir until all the dry ingredients are well combined.

  3. Gradually incorporate the dry ingredients into the cottage cheese and egg mixture, gently stirring until everything is just blended. Be careful not to overmix, as this can affect the bread’s texture. Once everything is combined, fold in the shredded cheese gently.

  4. Preheat your oven to 350°F. Lightly grease a loaf pan or line it with parchment paper to ensure easy removal. Transfer the bread batter into the pan, smoothing it out evenly

  5. Place the loaf pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cooking Time - 30 minutes

Servings - 12

This is really simple to make but has tons of uses. I love that I can finally eat bread again on my low carb diet! The recipe found on mynaturalfamily.com.

Ingredients:

  • 4 Eggs

  • ½ teaspoon Cream of Tartar

  • 4 Tablespoons (2 ounces) Light Cream Cheese, softened

  • Pinch of Real Salt

  • 1 Packet Splenda (optional, don’t use for the Keto diet)

Instructions:

  1. Position two racks in the middle of the oven. Heat to 350°.

  2. Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave residue, even on the Silpat, so if you don’t like that, you will need to grease your Silpat.)

  3. Separate the egg whites and yolks into two mixing bowls. (Always start with cold egg whites. Take them out of the fridge, separate them and beat them immediately. Avoid letting them sit on the counter before you get around to making the bread.)

  4. Add the cream of tartar and egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not overbeat! Stiff peaks should form.

  5. Whisk the cream cheese, salt and Splenda, if using, into the yolks until they are smooth.

  6. Gently fold the yolk mixture into the whites. The batter should be fluffy.

  7. Use a regular sized ice cream scoop or ¼ cup measuring cup to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape into discs.)

  8. Place 6 mounds of batter on each sheet so they have room to spread.

  9. Bake 20-22 minutes, switching racks halfway through.

  10. Let the bread cool completely before removing it from the baking sheets.

Cooking Time - 40 minutes

Servings - 6

Soft, airy, and subtly sweet, this Blueberry Fluffy Cottage Cheese Cloud Bread is a delicious low-carb, protein-packed treat. Made with eggs, cottage cheese, and fresh blueberries, this gluten-free cloud bread is perfect for breakfast, a light snack, or a healthy dessert. This recipe is found on recipessmile.com.

Ingredients:

  • 3 Large Eggs, separated

  • ½ cup Cottage Cheese, blended until smooth

  • ¼ teaspoon Cream of Tartar

  • ½ teaspoon Salt

  • 1 Tablespoon Arrowroot Flour, optional

  • 1 teaspoon Honey or a pinch of Sweetener, optional

  • ¼ cup Blueberries, fresh or frozen, chopped if large

Instructions:

  1. Preheat oven to 300°F and line a baking sheet with parchment paper.

  2. In a large bowl, beat the egg whites with cream of tartar until stiff peaks form.

  3. In another bowl, combine the egg yolks, blended cottage cheese, salt and optional honey or sweetener.

  4. Gently fold the arrowroot flour (if using) into the yolk mixture until smooth.

  5. Carefully incorporate the beaten egg whites, ensuring the mixture stays airy.

  6. Gently fold in blueberries, distributing evenly.

  7. Spoon small amounts onto the baking sheet and bake for 25-30 minutes, or until golden brown.

  8. Let the cloud bread cool slightly before serving.

Gluten Free Banana Chocolate Chip Donuts

Have a sweet tooth? These tasty gluten-free banana chocolate chip doughnuts are so yummy- you will be amazed! Recipe found on frugalfarmwife.com.

Ingredients:

  • 1 Large Banana (about 1 cup mashed)

  • ½ cup Brown Sugar

  • ½ cup Plain Yogurt

  • ¼ cup Butter, melted

  • 2 Eggs

  • 1 teaspoon Gluten-Free Vanilla

  • 2 cups Gluten-Free Flour Mix

  • ½ teaspoon Guar or Xanthan Gum (omit if your mix already includes gum)

  • 1 teaspoon Baking Powder

  • ¼ teaspoon Baking Soda

  • ⅛ teaspoon Salt

  • 1 cup Chocolate Chips

Topping: (Optional)

  • ¼ cup White Sugar

  • 1 Tablespoon Ground Cinnamon

  • 1 Tablespoon Butter, melted

Instructions:

  1. Preheat oven to 325°F.

  2. Place banana in blender or food processor and puree.

  3. Add brown sugar, yogurt, butter, eggs and vanilla, and blend until all is well incorporated.

  4. In a mixing bowl, add flour mix, xanthan gum, baking powder, baking soda and salt, and mix.

  5. Pour banana mixture in the bowl with the flour mixture, being sure to scrape all the contents out with a rubber spatula.

  6. Mix ingredients together until incorporated.

  7. Fold in chocolate chips.

  8. Pour batter into a pastry bag, or zip-top bag (cut corner to let batter out).

  9. Pour batter into doughnut baker, close lid and bake for 5 minutes.

  10. OR:

  11. Grease doughnut pan.

  12. Squeeze batter to fill each mold about 3/4 full.

  13. Bake 12-15 minutes.

  14. Remove from pan.

  15. Mix cinnamon and white sugar together.

  16. Dip the top of each donut into melted butter and then the cinnamon-sugar mixture.