7g Protein Gluten-Free Blueberry Cottage Cheese Bread

Why Make This Recipe

This 7g Protein Gluten-Free Blueberry Cottage Cheese Bread is a fantastic choice for anyone looking to enjoy a delicious and healthy treat. With the combination of almond flour and cottage cheese, this bread is not only gluten-free but also packed with protein. The sweet and juicy blueberries add natural flavor and moisture, making it a perfect snack or breakfast option that you can feel good about.

How to Make 7g Protein Gluten-Free Blueberry Cottage Cheese Bread

Ingredients

• 2 1/2 cups almond flour
• 1 tsp baking powder
• 3 large eggs
• 1/3 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup blueberries
• 1/2 cup cottage cheese (blended)
• 1 egg yolk
• 1 tbsp maple syrup
• 1 tbsp cornstarch

Directions

1. Prepare the swirl by blending the cottage cheese, egg yolk, maple syrup, and cornstarch until smooth. Set aside.
2. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. Stir in the almond flour and baking powder until just incorporated, then gently fold in the blueberries.
4. Pour half of the batter into a greased loaf pan.
5. Spoon the cottage cheese swirl mixture down the center of the batter.
6. Top with the remaining batter, spreading it gently over the swirl.
7. Bake in a preheated oven at 350°F for 50–60 minutes. If the top begins to brown too quickly, cover it loosely with foil.
8. Allow to cool for a few minutes before slicing and serving. Enjoy it warm or toasted!

How to Serve 7g Protein Gluten-Free Blueberry Cottage Cheese Bread

This bread is delightful when served warm, perhaps with a little butter or a drizzle of extra maple syrup. It also tastes great toasted, making it a wonderful breakfast option. You can pair it with yogurt or enjoy it with a cup of tea or coffee for a perfect afternoon snack.

How to Store 7g Protein Gluten-Free Blueberry Cottage Cheese Bread

To keep the bread fresh, store it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. For the best quality, slice the bread and freeze individual pieces. Thaw them as needed for a quick snack or breakfast.

Tips to Make 7g Protein Gluten-Free Blueberry Cottage Cheese Bread

• Ensure that the cottage cheese is well-blended to create a smooth swirl.
• Use fresh or frozen blueberries; if using frozen, do not thaw them before adding to the batter to avoid turning it blue.
• Make sure the oven is preheated to properly bake the bread, resulting in a lovely rise and texture.

Variation

You can easily make this recipe your own by adding different fruits like raspberries or strawberries. Additionally, you might want to add nuts or seeds for extra crunch and nutrition.

FAQs

Can I use other types of flour instead of almond flour?
Almond flour works best for this recipe, but you might try a gluten-free blend if needed. Keep in mind that results may vary.

Is this bread suitable for meal prep?
Yes! This bread can be made ahead of time and stored effectively, making it a great meal prep item.

Can I skip the maple syrup?
You can reduce the amount or use a sugar substitute, but it may change the flavor and sweetness of the bread.

Gluten-Free Blueberry Cottage Cheese Bread

A delicious and healthy gluten-free bread packed with protein from cottage cheese and almond flour, complemented by sweet blueberries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Breakfast, Snack

Cuisine: Gluten-Free

Calories: 180

Ingredients Method Notes

Ingredients

  

For the batter

• 2 1/2 cups almond flour
• 1 tsp baking powder
• 3 large eggs
• 1/3 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup blueberries fresh or frozen

For the swirl

• 1/2 cup cottage cheese (blended) ensure it's well blended
• 1 large egg yolk
• 1 tbsp maple syrup
• 1 tbsp cornstarch

Method

 

Preparation

1. Prepare the swirl by blending the cottage cheese, egg yolk, maple syrup, and cornstarch until smooth. Set aside.
2. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. Stir in the almond flour and baking powder until just incorporated, then gently fold in the blueberries.
4. Pour half of the batter into a greased loaf pan.
5. Spoon the cottage cheese swirl mixture down the center of the batter.
6. Top with the remaining batter, spreading it gently over the swirl.

Baking

1. Bake in a preheated oven at 350°F for 50–60 minutes. If the top begins to brown too quickly, cover it loosely with foil.
2. Allow to cool for a few minutes before slicing and serving.

Notes

This bread is delightful when served warm with butter or a drizzle of maple syrup. It also tastes great toasted. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. For best quality, freeze individual slices.