Go Back

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.