Why Are My Cottage Cheese Eggs Watery in a Keto Cottage Cheese Egg Bake?

A watery Keto Cottage–Cheese Egg Bake is usually caused by excess moisture from the cottage cheese or added ingredients. Here’s how to fix it: Use full-fat cottage cheese instead of low-fat, which contains more liquid. Strain cottage cheese before mixing if it looks watery. Avoid high-moisture veggies like tomatoes or zucchini unless pre-cooked. Bake at 350°F (175°C) and let it rest before slicing to allow moisture to settle.

Is Cottage Cheese a Good Keto Choice?

Yes! Cottage cheese is a fantastic keto ingredient because it is: Low in carbs (about 3g net carbs per ½ cup). High in protein (great for muscle maintenance on keto). Rich in healthy fats , especially full-fat varieties. For the best results, always choose full-fat (4%) cottage cheese and avoid brands with added sugars or fillers.

How Long Does Keto Cottage Cheese Egg Bake Last in the Fridge?

Stored properly, Keto Cottage Cheese Egg Bake lasts: Up to 4 days in the fridge (airtight container). Up to 2 months in the freezer (wrapped and stored in a freezer-safe bag). To reheat: Oven: 300°F (150°C) for 10–15 minutes. Air Fryer: 320°F (160°C) for 5–7 minutes. Microwave: 30–60 seconds (use medium power to avoid rubbery eggs). By following these tips, you’ll get the best texture, taste, and storage results from your Keto Cottage–Cheese Egg Bake . Now, let’s wrap up with a final summary!

Keto Cottage Cheese Egg Bake – The Best Low-Carb

Ingredients

Scale

6 large eggs
1 cup full-fat cottage cheese
1/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup shredded cheddar (optional)
1/2 teaspoon baking powder (optional)
Keto-friendly add-ins: cooked bacon, spinach, mushrooms, or diced bell peppers

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish with butter or keto-friendly oil.
In a large mixing bowl, whisk together eggs, cottage cheese, and heavy cream until well combined.
Add salt, black pepper, garlic powder, and onion powder, then mix in shredded cheese and optional add-ins.
Pour the mixture into the greased baking dish, spreading it evenly.
Bake for 30-35 minutes or until the center is set and the edges are golden brown.
Let cool for 5-10 minutes before slicing and serving.

Notes

For best results, use full-fat cottage cheese and drain excess moisture if needed. Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Author: clara
Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: Keto

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 2g
Sodium: 450mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 18g
Cholesterol: 210mg

Keywords: keto, cottage cheese, egg bake, low-carb, high-protein