KETO COTTAGE CHEEESE CHEDDAR BACON QUICHE (SOURDOUGH)
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Keto Bacon Cheese Quiche with Sourdough Crust
Where We Create, Tweak and Enhance Keto and Low Carb Breads and Baked Goods
🍳 A Crust That Actually Stays Crisp Under Custard
This recipe features an almond flour and sourdough discard crust, making it perfect for strict keto, low-carb, and gluten-free diets.
Keto bacon cheese quiche can transform your mornings from rushed and carb-heavy to satisfying and energizing. A first attempt at a low-carb quiche often ends in a soggy disaster — the almond flour crust turns into mush the moment the egg filling goes in. Sound familiar? If you’ve been searching for a keto quiche recipe that actually holds together and tastes amazing, you’re in the right place.
This bacon and cheese quiche recipe solves the biggest problem with traditional keto quiches: a crust that stays flaky and firm even after baking with a custard filling. The secret? Par-baking the almond flour crust and using cottage cheese instead of heavy cream for a lighter, high-protein filling that won’t make your crust soggy.
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Notes on the Recipe
Crust, Flavour & Filling Notes
Crust Thickness
Using 1½ cups of almond flour creates a ¼-inch thick crust. For a thinner, crispier crust, reduce the amount to 1 cup plus 2 tablespoons.
Sourdough Flavour
The tanginess of your crust depends on your starter’s age and activity. A young, mild starter will add just a subtle sourdough note, while a mature, active starter produces a much tangier flavour. If you find the tanginess too strong (unlike traditional keto sourdough bread where it’s desirable), simply add 2 tablespoons of allulose. This touch of sweetness balances the tang beautifully, letting you enjoy the flavour depth of live sourdough starter without overwhelming sourness.
Cottage Cheese Filling
Cottage cheese boosts the protein content while creating a lighter, fluffier texture compared to traditional heavy cream-based fillings.
Storage
Leftovers can be stored covered in the refrigerator for up to 5 days and reheated individually in the microwave or oven. The dish also freezes well for up to 3 months, making it ideal for meal prep.
The Appeal
Why You’ll Love This Recipe
- Only 3.4g net carbs per generous slice
- 21g of protein per serving from eggs, bacon, and cheese
- Gluten-free almond flour crust that stays crispy
- Meal prep friendly — makes 8 servings that reheat perfectly
- Sugar-free with no dramatic blood sugar spikes
Perfect for keto dieters seeking satisfying breakfast options, flexible keto lifestyle followers who miss traditional quiche, high-protein meal preppers, and brunch hosts wanting to impress guests.
The Difference
What Makes This Keto Bacon Cheese Quiche Different?
Traditional quiche recipes rely on regular flour crusts that pack 30–40g of carbs per slice. Even most keto quiche recipes fall short with soggy crusts that collapse under the weight of the egg custard. This recipe changes everything.
The almond flour sourdough crust creates an authentic, flaky texture that mimics traditional pastry without the carbs. The addition of xanthan gum provides structure, while the Sinless Sourdough™ starter adds depth of flavour you won’t find in typical keto crusts.
But here’s what really sets this apart: whipped cottage cheese instead of heavy cream. This simple swap cuts calories by 40%, doubles the protein content, and creates a lighter custard that won’t weigh down your crust. The texture remains silky and rich, but you won’t feel sluggish after eating it.
Key Differences
- Crispy crust that stays firm even after refrigeration
- Extra-sharp cheddar for maximum flavour with less cheese needed
- Sugar-free bacon to eliminate hidden carbs
- Par-baked crust technique prevents sogginess
- Versatile base for endless flavour variations
The Science
Why Does This Keto Quiche Recipe Work?
- Mega Protein: 21g per slice from eggs, bacon, cottage cheese, and cheddar — may help keep you full for hours
- Ultra Low Net Carbs: Only 3.4g net carbs per serving fits perfectly into any keto macro plan
- Simple Ingredients: No hard-to-find specialty items — everything available at regular grocery stores
- Meal Prep Friendly: Bake once on Sunday, enjoy breakfast all week — freezes beautifully for up to 3 months
- Blood Sugar Friendly: Sugar-free ingredients and high fat content help avoid sharp glucose swings for most people
- Authentic Texture: The sourdough starter creates a crust that tastes like real pastry, not cardboard
Why It’s Valuable
Qualities of the Main Ingredients
Eggs
- Complete Protein Source: Eggs provide all nine essential amino acids. Each egg contains about 6g of high-quality protein.
- Brain Health Support: The choline in eggs supports cognitive function and memory. Some research suggests adequate choline intake may support brain development and could help reduce the risk of cognitive decline with age.
- Vitamin D Source: Eggs are one of the few natural food sources of vitamin D, important for bone health, immune function, and mood regulation — especially useful for those following keto diets where food variety may be limited.
Almond Flour
- Blood Sugar Support: Unlike wheat flour, almond flour has a low glycemic index and higher fibre content, which may help avoid blood sugar spikes.
- Heart-Healthy Fats: Rich in monounsaturated fats, which may support cardiovascular health and improved cholesterol ratios. Regular consumption may help reduce LDL cholesterol while maintaining healthy HDL levels.
- Nutrient Dense: Almond flour delivers vitamin E, magnesium, and manganese — nutrients that can be limited in low-carb diets, supporting skin health, bone density, and energy production.
Cottage Cheese
- Slow-Digesting Protein: The casein protein in cottage cheese digests slowly, which may provide sustained amino acid release — useful for meal prep recipes where lasting satiety matters.
- Metabolic Contribution: Protein has a higher thermic effect than carbs or fat, meaning your body burns somewhat more energy digesting it — a modest metabolic advantage that may support weight management goals on keto.
- Bone-Building Calcium: One cup provides roughly 14% of daily calcium needs plus phosphorus for bone health.
Why this combination works: together, these three ingredients create a well-rounded, satiating meal. The eggs provide immediate protein and choline, while the slow-digesting cottage cheese protein may help keep hunger at bay for hours. The almond flour delivers energy without significant blood sugar disruption, and all three support a flexible keto approach while contributing to muscle maintenance.
What You’ll Need
Ingredients
Essential Crust Ingredients
- 1¼ cups sifted almond flour — the base for your low-carb crust
- 2 teaspoons xanthan gum — provides structure and elasticity
- 1 cup Sinless Sourdough™ starter (almond flour and coconut flour based) — adds authentic flavour and texture
- ¼ cup soft butter — creates flakiness and richness
Essential Filling Ingredients
- 6 slices sugar-free bacon — savoury, smoky protein without hidden carbs
- 4 scallions, chopped — mild onion flavour without excess carbs
- 8 large eggs — the protein foundation of your quiche
- 1 cup whipped cottage cheese — lighter alternative to heavy cream
- 1 cup shredded extra old cheddar — maximum flavour with sharp, aged cheese
- Coarse salt and ground pepper to taste — essential seasoning
Can You Substitute Ingredients?
Can I use a different flour?
Yes, but with caution. Coconut flour requires significant recipe adjustments (use ⅓ the amount plus extra eggs). Sunflower seed flour works 1:1 but may turn green due to chlorophyll reacting with baking. Stick with almond flour for best results.
What if I don’t have xanthan gum?
You can substitute psyllium husk powder (use 1½ teaspoons instead of 2 teaspoons xanthan gum), but your crust will be slightly denser. Don’t skip the binding agent entirely — your crust will crumble.
Can I use regular bacon?
Absolutely. Sugar-free bacon is preferred to eliminate hidden carbs (some brands add 1–2g per slice), but regular bacon works if you account for the extra carbs in your daily macros.
What about the cottage cheese?
Greek yogurt works as a 1:1 substitute with similar protein content. Heavy cream creates a richer quiche but adds 300+ calories and reduces protein by half. For dairy-free, try blended silken tofu, though texture will differ slightly.
Let’s Bake
How Do You Make Perfect Keto Bacon Cheese Quiche?
Phase 1: Prepare the Crust
Step 1: Sift almond flour and xanthan gum into a medium bowl. This step is crucial — lumps in your flour mean lumps in your crust. Use a fine-mesh strainer and tap gently.
Step 2: Add the Sinless Sourdough™ starter and soft butter to the flour mixture. Using a fork or your hands, mix until a cohesive dough forms. It should feel slightly tacky but not sticky.
Step 3: Place the dough in the refrigerator for 30 minutes. This chilling time is non-negotiable — it firms up the butter and makes the dough much easier to work with. Skipping this step leads to frustration and torn crusts.
Pro Tip: Make the dough the night before and refrigerate overnight. Cold dough is even easier to handle and results in a flakier crust.
Phase 2: Cook the Bacon
Step 4: While the dough chills, fry 6 slices of sugar-free bacon in a skillet over medium heat until crispy, about 8–10 minutes. The bacon should be deeply browned but not burnt.
Step 5: Transfer bacon to a paper towel-lined plate to drain. Pat the top with another paper towel to remove excess grease. Let cool completely — this is critical. Adding warm bacon to cold eggs will start cooking them prematurely.
Step 6: Once cooled, crumble the bacon into bite-sized pieces. Set aside.
Pro Tip: Save that bacon fat! It’s perfect for greasing the quiche dish or cooking vegetables for future recipes.
Phase 3: Par-Bake the Crust (The Game-Changer)
Here’s where most people make their first mistake. Raw crust + wet filling = soggy disaster. Par-baking creates a moisture barrier that keeps your crust crispy.
Step 7: Preheat oven to 400°F with the rack positioned in the lower-middle position. This placement ensures even bottom browning.
Step 8: Spray a 9-inch quiche dish (or deep-dish pie plate) with avocado or olive oil spray. Don’t skip this — even with butter in the dough, you need this insurance against sticking.
Step 9: Remove chilled dough from the refrigerator. Place the dough ball in the centre of your prepared dish. Wet your fingers with water (or wear dampened food-safe gloves) and press the dough outward from the centre.
Step 10: Work the dough up the sides of the dish, creating a lip at the rim. Press firmly to eliminate air pockets. Aim for even thickness throughout — about ¼-inch thick.
Step 11: Par-bake for 15–20 minutes, watching closely. Almond flour burns quickly — check at 15 minutes. The crust should be set and dry to the touch but not golden yet. You want it cooked through but pale.
Step 12: Remove from oven and let cool completely — at least 20 minutes. This cooling step sets the structure.
Pro Tip: If your edges brown too quickly, cover them with aluminum foil strips during the par-baking.
Phase 4: Prepare the Filling
Step 13: While the crust par-bakes, combine 8 eggs and 1 cup whipped cottage cheese in a blender. Blend on high for 30–45 seconds until completely smooth. No lumps allowed — they won’t blend out during baking.
Step 14: Transfer the egg mixture to a large bowl. Using a spatula, gently fold in the crumbled bacon, 1 cup shredded extra old cheddar, and chopped scallions.
Step 15: Season with ground pepper to taste. Go easy on salt — the bacon and cheese are already salty. Taste the raw mixture (it’s safe — cottage cheese is pasteurized).
Step 16: Cover and refrigerate until the crust has cooled completely.
Pro Tip: For an even silkier filling, strain the blended egg mixture through a fine-mesh sieve before adding the mix-ins.
Phase 5: Final Bake to Perfection
Pay close attention to this next part — the baking temperature and timing are what transform this from good to incredible.
Step 17: Reduce oven temperature to 350°F. This lower temperature ensures gentle, even cooking without overcooking the edges.
Step 18: Give the filling a quick whisk to recombine. Pour into the cooled par-baked crust. The filling should come to about ¼-inch below the rim.
Step 19: Bake uncovered for 25 minutes. The edges will begin to set while the centre remains jiggly.
Step 20: Cover the entire quiche with aluminum foil (tented so it doesn’t touch the surface). Bake for an additional 20–30 minutes until the centre is firm but still has a slight jiggle when you shake the dish gently.
Step 21: Insert a knife into the centre — it should come out mostly clean with just a few moist crumbs, not liquid egg. If it’s still too wet, bake 5 more minutes (covered) and check again.
Step 22: Remove from oven and let cool for 10 minutes before slicing. This resting period allows the custard to fully set. Cutting too soon results in runny slices.
Pro Tip: The quiche will continue cooking from residual heat, so slightly underdone is better than overdone. A perfectly cooked quiche should wobble slightly in the very centre when done.
Troubleshooting
Common Mistakes
Problem: Soggy, Mushy Crust
Solution: Always par-bake your crust until it’s completely dry and set. Let the par-baked crust cool completely before adding filling. Ensure your filling ingredients (especially bacon) are fully cooled.
Why it happens: The moisture in warm ingredients steams the crust from the inside, creating that dreaded sogginess. Cold filling + cooled crust = crispy success.
Problem: Crust Falls Apart or Cracks
Solution: Don’t skip the 30-minute chill time — cold butter creates flakiness. Use wet hands when pressing dough — dry hands cause sticking and tearing. Press firmly to create even thickness with no thin spots. Add 1 tablespoon of water to dough if it seems too crumbly.
Why it happens: Almond flour lacks gluten’s binding power, so proper technique matters more than with wheat flour.
Problem: Rubbery, Tough Quiche
Solution: Lower your oven temperature to 350°F for the final bake. Don’t overbake — slight jiggle in the centre is perfect. Blend cottage cheese thoroughly to eliminate lumps.
Why it happens: Overcooked eggs become rubbery. The carryover cooking during cooling will finish the job, so pull it from the oven when it still has some movement in the centre.
Problem: Filling Overflows or Sinks
Solution: Don’t overfill — leave ¼-inch space at the top. Fold mix-ins gently to avoid deflating the egg mixture. Ensure all ingredients are at similar temperatures.
Why it happens: Temperature differences cause expansion and contraction, leading to overflow or sinking centres.
Problem: Bland Flavour
Solution: Use extra sharp aged cheddar — it has more flavour than mild. Don’t skip the pepper — it brightens all the flavours. Cook bacon until deeply browned for maximum flavour. Add ¼ teaspoon of garlic powder or onion powder to filling.
Why it happens: Keto recipes need bold flavours since you’re not relying on sugar to enhance taste.
Problem: Filling Won’t Set
Solution: Ensure you’re using 8 large eggs, not medium. Blend cottage cheese completely — lumps hold moisture. Check oven temperature with a thermometer — it may be running cool. Cover with foil after 25 minutes to prevent over-browning while the centre cooks.
Why it happens: If your oven runs cool, you’ll get a browned top with a liquid centre. The foil prevents burning while the centre catches up.
Make It Your Own
Variations
Spinach and Feta Mediterranean
Replace cheddar with crumbled feta and add 1½ cups of cooked, squeezed-dry spinach plus 2 tablespoons of sun-dried tomatoes. This variation brings Greek-inspired flavours with only 3.8g net carbs per slice.
Southwestern Chipotle
Add 1 diced jalapeño, ½ cup diced bell peppers, and swap cheddar for pepper jack cheese. Stir in 1 teaspoon of chipotle powder for smoky heat. Just 4g net carbs.
Mushroom and Swiss Elegance
Use Swiss cheese instead of cheddar and fold in 1 cup of sautéed mushrooms (squeeze out all moisture first). Add fresh thyme. 3.9g net carbs per serving.
Ham and Gruyere Classic
Replace bacon with diced ham and use Gruyere cheese for a quiche Lorraine-style variation. Keeps carbs under 3.5g per slice.
Sausage and Pepper Italian
Substitute Italian sausage for bacon and add sautéed bell peppers and onions. Use mozzarella and parmesan for Italian flavour. Under 4.5g net carbs per generous serving.
Smoked Salmon Everything
Omit bacon and fold in 6oz of diced smoked salmon, 2 tablespoons of capers, and fresh dill. Use cream cheese instead of cottage cheese for a lox-inspired breakfast at 3.2g net carbs.
Serving Ideas
How Should You Serve This Quiche?
Classic Breakfast Pairings
- Serve warm with a simple arugula salad dressed in olive oil and lemon
- Pair with sugar-free ketchup or hot sauce for a flavour boost
- Add sliced avocado on the side for extra healthy fats and creaminess
Hearty Brunch Options
- Serve alongside keto-friendly breakfast sausage and scrambled eggs
- Pair with roasted asparagus or sautéed mushrooms
- Create a brunch board with berries, nuts, and additional cheese
Elegant Brunch & Special Occasion
- Garnish with fresh herbs (chives, parsley, or microgreens) before serving
- Serve with smoked salmon and a dollop of sour cream
- Pair with champagne or sparkling water with fresh berries
Lunch & Dinner Ideas
- Slice and serve cold over mixed greens for a protein-packed salad
- Reheat and pair with grilled chicken for a high-protein dinner
- Serve with a cup of bone broth-based soup for a comforting meal
- Pack a slice with cherry tomatoes and cucumber for an easy meal prep lunch
Keeping It Fresh
How Do You Store This Quiche?
Room Temperature Storage
Do not leave quiche at room temperature for more than 2 hours due to the dairy and eggs. If serving at a brunch, keep on a warming tray or in a low oven (200°F) for up to 2 hours only.
Refrigerator Storage
Wrap cooled quiche tightly in plastic wrap or store individual slices in airtight containers for up to 5 days. The almond flour crust actually improves in texture after a day in the fridge — it becomes even more crispy and flaky.
Reheating
Microwave individual slices for 60–90 seconds at 50% power, or reheat in a 300°F oven for 15 minutes for the crispiest crust. The oven method is worth the extra time for meal prep portions.
Freezer Storage
This quiche is freezer-friendly — store for up to 3 months. Wrap individual slices tightly in plastic wrap, then aluminum foil, then place in a freezer bag. Label with date and reheating instructions.
Thawing
Transfer frozen slices to the fridge to thaw overnight, then reheat as directed above. For quick thawing, microwave on 30% power in 1-minute intervals until defrosted, then reheat normally.
Pro Tip: Freeze slices on a baking sheet until solid before wrapping — this prevents them from sticking together and allows you to grab individual portions without thawing the entire batch.
Meal Prep Strategy
Bake two quiches on Sunday, slice both, freeze one completely for weeks 3–4, and refrigerate the other for weeks 1–2. You’ve just created 16 grab-and-go high-protein, low-carb breakfasts in under 2 hours of active cooking time.
By Comparison
How Does This Compare to Traditional Quiche?
Traditional Version
- Net carbs per serving: 35–40g (mostly from wheat flour crust)
- Main ingredients: all-purpose flour, heavy cream, butter, eggs, cheese
- Calories: 450–500 kcal
- Protein: 12–15g
- Blood sugar impact: significant spike within 30 minutes, crash after 2 hours
This Keto Version
- Net carbs per serving: 3.4g (from almond flour and minimal vegetable carbs)
- Main ingredients: almond flour, cottage cheese, butter, eggs, cheese
- Calories: 353 kcal
- Protein: 21g
- May help support more stable blood sugar and sustained energy for several hours
Texture and Taste
Let’s be honest — this isn’t identical to traditional quiche, but it’s remarkably close. The almond flour crust has a slightly nuttier, more tender texture compared to wheat pastry, but the flakiness is there. Some tasters actually prefer it for the richer, more complex flavour.
The cottage cheese filling is lighter and fluffier than heavy cream versions. You won’t get quite the same dense, ultra-rich mouthfeel, but what you gain is a quiche that may feel lighter to eat — the extra protein may help keep you satisfied longer.
The bottom line: you’re giving up some of the traditional texture and richness in exchange for far fewer carbs, better protein levels, and, for many people, steadier energy through the morning. For anyone following a ketogenic diet or managing blood sugar, that’s a compelling trade-off — though individual results always vary.
KETO COTTAGE CHEEESE CHEDDAR BACON QUICHE (SOURDOUGH)
This is a simple Keto quiche recipe using your Sinless Living starter for the crust. The start, along with the other ingredients, makes a tender flaky crust similar to a traditional crust — as much as this is possible in Keto baking! Enjoy!
- Prep Time: 30
- Cook Time: 40 to 45
- Total Time: 75 minutes
- Yield: 8 Slices
- Category: Keto Cottage Cheese
- Cuisine: Keto Sourdough Discard
- Diet: Diabetic
Ingredients
For the Crust:
- 1¼ cups sifted almond flour
- 2 teaspoons xanthan gum
- 1 cup Sinless Sourdough starter (almond flour and coconut flour based)
- ¼ cup soft butter
For the Filling:
- 6 slices sugar-free bacon
- ¼ cup chopped scallions (about 4)
- 8 large eggs
- 1 cup whipped cottage cheese
- 1 cup shredded extra old cheddar
- Coarse salt and ground pepper to taste
Instructions
Prepare the Crust:
- Sift almond flour and xanthan gum into a bowl. Add sourdough starter and butter. Mix together until combined.
- Place dough in the refrigerator for 30 minutes to firm up.
Prepare the Bacon:
- While dough is chilling, fry bacon until crispy. Drain on paper towel and set aside to cool. Once cooled, crumble the bacon.
Par-Bake the Crust:
- Preheat oven to 400°F with rack in lower-middle position.
- Spray a quiche baking dish with avocado or olive oil spray.
- Place chilled dough ball in the middle of the dish. Using wet fingers (wear gloves if desired), press the dough outward toward the edges and up the sides to create a ledge at the rim.
- Par-bake the crust for 15 to 20 minutes, watching closely as almond flour can burn quickly. Remove when the dough is cooked but not yet golden. Let cool completely.
Prepare the Filling:
- While the crust is par-baking, whisk together eggs and cottage cheese in a blender until smooth. Transfer to a bowl.
- Fold in crumbled bacon, shredded cheddar, and chopped scallions. Season with pepper (and salt if desired). Refrigerate until needed.
Bake the Quiche:
- Reduce oven temperature to 350°F.
- Pour the egg mixture into the cooled par-baked crust.
- Bake uncovered for 25 minutes. Cover with foil and bake for an additional 20 to 30 minutes until the center is firm.
- Let cool for 10 minutes before slicing and serving.
Notes
Nutritional Values Per Slice (recipe makes 8 servings):
- Calories: 353 kcal
- Total Carbs: 6.5g
- Fiber: 3.1g
- Net Carbs: 3.4g
- Protein: 21g
- Fat: 27g
- Saturated Fat: 10.3g
- Sugar: 1g
- Cholesterol: 215mg
- Sodium: 420mg
Note: Values may vary depending on specific almond flour, cottage cheese, and bacon brands used. Sugar-free bacon reduces carbs by approximately 1g per serving compared to regular bacon.
Why These Macros Are Perfect for Keto
- High protein content (21g) supports muscle maintenance during weight loss and keeps you satisfied for 4-6 hours
- Only 3.4g net carbs leaves plenty of room in your daily macro budget (most people target 20-30g net carbs on keto)
- Healthy fats (27g) from eggs, cheese, and almond flour support ketone production and hormone balance
- Perfect 69/24/7 ratio (fat/protein/carbs) aligns with standard ketogenic diet recommendations
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