Heat the oven to 325°F with a rack in the center. Line an 8 1/2-by-4 1/2-inch metal loaf pan with parchment rated for this temperature, covering its bottom and sides. Leave lifting handles along the long sides. Use the lined pan without greasing.

Blend the cottage cheese, Greek yogurt, and whole eggs until mostly smooth, scraping down the blender once. Small curd flecks are fine; avoid prolonged blending that makes a large head of foam. Wash hands and food-contact equipment after handling raw eggs.

Whisk the almond meal, ground flaxseed, baking powder, and salt thoroughly in a large bowl, breaking up compressed lumps. Pour in the dairy mixture. Fold with a flexible spatula until evenly combined, scraping the bottom and corners. Expect thick, scoopable batter that slowly relaxes after stirring, rather than a kneadable dough. Do not taste raw batter.

Allow 0 minutes of bench rest; transfer the batter immediately to the prepared pan. Spread gently into the corners and level the top. Keep all 834 g together as one loaf. Makes 12 servings, each one slice representing 69.5 g of raw batter before baking. No bulk or final proof is needed.

Bake for 70 minutes at 325°F, checking at 60 minutes. Tent loosely with foil if the surface is browning heavily. The center should feel set, and a skewer should have moist crumbs without wet batter. Check with an instant-read thermometer inserted into the middle, away from the pan: confirm the internal target of 200°F before removing the loaf.

Cool in the pan for 15 minutes. Lift carefully onto a wire rack and peel parchment away from the sides to release steam.

Cool on the wire rack for 60 minutes before slicing. Refrigerate promptly afterward, within the storage deadlines below. In a hot kitchen, finish cooling in the refrigerator to meet the shorter deadline.