Cottage Cheese Bread
My cottage cheese bread is keto friendly and tastes similar to wholemeal bread! This easy low carb bread recipe has a fluffy crumb and slices well. I think it tastes especially great toasted.
Servings: 12 slices
Calories: 106kcal
Equipment
- 1 small loaf tin (18x9cm / 7x3.5 inch, 450ml volume). This is half the size of a standard bread pan.
Ingredients
- 1 cup Cottage Cheese 250g, room temperature, all liquid drained **see notes
- 3 eggs large, room temperature
- 1 cup almond flour 100g, or ground almonds
- 2 tablespoon coconut flour 12g
- 3 tablespoon psyllium husks 14g, (1.5 tablespoon if using psyllium husk powder)
- 3 tablespoon chia seeds 26g
- ½ tablespoon baking powder 6g
- ¼ teaspoon sea salt a large pinch
- 2 tablespoon mixed seeds 15g, OPTIONAL. (I used a blend of sunflower seeds, pumpkin seeds, sesame seeds and flaxseed)
Instructions
- Line a small loaf tin with parchment paper.
- In a food processor, mix the cottage cheese until smooth. Scrape down the sides in between. 2 minutes. Add the eggs and continue blending for a further 3 minutes or until the mixture is smooth, creamy and there are plenty of air bubbles. Check that there are no cottage cheese bits in the mixture!
- Add the almond flour, coconut flour, baking powder and salt. Mix until fully combined.
- Last, add the chia seeds, psyllium husks and half of the optional seed mix. Blend until fully incorporated and a thick dough forms.
- Fill the dough into the prepared loaf tin and smooth the top. Let it rest for 5-10 minutes so the psyllium and the chia can absorb the liquid. Sprinkle sunflower seeds on the top.
- Preheat the oven to 170 Celsius / 340 Fahrenheit (electric).
- Bake for around 45 minutes or until the top is golden brown and feels springy to the touch and a skewer inserted comes out without any crumbs sticking. Let cool fully before slicing.
Notes
2.g net carbs per slice. Nutrition is calculated per slice on the basis of 12 slices.
Suggested serving size: 1 - 2 slices, depending on appetite.
** I used low fat cottage cheese, but 2 or 4% cottage cheese work just as well. Measure it AFTER you have drained all liquid.
Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Pre-slice and freeze for up to 3 months.
Nutrition
Calories: 106kcal | Total Carbohydrates: 4.6g | Protein: 6.9g | Fat: 7.3g | Saturated Fat: 1.3g | Fiber: 2.6g | Sugar: 1.1g
