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.
Ingredients
- 1 cup Cottage Cheese 250g, room temperature, all liquid drained
- 3 eggs large, room temperature
- 1 cup almond flour 100g, or ground almonds
- 2 tbsp coconut flour 12g
- 3 tbsp psyllium husks 14g, (1.5 tbsp if using psyllium husk powder)
- 3 tbsp chia seeds 26g
- 1/2 tbsp baking powder 6g
- 1/4 tsp sea salt a large pinch
- 2 tbsp mixed seeds
Instructions
- Line a small loaf tin with parchment paper.
- In a blender, 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
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.
Tried this recipe?Let us know how it was!