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 room temperature, all liquid drained
- 3 large eggs room temperature
- 1 cup almond flour (or ground almonds)
- 2 tbsp coconut flour
- 3 tbsp psyllium husks (or 1.5 tbsp if using psyllium husk powder)
- 3 tbsp chia seeds
- 1/2 tbsp baking powder
- 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, scraping down the sides in between for about 2 minutes. Add the eggs and continue blending for a further 3 minutes until the mixture is smooth and creamy with plenty of air bubbles.
- Add the almond flour, coconut flour, baking powder, and salt, mixing until fully combined.
- Add the chia seeds, psyllium husks, and half of the optional seed mix, blending 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 to allow the psyllium and chia to absorb the liquid. Sprinkle sunflower seeds on top.
- Preheat the oven to 170 degrees Celsius / 340 degrees Fahrenheit.
- Bake for approximately 45 minutes, or until the top is golden brown and feels springy to the touch.
- 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. It tastes especially great toasted.