Description
This moist super sliceable loaf if neutral flavored and perfect for toasting. All the protein from the eggs and cottage cheese will keep you full until lunch to boot.
Ingredients
Scale
- 16 oz cottage cheese (454 g)
- 4 large eggs
- 6 Tablespoons ground flax seeds (38 g)
- 6 Tablespoons coconut flour (36 g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups almond flour (192 g)
Instructions
Make the batter
- Preheat the oven to 350 F (180 C). Line the bottom and sides of a 9 x 5″ loaf pan with a parchment paper. Smear a little bit of olive oil on the parchment and the sides of the pan.
- Grind the cottage cheese with the eggs in a food processor or blender until the batter is light and smooth like crepe batter.
- If you’re working in a blender, scrape the cheese into a bowl. Otherwise, add the rest of the ingredients into the food processor and run the machine until everything is smooth. The batter will look like a thick pancake batter.
- Scrape the batter into the prepared pan and smooth the top.
Bake the bread
- Bake for 35 minutes and then take the pan out of the oven to cover it with a piece of foil.
- Return the pan to continue baking for another 10-15 minutes. By then the outside of the bread will be set and well-browned. If you have an instant-read thermometer, it should read about 200 F when you stick the probe into the middle of the bread.
- Allow the bread to cool completely before slicing.
- Store the bread in the refrigerator for up to 2 weeks.
Notes
Add some flavor: While I prefer to keep my keto cottage cheese bread plain, feel free to add some flavor
- Everything bagel: Sprinkle the top with everything bagel seasoning before baking.
- Mixed seeds: Sprinkle on sunflower, pumpkin, and sesame seeds before baking.
- Dill garlic: Add 1 tablespoon of dried dill and 1 teaspoon granulated garlic.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Breads
- Method: Oven
- Cuisine: American
