Low Carb High Protein Bread
Ingredients
- 210 grams almond flour
- 60 grams coconut flour
- 500 grams cottage cheese
- 3 eggs
- 12 grams psyllium husk
- 75 grams linseeds
- 75 grams pumpkin seeds
- 1/2 tsp salt
- 1 tsp baking powder
Instructions
- Preheat oven to 180℃ and line a baking tray with baking paper.
- Mix all of the ingredients together in a bowl, until you have one uniform mass. The mixture will thicken quickly, so use your hands or a spoon to continue mixing until no cottage cheese or egg remains visible.
- Let it sit for 5 minutes, before spooning your mixture onto your prepared baking tray and shaping it as desired.*
- Bake for around 1 hour or until a golden-brown crust develops.
- Allow to cool fully before slicing, otherwise the bread will fall apart.
- Enjoy!
Notes
* This bread won't really change shape once it bakes, so keep this in mind when shaping it!
Nutrition based on 1 slice out of 15:
Calories: 197 kcal | Protein: 10 g | Dietary Fiber 5.3 g | Total Fat: 14 g | Saturated Fat: 2 g | Carbohydrates: 4 g |
STORAGE:
Since this bread contains dairy, it's best to store it in the fridge. Your bread should keep for about 4-5 days. See below for longer term storage.
FREEZING:
This bread freezes extremely well. I like to slice the bread first and then store it in a sandwich bag with a small piece of baking paper separating each slice (this stops them from sticking together)
If you're toasting it, no need to thaw first. Just pop it straight in the toaster.