Keto Rye Bread with Cottage Cheese
Elevate your low-carb baking with this delicious Keto Rye Bread with Cottage Cheese, a wholesome and flavorful alternative to traditional rye bread. Made with almond flour, coconut flour, and psyllium husk powder, this recipe delivers a hearty texture and nutty, rustic flavor while staying keto-friendly and gluten-free. Cottage cheese adds a creamy richness, while caraway seeds bring that classic rye-like aroma and taste. Perfectly balanced with almond milk and a hint of apple cider vinegar for a tender crumb, this bread pairs beautifully with savory spreads, soups, or as a base for your favorite sandwiches. Easy to prepare and ready in just over an hour, this bread is a must-try for anyone seeking a satisfying, nutritious option that fits into a low-carb lifestyle.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 0.25 cup Psyllium husk powder
- 1 teaspoon Baking soda
- 2 teaspoons Caraway seeds
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.5 cup Cottage cheese
- 0.5 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease well.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking soda, caraway seeds, and salt. Whisk together until thoroughly mixed.
In a separate bowl, beat the eggs until frothy. Add the cottage cheese, almond milk, and apple cider vinegar. Mix until smooth and fully combined.
Gradually stir the wet ingredients into the dry ingredients, mixing with a spatula until a dough forms.
Transfer the dough into the prepared loaf pan, spreading it evenly with a spatula.
Using a sharp knife, make a shallow cut down the center of the loaf to help it rise evenly.
Bake in the preheated oven for 50-55 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 10 pieces and enjoy!
Store leftover bread in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 88.9 g | 318% | |
| Total Sugars | 14.6 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1042 mg | 80% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2589 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
