Low Carb Rye Bread with Cottage Cheese
Indulge in the hearty goodness of this Low Carb Rye Bread with Cottage Cheese, a perfect choice for health-conscious bakers seeking a nutritious and delicious alternative to traditional bread. Packed with almond flour and a touch of rye flour for a delightful nutty flavor, this bread boasts a moist and tender texture thanks to the addition of low-fat cottage cheese. Wholesome ingredients like caraway seeds and olive oil elevate its aromatic profile, while the easy preparation ensures it's baking-friendly for all skill levels. Whether enjoyed freshly sliced or toasted, this guilt-free bread is ideal for low-carb diets and pairs beautifully with a variety of spreads or toppings. Ready in just over an hour, it’s your new go-to recipe for homemade bread with reduced carbohydrates, bursting with flavor!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Rye flour
- 1 cup Cottage cheese, low-fat
- 3 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoon Sea salt
- 1 tablespoon Caraway seeds
- 2 tablespoons Olive oil
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, rye flour, baking powder, sea salt, and caraway seeds. Mix well to ensure even distribution of the baking powder.
In a separate bowl, beat the eggs until frothy. Add in the cottage cheese, olive oil, and water, and mix until well combined. The mixture should be smooth with no large cottage cheese chunks.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can affect the texture of the bread.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even rise.
Place the loaf pan in the preheated oven and bake for approximately 50 minutes. The bread is ready when a toothpick inserted into the center comes out clean, and the top is golden brown.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Lift the bread out by holding the parchment paper and transfer it to a wire rack to cool completely.
Once cooled, slice the bread into 12 even slices. Enjoy your low carb rye bread with your favorite spread or toppings.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 12.4 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 648 mg | 50% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 846 mg | 18% | |
*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.
