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–+ servings

Keto Cottage Cheese Sun-Dried Tomato & Basil Bread

This savory loaf delivers incredible flavor with every slice. It is a fantastic low carb and keto friendly choice.
Keto Cottage Cheese Sun-Dried Tomato & Basil Bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Italian
Servings 10 slices
Calories 247 kcal
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Ingredients
  

  • 1 cup Full-Fat Cottage Cheese
  • 4 Large Eggs
  • 2 tbsp Olive Oil
  • 1 tsp Apple Cider Vinegar
  • 2 cups Blanched Almond Flour
  • 2 tbsp Psyllium Husk Powder
  • 1 tbsp Baking Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/3 cup Oil-Packed Sun-Dried Tomatoes, Drained & Chopped
  • 1/3 cup Grated Parmesan Cheese
  • 2 tbsp Fresh Basil, Chopped

Equipment

  • blender
  • loaf pan

Instructions
 

  • Preheat the oven to 350°F. Line an 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang on the long sides.
  • Pat the chopped sun-dried tomatoes with a paper towel to remove excess oil, so they do not weigh down the batter.
  • Blend the cottage cheese, eggs, olive oil and apple cider vinegar in a blender until completely smooth.
  • In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, garlic powder and sea salt. Pour in the blended mixture and stir until a thick batter forms.
  • Fold in the sun-dried tomatoes, basil and 1/4 cup of the parmesan. Let the batter rest for 5 minutes to thicken.
  • Spread the batter into the prepared pan, smooth the top and sprinkle with the remaining parmesan.
  • Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then lift the loaf out and cool completely on a wire rack before slicing.

Nutrition

Serving: 1servingCalories: 247kcalCarbohydrates: 8gProtein: 11gFat: 19g
Keyword cottage cheese bread, keto bread, low carb
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