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Seed-BasedSeed-Based — built on seeds as the primary structureDiabetic-FriendlyDiabetic-Friendly — low glycemic impact, no added sugarHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredientsCottage CheeseCottage Cheese — features cottage cheese as a key ingredient
Diabetic-Friendly Flaxseed Cottage Cheese Bread
Dense low-carb loaf with flaxseed flour, psyllium, pumpkin seeds and cottage cheese, bound by 3 eggs and apple cider vinegar. Supports stable blood sugar.
15 min prep / 110 min total
165 kcal
8.3g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 100 gflaxseed flour
- 3 tsppsyllium husk
- 50 gpumpkin seeds
plus extra for topping
- pinchsalt
- 250 gcottage cheese
- 3eggs
- 5 gbaking powder
- 1 tbspapple cider vinegar
6%
- 50 mlvegetable oil
Instructions
Mix 100g flaxseed flour, 3 teaspoons psyllium, 50g pumpkin seeds and a pinch of salt.
Blend 250g cottage cheese with 3 eggs, 5g baking powder, 1 tablespoon apple cider vinegar and 50ml oil until smooth.
Stir the wet mixture into the dry and let rest to hydrate the psyllium.
Press firmly into an oiled tin, top with extra pumpkin seeds.
Bake at 180°C for 70- and cool before slicing.
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