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Low-Carb Cottage Cheese Almond Loaf (No Flour)
Tender low-carb loaf whipped from cottage cheese, egg whites and butter with MCT oil and apple cider vinegar. Crowned with sesame and sliced thin for sandwiches.
20 min prep / 60 min total
124 kcal
6.5g protein
15 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 2 tbsppsyllium husk
- 1½ tspbaking powder
- pinchsalt
- 1 tspxanthan gum
- 6large eggs
separated, room temperature
- 227 gfull-fat cottage cheese
4-5% fat
- 56 gbutter
room temperature
- 60 mlMCT oil
- 1 tbspapple cider vinegar
- 28 gdry albumen
- sesame seeds
for topping
Instructions
Whisk 2 tablespoons psyllium, 1.5 teaspoons baking powder, a pinch of salt and 1 teaspoon xanthan gum in a bowl.
Blend 227g cottage cheese with 6 egg yolks until smooth, then stir in 56g softened butter, 60ml MCT oil and 1 tablespoon apple cider vinegar.
Fold the dry mixture into the yolk base, followed by 28g dry albumen.
Beat the 6 egg whites to stiff peaks and fold into the batter one third at a time.
Transfer to a greased loaf pan, sprinkle with sesame seeds and bake at 165°C (325°F) for 35- until the top is deep golden.
Cool completely on a rack before slicing.
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