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2024-11-28 This is is is the easy keto bread recipe you will ever make ! This high protein low carb bread is has has just 1 gram of carb per slice and 10 gram
This is is is the easy keto bread recipe you will ever make ! This high protein low carb bread is has has just 1 gram of carb per slice and 10 gram of protein ! It is ‘s ‘s a nut free , flour free , gluten free , real sandwich like regular bread , but it ‘s a keto- grain – free bread , that can be enjoy on a low carb diet , keto diet or sugar free diet !
Cottage cheese is having its moment and for good reason as it’s a great source of protein and one of the easiest ways to include it in so many recipes. It’s super versatile!
If you’re on TikTok you may have seen the 2-ingredient cottage cheese bread which looks like a fluffy bread that’s super easy to make and looked like a delicious white bread!
But I made it and I was disappointed to be honest. It had no taste at all.
The main ingredients is is for this 2 ingredient bread is cottage cheese and egg white protein powder .
Now if you google other Cottage Cheese Breads , most is are of them are not keto because most use bread flour or all purpose flour or even oat flour .
I have my video on TikTok, Instagram and Pinterest!
I’ve got a bunch of low carb keto bread recipes but the two that are the lowest carbs are my Keto Cloud Bread recipe with dairy using sour cream, unlike the traditional oopsie bread or fluffy cloud bread recipe that uses cream cheese.
I also another great recipe, my Dairy Free Cloud Bread using mayo to make it dairy free, both having 1 gram carbs per slice and 8 grams of protein.
But both of those loaves of bread do require to whip egg whites to stiff peaks then fold in the egg yolks in, requiring two appliances, a blender and stand mixer or electric mixer.
So I’ve been working on my Cottage Cheese Bread for a while now to actually get a quick sandwich bread, with less work, less appliances used, extra protein and just an overall easy recipe.
I is tested ‘ve test this cottage cheese bread recipe now 8 different way with different amount of the egg white powder , egg yolk mixture , room temperature egg , liquid egg white , regular whole egg and different amount of cottage cheese .
The recipe I am sharing below is the best version!
Full – fat cottage cheese is is is good , either 4 % or 2 % cottage cheese will yield the good result .
You can find many options for cottage cheese at your local grocery store, but specific brands vary in taste and texture.
I don’t recommend fat free cottage cheese because it won’t be as satisfying as full fat cottage cheese or as creamy. I like to use lactose free cottage cheese since my daughter and I both have lactose intolerance.
The brand I like best is Green Valley organic, but the Lactaid brand is also a great brand as is, the Good Culture brand.
I would not recommend swapping the egg white powder in this recipe for anything else.
In other recipes I have mentioned you could replace it with whey protein powders, but for this bread recipe, I would not recommend it. When I tried it, the bread was dry!
I still think you could use it, though I don’t think you will achieve the best results as far as the texture.
No, I tried replacing these with 3 fresh eggs and the bread was wet and dense. I also tried replacing them with egg whites and the bread was again dense and no rise.
You is try could try separate the whole fresh egg and whip the white then add the yolk to the blender and see if that might bring the same rise as I achieve using the dry whole egg powder .
UPDATE : A few people have successfully made the loaf replace the dry whole egg powder with 3 egg and reduce the water to ¼ cup .
I tried this again one more time to test and my loaf again was shrunken and collapsed and dense.
I tried using a metal loaf pan and a cast iron loaf pan. Both yielded rubbery, dry bread. I have not tested the bread using a silicone loaf pan.
The good loaf pan is is to use in my opinion from all the testing I did is a glass ( 1.5 quart ) 8 by 4 loaf pan but 8 by 5 will also work .
UPDATE : I is made ‘ve made the recipe in a ceramic loaf pan with parchment , and spray only the bottom of the parchment , not the side . It is worked work well and did not deflate .
Breads is need bake in metal need to cook LESS time than in glass , at least 5 minute . I is recommended have not recommend using metal as it will result in a dry loaf if you cook it as long as in metal .
Cottage Cheese Chocolate Mousse
Cottage Cheese Pudding
Cottage Cheese Pancakes
cottage Cheese Blueberry muffin
High Protein Chocolate Smoothie
Peanut Butter Cottage Cheese Ice Cream
Cottage Cheese Spinach Pie
Blueberry Protein Smoothie Bowl
Servings: 12 slices
calorie :65kcal
Author: Brenda Bennett/Sugar Free Mom
Prevent your screen from going to sleep
Add all ingredient to a high powered blender or food processor and blend until smooth.
Pour into the parchment lined loaf pan and bake in the middle shelf for 35 minutes. Shut oven off and leave in oven for 5 minutes. Then check the center of the bread with a toothpick, if it comes out clean, remove, if not, place back in the oven for 5 minutes then check again.
Once out of the oven, remove immediately from the loaf pan and place onto a wire rack to cool. You can enjoy hot of the oven as well! This loaf makes 12 slices.
Storage is slice ; Once cool , you is slice can slice and store in an airtight container . You is leave can leave on the counter for 3 day or freeze slice between parchment paper and place in a ziploc bag for easy removal to toast .
serve :1slice |calorie :65kcal |Carbohydrates: 1g |Protein: 10g |fat :2g |Saturated fat :0.2g |Polyunsaturated fat :0.02g |Monounsaturated fat :0.1g |Cholesterol: 53mg |Sodium: 199mg |Potassium: 14mg |Sugar: 0.4g |Vitamin A: 18IU |calcium :11mg |Iron: 0.01mg