Low Carb Rye Bread with Cottage Cheese
Indulge in the perfect balance of flavor and nutrition with this Low Carb Rye Bread with Cottage Cheese, a delightful twist on traditional rye bread that’s both satisfying and keto-friendly. Made with a wholesome blend of almond and rye flours, this bread delivers a subtly nutty taste, while low-fat cottage cheese adds a moist and tender crumb. Aromatic caraway seeds infuse each slice with the classic rye essence, making it ideal for breakfast spreads, sandwich bases, or as a side to hearty soups. With just 15 minutes of prep time and no kneading required, this recipe is perfect for busy home bakers seeking a healthy, homemade bread option. Whether you're following a low-carb diet or simply looking for a nutrient-packed alternative to store-bought loaves, this easy-to-make rye bread is sure to become a household favorite.
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even rise.
Step 6
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.
Step 7
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.
Step 8
Once cooled, slice the bread into 12 even slices. Enjoy your low carb rye bread with your favorite spread or toppings.
Nutrition Facts
| Serving size | (686.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1708.1 |
| Total Fat 119.0g | 0% |
| Saturated Fat 16.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 567.0mg | 0% |
| Sodium 3100.8mg | 0% |
| Total Carbohydrate 93.6g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 12.4g | |
| Protein 82.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 648.0mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 845.6mg | 0% |
Source of Calories