Description
A savory almond-flour quick bread with blended cottage cheese, Parmesan, garlic, and herbs.
- Prep time: 15 minutes
- Batter rest: 5 minutes
- Bake time: 50–65 minutes
- Cooling time: Approximately 2 hours
- Total time: Approximately 3 hours 10 minutes to 3 hours 25 minutes
- Yield: 1 small loaf, approximately 12 slices
- Course: Bread or side dish
- Difficulty: Easy
Ingredients
Scale
Ingredients
- 1 cup plain cottage cheese, about 225 g
- 4 large eggs
- 2 tablespoons olive oil
- 2 cups fine blanched almond flour, about 224 g
- ½ cup finely grated Parmesan, about 45 g
- 1 tablespoon psyllium husk powder, about 8 g
- 2 teaspoons baking powder
- 1½ teaspoons garlic powder
- 1 teaspoon dried Italian seasoning
- 2 tablespoons finely chopped fresh parsley
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line an 8½ × 4½-inch loaf pan with parchment.
- Blend cottage cheese, eggs, and olive oil until smooth.
- Whisk almond flour, psyllium powder, baking powder, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Stir in Parmesan.
- Add the blended mixture and stir until combined. Fold in parsley.
- Rest for 5 minutes.
- Spread into the prepared pan and smooth the top.
- Bake for 50–65 minutes, until the center is set and a skewer comes out without wet batter. Tent with foil if needed.
- Cool in the pan for 15–20 minutes.
- Transfer to a rack and cool completely before slicing.
Nutrition Note
Nutrition varies with the cottage cheese, almond flour, Parmesan, and slice size. Calculate the full loaf using your product labels, then divide by the number of slices. Count the finished serving toward your own carbohydrate and protein goals.