Low-carb poppy-seed bread
- 8 oz. cottage cheese
- olive oil
- 4 tbsp chia seeds or flaxseed
- 4 tbsp sunflower seeds
- baking powder
- ground psyllium husk powder
- sea salt
- poppy seeds
- leafy greens
- cherry tomatoes
- mayonnaise, flavored with curry
- cooked chicken or turkey
Mix all the dry ingredients. Stir in eggs, cottage cheese and oil. Let sit for 15 minutes.
Spread the batter on a baking sheet lined with parchment paper. Bake in the oven at 350°F (175°C) for 20–25 minutes.
Let dry on a rack without the parchment paper.
Cut into 6–8 serving pieces and enjoy with butter and toppings.
Put the leftover bread in the fridge or freezer, it will be like freshly baked in the toaster.
We have chosen to serve the bread with a salad, a filling curry chicken mayonnaise.
Keto mummy dogs
- almond flour
- 4 tbsp
- 1 tsp baking powder
- 6 oz. shredded cheese
- 1 egg
- 1 lb sausages in links, or uncured hot dogs
- 1 egg, for brushing the dough
- 16 cloves, for the mummies eyes (optional)
Preheat the oven to 350°F (175°C).
Mix almond flour, coconut flour and baking powder in a large bowl.
Melt the butter and cheese in a pan on low heat. Stir thoroughly with a wooden spoon, for a smooth and flexible batter. After a few minutes, remove from heat.
Stir the egg into to the flour mixture, and then add the cheese mixture, combining all until it becomes a firm dough.
Flatten into a rectangle, about 8×14 inches (20×35 cm).
Cut into 8 long strips, less than an inch wide (1.5–2 cm).
Wrap the dough strips around the hot dog and brush with a whisked egg.
Place on a baking sheet lined with parchment paper and bake for 15–20 minutes until the dough is golden brown. The hot dog will be done by then too.
Push two cloves into each hot dog to make them look like eyes – but only for decoration. Don’t eat the cloves!
Using larger hot dogs? Pre-fry them for a couple of minutes before wrapping them up in the cheese dough and baking.
Low-carb cloud bread
1 pinch salt
ground psyllium husk powder
cream of tartar (optional)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder (this makes it more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Place as many dollops of the mixture as servings in the recipe on a paper-lined baking tray. Spread out the circles with a spatula to about ½ inch (1 cm) thick pieces.
Bake in the middle of the oven at 300° F (150° C) for about 25 minutes – until they turn golden.
How to store cloud bread
You can store the cloud bread in the refrigerator for 2-3 days or in the freezer for up to 3 months. Put a layer of parchment paper between each bread to avoid the pieces sticking together. That way you can grab as many pieces as you want and there’s no need to thaw them all at once.
You can thaw frozen cloud bread at room temperature or in the refrigerator. They taste even better if you toast them after thawing but you can also reheat them in the oven. Preheat the oven to 300°F (150°C) and place the cloud bread pieces on the rack for about five minutes. They will be fresh and good as new!
How to use cloud bread
You can use this bread as the base for you favorite sandwich or use it as a hotdog or hamburger bun. There are really no limits so feel free to vary the toppings after your personal taste.
How to vary the bread recipe
This recipe doesn’t have a lot of flavor by itself which makes it great to use as sandwich bread. You can add a crunch by using different kinds of seeds. You can use poppy seeds, sesame or sunflower seeds or any other kind you like. Sprinkle it on the bread before you bake them. You can substitute flavored cream cheese, mascarpone cheese or full-fat Greek yogurt for the cream cheese. The first option will give you more flavor and the others more fluff, depending on what you’re going for.
How about cream of tartar?
You can add cream of tartar in the egg whites as you mix them until stiff, however it’s not obligatory. It will stabilize the eggs, increase their heat tolerance and keep the cloud bread from deflating.
Bread for dessert?
You bet! Make one big cloud bread and fill it with a generous layer of keto buttercream, keto custard, or berries and whipped cream. Roll it up tight and serve it as a Swiss roll. For this version we recommend using mascarpone cheese instead of cream cheese and omitting the salt.