Prep time: 15 mins | Bake time: 35-40 mins | Servings: 10 slices
Ingredients
- 1 cup Full-Fat Cottage Cheese (blended smooth for ultra-moist texture & high protein)
- 3 large Eggs
- 1 ½ cups Blanched Almond Flour
- ½ cup Unflavored Whey Protein Isolate (or Collagen Peptides)
- ¼ cup Psyllium Husk Powder (gives structure & fiber while keeping net carbs low)
- 2 tsp Baking Powder
- ½ tsp Fine Sea Salt
- 2 tbsp Fresh Rosemary, chopped
- ¼ cup Dried Cranberries (unsweetened or keto-friendly, chopped)
- 1 tbsp Olive Oil (for brushing top)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a round baking dish or bread sheet with parchment paper.
- Blend Wet Ingredients: In a food processor or blender, combine the cottage cheese and eggs until completely smooth and creamy.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, unflavored protein isolate, psyllium husk powder, baking powder, sea salt, and half of the chopped fresh rosemary.
- Combine & Fold: Pour the wet cottage cheese mixture into the dry ingredients and stir until a dough forms. Gently fold in the chopped cranberries. Let the dough rest for 5 minutes to allow the psyllium husk to absorb moisture.
- Shape & Score: Shape the dough into a smooth, round artisan loaf. Place it onto your prepared baking sheet. Lightly score the top with a sharp knife, then brush with olive oil and press the remaining fresh rosemary and a few cranberries into the top surface.
- Bake: Bake for 35 to 40 minutes until the crust is deep golden-brown and a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the loaf to cool completely on a wire rack for at least 20–30 minutes before slicing to let the high-protein interior set properly.
Macros (Per Slice)
- Protein: ~14g
- Net Carbs: 2g
- Fat: 9g
- Calories: ~150 kcal