First thing what comes on a mind of almost everyone who wants to start with low carb is “Will I never eat bread again”? Well no, you will probably never eat usual bread, if you are serious about changing your eating lifestyle. But do not despair! There are already many possibilities how to replace it. If you are looking for something you can spread your butter with cheese, I scrape by with cucumber or pepper.
You are probably laughing right now reading this, but yes, we low carb people are very inventive 🙂 But sometimes you just want to bite in this crunchy, fresh bread stuff, or you have a visit which isn’t eating LC. I bake bread once a month or two, but then I am not enjoying anything more as spreading it with a bunch of butter and sugar-free jam.
Low carb bread, doesn’t matter which recipe, is very fat! It is because you have to replace all the white or wholemeal flour with grounded nuts, low carb flour or seeds which are very healthy, nutritionally rich but also very caloric. So like I say with desserts equally with low carb bread we should not overdo it. Our menu should mainly consist of keto vegetables, protein (meat, fish…) and healthy fats. Also, you always have to think about what your goals are. If you want to reduce your weight, I recommend waiting with baking for first and focus better on real, simple foods. You will archieve your goals much quicker. There will be enough time to experiment while you are keeping your weight only.
Also if you are planning to bake bread regularly, I recommend buying a bread baking form. I don’t have one, but as I mentioned already, I am only a festive baker. But if you want your low carb bread looking like from supermarket, you probably won’t get around it. My baguettes were a little flatter, but it doesn’t change anything to taste.
- 250 g / 9 ounces sunflower seeds
- 20 g / 1-ounce yeast
- 50 ml / 1/4 cup water
- 120 g / 4 ounces cottage cheese
- 150 g / 5 ounces cream cheese (Philadelphia)
- 2 eggs
- Grind sunflower seeds in a blender until a powder similar to flour is formed.
- In a bigger bowl mix water, 1/3 of grounded seeds and in pieces broken yeast and let rest for ten minutes.
- Get the cottage cheese rid of water.
- Add all remaining ingredients and mix in a dough.
- Preheat oven to 350 degrees (Europe 180 degrees).
- Line a baking tray with parchment paper and form two longer or four shorter baguettes on it (Or use a baguette baking form).
- Put in oven for 35 minutes.
- Cover the crust with aluminum foil after around 15 minutes (check), so it wants to get burned.
- You can also leave the dough in the fridge up to 48 hours.