Keto Cottage Cheese Bread

Preheat your oven to 350°F (175°C). Line a standard loaf pan (approximately 9x5 inch) with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, combine the cottage cheese, eggs, and apple cider vinegar. Blend with an immersion blender or a regular blender until completely smooth and no lumps remain.

In a separate bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.

Add the dry ingredients to the wet ingredients and mix well until a thick dough forms. Let the dough rest for 5-10 minutes to allow the psyllium husk to absorb the liquid and thicken.

Spoon the dough into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle with sesame seeds.

Bake for 40-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should be around 200-210°F (93-99°C).

Remove the loaf from the oven and let it cool in the pan for 15 minutes before carefully lifting it out using the parchment paper overhang.

Transfer the bread to a wire rack to cool completely before slicing. This is crucial for the best texture and to prevent a gummy interior.