Keto Bread

Ingredients

• 400 g Cottage Cheese
• 1 tsp herbs de Provence
• 1 Carrot
• 1 Avocado
• 1 handful arugula (40 g)
• 1 ripe tomato
• 2 tbsp sriracha

Instructions

1. 1.

   Spread the cottage cheese on a sheet of parchment paper and sprinkle with the herbs, making sure it is not too thinly spread to avoid crumbling after baking. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25–30 minutes until the edges turn golden brown.

2. 2.

   During the baking time prepare the topping: peel, wash or scrub the carrot and slice it into thin strips with a vegetable peeler. Halve the avocado, remove the flesh from the skin and cut it into strips as well. Wash the arugula and shake off excess water. Peel the tomato, rinse it, trim the stem end and slice it thinly.

3. 3.

   Remove the cottage cheese from the oven and let it cool for 5 minutes. Then lift it from the parchment paper and split it in half. Top one half with the prepared ingredients and drizzle sriracha sauce over them. Place the second half on top, cut the whole loaf into halves again, and serve the keto bread.