Low Carb Cottage Cheese Chocolate Bread
Cottage Cheese Chocolate Bread is a chocolate bread made yeast. This makes one small loaf that weighs between 12 and 13 oz.
Servings 10 slices
Calories 103kcal
Cost 5
Ingredients
- ¼ cup water
- 1 ⅛ teaspoons active dry yeast
- 1 teaspoon honey or a pinch of sugar or a little molasses
- 1 cup King Arthur Keto Wheat Flour plus another 2-3 tablespoons as needed (130 grams)
- ¼ cup allulose powder
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon espresso powder (optional)
- 1 tablespoon butter, unsalted
- 1 ½ ounces dark chocolate, coarsely chopped (85%)
- ½ cup cottage cheese (120 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup bittersweet chocolate chips or Lily's sugar free dark chocolate chips
- ¼ cup chopped hazelnuts or any other nut (optional)
Instructions
- Heat the water to about 115 degrees and put it in a small bowl. Add the yeast and a pinch of sugar to help feed it, then let it stand until foamy.
- In the bowl of a stand mixer, combine 1 cup (130 grams) of the flour, sweetener, cocoa powder, salt and espresso powder (if using). Mix very well with a spoon or with the paddle attachment of a stand mixer.
- Meanwhile, melt the chocolate and butter together in a small saucepan or in the microwave. Add the cottage cheese and egg to the melted chocolate mixture and stir until blended. Heat over low just until the mixture is barely warm.
- Add the activated yeast and the warm cottage cheese mixture to the flour mixture and stir until it all comes together. It should be soft like cookie dough at this point, so add the remaining flour 1 tablespoon at a time.
- Attach dough hook to the stand mixer. Set the bowl on the stand and let knead until smooth and elastic (about 5 minutes).
- Cover the bowl and allow the dough to rise for about an hour. It most likely will not double, but it should rise quite a bit in the oven.
- Punch down the dough very lightly. Reserve about ¼ of the dough, then add the chips to the remaining dough. Shape into a round. As you form the round, try to keep the chocolate chips buried in the dough. Use the reserved ¼ cup of dough to patch any exposed chips. This keeps them from drying out in the oven.
- Set your dough round on a piece of parchment. Cover with greased plastic wrap and let rise for about 60 minutes. It will not double during the rise, but it will puff up substantially.
- Preheat the oven to 350 degrees F. Bake the bread on the center rack for about 45 minutes (for small loaves) and 60 minutes for one large loaf, shielding with foil the last 20. If you have an instant read meat thermometer, bread is usually done when it's a little over 205 F.
- If you'd like, you can lay some chocolate disks or pieces on the hot loaves and let them melt into the top as the bread cools.
- Let cool for at least an hour, preferably longer. Slice and serve, or wrap it in plastic and freeze.
Notes
To lower the calories even more, reduce the King Arthur keto flour to ¾ cup and add 2 teaspoons psyllium husks and 3 tablespoons of bamboo fiber plus additional bamboo fiber as needed.
Nutrition
Serving: 42grams | Calories: 103kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g