Low-carb almond bread

Ingredients for 1 servings:

• 400 g almonds
• 100 g sesame seeds
• 100 g flaxseed, crushed
• 2 tsp crème fraîche
• 1 tsp baking soda
• 150 g yogurt, 0.1% fat
• 40 g butter or clarified butter or olive oil
• 3 eggs (size M)
• 5 tbsp sunflower seeds or pine nuts
• 50 g Pecorino, if desired
• Butter for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

Preheat the oven to 175°C (top/bottom heat). Beat the butter, clarified butter or olive oil until smooth. Add the baking soda, a pinch of salt, and the eggs. Then fold in the yogurt, crème fraîche, and grated pecorino cheese and beat until smooth. Then stir in the almonds, sesame seeds, and flaxseed meal with a flat spoon until smooth. Grease a medium-sized loaf pan with butter and sprinkle the bottom with sunflower seeds or pine nuts. Pour the batter into the pan and smooth it down. Bake the bread on the middle rack for 50-60 minutes, until the crust is golden brown. Allow to cool thoroughly. The bread can be easily removed from the pan when cold. The warmer the bread is when removed from the pan, the easier it will crumble. A 1 cm thick slice has approximately 4-5 g of carbohydrates. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.