Cheese Loaf with Olives
Provides solid protein and fats from the eggs and cheese, while almond flour and psyllium keep the loaf low in carbs without relying on regular baking flour. The flavor turns salty, cheesy, and slightly sharp from the olives, making this loaf handy for snacks or a savory bite between meals.
Preparing the batter
Beat the eggs (250 g) until smooth, then add the almond flour (100 g) and the chopped olives (40 g). Stir in the psyllium (10 g), starch-free baking powder (5 g), salt (4 g), and black pepper (1 g) and let the batter rest for 5-10 minutes so it thickens and becomes more stable.
Baking
Mix once more and transfer the batter to a loaf tin lined with baking paper. Scatter the mozzarella (50 g) over the top so it forms an appetizing cheesy crust as it bakes.
Bake at 170C for about 40 minutes, until the loaf rises and turns golden. Let it cool to warm before slicing so the crumb has time to set and does not crumble too much.
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