Keto High-Fiber Bread with Quark & Almonds

1.Preheat the oven to 350°F and add a baking dish filled with water. Line a 4 x 9½-inch loaf pan with parchment paper.

2.In a bowl, add the quark or cream cheese, eggs and apple cider vinegar in a bowl and stir until smooth with a hand mixer.

3.Grind the flaxseed (if using), relatively finely in a spice grinder, mortar and pestle or food processor and put them in a bowl. Add the almond meal, psyllium fiber powder, baking powder, and salt and mix well. Finally stir in the hemp seeds.

4.Add the wet mixture into the dry mixture while stirring, then knead moderately well. Transfer the mixture into the loaf pan and press firmly into the loaf pan.

5.Set a timer for 5 minutes, damp spatula score several times diagonally, so that it doesn’t swell evenly, half the baking time, turn the pan once and bake for 7 minutes after.

6.Cook and test with a steak knife if bread is cooked through then let the bread bake for another 10 minutes with the oven off and the oven door ajar.

7.Take out the pan and let the loaf cool completely on a wire rack, and only then cut open.