I didn’t calculate this myself, but I read that this bread has less than 1 net carb pr slice if you cut really thin slices.

Here’s what you need:
- 6 large eggs (I used 7 medium sized eggs)
- 300 grams of creme fraiche
- 100 grams of ground almonds
- 100 grams of ground walnuts
- 100 grams of ground safflower seed
- 50 grams of safflower seeds
- 4 tablespoons of psyllium husk fiber
- two handfuls of bran fiber
- 1 teaspoon of salt
- your choice of sweetener (I used 3 teaspoons of erythritol)
- 2-3 teaspoons of baking powder (the original recipe uses yeast, but since there is no flour in this recipe I used baking powder instead)

See the google calculator to translate this recipe to ounces or other measurements.

Mix all ingredients together and put it in two silicone bread pans. Bake it in the oven for 60-70 minutes at 160 degrees C/320 degrees F in an oven with convection. I put the whole mix in one bread pan and put it in the oven at 175 degrees C for 90 minutes (with a baking sheet on top of it for the last 30 minutes), but next time I will try using two bread pans to bake it faster.

I made 9 small breads. If you are going to use them for mini pizzas I recommend making them larger.

Ingredients:

3 eggs
80-100 grams (2.8 – 3.5 ounces) shredded cheese
150 grams (5.3 ounces) cottage cheese or philadelphia
spices (I use a mix of basil, oregano and thyme)

Separate the eggs. Mix egg yolks, cottage cheese and spices with a hand blender. Add the shredded cheese.

Stiff beat the egg whites. Carefully fold the egg yolk mix into your stiff beaten egg whites.

Put your cheese breads on an oven pan with a table spoon and put them in the oven for about 20 minutes at 180 degrees C (356 degrees F)