10/19/2026
If you’re following a low-carb lifestyle, this little loaf is worth a try! 🍞 Packed with cheesy goodness and Lowfeld biltong, it’s great as a snack, served as a starter, or enjoyed alongside a hearty bowl of soup.
Prefer muffins? No problem! This recipe works beautifully as muffins too, yielding approximately 6–8.
Ingredients:
* 1½ cups almond flour
* 2 tablespoons coconut flour
* 4 tablespoons psyllium husks
* 1 teaspoon salt
* 1 teaspoon mustard powder
* 2 teaspoons baking powder
* 1 small onion, finely diced
* ¼ cup biltong powder
* ¼ cup chopped biltong
* 1 cup grated mozzarella cheese
* ½ cup grated mature cheddar cheese
* 4 eggs
* 1 cup plain yoghurt or buttermilk
* ¼ cup olive oil or coconut oil
Method:
1. Preheat the oven to 180°C (350°F), or 160°C (320°F) for a fan-assisted oven.
2. Prepare the loaf pans by greasing two 6 × 3.3 × 2-inch loaf pans with butter.
3. Fry the diced onion until softened, then set aside to cool.
4. In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husks, salt, mustard powder and baking powder.
5. Stir the grated mozzarella and cheddar into the dry ingredients until evenly distributed.
6. In a separate bowl, lightly whisk the eggs, then mix in the yoghurt or buttermilk and oil.
7. Add the wet ingredients to the dry ingredients and mix until well combined.
8. Fold in the cooled onion, chopped biltong and biltong powder, distributing them evenly throughout the batter.
9. Divide the batter between the prepared loaf pans, filling them almost to the top (the loaves will shrink back slightly as they cool).
10. Bake for 35–40 minutes, or until the loaves are cooked through.
Allow the loaves to cool slightly before removing them from the pans. Slice, serve and enjoy!
