Protein Spinach and Cheese Cob Loaf

This HIGH Protein Low Carb Cob Loaf recipe means there are no compromising your gains during the festive season. Perfect for a silly season catch up.

By Joanne  , , , , Print

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  • Prep 22 MINS
  • Cook 56 MINS
  • Yields 16


 1 packet of 6 Australia Seeds Protein Bread Mix

 1 1/2 cup (375ml) water

 2 whole eggs

 1 tablespoon of white vinegar (20ml)

Filling (enough for both cobs)

 250g reduced fat cream cheese (can use full fat if preferred)

 450g (2 cups) plain non-fat Greek yogurt

 2 TB Butter

 11/2 cups parmesan cheese

 500g thawed and drained spinach

 2-3 garlic cloves


 You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)


1Preheat oven for 20min on 180 degrees.

2Line 2 x small round cake tins/ or oven proof ramekins

3Put the bread mix in a large bowl

4In smaller bowl whisk together water, 2 eggs, white vinegar,

5Add the wet mix to the dry mix and combine well

6Pop the mix into you lined tins or sprayed ramekins

7Bake for 40 mins On until golden.

Prepare the Cob

1Once bread has cooled for a few hours.

2Slice the top off the loaf

3Scoop out the middle, break apart into bite size pieces.

4lay on lined oven tray and grill to crispy.

Prepare the filling

1In a microwave proof bowl combine room temperature cream cheese and butter, Greek yogurt, and parmesan cheese.

2Microwave for 2 minutes and stir and pop back into the microwave for another 2 mins.

3Add the spinach and garlic cloves and pop back into the microwave for a 2-3 mins (let it bubble a little)

4Spoon the mix into the cob loaves.

5Serve with the crispy bread bites.


Serving size131g
Energy184 Cal (770 Kj)
Fat, total10g
- Saturated fat3g
Carbohydrate, total3g
- Sugar3g

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