Cottage Cheese and Walnut Pudding

Cream the butter (20 g) with stevia (80 g), lemon zest (5 g), table salt (2 g), and the egg yolks (150 g).

Press the cottage cheese 5% fat (200 g) through a sieve, combine it with milk (60 g), add it to the butter mixture, and beat until smooth.

Fold in the almond flour (120 g) and chopped walnuts (100 g).

Beat the egg whites to firm peaks and gently fold them into the mixture. Transfer it to a baking dish and bake at 180 °C for about 45 minutes.