Cottage Cheese Casserole with Almond
Cottage cheese, milk, and eggs provide protein, while almond flour adds richness and helps the mixture set. 1:1 stevia replaces sugar, and lemon zest brightens the flavor.
Combine the cottage cheese 5% (750 g) with the milk (400 g) and beat with a mixer until smooth.
Separate the eggs (150 g) into whites and yolks. Add the yolks, stevia (150 g), almond flour (75 g), using 60 g in the mixture and reserving 15 g for the dish, lemon zest (5 g), and table salt (2 g), then mix.
Beat the whites to firm peaks and gently fold them into the cottage cheese mixture.
Grease a baking dish with butter (15 g), dust it with the reserved almond flour, add the mixture, and dot the top with small pieces of butter from the measured portion. Bake at 180°C for about 45 minutes until golden.
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