Cottage Cheese Casserole with Raspberries

Cottage cheese and egg provide protein, while raspberries add flavor and some fiber. The dessert sets after complete cooling; stevia and almond flour replace sugar and semolina.
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Inventory: Blender, Mixer, Oven
870
Servings: 6 (1 serving ≈ 108 gram)
Digestion time: 3 hour
Complete protein: ✔

Recalculate the sweetener. (Stevia)
Cottage cheese 5% fat, Raspberry, Sour cream 30%, Egg, Stevia, Almond flour, Vanilla
Whisk with a mixer: 5 min. Blend or grind: 5 min. Mix: 5 min. Bake in the oven: 48 min. Let it stand: 1 h.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Beat the egg (50 g) with stevia (50 g) and vanilla (1 g).

Add almond flour (24 g), then blend in the cottage cheese (400 g) until smooth.

Add sour cream (50 g), transfer the mixture to a silicone dish, and arrange the raspberries (75 g) on top.

Bake at 180 °C for 45–50 minutes until set.

Let the casserole stand until fully set.

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