Lemon Baked Curd Cake
Cottage cheese and eggs provide plenty of protein, calcium, and choline, while lemon zest brightens the flavor without sugar or flour. The cake is dense, filling, and suitable as a keto dessert.
Blend 9% cottage cheese (800 g) until smoother. Separate the whites from the yolks, then add the yolks to the cottage cheese together with room-temperature butter (100 g), lemon zest (10 g), vanilla (1 g), and part of the erythritol (40 g).
Beat the whites (about 165 g) with the remaining erythritol (40 g) until stiff peaks form. Fold the whites into the curd base with a spatula, moving from bottom to top to keep the volume.
Lightly grease a 10 by 23 cm silicone loaf pan or line it with parchment. Add the curd mixture, smooth the top, and bake at 180 degrees C for about 50 minutes until the center sets and the top lightly browns.
Let the cake cool in the pan before slicing so the structure firms up and the pieces come out neater.
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