Cranberry Pie with Cottage Cheese Pastry

Cottage cheese and almond flour give the pastry protein and fiber, while cranberries add bright acidity and polyphenols. Two pastry layers hold the concentrated berry filling and make the pie easy to slice. Full cooling helps the cottage cheese crust keep its shape.
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Inventory: Blender, Oven
476
Servings: 10 (1 serving ≈ 89 gram)
Digestion time: 3 hour
Complete protein:

Recalculate the sweetener. (Erythritol)
Cottage cheese 9%, Almond flour, Cranberries, Butter, Egg, Erythritol, Erythritol, Egg yolk, Starch-free baking powder, Vanilla, Table salt
Mix: 8 min. Blend with a blender: 5 min. Bake in the oven: 30 min. Knead the dough: 5 min. Cool down: 5 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Combine cottage cheese (300 g), soft butter (80 g), egg (50 g), erythritol (45 g), vanilla (1.5 g), salt (1 g), baking powder (10 g), and almond flour (250 g). Knead the dough by hand and divide it in half.

Blend cranberries (100 g) with erythritol (30 g). Press one part of the dough into a pan with a rim, add the berry filling, and cover it with the second part. Brush the top with egg yolk (18 g).

Bake the pie at 180 °C for 30 minutes. Let it cool briefly in the pan, then remove it carefully and cool completely before slicing.

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Keto, LCHF: Recipes, Rules, Description $$$
Odessa