Cottage Cheese Sochniki with Lemon Zest and Almond Flour

Cottage cheese 9% fat, Almond flour, Butter, Egg, Egg, Butter, Coconut flour, Erythritol, Erythritol, Lemon zest

Combine the dry ingredients: 5 min. Knead the dough: 8 min. Chill in the refrigerator: 1 h. Blend or grind: 5 min. Cooking: 10 min. Bake in the oven: 20 min. Cool down: 10 min.

For the dough

Mix almond flour (65 g), coconut flour (15 g), and erythritol (15 g). Add egg (50 g) and cold butter (50 g), cut into small cubes.

Knead a soft dough, wrap it in film, and refrigerate it for 1 hour. During this time the flours absorb moisture and the dough becomes firmer.

For the filling

Combine cottage cheese 9% fat (180 g), butter (20 g), egg (50 g), erythritol (15 g), and lemon zest (6 g). Blend the filling until smooth.

Divide the dough into 6 pieces and press each piece into a silicone muffin mold. Add the cottage cheese filling and fold the dough edges slightly toward the center.

Bake the sochniki at 170°C for about 20 minutes, until the edges turn golden and the filling sets. Cool them in the molds for 10 minutes before removing.