Sugar-Free Cottage Cheese Pudding

Cottage cheese, egg, and sour cream provide protein and a soft dairy texture, while almond flour replaces semolina without grains. The pudding is tender, lightly browned, and pleasantly tangy.
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Inventory: Mixer, Oven
800
Servings: 5 (1 serving ≈ 144 gram)
Digestion time: 3 hour
Complete protein: ✔
Cottage cheese 5% fat, Milk, Sour cream 30%, Egg, Almond flour, Butter
Mix: 10 min. Whisk with a mixer: 5 min. Bake in the oven: 35 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Press the cottage cheese 5% fat (400 g) through a sieve and combine it with the egg yolk (50 g) and milk (120 g).

Gradually add the almond flour (40 g) and mix the cottage cheese mixture thoroughly.

Beat the egg white to a thick foam and gently fold it in with bottom-to-top movements.

Grease a baking dish with butter (10 g), add the mixture, and brush the surface with part of the total sour cream 30% (20 g) from the 100 g portion. Bake at 175 °C until set, then serve with the remaining sour cream.


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