Pumpkin and Cinnamon Syrniki
Cottage cheese provides protein and calcium, while pumpkin puree makes the syrniki softer and adds a little carotenoid content. Coconut flour helps them hold their shape without regular flour, so this version works well for a keto breakfast or dessert.
Combine the 9% cottage cheese (400 g) with the pumpkin puree (100 g) and eggs (100 g). Add the coconut flour (16 g), cinnamon (1 g), starch-free baking powder (2 g), erythritol (20 g), and salt (2 g), then mix until thick and even. If the batter feels too soft, let it stand for 2-3 minutes so the coconut flour can absorb some moisture.
With damp hands divide the mixture into 8 small syrniki and flatten them slightly. Heat the ghee (20 g) in a skillet and cook the syrniki over medium heat for about 5 minutes per side until browned. Serve right after cooking.
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