Baked Cottage Cheese Cakes with Chocolate and Cherries
Cottage cheese and eggs provide plenty of protein and calcium, while almond flour keeps the texture dense without a wheat base. Cherries add tartness and a little fiber, and 99% chocolate makes the flavor more dessert-like without sugar.
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Inventory: Oven
488
Servings: 6 (1 serving ≈ 112 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix 18% cottage cheese (400 g) with eggs (100 g). Add erythritol (50 g), almond flour (50 g), and starch-free baking powder (4 g), then mix into a thick, even batter.
Chop 99% chocolate (30 g), add it to the cottage cheese mixture together with cherries (40 g), and fold gently. Divide the mixture between silicone molds.
Bake the cottage cheese cakes at 180°C for about 20 minutes, until the tops are lightly golden and the centers are fully set. Let them cool slightly in the molds so the texture becomes firmer.
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