Cottage cheese on almond meal and coconut milk.

A source of protein and healthy fats, this dish supports skin and heart health, as well as promotes satiety. The delicate taste of coconut and almond makes it an ideal dessert for a keto diet.

Ingredients

Servings:

	Ingredient	Qty, g
	Coconut milk (unsweetened)
	Almond pulp
	Coconut flakes or flour
Yogurt starter culture

	Product release:	735
	Maintain proportions	Restore to default

Add a dish to the menu

	Mix	5
	Heat on the stove	10
	Cool down	40
		6
	Chill in the refrigerator	2
6 55 - 8 55

Macronutrients in 100 g

Proteins	3.1
Digestible proteins	0.5
Fats	24.5
Plaid	2.8
Net carbohydrates	1
Calories	248 kcal
Indexes
Glycemic index	43.2
Glycemic load	1
Insulin index, II	5.7
Disease inflammatory index, DII	-0.02
Antioxidant, ORAC	182

Calories per dayGenderGrowth

Weight loss	Detention	Set
26%	18%	15%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more proteins

RDA per 100 g

Vitamins

Nutrient	% of RDA
B9	6641262
B5	6651031

Minerals

Nutrient	% of RDA
Iron	219617113
Phosphorus	1111111684
Selenium	1111102062
Magnesium	81092664
Potassium	81091275
Manganese	7981073
Fibers	5767?4
Copper	554931

Lipids

Nutrient	% of RDA
Palmitic acid (Saturated)	116116116178?232
Stearic acid (Saturated)	8101013?19

Amino acids

Nutrient	% of RDA
Phenylalanine	5771483

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Notes

Allowed on diets
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory:

Probe Thermometer

Kitchen: Mediterranean

Difficulty: simple

2 kg

Servings: 5 (1 serving ≈ 147 gram)

Digestion time: 2 hour

Pour the coconut milk (700 ml) into a heavy-bottomed pot. Add the coconut flakes or flour (5 g) and mix well.

Heat the mixture almost to boiling. Add the almond meal (30 g), stir thoroughly, and heat for about 1 minute, stirring constantly.

Remove the pot from the heat and cool the base to 36-40 °C.

Add the yogurt starter (1/5 tsp), mix well, and leave in a warm place at 30-35 °C for 6 hours.

Store the finished curd in the refrigerator. Keep in a closed container for 2-3 days.

More about the product:

Coconut milk (unsweetened)

Almond pulp

Coconut flakes or flour

Author:

Roman Klymenko

15 years on low-carb nutrition

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