Flourless cottage cheese casserole baked in a water bath
Cottage cheese, sour cream, and eggs provide complete protein, fat, and calcium, while coconut flour replaces ordinary flour. The water bath keeps the texture moist and even and prevents the edges from drying out. Cool the casserole ahead and cut it into ten portions.
Preheat the oven to 180°C. Blend 9% cottage cheese (900 g) with 30% sour cream (300 g) until smooth. Add eggs (300 g), erythritol (75 g), vanilla (2 g), and salt (1 g), and mix thoroughly. The total amount of erythritol for this recipe is 75 g.
Grease the pan with butter (5 g) and dust it with coconut flour (20 g). Transfer the curd mixture to the pan and place it in a deep baking tray. Pour hot water (250 g) into the tray so the casserole cooks in a water bath.
Bake at 180°C for about 80 minutes, until the center is set. Cool completely before slicing.
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