Cottage Cheese Cupcakes with Barberry
Cottage cheese and sour cream keep these cupcakes soft and satisfying, while almond and coconut flour add protein, fats, and fiber. Barberry provides a tart berry accent without a sugary filling.
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Inventory: Blender, Mixer, Oven
392
Servings: 8 (1 serving ≈ 84 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Blend cottage cheese (200 g) and 30% sour cream (100 g) until smooth. Add erythritol (50 g), eggs (100 g), starch-free baking powder (5 g), salt (2 g), and vanilla (2 g). The total amount of erythritol for this recipe is 50 g.
Add almond flour (100 g), coconut flour (50 g), melted butter (50 g), and barberry (10 g).
Divide the batter between molds and bake at 180°C for 40–45 minutes. Cool before serving.
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