Cottage Cheese Pastries with Raspberry Filling
Cottage cheese dough with almond and coconut flour provides protein, fats, and fiber, while raspberries keep the filling juicy and tart. Xanthan gum helps the pastries hold their shape without wheat flour.
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Inventory: Blender, Microwave, Oven
357
Servings: 8 (1 serving ≈ 110 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix cottage cheese (300 g) with 30% sour cream (100 g) and warm for 30 seconds. Add the egg (50 g), erythritol (50 g), and starch-free baking powder (5 g). The total amount of erythritol for this recipe is 50 g.
Add almond flour (150 g), coconut flour (60 g), and xanthan gum (1 g). Mix the raspberries (150 g) with part of the erythritol.
Divide into 7–8 pieces, flatten with wet hands, add the filling, and seal. Bake at 200°C for about 25 minutes. Brush with butter (10 g) if desired.
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