Almond Flour Vatrushki with Cottage Cheese Filling
Cottage cheese and egg provide protein and choline, while almond flour adds fiber and magnesium. The dough browns at the edges while the cottage cheese center stays soft and creamy. Cool the pastries on the tray so the filling can set without spilling.
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Inventory: Oven
513
Servings: 10 (1 serving ≈ 94 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix almond flour, xanthan gum, baking powder, and erythritol (75 g). Add the egg and softened cream cheese, knead a firm dough, and divide it into 10 pieces. Main ingredient: Almond flour — 200 g.
Shape rounds with raised edges and place them on a baking sheet. Mix cottage cheese, sour cream, egg white, yolk, erythritol, and vanilla until smooth, then fill the centers.
Bake at 175 °C for about 25 minutes until the edges brown and the filling sets.
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