Red Currant Cottage Cheese Pastries
Cottage cheese and cream cheese increase protein and calcium, while red currants add tartness, fiber, and a bright berry flavor. Coconut flour and a modest amount of berries keep the pastries low in carbohydrates.
Preparing the dough
Mix 5% cottage cheese (250 g), egg (50 g), coconut flour (35 g), psyllium (4 g), starch-free baking powder (4 g), and erythritol (30 g). Let the mixture stand for 3-5 minutes so the coconut flour and psyllium absorb moisture.
Divide the dough into 4 pieces, shape them into small pastries with a hollow center, and place them on a parchment-lined baking tray. Bake at 180°C for 10 minutes.
Preparing the filling
Mix cream cheese (100 g), 30% sour cream (70 g), and erythritol (20 g) until smooth. Spoon the filling into the partly baked pastries and top with red currants (60 g).
Return the pastries to the oven and bake for another 15 minutes, until the edges are lightly golden and the filling is set.
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