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High-Protein Cottage Cheese Cheesecake Bars
Tender cheesecake bars with a light cottage-cheese rice-flour base and a soft curd-egg-white top, finished with almond slivers. Sweetened only with erythrit.
15 min prep / 40 min total
84 kcal
7.4g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 100 gcottage cheese
for the base
- 1egg
- 30 gerythritol
for the base
- 1 gvanilla
- 80 grice flour
- 1 tspbaking powder
- 200 gcottage cheese
for the filling
- 1egg white
- 30 gerythritol
for the filling
- 7 gcornstarch
- almond slivers
for decoration
Instructions
Mix 100g cottage cheese, 1 egg and 30g erythritol with 1g vanilla until smooth.
Stir in 80g rice flour and 1 teaspoon baking powder to form the base dough.
Press the dough into a greased 15x15cm tin.
Whisk 200g cottage cheese with 1 egg white, 30g erythritol and 7g cornstarch until smooth for the topping.
Spread the curd topping over the base, smooth and sprinkle with almond slivers.
Bake at 180°C for 20- and cool before slicing into bars.
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