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Sugar-Free Coconut Cottage Cheese Easter Cakes
Tender keto Easter cakes whipped from cottage cheese, almond flour and coconut flakes with erythritol. Baked in glass moulds and brushed with sugar-free syrup.
25 min prep / 70 min total
569 kcal
16.6g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 224 galmond flour
- 2 tspbaking powder
- 3 tbspcoconut flakes
- 4eggs
separated
- 1 tspvanilla extract
- erythritol
10 tsp sugar equivalent
- 50 gbutter
melted
- 200 gcottage cheese
soft, 4-5% fat
- pinchsalt
for egg whites
- sugar-free syrup
for brushing
Instructions
Combine 224g almond flour, 2 teaspoons baking powder and 3 tablespoons coconut flakes in a bowl.
Blend 4 egg yolks with 200g cottage cheese, 50g melted butter, vanilla and erythritol until smooth; stir into the dry mixture.
Whip 4 egg whites with a pinch of salt to stiff peaks and fold into the batter in 3 additions.
Butter 4 tall glass moulds, dust with coconut flakes and fill with the batter to two-thirds.
Bake at 170°C (340°F) for 40- until a skewer comes out clean.
Cool, unmould, brush with sugar-free syrup and sprinkle with more coconut flakes.
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