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Cooking Time
20 min
Serves
3
Difficulty
Categories
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Cheese pancakes with sugar-free almond flour were invented specifically for fans of proper nutrition. They are great for ketogenic and gluten-free diets. Our recipe completely eliminates the use of sugar and wheat flour. If you are not used to unsweetened cheesecakes, you can sweeten the curd dough with erythritol or stevia, but believe me: even without sweetener, these cheesecakes will be delicious. Almond flour will give them special tenderness. Take cottage cheese that is not sour and richer, and it is better to fry cheesecakes not in vegetable oil, but in melted butter, so that the taste is creamier. If you are afraid that the cheesecakes will fall apart without wheat flour, you can add a little flaxseed flour or psyllium to the cottage cheese for stickiness.
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Serves:
9% fat cottage cheese - to taste
Egg - 1 pc
Almond flour - 50 g
Baking powder for the dough - ½ tsp
Melted butter - 25 g
Salt - to taste
almond petals - to taste
1
Prepare the cottage cheese. If it is crumbly, be sure to rub it through a sieve. If it is pasty, then do as you wish. But even such cottage cheese will benefit from the sieve - all the grits will disperse.
2
Add the egg, baking powder, almond flour and a pinch of salt to taste to the bowl with the cottage cheese. Mix the mixture until it is completely homogeneous. If it doesn't seem thick enough, add a little more almond flour to the mixture
3
Heat a frying pan, melt melted butter in it. Place the cheesecakes using a tablespoon or dessert spoon, shaping them in a frying pan.
4
Fry the cheesecakes over medium heat for 2 minutes on one side until golden brown. Turn the cheesecakes with a spatula to the other side and fry until cooked through.
5
Place the finished cheesecakes on a plate and sprinkle them with almond petals. You can also use pumpkin or sunflower seeds instead. Serve cheesecakes with natural yogurt or sour cream.
Serves:
Fat
124
Carbs
22
Protein
58
Kcal
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