Sugar-Free Cottage Cheese Cake

Ingredients:

• 500 g cottage cheese (varškė)
• 100 ml heavy cream (10% fat)
• 70 g butter, melted
• 4 tablespoons coconut flour
• 3 tablespoons Stevia sweetener (or your preferred sugar substitute)
• 3 large eggs
• 2 handfuls of blueberries or raspberries (fresh or frozen)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Separate the egg yolks from the egg whites.
3. In a large bowl, beat the egg yolks together with the Stevia sweetener until well combined.
4. Add the cottage cheese, melted butter, and cream to the yolk mixture. Blend everything with an immersion blender (or a food processor) until completely smooth and no lumps of cottage cheese remain.
5. Stir in the coconut flour until evenly incorporated.
6. In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
7. Gently fold in the blueberries or raspberries.
8. Pour the batter into a greased or parchment-lined baking pan (approx. 20–22 cm / 8–9 inch round pan works well).
9. Bake for about 50 minutes at 180°C until the top is golden and the cake is set.
10. Allow the cake to cool completely before slicing. It tastes even better after chilling in the refrigerator for a few hours.

Tips:

• The cake will be quite soft when hot but firms up as it cools.
• You can serve it plain or with a few extra fresh berries on top.

Enjoy your delicious sugar-free cottage cheese cake!