Oven-Baked Cottage Cheese Pancakes with Coconut Flour

Prepare all the ingredients for cheesecakes: cottage cheese, egg, coconut flour, natural sugar substitute - erythritol, and salt. Take cottage cheese of medium moisture with a fat content of 9% or higher. The higher the fat content of the cottage cheese, the tastier the cheesecakes will be. Take the largest egg you can find. Instead of coconut flour, you can use almond flour or use both types of flour. As a sweet component, use carbohydrate-free or low-carb natural sweeteners such as stevia, erythritol, xylitol, etc. This recipe uses erythritol with a sweetness level that is 70% of sugar sweetness. The cheesecakes turn out slightly sweet. If you like them sweeter, add more erythritol or use stevia, which is sweeter than sugar, and you will need only a small amount. You can flavor the cheesecakes with natural vanilla or cinnamon.

Place cottage cheese in a large bowl and mash it well with a fork. You can strain the cottage cheese through a sieve or blend it, depending on whether you prefer uniform consistency or cottage cheese lumps in the cheesecakes. If you strain the cottage cheese through a sieve, the cheesecakes will be more airy, while blending will result in a creamy texture. I like the cheesecakes with a pronounced cottage cheese texture.

Add the egg, erythritol, and a pinch of salt to the cottage cheese. I recommend adding salt as it enhances the flavor. Mix everything well.

Add the coconut flour. Add it gradually. Start with 10 g and mix it well into the cottage cheese. If the consistency of the cottage cheese dough is not runny and holds its shape when you shape a cheesecake from it, do not add any more flour. The amount of coconut flour depends on the moisture content of the cottage cheese. If you add too much flour, the cheesecakes may turn out dry.

Shape the cheesecakes. Dust a board or countertop with coconut flour. Take a portion of the cottage cheese mixture, slightly flatten it in your hand, place it on the board, and shape the cheesecake using your hands, a knife, or, for example, a glass, as described in step 7 of the recipe for cheesecakes with cottage cheese made from scalded milk. Repeat the process with the remaining cottage cheese mixture. I ended up with 6 cheesecakes, each weighing approximately 50 g.

Place the ready-made pancakes in a greased or lined baking dish. And send to the preheated oven to 180°C for 25 - 30 minutes. You should consider the peculiarities of your oven. Coconut flour can burn, so it is better to keep an eye on the pancakes. You can also fry the coconut flour pancakes on a pan on both sides until golden brown with coconut, olive, or a mixture of butter and olive oil.

Remove the ready-made pancakes from the oven.

Serve immediately with sour cream, whipped cream, sugar-free berry sauce with stevia or erythritol, juicy berries and fruits. These pancakes are good when served warm, they are soft and delicious. When they cool down, they become denser and drier. Therefore, it is better to cook them all at once to eat right away, and freeze the raw portions for the future. I recommend serving them with juicy additions.