Two-Layer Cottage Cheese Bake with Protein
◷1 hour 10 minutes
A striking two-layer bake: a tender pumpkin layer with cinnamon and a cottage cheese layer with protein. A high-protein breakfast with an autumn mood.
Ingredients
Pumpkin layer
Pumpkin purée300 g
Eggs1 pcs
Greek yogurt80 g
Erythritol50 g
Corn starch15 g
Ground cinnamon0.5 tsp
Nutmeg0.5 tsp
Saltpinch
Cottage cheese layer
Cottage cheese500 g
Eggs2 pcs
Greek yogurt120 g
Rice flour30 g
Protein powder35 g
Erythritol70 g
Corn starch20 g
Vanillato taste
Saltpinch
Almondsoptional
Instructions
1
Mix each layer separately until smooth — do not whip them to a foam.
2
Put the cottage cheese base into the dish, then pour the pumpkin layer carefully over it. Scatter with flaked almonds.
3
Bake for 45–55 minutes — the centre may look not quite set, which is normal. It stabilises as it cools.
4
Cool completely (1 hour on the counter + 4–6 hours in the fridge), then cut into portions.
Freezing
Firm it up first
so the bake does not get squashed. Then vacuum pack. Keeps for up to 3 months.
Thaw in the fridge