Low-Carb Custard Keto Paskha with Almonds

Weigh out the exact amount of each ingredient.

Separate the egg yolks from the whites. Place the yolks in a mixer bowl along with the sweetener and beat until fluffy.

Heat the milk over medium heat in a heavy-bottomed saucepan to approximately 65°C.

While continuing to beat the yolks with the sweetener, slowly pour in the hot milk in a thin stream.

Pour the mixer contents back into the saucepan and cook over low heat, stirring constantly until thickened.

Add the butter to the hot mixture and stir until melted.

Add the cottage cheese, stir, and blend with an immersion blender until smooth.

Return the mixture to low heat and heat until the first signs of simmering, then immediately remove from heat.

Place the saucepan in a container of cold water and cool the mixture until lukewarm, stirring occasionally.

Fold the chopped almonds into the cooled mixture.

Add the vanilla and mix thoroughly with a silicone spatula.

Prepare the paskha mold, line it with a double layer of cheesecloth, place it in a deep container, and transfer the curd mixture into it.