Sochniki No. 2

Name: Sochniki No. 2
Total time: 30 min
Yield: 10 g
Cuisine: Russian
Ingredients: 100 g Butter; 1 g stevia; 2 g Salt; 3 pcs Chicken egg yolks; 1 g xanthan gum; 2.5 g baking soda; 5 g Vinegar, apple cider; 225 g Almond flour; 300 g 5% quark; 1 pcs Egg white; 2 g stevia; 15 g Nuts, coconut cream, raw (liquid expressed from grated meat); 1.5 g vanillin; 1 pcs chicken egg yolk

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A wholesome keto-friendly take on classic sochniki, featuring a delicate cottage cheese filling and low-carb almond flour dough.

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Method

Preheat the oven to 160°C.

Separate the egg whites from the yolks. To the yolks, add the softened butter, sweetener, salt, baking soda quenched with vinegar, xanthan gum, and almond flour. Knead the dough by hand. Divide it into 10 portions.

Prepare the filling. Combine the cottage cheese with the egg white, sweetener, coconut cream powder, and vanilla. Blend everything smooth with an immersion blender.

Take a portion of the dough and place it on parchment paper. Roll the dough out into a circle. Spoon 30g of the filling onto one half of the dough. Fold the other half over the filling using the parchment paper. Repeat with the remaining portions.

Line a baking sheet with parchment paper. Place the assembled pastries on the sheet. Brush the tops with egg yolk. Bake for 30 minutes. Let them cool.

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Sochniki No. 2

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