Cottage cheese dumplings

Ingredients

• 500 g Cottage cheese
• 2 pcs Egg
• 3 tbsp Oat flour
• 2 tbsp Coconut flour, unsweetened
• 1 tbsp Erythritol
• 1 tbsp Vanilla extract
• 1 tbsp Grated zest of lemon
• 1 pinch Small pinch salt
• 60 ml Oat flakes
• 1 tsp Coconut oil

Method

1. Mix together the cottage cheese, eggs, oat flour, coconut flour, erythritol, vanilla extract, salt, and lemon zest. Combine well until you get a smooth mixture.
2. Let the mixture rest in the refrigerator for about 30 minutes.
3. In the meantime, prepare the crumble topping.
4. In a pan, heat the coconut oil over medium heat. Add the oat flour and erythritol, toast until golden brown, then set aside.
5. Bring a large pot of salted water to a boil. Form small dumplings from the cottage cheese mixture and gently drop them into the boiling water.
6. Cook the dumplings until they rise to the surface (about 5-7 minutes).
7. Use a slotted spoon, remove the dumplings and roll them in the toasted crumble mixture.