Oh my gosh. You win the prize! I've subscribed because not only do your recipes look so delicious, especially this one, but you actually truly scraped the bowl.😄 My pet peeve is that in almost all cooking shows the person stirring always leaves a big lump of batter that never gets blended in or when fill the cake pan almost never spreads it to the actual edges. You did!! Thank you for being a no waste baker. I really admire that!
I made this with allulose/monk fruit blend and a bamboo flour blend and it is totally keto. The butter, egg and cottage cheese fats are very healthy fats and listed as preferred in keto recipes. This is a very healthy and keto recipe and delicious.
I really appreciate you not fast forwarding through basics like folding in the egg whites. While I realize many people might know how to do that, I'm new to cooking/baking and trying to learn so I can make healthier choices. There's a lot of recipes that that call for (and sometimes describe) folding in the egg whites. But this is the first time I've watched how the texture changes and how it looks as you do it. Thanks!
Thank you for: Explaining your ingredient choices and alternatives, for excellent visuals and for your lovely voice that is not overpowered by the low key music! Anxious to try this cake for a perfect Italian breakfast! Happy to have found you❣️🐅
This came up on my RUclips feed. I really like the calm, simple, and elegant presentation with your voice over and the images. I’m looking forward to trying this. Thank you.😊
Brilliantly done, Nene❤!! I agree with several commenters that you've got a winning formula going on for building viewership. Commenting here as an elderly person, I'm delighted with your focus on nutrient-dense high fiber, high protein snacks with recipes that give you options for sugar alternatives.... Also, your reminding us of how useful our immersion blender's whisk attachment and hand mixer can be added value to this episode. BTW, as regards the recipe, just as you are lactose intolerant, I wouldn't choose the monk fruit + allulose sweetener due its same effect as lactose has on many. Sugar alcohols are notorious in that regard. Also, as someone who's barely 5 ft tall, every calorie counts, so it's terrific that someone out there is taking the trouble to develop recipes that fit that niche. There are lots of people like me who, when splurging on calories, essentially want better alternatives to store-bought items or "the old standards" we could have made ourselves - consisting primarily of empty calories. Lookingn forward to more of your baking alchemy!!
Great video production with perfect balance of photography, narration, subtle background music, and content all presented in a timely manner. Thank you. Will give this recipe a try.
Just made this cake & it is wonderful. I also made a berry sauce to drizzle over it when serving. Delicious. Thanks for posting this recipe. The lemon zest & juice gave it a great taste. I love vanilla, so I also put a 1/2 t vanilla paste in it.
WOW I am so glad I found your channel today. I was thinking today, I have to make a gluten free recipe with my new Monk fruit and Allulose sweetener I just purchased. By reading other people's comments, I am so happy to hear everyone else has enjoyed this recipe too. At least we can enjoy some sweetest, without the guilt. Thank you ♥
Hello Nini. This popped up on my feed. Yay. I stopped eating white sugar years ago. Then read labels to lower my sugar more. This came at a great time as I'm now lowering my carbs !!! This looks delicious. 🤤 Will try this weekend...
This is a very relatable recipe to follow, your voice is comforting and watching every step of the way is so relaxing. I will make this for sure, thank you.
Thank you for developing a cottage cheese version rather than ricotta. I love a high-protein option that can easily be made keto-friendly as you suggest by subbing the sugar for a keto-friendly granulated substitute like monk-fruit/erythritol. You can also sprinkle too with Swerve or Lakanto brand powdered erythritol. Thanks for a great video. Can’t wait to try this one.
I WOULD USE EXTRA CHEESE SWEETENED AND FLAVORED WITH ALMOND EXTRACT AND PLACED ON THE TOP LIKE A CHEESE PASTRY. THEN I WOULD MAKE A POWDERED SUGAR AND LEMON JUICE ICING.
Also aware that it is not actually keto. It's closer if you use keto sweetener (stevia ,allulose etc) rather than sugar tho! Looks delicious and not dry so will try it!
I just made this cake. Thank you so much it was delish. I made a blueberry lemon compte to drizzle on top with a little whipped cream. I will make this again. So good
Hi. Looks lovely cake and great that it’s keto friendly. I’m in the uk and can’t seem to get almond flour. Perhaps I can try to chop finely some blanched almonds. Do you think that would work okay. Xx
You would have to process the blanched almonds into flour. Then sift it. There are recipes online to make almond flour!! I hope it works out for you. Did you try Amazon?
@sillibake I've just blanched my whole almonds that I had in the cupboard. So easy. Next stage to grind them and make the cake sometime this week. So grateful for your advice xx
Any chance us Europeans could have ingredients in grams, oven temp in Celsius, and also a printable recipe format? Many thanks. Loved the presentation style...
Do we think we can add honey at the sugar step? since it's really just making the butter soft, it shouldn't change the recipe too much. Raw Honey is the only sugar source I eat, oh and pure maple syrup now and then. Thanks. It's a Histamine/Hashimotos/Everything effects me thing, sadly, but this cake and your channel are wonderful. Trying it this weekend :) I am an avid home cook and cooking super healthily and strictly gluten free is sometimes challenging but fun.
You can use a monk fruit sweetener. Look at what measurement to use to equal approx 3/4 cup of sugar. I know it’s sweeter and you will need to use less than the 3/4 cup that I use in the original recipe. Hope this helps 😊
To be honest I have not tried it without eggs. I know there are vegan cheesecake recipes out there that use cornstarch, but I am sure how much you would need for the recipe or if it will work. I’m sorry 😞
I don't eat refined sugar have you made with maple syrup or apple sauce by chance? Wondering if that would create an imbalance in the texture once baked
I am excited to try your recipe, however, when I printed it out, it does not tell me to line the bottom of the springform pan with parchment paper, and it does not tell me where in the process to add the lemon juice and the lemon zest. So I had to watch your videoto find out so that I could hand those things in.
Coconut flour is a substitute for almond flour. Use 1/4 cup coconut flour if you were going to use a full cup almond flour sounds crazy, but I’ve tried this ratio and it does work.
Thank you so much for trying the recipe and for your feedback! This cake is designed to be quite moist, so I’m sorry to hear it didn’t turn out that way for you. Sometimes overmixing the batter or baking it a little too long can affect the texture. If you give it another go, I’d recommend mixing gently and checking the cake a few minutes before the suggested time, as ovens can vary. I hope this helps, and I appreciate you sharing your experience!
You could possibly do softened coconut oil, but to be honest I have not tried it. The coconut oil will definitely change the flavor, you could try the refined version. I hope this helps!
So mine did come out crumbly, but the flavor was there. I did notice that her butter and sugar was blended till creamy. Mine never got that way after blending for over 10 mins. Baked it and it seems like it was to crumbly. I will make again. Also on another day that is not rainy. So did everything else, baked for 50 mins at 325 as she suggested. Or did not seem done enough. Numbed it to 350 and cooked 10 more mins. Took out and let rest for 30 or more mins. Was not as brown as hers. It did not cut like a pie. But was crumbly. So, what do you think I did incorrectly. I will try again.
I'm sorry it didn't work out for you! I'm going to ask you a few questions to try to help you... 1. What type of butter and sugar did you use? 2. Were the ingredients at room temp? 3. Did you use Almond Flour or Almond meal? Thank you for making the recipe!
@@darlenebrown3993 ok. Next time make sure eggs, butter and cottage cheese are at room temp. Don’t over mix when adding your egg yolks. Make sure your egg whites are whisked until they are stiff and when you add the second addition of egg whites fold gently just until incorporated. I hope you try it again. Just a reminder that cottage cheese is not a smooth cheese, so the end result will not be a completely smooth texture.
Why not use lemon?????? Just kidding...I actually watched your video ,and noted your ingredients. You used lemon. Looks very good, need to look and see if I have a spring form pan..
Many of us, myself included, don't like eggy taste. For me 4 eggs is too much and I'd end up giving it to neighbors. Maybe there's a substitution. Flax meal possibly.
Depending on source of info, and I looked at AI to professional sites, cottage cheese contains equal to more lactose than ricotta. Wonder if your body not agreeing with ricotta is related to another component.
Please use your spatula when you're adding ingredients. It's much easier than trying to shake the cottage cheese out of the bowl, and definitely less wasteful. You were already using a spatula, just use it throughout your recipe.
I wish that you bakers of alternative ingredients would get beyond Cottage Cheese. Many of us do no cheese. Further, if you are using g white refined sugar -- no Bueno.
Hi. I have a couple of suggestions. In your introduction you said that you have a "focus on great healthy fats." That is not how I would categorize this recipe. There is far too much unhealthy fat in the butter, cottage cheese, and eggs for me; and not enough healthy fat in the almonds to achieve an acceptable balance. My suggestions are that you provide an estimate of saturated fats per serving in addition to the total fats, and that you provide weight or volume measurements (in grams or milliliters) alongside the cup amounts. The total fat estimate gives me no indication at all regarding how healthy the overall fat content in a recipe may be. And, if you had provided measurements by weight I could have calculated that for myself easily enough. With something like this recipe I often calculate what would happen to total saturated fats if I replaced the butter with olive oil.
With all due respect, this is a DESSERT not a MEAL. She is replacing ricotta with cottage cheese. Ricotta has a lot more fat. As for the butter, its a healthier option than vegetable oil, which doesn't seem like it would work for this recipe. Also, its a lighter cheesecake option. Most cheesecakes are 3-4 blocks of cream cheese that have significantly more fat!
Do your own conversions, people. It is not the author's responsibility to provide measurements and substitutions for each person that has issues with ingredients.
the recipe is not keto friendly the way you made it. you added sugar. monk fruit, allulose, stevia or xylitol are keto friendly substitutes for sugar...
So it looks like I’m going to have to watch your video for each of the ingredients, stop the video, write down the ingredient and amount, start it again and repeat about 40 times. I would appreciate it if you had written down the recipe. I would still watch the video and you would get credit for that.
Oh my gosh. You win the prize! I've subscribed because not only do your recipes look so delicious, especially this one, but you actually truly scraped the bowl.😄 My pet peeve is that in almost all cooking shows the person stirring always leaves a big lump of batter that never gets blended in or when fill the cake pan almost never spreads it to the actual edges. You did!! Thank you for being a no waste baker. I really admire that!
Thank you! 🙏 I appreciate that. 😊
I made this with allulose/monk fruit blend and a bamboo flour blend and it is totally keto. The butter, egg and cottage cheese fats are very healthy fats and listed as preferred in keto recipes. This is a very healthy and keto recipe and delicious.
Thank you!!! I’m so glad you enjoyed it! 😊
I just learned something new, that flour can be made from bamboo. Thank you.
Was the bamboo flour blend 80% bamboo and 20% psyllium husk powder? How many grams did you use in place of the almond flour?
@@rochelles.8387 If you go to Victoria’s keto kitchen, I used her 2.0 blend with psyllium.
@@rochelles.8387 Check out Victorias Keto Kitchen, she makes bamboo flour blends that can be used in place of white flour.
I really appreciate you not fast forwarding through basics like folding in the egg whites. While I realize many people might know how to do that, I'm new to cooking/baking and trying to learn so I can make healthier choices. There's a lot of recipes that that call for (and sometimes describe) folding in the egg whites. But this is the first time I've watched how the texture changes and how it looks as you do it. Thanks!
That is very nice to say 😊 Thank you!
Made this today - it is really good but BE SURE you mix your ingredients in the order Nene does hers -otherwise your batter will be a crumbly mess.
@janiceweaver6945 that's great to hear! Thank you 😊
Made this for my friends mother and she said it was the best cake she has ever eaten! Again, thank you
Oh my gosh!!! That’s amazing to hear!! Thank you 🙏
Thank you for: Explaining your ingredient choices and alternatives, for excellent visuals and for your lovely voice that is not overpowered by the low key music! Anxious to try this cake for a perfect Italian breakfast! Happy to have found you❣️🐅
That is so sweet! Thank you for your support! 😊
What a great idea! Lemon cake and cappuccino for breakfast!!❤️
This came up on my RUclips feed. I really like the calm, simple, and elegant presentation with your voice over and the images. I’m looking forward to trying this. Thank you.😊
Thank you for the kind words, I really appreciate it! I hope you enjoy the recipe!
Got some ALMOND FLOUR.. I Can't Wait to Bake this CAKE! And GLUTEN FREE too. 🎉❤Thanks for Sharing this Outstanding Recipe.
You are so welcome 😊! I’m excited for you to try it. Thank you for your support!
Brilliantly done, Nene❤!! I agree with several commenters that you've got a winning formula going on for building viewership. Commenting here as an elderly person, I'm delighted with your focus on nutrient-dense high fiber, high protein snacks with recipes that give you options for sugar alternatives.... Also, your reminding us of how useful our immersion blender's whisk attachment and hand mixer can be added value to this episode. BTW, as regards the recipe, just as you are lactose intolerant, I wouldn't choose the monk fruit + allulose sweetener due its same effect as lactose has on many. Sugar alcohols are notorious in that regard. Also, as someone who's barely 5 ft tall, every calorie counts, so it's terrific that someone out there is taking the trouble to develop recipes that fit that niche. There are lots of people like me who, when splurging on calories, essentially want better alternatives to store-bought items or "the old standards" we could have made ourselves - consisting primarily of empty calories. Lookingn forward to more of your baking alchemy!!
Thank you so much for your kind words! 😊 Your support of my channel means so much! I look forward to sharing more recipes with you too!
Allulose is not a sugar alcohol like erythritol or xylitol so I reckon you would be alright.
@kerrystone3201 I thought that the case but it affected a family member the same way as do sugar alcohols.... Go figure!! (??)
I made this yesterday with ricotta. Delicious. Everyone loved it. I agree about following the order in the recipe. Thank you.
I’m so glad you enjoyed it!! 😊
Great video production with perfect balance of photography, narration, subtle background music, and content all presented in a timely manner.
Thank you. Will give this recipe a try.
That is so kind for you to say, thank you so much!
This looks mouthwatering. I like the combo of vanilla and almond extract. Thank you for the video :)
My pleasure 😊 I hope you enjoy it!
I made this cake tonight and it is absolutely delicious.
That is so wonderful to hear!! Thank you! 😊 I love it too!
There simply is not enough words,to express how utterly talented& a genius Dan is.
Mind blowing ❤🙏
Just made this cake & it is wonderful. I also made a berry sauce to drizzle over it when serving. Delicious. Thanks for posting this recipe. The lemon zest & juice gave it a great taste. I love vanilla, so I also put a 1/2 t vanilla paste in it.
I’m so glad you enjoyed it!! 😊
WOW I am so glad I found your channel today. I was thinking today, I have to make a gluten free recipe with my new Monk fruit and Allulose sweetener I just purchased. By reading other people's comments, I am so happy to hear everyone else has enjoyed this recipe too. At least we can enjoy some sweetest, without the guilt. Thank you ♥
I hope you enjoy it!
Hello Nini. This popped up on my feed. Yay. I stopped eating white sugar years ago. Then read labels to lower my sugar more. This came at a great time as I'm now lowering my carbs !!! This looks delicious. 🤤 Will try this weekend...
Thank you! I hope you enjoy it!
Love your style of presentation thanks
I appreciate that! Thank you 😊
This is a very relatable recipe to follow, your voice is comforting and watching every step of the way is so relaxing. I will make this for sure, thank you.
That is so lovely to say, thank you so much! I hope you enjoy the recipe.
Looks so good and good for you. Thank you.
Thank you 🙏 I hope you enjoy it!
@@sillibake You're welcome. I'm sure I will!
This video just showed up in my feed and I am so happy it did! I really liked your style of sharing the recipe and it sure does look delicious!
Thanks so much! 😊 I appreciate that!
I made it. Very delicious
That’s amazing to hear!! I’m so glad you enjoyed it! 😊
Gorgeous! I know my family would enjoy it!
Thank you! 😊
Looks wonderful!!
Thank you!! 😊
That looks especially yummy. Thanks!
I hope you enjoy it! 😊
Thank you for developing a cottage cheese version rather than ricotta. I love a high-protein option that can easily be made keto-friendly as you suggest by subbing the sugar for a keto-friendly granulated substitute like monk-fruit/erythritol. You can also sprinkle too with Swerve or Lakanto brand powdered erythritol. Thanks for a great video. Can’t wait to try this one.
That is so lovely to say! Thank you so much! I hope you enjoy it! I loved it! 😊
OMG ...SO DELICIOUS..This is going on my Christmas menu......xx
That’s amazing to hear!! Thank you! 😊
Looks delicious and I can't wait to make this for my GF bestie ❤
I hope you both enjoy it! 😊
Looks great!! gonna try this!!! thank you
I hope you like it as much as I did! 😊
Thanks for the effort you put into the recipe. Looks delicious. And I am lactose intolerant too.
Thank you! I appreciate that!
Thanks - that looks beautiful! Must try.
I hope you enjoy!
I WOULD USE EXTRA CHEESE SWEETENED AND FLAVORED WITH ALMOND EXTRACT AND PLACED ON THE TOP LIKE A CHEESE PASTRY. THEN I WOULD MAKE A POWDERED SUGAR AND LEMON JUICE ICING.
Yummmmmmm, must try!
😊 I hope you enjoy it!
Yummy!! Love this delicious cake! The cottage cheese sub is brillant! 💥😋
Thank you 😋 I’m so glad you loved it. I loved it too!
Great recipe, thank you!
My pleasure 😊 I hope you enjoy it!
Looks amazing
Thank you!! 😊
Thank you I will definitely try this.
I hope you enjoy it!
Also aware that it is not actually keto. It's closer if you use keto sweetener (stevia ,allulose etc) rather than sugar tho! Looks delicious and not dry so will try it!
I do mention that in the video as well as description box. Thanks! 😊
Сделала в воскресенье. Ну очень вкусно! Спасибо за рецепт!
Thank you!! I’m so glad you enjoyed it! 😊
I just made this cake. Thank you so much it was delish. I made a blueberry lemon compte to drizzle on top with a little whipped cream. I will make this again. So good
Yayyy! Im so glad you enjoyed it!! 😊
Yum! Can’t wait to try!
I hope you enjoy it!
Incredible!!!!! Thank you.
Yayyy!! Im so glad you enjoyed it! 😊
Can’t wait to try this!🎉
Hope you enjoy it!
Best to have a round bottom bowl for mixing.👍⭐️
Multumesc frumos ❤❤❤❤
My pleasure! Enjoy 😊
Good recipe!
Thank you! 😊
Great recipe, thanks very much. I've liked and subscribed.
Thank you so much for your support!
Fabulous
Thank you 😊
Hi from Australia. Have now subscribed . One question is Almond flour considered the same as Almond Meal?
Hi there! Not it not. Almond meal has the skin of the almond left on, almond flour is blanched almonds without their skin. Hope that helps!
@@sillibake Thanks so much for your very prompt reply. Much appreciated. Take care.
Yummy!
It was! 😊
Looks good
You would happen to have the macros for that?
Hi! It’s in the description box!
Thank you!
Sounds/looks great! I don’t like lemon so will try almond/vanilla extract combo instead. Thx!
I hope you enjoy it! Orange zest and juice would also work well! 😊
Hi. Looks lovely cake and great that it’s keto friendly. I’m in the uk and can’t seem to get almond flour. Perhaps I can try to chop finely some blanched almonds. Do you think that would work okay. Xx
You would have to process the blanched almonds into flour. Then sift it. There are recipes online to make almond flour!! I hope it works out for you. Did you try Amazon?
Here’s a recipe for almond flour: foolproofliving.com/how-to-make-almond-flour/
@sillibake thank you. Just watched the video and it looks easy enough. So kind of you to send me the link xx
My pleasure 😊 let me know if you try the cake!
@sillibake I've just blanched my whole almonds that I had in the cupboard. So easy. Next stage to grind them and make the cake sometime this week. So grateful for your advice xx
looks good
It was delicious 😋
Any chance us Europeans could have ingredients in grams, oven temp in Celsius, and also a printable recipe format? Many thanks. Loved the presentation style...
Do we think we can add honey at the sugar step? since it's really just making the butter soft, it shouldn't change the recipe too much. Raw Honey is the only sugar source I eat, oh and pure maple syrup now and then. Thanks. It's a Histamine/Hashimotos/Everything effects me thing, sadly, but this cake and your channel are wonderful. Trying it this weekend :) I am an avid home cook and cooking super healthily and strictly gluten free is sometimes challenging but fun.
I think honey should work! Thank you so much for your support of my channel! 😊
Do you think I could make this with liquid stevia instead of the sugar?
Hi there! I have only tried this recipe with a granulated sweetener. Sorry 😞
That looks really good. How do I avoid the sugar as a type 2 diabetic.
You can use a monk fruit sweetener. Look at what measurement to use to equal approx 3/4 cup of sugar. I know it’s sweeter and you will need to use less than the 3/4 cup that I use in the original recipe. Hope this helps 😊
Thanks, never tried MOnk fruit.
Also, if you don’t follow @glucosegoddess you should. She’s talks about glucose and has incredible tips on how to minimize your insulin spikes.
Looks great! What can you substitute the egg with? Vegan here…
To be honest I have not tried it without eggs. I know there are vegan cheesecake recipes out there that use cornstarch, but I am sure how much you would need for the recipe or if it will work. I’m sorry 😞
Where can we print this recipe?
What can we use as a substitute for the cottage cheese if we don't eat dairy?
@@denisesudell2538 I haven’t tried it myself to be honest, but possibly vegan ricotta cheese (I believe it’s made of tofu). Hope that helps!
@@sillibake Thanks so much for replying!
How much of the vanilla and almond extracts do you use?
Hi there! All the measurements are in the description box! Enjoy 😊
I don't eat refined sugar have you made with maple syrup or apple sauce by chance? Wondering if that would create an imbalance in the texture once baked
@@traceybennett8053 I would suggest honey with this if that works for you. Half a cup should work well.
❤❤❤
Can you please give the exact ingredients and recipe in the description? That would help so much. 🙏💞.
Hi there! The exact ingredients & instructions are in the description, as well as a link to the recipe. Hope that helps!
I just recently learned of a product that's on the market : lemon ricotta cheese.
I wonder if it would work in this recipe?
Hi there! I think that would work. Taste it and see how lemony it is. Maybe just add lemon zest to recipe and not the juice. I hope that helps!
Where do you incorporate the lemon 🍋 ? 🤷🏻♀️ did I miss it ? I need glasses 🤓 lol
The instructions are in the description box! Enjoy!
@@sillibakethank you 😊
4:04 lemon added
I am excited to try your recipe, however, when I printed it out, it does not tell me to line the bottom of the springform pan with parchment paper, and it does not tell me where in the process to add the lemon juice and the lemon zest. So I had to watch your videoto find out so that I could hand those things in.
Thank you so much for your feedback. I have made those changes to the recipe on my website. I hope you enjoy the recipe! 😊
Could you add the recipe in the description?
The full recipe along with the recipe link is in the description box. Enjoy!
Could you add plums that have been pulsed down to a mash and add to the wet mixture?
I’m not sure to be honest. If you do try it, let me know if it works out for you!
Where are the recipes? Looks delicious
Hi there! It’s in the description box. There is also a link to the recipe on our website. Enjoy! 😊
@@sillibake9:03
Could you use cream cheese instead of cottage or ricotta as I don’t like the two latter?
Hi there! I don’t think so. Cream cheese doesn’t have enough moisture for this recipe.
I wonder how it would taste with no sugar or fake sugars
I’m not sure to be honest. You could try a sweet orange instead of lemon juice to naturally sweeten it. Let me know if you try it!
I have family with tree nut allergies. What other suggestions do you have for the flour.
I have not tried it with other flours personally, but if you are not opposed to all purpose flour, one cup should work. I hope that helps!
Oat flour could work too but the flavour of the cake will be a little different. 1.5 cups of oat flour.
Coconut flour is a substitute for almond flour. Use 1/4 cup coconut flour if you were going to use a full cup almond flour sounds crazy, but I’ve tried this ratio and it does work.
Is almond flour the same as ground almonds?
Almond flour are blanched almonds without their skin, dried and then ground. I hope that helps.
not moist enough but addictive Ate half in one sitting
Thank you so much for trying the recipe and for your feedback! This cake is designed to be quite moist, so I’m sorry to hear it didn’t turn out that way for you. Sometimes overmixing the batter or baking it a little too long can affect the texture. If you give it another go, I’d recommend mixing gently and checking the cake a few minutes before the suggested time, as ovens can vary. I hope this helps, and I appreciate you sharing your experience!
I was told to never use a wooden spoon when folding in egg whites but rather stainless steel....
Good tip! Thank you!
Could I substitute the butter with plain Greek yogurt?
Hi there! I don’t think so. I’m sorry
You could possibly do softened coconut oil, but to be honest I have not tried it. The coconut oil will definitely change the flavor, you could try the refined version. I hope this helps!
How much vanilla & almond flavoring do you use?
Hi there! The recipe is in the description box. It is 1 1/2 tsp of each. I hope you enjoy it!
So mine did come out crumbly, but the flavor was there. I did notice that her butter and sugar was blended till creamy. Mine never got that way after blending for over 10 mins. Baked it and it seems like it was to crumbly. I will make again. Also on another day that is not rainy. So did everything else, baked for 50 mins at 325 as she suggested. Or did not seem done enough. Numbed it to 350 and cooked 10 more mins. Took out and let rest for 30 or more mins. Was not as brown as hers. It did not cut like a pie. But was crumbly. So, what do you think I did incorrectly. I will try again.
I'm sorry it didn't work out for you! I'm going to ask you a few questions to try to help you...
1. What type of butter and sugar did you use?
2. Were the ingredients at room temp?
3. Did you use Almond Flour or Almond meal?
Thank you for making the recipe!
@@sillibake I use almond flour, my eggs were not room temp but my butter set out for 30 mins. I used an organic butter, Kerry Gold unsalted
My egg set out for maybe 15 mins
@@darlenebrown3993 ok. Next time make sure eggs, butter and cottage cheese are at room temp. Don’t over mix when adding your egg yolks. Make sure your egg whites are whisked until they are stiff and when you add the second addition of egg whites fold gently just until incorporated. I hope you try it again. Just a reminder that cottage cheese is not a smooth cheese, so the end result will not be a completely smooth texture.
@@sillibake When I get home tonight from work, I will look at the date of my almond flour. Make sure it was not wxpired
Why not use lemon?????? Just kidding...I actually watched your video ,and noted your ingredients. You used lemon. Looks very good, need to look and see if I have a spring form pan..
😉 I hope you enjoy it!
Egg holes or egg whites or both?
Hi there! The recipe is in the description box. You will need 4 eggs separated. Enjoy!
Where are exact ingredients for recipe?
@Thisthingcalledlifeis it is in the description box. The ingredients, directions and the recipe link to the website. Enjoy!😊
Why not use almond flour?
Hi there! Almond flour is used for this recipe. 1.5 cups.
How many egg yolks?
Hi there! The ingredients are in the description below, there are 4 eggs total. I hope you enjoy it!
Where is the on in this recipe
Many of us, myself included, don't like eggy taste. For me 4 eggs is too much and I'd end up giving it to neighbors. Maybe there's a substitution. Flax meal possibly.
Hi there! I have not tried it with flax, I’m sorry. If you do, let me know how it goes.
Try Lamb milk. Lamb milk is so much better for your gut.
Depending on source of info, and I looked at AI to professional sites, cottage cheese contains equal to more lactose than ricotta. Wonder if your body not agreeing with ricotta is related to another component.
Hi there. I did use lactose free cottage cheese for the recipe. Thank you for your concern.
Sugar? I thought you said it was healthy.
Add whatever type of sugar you like.
Please use your spatula when you're adding ingredients. It's much easier than trying to shake the cottage cheese out of the bowl, and definitely less wasteful. You were already using a spatula, just use it throughout your recipe.
I do not waste any ingredients. I scrape everything out of my measuring cups off camera. Thank you for your concern.
Good Grief! Get a life.
I am a diabetic. Substitute please.
Whatever granulated sugar you would use for baking should work here. I hope that helps! 😊
Where's the actual recipe please. Your other videos have the recipe written out.
Hi there! The recipe is in the description and I just added the link as well! I hope you enjoy it!
She is talking on the vid , giving the recipe 🎉
@@sillibake 1:37
The recipe is in the description
It's in the description
I wish that you bakers of alternative ingredients would get beyond Cottage Cheese. Many of us do no cheese. Further, if you are using g white refined sugar -- no Bueno.
Hi. I have a couple of suggestions.
In your introduction you said that you have a "focus on great healthy fats." That is not how I would categorize this recipe. There is far too much unhealthy fat in the butter, cottage cheese, and eggs for me; and not enough healthy fat in the almonds to achieve an acceptable balance.
My suggestions are that you provide an estimate of saturated fats per serving in addition to the total fats, and that you provide weight or volume measurements (in grams or milliliters) alongside the cup amounts.
The total fat estimate gives me no indication at all regarding how healthy the overall fat content in a recipe may be. And, if you had provided measurements by weight I could have calculated that for myself easily enough. With something like this recipe I often calculate what would happen to total saturated fats if I replaced the butter with olive oil.
Thank you for your feedback!
Butter, cottage cheese & eggs are healthy fats!!!
With all due respect, this is a DESSERT not a MEAL. She is replacing ricotta with cottage cheese. Ricotta has a lot more fat. As for the butter, its a healthier option than vegetable oil, which doesn't seem like it would work for this recipe. Also, its a lighter cheesecake option. Most cheesecakes are 3-4 blocks of cream cheese that have significantly more fat!
Do your own conversions, people. It is not the author's responsibility to provide measurements and substitutions for each person that has issues with ingredients.
the recipe is not keto friendly the way you made it. you added sugar. monk fruit, allulose, stevia or xylitol are keto friendly substitutes for sugar...
Thank you for your comment! You can substitute the sugar with monk fruit or other sweeteners if you wish.
She clearly states that in the video!
Look good , we can’t see very well all we see is your mixture in front of the camera…..
I'll try this using stevia as that will make it healthy. Sugar is so bad for humans and is causing a huge type 2 diabetes epidemic in this country.
I prefer using a monk/erythritol blend.
So it looks like I’m going to have to watch your video for each of the ingredients, stop the video, write down the ingredient and amount, start it again and repeat about 40 times. I would appreciate it if you had written down the recipe. I would still watch the video and you would get credit for that.
All my recipes are included in the description box!
talk too much