Can I use fat-free cottage cheese?

Yes, but they'll be drier. Add 1–2 tablespoons of sour cream or yogurt to improve the texture.

Why did my balls turn out flat?

The cottage cheese may have been too wet, or you didn't shape them firmly. Squeeze out moisture and roll tight balls.

This recipe is flourless, but if the mixture is too sticky, you can add 1–2 tablespoons of almond or coconut flour.

How to check doneness?

Insert a toothpick into a ball — it should come out clean. The top should be golden brown.

Cottage cheese

Name: Cottage cheese
Total time: 45 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken egg — 110 g; Cottage cheese — 500 g; Bulk sweetener — 15 g; Vanillin — 2 g; Baking powder — 2 g

60min

629g

Nutrition per 100g

166

These cottage cheese balls are the perfect treat for those who watch their diet but love sweets. Light, airy texture with a delicate vanilla aroma and a golden crust — they literally melt in your mouth. No flour or sugar, but with a touch of baking powder for fluffiness. Easy to make, loved by both kids and adults. Try this wholesome snack!

WHAT YOU WILL NEED

From ingredients

5 products

Curd Base

Dry Additives

SIMPLE PROCESS

Step by step recipe

The key to these balls is the right consistency of the curd mixture. Use dry cottage cheese to avoid a runny batter. Dissolve the sweetener in water first to distribute it evenly. Baking powder and vanilla add tenderness and fragrance. Shape the balls with wet hands to prevent sticking. Bake at 180°C (350°F) until golden, but don't overbake — they should stay soft inside.

Step 1

Prep the ingredients

Take cottage cheese (500 g) and eggs (110 g) out of the fridge 30 minutes ahead to bring them to room temperature.

Step 2

Mix cottage cheese with egg

In a large bowl, mash the cottage cheese with a fork or blend, add the egg, and mix until smooth.

Step 3

Add sweetener, vanilla, and baking powder

Dissolve the sweetener (15 g) in a small amount of water. Add it to the curd mixture along with vanilla (2 g) and baking powder (2 g). Stir well.

Step 4

Shape the balls

Wet your hands with cold water to prevent sticking, and roll the mixture into small balls (about 1.5 inches in diameter). Place them on a baking sheet lined with parchment paper.

Step 5

Preheat the oven

Preheat the oven to 180°C (350°F).

Step 6

Bake until golden

Bake for 40–45 minutes until golden brown. Let them cool slightly on the tray, then transfer to a wire rack. Serve warm or cold.

CHEF'S TIP

Choose dry cottage cheese

Use cottage cheese with low moisture (5–9% fat). If it's too wet, squeeze out excess whey through a cheesecloth — otherwise the balls may spread.

Dissolve the sweetener beforehand

To ensure the sweetener fully dissolves and doesn't crunch, dissolve it in a teaspoon of warm water before adding to the curd.

Don't overbake

Bake until light golden, but check with a toothpick — it should come out clean. Overbaking will dry them out.

Serve with berries or sour cream

These balls are delicious with warm berry sauce, sour cream, or simply with a cup of tea.

SUBSTITUTIONS

Add your taste

Sweetener → honey or maple syrup If you're not on a strict diet, substitute sweetener with 1–2 tablespoons of honey or syrup for a more natural flavour.
Vanilla powder → vanilla extract Replace vanilla powder with 1 teaspoon of vanilla extract for a richer aroma.
Skip the baking powder If you don't have baking powder, the balls will be denser but still tasty. You can add a pinch of baking soda instead.
Add coconut flakes Roll the balls in shredded coconut before baking for a crunchy coating and an exotic twist.

HOW TO STORE

How to Store Baked Cottage Cheese Balls

Cool the baked balls on a wire rack, then store in an airtight container. Keep at room temperature for 1 day, or refrigerate for up to 3 days. Freeze for up to 1 month — arrange in a single layer, freeze, then bag. Thaw at room temperature or in the microwave.

GOOD TO KNOW