Eastern European/Russian recipes for dry cottage cheese/farmer’s cheese donuts are ideal for adapting to a low carb lifestyle; they already use high protein cheese as a base. I took a traditional recipe and substituted almond flour & stevia-erythritol blend and added a teaspoon of psyllium husk powder to hold the dough together better. Dry cottage cheese or farmer’s cheese is difficult to find so I used crumbled queso blanco. It’s a similar unaged, fresh cheese to farmer’s cheese, as is queso fresco. Rinsed, strained, & pressed small curd cottage cheese works, too. I suspect crumbled feta would also be a good substitute. Vanilla extract, lemon zest, or spices can be added to the dough for additional flavor, especially if you don’t want to coat them in a cinnamon and erythritol mixture. The donuts are crunchy outside, soft and chewy inside, and very tasty. They’re also surprisingly easy to make. This recipe only makes 6-8 donuts, but can easily be doubled.

1/2 cup dry cottage cheese/ farmer’s cheese, crumbled
1/2 cup almond flour
1 egg
2 tsp stevia-erythritol blend
1 tsp psyllium husk powder
1/4 tsp baking soda
1/4 tsp vinegar
pinch salt
Lard or coconut oil for frying
1/2 tsp cinnamon & 2 Tbs erythritol for coating donuts (optional)

In a medium mixing bowl, add dry ingredients and stir until well combined. Mix in egg and vinegar. Stir in crumbled cheese. Allow mixture to rest for at least 10 minutes while the oil comes up to temperature (350°F). Roll the dough into 6 to 8 small, evenly sized balls. Fry until golden brown on all sides, leaving room between donuts for them to rise. Remove from oil and drain on a paper towel. Roll donuts into erythritol and cinnamon mixture while still warm, if desired.