Russian Zapekanka (Sugar-Free Cottage Cheese Casserole)
This Russian Cottage Cheese Breakfast Casserole, or Zapekanka, is hands down one of my favorite breakfasts. I make this recipe constantly because it is simple, packed with protein, and tastes exactly like childhood.
Most of my recipes are strict keto, but for this one, I keep it real. I use a tiny amount of semolina because it creates a specific, fluffy texture that keto flours can’t replicate. It is still sugar-free and low-carb, but it tastes 100% authentic.
Make the ultimate Authentic Russian Zapekanka! This sugar-free cottage cheese casserole uses a touch of semolina for the perfect, fluffy, nostalgic texture.
The recipe requires:
8 Ingredients
Active cooking time: 10 minutes
Total cooking time: 1 hour 10 minutes
Table of Contents
Why you will love this!
The “Real” Texture: I tested this recipe with almond flour and coconut flour, but they simply couldn’t provide the same result. The tiny amount of semolina absorbs moisture in a specific way, making the casserole airy, fluffy, and perfectly sliceable while warm.
Just 10 Minute Active Prep: Unlike my Keto Cottage Cheese Cheesecake, which needs hours to set in the fridge, this Zapekanka requires minimal hands-on time. It mixes up quickly and is ready to enjoy in just over an hour (including the essential cooling time!).
Meal Prep Friendly: This dish slices beautifully and reheats well, making it the perfect high-protein breakfast to prep for a busy week ahead.
High-Protein Powerhouse: The main ingredient is spesific type of cotage cheese-Tvorog (Farmer’s Cheese), packing a massive protein punch to start your day.
Sugar-Free: We swap sugar for erythritol, removing the biggest health offender while keeping the sweetness.
Zapekanka Recipe
Ingredients
Creating the perfect Zapekanka comes down to choosing the right components. Here is a closer look at what you need and why:
Farmer’s Cheese (Tvorog): This is the heart of the dish. You need Dry Curd Cottage Cheese or Farmer’s Cheese. Do not use American-style liquid cottage cheese directly from the tub without straining it first, or your casserole will be soupy.
Semolina (Manna): The magic binder. It absorbs the moisture and swells up, creating a tender, pillowy structure.
Eggs: We use 2 eggs to provide richness and help the casserole rise.
Erythritol: Provides sweetness without the insulin spike.Â
Sour Cream (or Greek Yogurt): Adds a slight tang and creaminess that balances the dense cheese.
Lemon Zest & Vanilla: These aromatics add wonderful, bright flavors to the casserole and make the kitchen smell just like a bakery.
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*you’ll find the exact measurements in the recipe card below.
Equipment
Immersion Blender or Food Processor: Crucial if you want a cheesecake-like texture. If you prefer a traditional rustic style with visible curds, a simple fork will do!
Large Mixing Bowl: For combining all your ingredients.
Spatula: To easily smooth the top of the casserole before it goes into the oven.
Baking Dish: You can use any type of baking dish you have! An approx 20×20 cm (8×8 inch) square or round pan is standard. Note: If you use a smaller, deeper dish, your casserole will be thicker and will simply need to bake a little longer.
Instructions​
Step 1: Blend until smooth
Preheat your oven to 170°C (340°F). Prepare a baking dish (approx 20cm / 8 inch round or square). In a large bowl, combine your Tvorog (Farmer’s Cheese), eggs, sour cream/Greek yogurt, erythritol and vanilla.
Blend the mixture with an immersion blender until it is smooth.
Step 2: The "Swell"
Add the semolina, sweetener, baking soda, lemon juice, and lemon zest. Mix well. Crucial Step: Let the batter stand on the counter for 15–20 minutes. The semolina needs this time to absorb the liquid and swell. If you skip this, the casserole might be watery.
Step 3: Bake
Pour the batter into the prepared baking dish and smooth the top. Bake for 50 minutes. The top should be slightly golden brown, and the center should be set.
Step 4: Serve
Let it cool for 10-15 minutes (it will settle slightly). Slice it warm and serve with a dollop of sour cream, fresh berries, or sugar-free jam.
Top Tips
- Cottage Cheese Tip: Ensure your cheese is dry. If using wet American-style cottage cheese, you must strain it tightly through a cheesecloth first.
- Let the Semolina Set: Do not skip the 15-minute resting step! The semolina needs time to absorb the moisture. This is the absolute secret to binding the casserole together and creating that signature texture.
- Use Baking Paper: For a stress-free experience, line your baking dish with baking (parchment) paper instead of just buttering it. This ensures your Zapekanka lifts out perfectly clean without breaking and saves you from scrubbing the pan later!
- Smart Meal Prep & Nutrition: This is the ultimate meal-prep breakfast. Zapekanka actually tastes better and becomes wonderfully heavier after a night in the fridge. Bake a batch on Sunday, and you will have a ready-to-eat breakfast boasting over 16g of slow-digesting protein per slice for the next several days.
Try these cottage cheese recipes next:
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Zapekanka (Cottage Cheese Breakfast Casserole)
Enjoy the taste of childhood with this Authentic Russian Zapekanka. A high-protein, sugar-free cottage cheese casserole with a rich, dense, cheesecake-like texture!
Ingredients
- 500 g (1 lb) Farmer's Cheese (Dry Curd Cottage Cheese / Tvorog)
- 2 Large Eggs
- 30 g (2 tbsp) Semolina
- 90 g (¾ cup) Erythritol (adjust to taste)
- 100 g (scant ½ cup) Sour Cream or Thick Greek Yogurt
- 1/2 tsp Baking Soda
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest (optional)
- frozen or fresh berries (optional)
- sour cream/Greek yougurt to serve
Instructions
- Prep: Preheat oven to 170°C (340°F). Line a baking dish with parchment paper.
- Blend: In a large bowl, combine Farmer's Cheese, eggs, sour cream, and vanilla. For a smooth, cheesecake-like texture, use an immersion blender to blend the mixture until smooth.
- Mix: Stir in the semolina, erythritol, baking soda, lemon juice, and lemon zest. Mix until thoroughly combined.
- Rest: Let the batter sit on the counter for 15 minutes. This allows the semolina to absorb moisture and expand, which is key for the fluffy texture. Optional: Press fresh or frozen berries into the batter, submerging them slightly.
- Bake: Pour the mixture into the prepared baking dish. Smooth the top. Bake for 50 minutes, or until the center is set.
- Serve: Remove from oven and let cool for 10-15 minutes before slicing. Serve warm with extra sour cream or berries.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 12.5gCarbohydrates: 6gNet Carbohydrates: 6gFiber: 0gProtein: 16.4g
The nutritional information provided is an estimate calculated using online tools. Exact values may vary depending on the specific brands, measuring techniques, and ingredient substitutions you use.