Smart-Carb Cottage Cheese And Cheddar Buns
đź’ˇ Why It Works
- Whole wheat flour has a lower glycemic index than refined flours.
- The combo of cottage and cheddar cheeses adds protein, body, and savory depth.
- Fresh green herbs cut through the richness of cheeses, balancing the flavour profile.
These savory buns are a smart twist on Eastern European cheese pastries, only more blood-sugar friendly and higher in protein, without sacrifices in taste. As someone who lives with type 1 diabetes, I’ve had to get creative with how I enjoy hearty comfort foods, and this recipe is one of my proudest recent solutions.
I swapped out refined flour and butter-heavy doughs for a cottage cheese base, added fresh herbs for brightness, and used a very small amount of whole grain flour to hold everything together – just 120 grams per whole tray of buns!
Adding cottage cheese to pastry boosts the protein content and adds volume, which means fewer carbs per bite and more balanced macros. It also helps bind the dough without needing excess flour or butter. The natural tang of the cottage cheese pairs beautifully with cheddar, while the herbs add freshness that cuts through the richness.
When it comes to cheese, not all types behave the same in baking. I recommend using Polish twarĂłg — it’s drier, firmer, and has a higher protein content than the runny varieties commonly sold in tubs. This texture helps form a cohesive dough without needing too much flour. If you can’t find twarĂłg — drain regular cottage cheese through a fine sieve or cheesecloth to remove excess moisture.
Whole grain flour brings structure to the dough without overloading it with fast-acting carbs. Compared to white flour, it has more fiber, a slower glucose response, and a deeper, nuttier flavor that complements the cheeses. And in this recipe you only need a small amount to bind the dough together.
The herbs in this recipe are flexible — while fresh dill and spring onion give the most vibrant flavor, frozen herbs work too if that’s what you have. You can also experiment with others: chives, parsley, or even a pinch of thyme or oregano all bring their own personality to the mix. Just aim for that contrast: something fresh and green to cut through the richness of the cheese.
These buns are everything I want in a savory bake: protein-packed, low-carb, blood sugar–friendly, and rich in flavour.
Check the video version of this recipe on my YouTube channel.
Recipe
Smart-Carb Cottage Cheese And Cheddar Buns
Ingredients
- 250 g cottage cheese ideally Polish-style twarĂłg
- 100 g cheddar cheese grated
- 1 large egg
- 2 large spring onions finely chopped
- 30 g fresh dill chopped
- 1.5 tsp baking powder
- A pinch of salt
- 120 g Whole grain flour
Instructions
- Preheat oven to 170°C and line the baking tray with parchment paper.
- In a large bowl, combine the cottage cheese, cheddar, egg, chopped onions, dill, baking powder, and salt.
- Add flour. Start with 100 g of whole grain flour and mix well. If the dough is too wet to handle, add more flour, up to 20 g, until you get a soft, but shapeable dough.
- Shape the buns. Form the dough into 8 buns by hand. You can also shape it into a log and slice into portions for a more uniform look.
- Place buns on the prepared tray and bake for about 30 minutes, or until golden brown on top and firm to the touch.
- Cool slightly before serving.
