Quark contains 14g protein per 100g but only 67 calories—German dairies discovered this cheese-making byproduct in 1000 AD.
Low-Calorie Quark Balls
Indulge in these scrumptious baked quark balls that are not only low in calories but also bursting with flavor! Made with creamy quark, a hint of vanilla, and a sprinkle of your favorite sweetener, these guilt-free treats are perfect for a satisfying snack anytime. Enjoy a delightful taste of health without compromising on taste!
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥛Dairy & Eggs(1)
- 1 Ei
🫙Pantry Staples(4)
- 25g Mandelmehl (0.2 cup)
- 4g Backpulver (0.14 oz)
- 40g Erythrit-Stevia Mix (1.41 oz)do not replace with chunky sweetener
- 20g Weizenmehl (0.16 cup)
🧂Spices & Seasonings(1)
- 20g More Protein Milchreis Zimt (0.71 oz)optionalcan be replaced with more flour, but will have less protein
📦Other(1)
- 50g Magerquark (1.76 oz)
👨🍳 Instructions
- 1
Knead all ingredients together (the dough is a bit sticky - that's how it should be!) and form into 6 balls.
- 2
Tip: Place the balls in muffin cups to make them nice and round and prevent them from flattening during baking! Bake at 180°C (356°F) for about 15 minutes (or in an air fryer) and enjoy plain or brush with a little light butter and roll in the erythritol-stevia mix.
💡 Pro Tips
- ✓Embrace the sticky dough texture - quark's high moisture content (78-82%) creates necessary steam for lift, so resist adding extra flour which would make dense, heavy balls.technique78-82% moisture
- ✓Use muffin cups as molds because quark dough lacks gluten structure and will spread 30-40% without support, resulting in flat, pancake-like results.equipment30-40% spread
- ✓Bake at exactly 180°C for 15 minutes to achieve the Maillard reaction on the surface while keeping internal temperature at 85-90°C for optimal quark protein coagulation.timing180°C, 15 minutes, 85-90°C internal
- ✓Apply butter glaze immediately after baking while surface temperature is above 60°C so it penetrates the crust rather than sitting on top.techniqueAbove 60°C surface temp
- ✓Use erythritol-stevia blend for rolling because erythritol provides bulk and cooling effect while stevia adds 200x sweetness intensity without adding moisture that would dissolve the coating.ingredient200x sweetness intensity
Share this recipe
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
Share this recipe
Quark contains 14g protein per 100g but only 67 calories—German dairies discovered this cheese-making byproduct in 1000 AD.
Low-Calorie Quark Balls
Indulge in these scrumptious baked quark balls that are not only low in calories but also bursting with flavor! Made with creamy quark, a hint of vanilla, and a sprinkle of your favorite sweetener, these guilt-free treats are perfect for a satisfying snack anytime. Enjoy a delightful taste of health without compromising on taste!
📝 Ingredients
Serves 6🥛Dairy & Eggs(1)
- 1 Ei
🫙Pantry Staples(4)
- 25g Mandelmehl (0.2 cup)
- 4g Backpulver (0.14 oz)
- 40g Erythrit-Stevia Mix (1.41 oz)do not replace with chunky sweetener
- 20g Weizenmehl (0.16 cup)
🧂Spices & Seasonings(1)
- 20g More Protein Milchreis Zimt (0.71 oz)optionalcan be replaced with more flour, but will have less protein
📦Other(1)
- 50g Magerquark (1.76 oz)
👨🍳 Instructions
- 1
Knead all ingredients together (the dough is a bit sticky - that's how it should be!) and form into 6 balls.
- 2
Tip: Place the balls in muffin cups to make them nice and round and prevent them from flattening during baking! Bake at 180°C (356°F) for about 15 minutes (or in an air fryer) and enjoy plain or brush with a little light butter and roll in the erythritol-stevia mix.
💡 Pro Tips
- ✓Embrace the sticky dough texture - quark's high moisture content (78-82%) creates necessary steam for lift, so resist adding extra flour which would make dense, heavy balls.technique78-82% moisture
- ✓Use muffin cups as molds because quark dough lacks gluten structure and will spread 30-40% without support, resulting in flat, pancake-like results.equipment30-40% spread
- ✓Bake at exactly 180°C for 15 minutes to achieve the Maillard reaction on the surface while keeping internal temperature at 85-90°C for optimal quark protein coagulation.timing180°C, 15 minutes, 85-90°C internal
- ✓Apply butter glaze immediately after baking while surface temperature is above 60°C so it penetrates the crust rather than sitting on top.techniqueAbove 60°C surface temp
- ✓Use erythritol-stevia blend for rolling because erythritol provides bulk and cooling effect while stevia adds 200x sweetness intensity without adding moisture that would dissolve the coating.ingredient200x sweetness intensity