Description
This Cottage Cheese Lemon Poppy Seed Loaf is moist, bright, and high in protein. Made flourless with oat or almond flour, it’s naturally sweetened, gluten-free friendly, and perfect for breakfast, snack, or a light dessert.
Ingredients
1 cup cottage cheese
3 large eggs
½ cup oat flour (or almond flour for gluten-free)
¼ cup honey or maple syrup
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons poppy seeds
1 teaspoon baking powder
½ teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Blend cottage cheese until smooth (optional for silkier texture).
3. In a bowl, whisk together eggs, honey or maple syrup, lemon juice, zest, and vanilla.
4. Stir in cottage cheese until well combined.
5. Fold in oat or almond flour, baking powder, salt, and poppy seeds.
6. Pour batter into loaf pan, smoothing the top.
7. Bake for 35–40 minutes, until golden and a toothpick comes out clean.
8. Cool completely before slicing for best texture.
Notes
Swap oat flour for almond flour to keep it gluten-free.
Blend cottage cheese for a smoother crumb.
Add blueberries or drizzle a light lemon glaze for variation.
Store in fridge up to 5 days or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 5g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg