This flourless lemon cottage cheese cake is light, creamy, protein-rich, and bursting with fresh citrus flavor—perfect for a guilt-free dessert.

Scale

1 cup cottage cheese

2 large eggs

1/4 cup honey or maple syrup

Zest of 1 lemon

3 tbsp fresh lemon juice

2 tbsp cornstarch or almond flour

1/2 tsp baking powder

Pinch of salt

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1. Preheat oven to 350°F and line pan.

2. Blend all ingredients until smooth.

3. Pour batter into pan.

4. Bake 35–40 minutes until set.

5. Cool completely and refrigerate before slicing.

Use full-fat cottage cheese for best texture.

Chill at least 2 hours before serving.

Store leftovers in fridge up to 4 days.