Description
This gluten-free, high-protein Lemon Almond Cottage Cheese Cake is light, luscious, and bursting with lemon flavor. Made with almond flour, cottage cheese, and honey, it’s a healthy dessert that tastes like sunshine!
Ingredients
1 ½ cups cottage cheese
1 ½ cups almond flour
3 large eggs
⅓ cup honey (or maple syrup)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Optional: powdered sugar or Greek yogurt for topping
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. In a blender, combine cottage cheese, eggs, honey, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
3. In a separate mixing bowl, whisk together almond flour, baking powder, and salt.
4. Pour the wet mixture into the dry ingredients and fold until combined.
5. Pour batter into the prepared pan and bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely before slicing.
7. Dust with powdered sugar or top with Greek yogurt before serving.
Notes
For an even lighter texture, blend the cottage cheese until silky smooth before mixing.
Add blueberries or raspberries to the batter for a fruity twist.
For a vegan version, try dairy-free cottage cheese and flax eggs.
Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 6g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg