Fluffy lemon cottage cheese protein cupcakes that are low sugar, gluten-free, and full of bright citrus flavor.

Scale

1 cup cottage cheese

2 large eggs

½ cup almond flour

2–3 tablespoons honey

1 teaspoon vanilla extract

1 teaspoon baking powder

Zest of 1 lemon

1–2 tablespoons fresh lemon juice

Pinch of salt

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1. Preheat oven to 350°F (175°C) and line muffin tin.

2. Blend cottage cheese until smooth.

3. Whisk cottage cheese with eggs, honey, vanilla, zest, and lemon juice.

4. Stir in almond flour, baking powder, and salt.

5. Divide batter into liners.

6. Bake 18–22 minutes until set.

7. Cool before serving.

Blend cottage cheese thoroughly.

Adjust sweetness to taste.

Chill for a cheesecake-like texture.