A high-protein, low-calorie dessert made with cottage cheese, offering a creamy texture and delightful flavor without the need for cream cheese or sour cream.
Ingredients:
– 2 cups (450g) full-fat cottage cheese
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract
– 2 tablespoons cornstarch or arrowroot flour
– 1/2 cup (100g) erythritol or allulose (sugar-free sweetener)
– 2 tablespoons lemon juice
– Pinch of salt
Directions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
2. In a blender or food processor, combine the cottage cheese, eggs, vanilla extract, almond extract, cornstarch, sweetener, lemon juice, and salt. Blend until smooth and creamy.
3. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
4. Bake for 45–50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen. Invert onto a wire rack, remove the parchment paper, and let it cool completely.
6. Once cooled, refrigerate the cake for at least 2 hours before serving to enhance the flavor and texture.
Prep Time: 10 minutes | Cooking Time: 45–50 minutes | Total Time: 55–60 minutes
Kcal: Approximately 100 kcal per slice | Servings: 8
Cottage Cheese Cake
- Total Time: 55–60 minutes
- Yield: 8 servings
- Diet: Low Calorie
Description
Cottage Cheese Cake is a high-protein, low-calorie dessert with a creamy texture and delightful flavor. Made without cream cheese or sour cream, this easy-to-make cake is perfect for those seeking a healthier, sugar-free treat.
Ingredients
- 2 cups (450g) full-fat cottage cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons cornstarch or arrowroot flour
- 1/2 cup (100g) erythritol or allulose (sugar-free sweetener)
- 2 tablespoons lemon juice
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
- In a blender or food processor, blend cottage cheese, eggs, vanilla extract, almond extract, cornstarch, sweetener, lemon juice, and salt until smooth and creamy.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, loosen edges with a knife, and invert onto a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Notes
- For a firmer texture, opt for small-curd cottage cheese.
- Serve with fresh berries or a drizzle of sugar-free syrup for added flavor.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
