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
