Ingredients
Scale
- 1 cup full-fat (4%) cottage cheese, blended completely smooth
- 2 large eggs
- 1/2 cup blanched almond flour
- 3 tbsp honey or maple syrup
- 1 tsp fresh lemon zest
- 1/2 tsp fresh thyme leaves, finely chopped
- 1 tsp baking powder
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F. Line a standard 6-count muffin or tartlet tin with paper or silicone liners.
- In a medium bowl, whisk together the smooth cottage cheese, eggs, honey, lemon zest, and chopped fresh thyme until smooth and fragrant.
- Stir in the almond flour and baking powder until a smooth batter forms. Divide the batter evenly among the 6 liners.
- Press fresh blueberries gently into the top of each tartlet. Bake for 20 to 22 minutes until golden brown around the edges and set in the center.
- Remove from the hot tin immediately and cool on a wire rack.
Notes
- For a silky texture, blend cottage cheese completely smooth before mixing.
- Store leftover tartlets in an airtight container in the fridge for up to 3 days.
- Serve warm or at room temperature for best flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tartlet
- Calories: 123
- Sugar: 10g
- Sodium: 80mg
- Fat: 5.9g
- Saturated Fat: 1.7g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 92mg