Ingredients
Scale
- 1 cup full-fat (4%) cottage cheese, blended completely smooth
- 3 large eggs
- 1/2 cup blanched almond flour
- 3 tbsp honey or maple syrup
- 1 tbsp fresh lemon zest
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F and line a 6-count muffin tin with paper or silicone liners.
- In a medium bowl, whisk together the smooth cottage cheese, eggs, honey, vanilla extract, and lemon zest until light and frothy.
- Stir in the almond flour and baking powder to form a light batter. Gently fold in the fresh blueberries.
- Divide the batter evenly among the 6 liners. Bake for 20 to 22 minutes, until puffed and golden around the edges. Remove from the tin immediately and cool on a wire rack.
Notes
- For best results, use fresh blueberries and pat them thoroughly dry with paper towels before folding. Frozen berries release excess moisture and make the cakes soggy.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cloud cake
- Calories: 164 kcal
- Sugar: 11.4 g
- Sodium: 158 mg
- Fat: 8.9 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 13.6 g
- Fiber: 1.7 g
- Protein: 9.8 g
- Cholesterol: 97.5 mg