Ingredients
Scale
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- 1/4 cup erythritol or sweetener
- 1 tsp vanilla extract
- 1/4 cup almond flour
- Zest of 1 lemon
Instructions
- Preheat your oven to 325°F (160°C). Line a mini muffin tin with 24 liners or grease them well.
- In a blender or food processor, combine the cottage cheese, Greek yogurt, eggs, erythritol, vanilla, almond flour, and lemon zest. Blend until the mixture is smooth and creamy.
- Spoon the batter evenly into the muffin liners, filling each about 3/4 full. Bake for 20-25 minutes, or until set and slightly golden on top.
- Once baked, cool in the tin for 10 minutes, then transfer to the fridge to chill for at least 2 hours to firm up before serving.
Notes
- Use full-fat cottage cheese and Greek yogurt for a creamier texture.
- Substitute almond flour with coconut flour if needed.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bite
- Calories: 45
- Sugar: 1g
- Sodium: 55mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg