Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- ½ cup honey or maple syrup (or sweetener of choice)
- 1½ cup almond flour (or oat flour for a softer loaf)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh or frozen blueberries
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a blender or food processor, blend the cottage cheese, eggs, honey, and vanilla until smooth.
- Add the almond flour, baking powder, and salt. Blend until well combined.
- Gently fold in the blueberries by hand.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- For a nut-free version, substitute almond flour with oat flour.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg