Ingredients
Scale
- 1 ½ cups cottage cheese
- 3 large eggs
- ½ cup honey or maple syrup (or sweetener of choice)
- 1 cup almond flour (or oat flour)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh or frozen blueberries
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a round 8-inch cake pan.
- In a blender or food processor, blend the cottage cheese, eggs, sweetener, and vanilla until smooth.
- Pour the mixture into a bowl, then stir in the almond flour, baking powder, and salt until just combined.
- Gently fold in the blueberries, being careful not to burst them.
- Transfer the batter into the prepared cake pan. Bake for 35–40 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 15 minutes before slicing.
Notes
- Dust with powdered sweetener or drizzle with a little yogurt glaze for extra flavor.
- This cake is delightful warm or chilled straight from the fridge.
- You can store it in the refrigerator for up to 4 days or freeze individual slices for quick snacks later on.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg