Ingredients
Scale
- 1 cup cottage cheese
- 4 large eggs
- 1/3 cup honey or maple syrup
- 1/2 cup almond flour
- 1 large lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a blender, combine cottage cheese, eggs, honey, lemon juice, lemon zest, and vanilla. Blend until smooth.
- Pour the blended mixture into a bowl and gently stir in almond flour, baking powder, and salt until just combined.
- Transfer the batter to the prepared cake pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.
- Let the cake cool completely in the pan before slicing.
- For a creamier texture, refrigerate the cake before serving. Top with extra lemon zest or a light dusting of powdered sweetener if desired.
Notes
- Use full-fat cottage cheese for a richer texture.
- Blend the batter well to avoid any lumps from the cottage cheese.
- Do not overbake. The center should be just set when you pull it from the oven.
- This cake firms up as it cools, so wait until it is fully cooled before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can swap honey for maple syrup to adjust the flavor slightly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 100mg