Ingredients
Scale
- 1 cup cottage cheese (240 ml / 220 g)
- 2 large eggs (approximately 100 ml / 110 g without shell)
- 1/2 cup almond flour (120 ml / 48 g)
- 2 to 3 tablespoons honey or preferred sweetener (30 to 45 ml / 40 to 60 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon baking powder (5 ml / 4 g)
- Zest of 1 lemon
- Optional: 1 to 2 tablespoons fresh lemon juice for extra tang (15 to 30 ml)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a muffin tray with cupcake liners or lightly grease the cups.
- In a bowl, whisk together the cottage cheese, eggs, honey, vanilla extract, and lemon zest until smooth and creamy.
- Stir in the almond flour and baking powder until fully combined. Add fresh lemon juice if you want extra brightness.
- Spoon the batter evenly into the prepared muffin cups. Bake for 15 to 18 minutes, until lightly golden and a toothpick inserted in the center comes out mostly clean.
- Let the cupcakes cool for a few minutes before serving. Enjoy them warm, chilled, or at room temperature.
Notes
- Use full-fat cottage cheese for the softest texture.
- Do not overmix after adding the almond flour, as this keeps the cupcakes fluffy.
- Add extra lemon zest if you want a stronger lemon flavor.
- Let the cupcakes cool fully before storing for the best texture.
- For a sweeter version, add extra honey or top with a Greek yogurt and lemon glaze.
- Make it dairy-free by swapping cottage cheese with a thick dairy-free yogurt alternative.
- Boost the protein by mixing in a scoop of vanilla protein powder.
- Fold in blueberries or raspberries for a berry twist.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 1 month. Reheat in the microwave for 10 to 15 seconds or enjoy chilled.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg