Ingredients
Scale
- 2 cups Almond Flour (or 1.5 cups All-Purpose Flour)
- 2 tsp Baking Powder
- 3 Eggs
- 1/3 cup Maple Syrup
- 1/3 cup Melted Coconut Oil or Butter
- 1 tsp Vanilla
- 1 cup Fresh Blueberries (washed and dried well)
- 1/2 cup Cottage Cheese (strained of liquid, then blended)
- 1 Egg Yolk
- 1 tbsp Maple Syrup or Sugar
- 1 tbsp Cornstarch
Instructions
- Prep Swirl: Blend cottage cheese, egg yolk, sweetener, and cornstarch until smooth.
- Make Batter: Whisk eggs, maple syrup, oil, and vanilla. Stir in flour and baking powder. Fold in blueberries.
- Layer: Pour half the batter into a lined loaf pan. Spoon the cheesecake swirl down the center, then top with remaining batter.
- Swirl: Gently swirl with a knife—do not overmix.
- Bake at 350°F (175°C) for 45–55 minutes, covering with foil if the top browns too quickly.
- Cool completely before slicing.
Notes
- Use strained cottage cheese for a smoother swirl.
- Fresh blueberries work best—avoid frozen to prevent excess moisture.
- Let the loaf cool fully for a firm cheesecake swirl.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg