This moist cottage cheese apple zucchini cake combines sweet apples with warm spices, like cinnamon. The best thing is that it’s gluten-free, low in carbs, and high in protein, with 12g of protein per slice

Every time my friends have a particular food struggle, they know they can always count on me.

I was talking with one of my best friends about how difficult it was for her to find gluten free and high protein dessert that actually tasts good.

It got me to work and this cake was born!

With less than 12 grams of carbs and 12 grams of protein per serving, this is a high protein treat you’ll want to have over and over again.

The zucchini adds incredible moisture without having that unpleasant veggie taste. And, the addition of cottage cheese creates a tender crumb (and a protein boost) that beats any traditional cake.

Ingredients and Substitutes

Grated zucchini, all juices squeezed out (1 cup) – If you don’t have zucchini, you can use grated carrots or shredded yellow squash.

Cottage cheese, blended (1 cup) – Swap with Greek yogurt, ricotta cheese, or silken tofu.

Eggs (3 large)

Maple syrup (1/3 cup) – Replace with honey or agave syrup. 

Vanilla extract (1 tsp) – You can also use almond extract for a different flavor.

Cinnamon (1/2 tsp) – Use pumpkin pie spice for a more extravagant flavor.

Baking powder (1/2 tsp)

Baking soda (1/2 tsp)

Almond flour (3 cups) – Replace it with oat flour if you don’t have almond flour (keep in mind that this increases the carb content).

Topping

Apple, diced (½ large) – I’ve also tried using pear slices, peaches, or berries.

How to Make Cottage Cheese Apple Zucchini Cake

Step 1. Preheat your oven to 350°F and prepare a loaf pan by lining it with parchment paper and greasing the sides. Grab a large bowl and add the grated zucchini (squeeze out the liquids as best as you can), eggs, cottage cheese, maple syrup, cinnamon, baking powder, and baking soda.

Step 2. Mix all the ingredients thoroughly.

Step 3. Add the almond flour slowly.

Step 4. Gently combine it to create a thick batter.

Step 5. Pour the batter into the loaf pan and grab a spatula to level it out. Top it up with the diced apples.

Step 6. Place it in the oven and cook it for 50 minutes. Check it with a toothpick, and if it doesn’t come out clean, bake for another 5-10 minutes.

Let it cool down inside the loaf pan and slice it.

How I Would Modify This Recipe

• Keto-Friendly: This recipe is naturally low in carbs, but if you want to make it even lower in carbs, replace the maple syrup with erythritol and use berries instead of pears.
• Boost the Protein: Add 1-2 scoops of vanilla protein powder to make it higher in protein (add a couple of tablespoons of water to prevent it from being too thick).
• Make it Chocolatey: Mix in 2 tablespoons of cocoa powder and reduce the almond flour by 2 tablespoons.
• Add-ins: You can add cacao nibs, shredded coconut, or chopped nuts to make it extra indulgent.

My Storage Tips

Place any leftovers in an airtight container and keep them at room temperature for up to 3 days. If you want to keep it for longer, place it in the fridge for up to 7 days.

One of the good things about this cake is that you can place it in the freezer (perfect when you want to keep a sweet treat always with you). Wrap in individual slices and place them in the freezer for up to 3 months.

More Cottage Cheese Recipes

• Peach Blueberry Cottage Cheese Cake
• Flourless Blueberry Cottage Cheese Cake
• Flourless Cottage Cheese Carrot Cake