This cottage cheese protein cake is the perfect sweet treat, with 10 grams of protein and around 11 grams of net carbs. It’s gluten-free, high-protein and grain-free.

When I want something sweet, I know I can count on this delicious recipe. This cake is the perfect balance between indulgence and healthy eating. 

It’s packed with protein (10 grams per serving), naturally sweetened, and incredibly easy to make. It’s also low in carbs and gluten-free, making it ideal for any dietary need.

So, what makes this recipe special?

It only uses fresh ingredients!

For a protein boost, you have the eggs and the cottage cheese. And, to add some sweetness (without relying on refined sugar), you have the bananas and the maple syrup if you want it extra sweet.

Ingredients and Substitutes

Ripe bananas, mashed (2 small) – The riper the banana, the sweeter the cake is going to turn out. If you don’t have bananas, you can use 1 cup of unsweetened apple sauce of ½ cup of pumpkin puree.

Eggs (4) – For an egg-free, you can replace them with flaxseed eggs.

Cottage cheese (1/2 cup) – Greek yogurt or ricotta cheese can be used for a similar creaminess and protein content.

Maple syrup, optional (2 tbsp) – Other great options are honey, agave, or coconut sugar.

Vanilla extract (2 tsp) – Almond extract or vanilla bean paste can provide a similar flavor.

Almond flour (2 1/2 cups) – You can also use oat flour or coconut flour. However, keep in mind that you may need to adjust the amount since they absorb moisture differently.

Baking soda (1 tsp)

Cinnamon (2 tsp) – For a different flavor, you can try using pumpkin spice.

Blueberries (1 cup) – Substitute with any berries like raspberries, blackberries, or chopped strawberries.

Topping

Chocolate chips (2 tbsp) – You can also use cacao nibs.

How to Make Cottage Cheese Protein Cake

Step 1. Preheat the oven to 350F. Grab a loaf pan and line it with parchment paper. Spray some cooking oil to grease the pan.

Step 2. In a large bowl, place the bananas and mash them.

Step 3. Add the eggs, cottage cheese, vanilla extract, and maple syrup (if you are using any). Whisk everything until it’s well blended.

Step 4. Add the almond flour, baking soda, and cinnamon.

Step 5. Combine all the ingredients until they become a thick batter.

Step 6. Add the blueberries. 

Step 7. Give everything another mix.

Step 8. Pour the batter into the loaf pan, level it out. Sprinkle with chocolate chips on top and press them in.

Bake it uncovered for 30 minutes. Then, take it out of the oven, cover it with foil, and bake it for another 20 minutes. Check with a toothpick to make sure it’s all cooked.

Step 9. Remove from the oven and let it cool down before serving.

Watch How to Make

How I Modify This Recipe

One of the great things about this recipe is that it’s very versatile and can suit any dietary need. Here are some ways in which you can modify this recipe.

• Keto-Friendly: Replace the bananas with applesauce and use a low-carb sweetener like monk fruit or erythritol.
• Nut-Free Option: Substitute the almond flour with sunflower seed flour or coconut flour. Make sure to adjust the quantities since coconut flour absorbs more liquid.
• Add Extras: Try adding chopped nuts, shredded coconut, or chia seeds.

My Storage Tips

If you are going to have it within 2 days, wrap the cake tightly or store it in an airtight container at room temperature.

For longer storage, place the leftovers in an airtight container and keep it in the fridge for up to 5 days. To have it warm and cozy, place it in the microwave for 10-15 minutes before eating it.

You can also keep this cake in the freezer. Wrap each slice individually in a plastic wrap and place them in a freezer-safe container. It will stay fresh for up to 2 months.

My Other Healthier Desserts

• Flourless Pumpkin Bread
• Protein Brownies
• Oatmeal Banana Bread
• Oatmeal Cookie Bars