Bright lemon and nutty almond flavors combine in this moist and velvety cottage cheese cake. It offers a great protein boost, it’s gluten-free, and guilt-free.

There is nothing I enjoy more than trying new recipes, especially when using unconventional ingredients.

I had some cottage cheese in my fridge, some lemons, and an uncontrollable desire to eat something soft and delicious.

The results didn’t disappoint. In fact, when I’ve made it I thought this was the best cake I’ve ever made and that’s how I’ve learnt that nothing beats almond and lemon combo for me. 😀

What I love about this treat is that it isn’t your typical heavy dessert that leaves you feeling sluggish. The cottage cheese adds a subtle tang while giving you 12 grams of protein per serving (more than you would get from any dessert).

Each bite you take gives you bright lemon zest that combines with nutty almond flavors.

It’s a great dessert you can serve at your next brunch or when you want a sweet treat with your afternoon coffee.

Ingredients and Substitutes

Whole cane sugar (3/4 cup) – Replace with coconut sugar or granulated sugar. If you want to lower the sugar content, try using a sugar-free alternative like erythritol.

Unsalted butter, room temperature (1/2 cup) – Swap with ghee, dairy-free butter, or coconut oil.

Sea salt (1/4 tsp)

Eggs, at room temperature (4 large)

Cottage cheese, blended (1 1/4 cups) – You can also use Greek yogurt, ricotta cheese, or silken tofu.

Vanilla extract (1 1/2 tsp) – Use almond extract or maple extract if you want to change the flavors.

Lemon zest, grated (1 lemon) – Lime zest or orange zest are great alternatives.

Lemon juice (½ lemon) – Substitute with lime juice.

Almond flour (2 cups) – Replace it with hazelnut flour or another gluten-free option.

Baking powder (1 tsp)

Sliced almonds (1/2 cup) – You can also use chopped walnuts, pecans, or sunflower seeds.

FOR DUSTING

Powdered sugar – Try cocoa powder for a richer finish.

How to Make Lemon Almond Cottage Cheese Cake

Step 1. Preheat your oven to 325°F. Grab a bowl and add the butter, salt, and sugar cane.

Step 2. Combine the ingredients using a hand mixer until they’re light and fluffy. It took me about 4 minutes.

Step 3. Add the eggs.

Step 4. Use the hand mixer again to combine the ingredients.

Step 5. Add the cottage cheese, vanilla extract, lemon zest, and lemon juice.

Step 6. Give it another mix.

Step 7. In another bowl, combine the almond flour with the baking powder.

Step 8. Slowly start adding the almond flour mix.

Step 9. Set the mixer on the slower setting until it starts forming the batter.

Step 10. Prepare an 8-inch springform with parchment paper, grease it on the sides, and dust it with some almond flour.

Step 11. Pour the batter into the springform. Grab a spatula to smooth it out.

Step 12. Cover the top with the sliced almonds.

Step 13. Place it in the oven and bake for 55-60 minutes. If the top of the cake starts burning, cover it with foil halfway.

Step 14. When it’s ready, take it out of the oven and let it cool down in the springform for at least an hour. You can then dust it with powdered sugar.

How I Would Modify This Recipe

• Make it Keto-Friendly: Replace the sugar with erythritol or stevia, use full-fat cottage cheese, and just make sure all the other ingredients are keto-friendly.
• Chocolate Version: Add ¼ cup of cocoa powder and reduce the almond flour a bit. Remove the lemon zest and the lemon juice.
• Add Berries: Fold in ½ cup of fresh blueberries, strawberries, or raspberries before baking.

My Storage Tips

Place any leftovers in an airtight container and keep them in the fridge for up to 5-6 days. Since we are using cottage cheese, it’s not good for it to stay several hours at room temperature.

Now, if you want to keep it for longer, wrap them in individual slices and keep them in the freezer for up to 3 months.

More Cake Recipes

• Peach Blueberry Cottage Cheese Cake
• Flourless Protein Cake with Strawberries
• Flourless Blueberry Cottage Cheese Cake