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This creamy, no-bake berry cake is bursting with fruity flavors and packs 12 grams of protein per serving. It’s gluten-free, low-carb, and naturally sweetened.
People always ask me about my skincare routine.
While I do keep a strong skincare routine to keep my skin looking glowing and smooth, my secret weapon is what I eat.
Gelatin (natural collagen), cottage cheese, and Greek yogurt all provide key ingredients that might help you achieve beautiful, glowing skin.
And, just like the name says, this protein berry cake has it all.
Blended cottage cheese, Greek yogurt, beef gelatin, and a mixed berry topping made with real fruit come together to create this delicious no-bake cake.
If you are looking for a sweet treat for your afternoon snack that still aligns with your health goals, this is a recipe worth keeping.
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Pin ItEach slice delivers 12 grams of protein and with less than 150 calories per serving, it’s the perfect dessert for those with sweet tooth cravings (just like me).
Ingredients and Substitutes
Cottage cheese, 2%, blended (3 ½ cups) – Replace with ricotta cheese or silken tofu for a plant-based option.
Beef gelatin powder (4 tbsp) – Use agar-agar powder if you want a plant-based dessert.
Cold water (1 cup)
Greek yogurt, I used low-fat (1 cup) – You can swap it with plain regular or a plant-based alternative like almond or soy yogurt.
Maple syrup (2 tbsp) – Switch with honey, agave syrup, or a sugar-free liquid sweetener if you want to reduce the calories and carbs even more.
Shredded coconut, unsweetened (½ cup) – Swap with finely chopped nuts, like almonds or walnuts.
Frozen berries, I used blueberry, strawberry, blackberry mix (2½ cups) – You can use any berry of your choice.
Water (2 tbsp)
How to Make Nature’s Botox Protein Berry Cake
Step 1. Grab a small bowl and whisk together the beef gelatin powder and cold water.
Step 2. In another bowl, combine the blended cottage cheese, Greek yogurt, maple syrup, and shredded coconut. Give the ingredients a good stir.
Step 3. Place the gelatin mix in the microwave and heat it up for about a minute until the gelatin melts completely. Give it a good stir to get rid of the lumps.
Pour 2/3 of the gelatin mix into the cottage cheese mix and give it a good stir.
Step 4. Grab a 9-inch springform and transfer the mix. Level it out using a spatula.
Step 5. Place a saucepan over medium-high heat and add the frozen berries with water.
Step 6. Pour in the rest of the 1/3 of the gelatin mix. Let it cook until the berries soften. Mash some of the berries with a potato masher.
Remove the berries from the heat and let them cool down for about 10 minutes.
Step 7. Pour the berries on top of the cottage cheese mixture and spread it using a spatula. Place it in the fridge for 60 minutes, or until the cake has cooled completely and the top has set into a jelly-like consistency.
Step 8. Cut it into triangles and serve straight from the fridge.
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Pin ItHow I Would Modify This Recipe
- Boost the protein: Add a scoop of unflavored or vanilla whey (or a plant-based version) to the cottage cheese mixture.
- Add some crunch: Chopped nuts or cacao nibs will do the trick.
- Lower the calories: Use frozen raspberries or blackberries, which are lower in sugar, and replace the maple syrup with a keto-friendly sweetener.
My Tips & Tricks
- Blend the cottage cheese: If it has any lumps, it will affect the texture of the cake.
- Work quickly after the gelatin: Gelatin sets fast. So, make sure you transfer it to the springform immediately.
- Let the berries cool: Pouring the berries while they are too hot can melt the gelatin beneath and cause the layers to mix.
My Storage Tips
Place any leftovers in an airtight container and keep them in the fridge for up to 4 days. If you want to keep them for longer, place parchment paper in between each slice and keep them in the freezer for up to 1 month.
Nature’s Botox Protein Berry Cake
Cals: 124 Protein: 12.3 Carbs: 10.1 Fat: 4
Ingredients
- 3 ½ cups cottage cheese 2%, blended
- 4 tbsp beef gelatin powder
- 1 cup cold water
- 1 cup Greek yogurt I used low-fat
- 2 tbsp maple syrup
- ½ cup shredded coconut unsweetened
- 2½ cups frozen berries I used blueberry, strawberry, blackberry mix
- 2 tbsp water
Instructions
- Prepare a 9-inch springform.
- In a small bowl, whisk together beef gelatin powder and cold water.
- In a large bowl, combine blended cottage cheese, Greek yogurt, maple syrup, and shredded coconut. Mix well.
- Now pop the gelatin mixture into the microwave and microwave for about a minute until the gelatin completely melts. Give it a good whisk to get rid of any leftover bits.
- Pour 2/3 of the mixture into the large bowl of cottage cheese mixture and mix well. Immediately transfer the mixture into the springform and level it out.
- Now, place a saucepan over medium-high heat and add the frozen berries with water. Pour in the remaining 1/3 of the gelatin mixture.
- Let it cook until the berries soften, and mash them with a potato masher. Remove from the heat and let them cool down for 10 minutes.
- Pour the mixture into the springform and spread it around evenly.
- Pop it into the fridge for 60 minutes until the cake cools down completely and the mixture on top becomes jelly-like. Serve and store in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
