Lemon Almond Cottage Cheese Cake
A moist, protein-rich cottage cheese cake with bright lemon and nutty almond flavors. This gluten-free dessert is surprisingly creamy and delicious, perfect for a guilt-free treat! 12g of protein per slice and naturally gluten-free!
Servings: 10 slices
Ingredients
- 3/4 cup whole cane sugar
- 1/2 cup unsalted butter room temperature
- 1/4 tsp sea salt
- 4 large eggs at room temperature
- 1 1/4 cups cottage cheese blended
- 1 1/2 tsp vanilla extract
- Grated zest of 1 lemon
- Juice of half a lemon
- 2 cups almond flour
- 1 tsp baking powder
- 1/2 cup sliced almonds
For Dusting
- Powdered sugar
Instructions
- Preheat the oven to 325F. Line an 8-inch springform with parchment paper, grease it, and dust it with almond flour.
- In a medium bowl, add in cane sugar, butter and sea salt. Mix all of the ingredients together using a hand mixer until it’s light and fluffy. Should take around 4 minutes.
- Crack the eggs and beat them with the butter using the mixer.
- Then, add cottage cheese, vanilla extract, lemon zest and lemon juice. Using a hand mixer mix for another minute.
- Now, slowly add in the almond flour with baking powder and mix on a slower setting until a consistent batter is formed.
- Pour the batter into the springform, smooth it out on the top, and cover with sliced almonds.
- Bake in the oven for 55-60 minutes. If the top of the cake is browning up too much, cover with foil midway.
- Let it cool down for 1 hour inside the form before serving.
- Optional: dust with powdered sugar before serving.
Nutrition
Serving: 1 slice (5 oz) | Calories: 373kcal | Carbohydrates: 26g | Protein: 12g | Fat: 26g | Saturated Fat: 7.9g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 12g | Cholesterol: 103mg | Sodium: 202mg | Potassium: 304.7mg | Fiber: 3.7g | Sugar: 20g | Calcium: 115mg | Iron: 1.5mg