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Flourless Cottage Cheese Blueberry Cake

Flourless Cottage Cheese Blueberry Cake That's Guilt-Free Delight

Savor the Flourless Cottage Cheese Blueberry Cake, a light and protein-packed dessert that satisfies sweet cravings without guilt.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 16 oz Cottage Cheese Consider dairy-free alternatives if desired.
  • 4 large Eggs Acts as a binder and provides structure.
  • 1/2 cup Honey or Maple Syrup Maple syrup is an excellent vegan option.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 1 cup Almond Flour Can substitute with oat flour or finely ground rolled oats.
  • 1 tbsp Baking Powder Ensure it’s gluten-free for dietary needs.
  • 1/4 tsp Salt Balances sweetness.
  • 1 cup Blueberries Frozen blueberries work well when dusted with almond flour.

Equipment

  • Blender
  • cake pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch cake pan.
  2. In a blender, blend cottage cheese, eggs, honey, and vanilla extract until smooth.
  3. Transfer to a mixing bowl, add almond flour, baking powder, and salt, and stir until just combined.
  4. Fold in the blueberries gently.
  5. Pour the batter into the prepared cake pan and bake for 35-40 minutes.
  6. Let the cake cool for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Dust frozen blueberries with almond flour to prevent sinking.

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