Ingredients
Scale
- 1 1/2 cups cottage cheese (full-fat or 2%)
- 4 large eggs
- 1/2 cup sugar or monk fruit sweetener
- 1 cup fine almond flour
- 2 tbsp cornstarch or arrowroot powder
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- Optional: 2 tbsp Greek yogurt
- Optional: 1/2 tsp lemon extract
Instructions
- Preheat oven to 350°F and line a 9-inch springform pan with parchment, then grease sides.
- Add cottage cheese, eggs, sweetener, lemon juice, lemon zest, vanilla, and salt to a blender.
- Blend until smooth and glossy.
- Add almond flour, cornstarch, and baking powder.
- Pulse until just combined without overmixing.
- Pour batter into prepared pan and smooth top.
- Bake for 35 to 42 minutes until edges are golden and center slightly jiggles.
- Turn off oven and let cake rest inside with door cracked for 10 minutes.
- Cool at room temperature.
- Chill for at least 2 hours before slicing.
Notes
Use fresh lemons for best flavor. Chill before slicing for clean cuts. Can be made sugar-free with monk fruit and stored in fridge up to 4 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 7g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
Keywords: flourless cottage cheese lemon cake, healthy lemon cake, gluten free dessert, high protein cake, sugar free lemon cake