Cottage Cheese Cake

This high-protein cottage cheese cake is packed with 10 grams of protein per slice and only 100 calories. Plus, it's super easy to prepare for a quick low-carb dessert.

📝 Ingredients

• 3 1/2 cups Cottage Cheese (full-fat cottage cheese)
• 4 large Eggs
• 2/3 cup Granulated Sweetener (erythritol or sugar or 1 teaspoon stevia glycerite)
• 1/2 teaspoon Almond Extract
• 2 teaspoons Vanilla Extract
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon Juice
• 1/4 teaspoon Salt
• 1/3 cup Berry Coulis

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil. Set aside.
2. 2In a blender or food processor, add the cottage cheese, vanilla extract, lemon juice, salt, almond extract, cornstarch, and sweetener of choice.
3. 3Blend on medium-high speed using the tamper attachment of your blender to push the cottage cheese next to the blend and blend until smooth. It takes about 30-45 seconds. You can also use a food processor if your blender doesn't have a tamper tool.
4. 4Transfer the blended cottage cheese into a mixing bowl, and using a hand whisk, whisk in the eggs, one at a time on low-medium speed, until just combined. Don't overdo it. You can also add the whipped cottage cheese to the bowl of a stand mixer with the whisk attachment.
5. 5Pour the mixture onto the pie plate, and bake on the center rack for 45 minutes or until a toothpick inserted on the edge (2 cm from the edges) comes out clean. The top of the cake should be brown, the sides should be puffed up, but the center be jiggly.
6. 6Cool for 1 hour at room temperature in the pie plate (you won't unmold this cake), then film the dish with plastic wrap to prevent the top from drying and store overnight in the fridge or for at least 3 hours.
7. 7The next day, slice and serve with berry coulis and extra berries.
8. 8Store leftovers for up to 3-4 days. If it release the liquid at the bottom of the pan, store the leftover on absorbent paper.