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Cottage Cheese Protein Cake

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A moist and protein-packed cottage cheese cake made with almond flour and naturally sweetened with maple syrup or honey. This gluten-free and grain-free dessert is perfect for breakfast, snacks, or a wholesome treat.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free

Ingredients

  • 1 cup (240 g) full-fat cottage cheese
  • 3 large eggs
  • 1/3 cup (80 ml) pure maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150 g) almond flour
  • 1/4 cup (30 g) unflavored or vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
  2. Blend cottage cheese in a blender or food processor until completely smooth.
  3. Add eggs, maple syrup (or honey), and vanilla extract. Blend until fully combined.
  4. In a large bowl, whisk together almond flour, protein powder, baking powder, baking soda, and salt.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  6. Fold in lemon zest if using.
  7. Transfer batter to prepared pan and smooth the top.
  8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Blend cottage cheese thoroughly for a smooth texture.
  • Do not overmix to avoid a dense cake.
  • Store refrigerated up to 5 days.
  • Freeze individual slices up to 2 months.
  • Use low-carb sweetener instead of maple syrup for a lower-carb option.
  • Add cocoa powder or berries for flavor variations.

Nutrition

Find it online: https://savorymomskitchen.com/cottage-cheese-protein-cake/