Are you ready to indulge in a gluten-free, keto friendly(replace raw cane sugar with sweetener of choice), high protein, low carb Mediterranean inspired dessert? This Lemon Almond Cottage Cheese cake is inspired by a classic Ricotta Cheese Style Cake, but with fewer calories and more protein. It takes less than 15 minutes to prepare!
Feel free to choose whatever granulated sugar you prefer to suit your dietary needs.
In this video, we’ll show you how to make the most delicious cottage cheese cake ever! A light cheesecake texture and rich in almond and lemon flavor, this cake is not only a delightful treat but also a healthier alternative to traditional cheesecakes.
Join us as we guide you through each step of the process. Whether you’re a baking novice or a seasoned pro, our easy-to-follow instructions will ensure that your Lemon Almond Cottage Cheese cake turns out perfectly every time.
If you love desserts that are both delicious and nutritious, this is one recipe you won’t want to miss.
Make sure to like, comment, and subscribe for more mouthwatering recipes and baking tips! Let’s get baking!
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Nutrition (Approximate): 1 serving
Calories: 191 | Fat: 13g| Carbs: 9.9g | Protein: 9g | Sugar: 6.8g
RECIPE: https://www.sillibake.com/blog/lemon-almond-cottage-cheese-cake
Lemon Almond Cottage Cheese Cake
Servings: 12 servings
Ingredients:
• 3/4 cup (150g) raw cane sugar (any sweetener or granulated sugar)
• 1/2 cup (115g) unsalted butter, at room temperature
• 1/4 tsp course salt (optional when using cottage cheese)
• 1 1/2 tsp almond extract
• 1 1/2 tsp vanilla extract
• Zest of one lemon
• Juice of half a lemon (2 tbsp or so or 30ml))
• 4 large eggs, at room temperature and separated
• 1 1/4 cups cottage cheese 2% (300g) (I used lactose free) or ricotta cheese
• 1 1/2 cups extra fine almond flour (150g) (smooth out the lumps)
• 1/2 cup (50g) sliced almonds
• confectioner's sugar for dusting
Instructions
• Preheat oven to 325F (163 Celsius). Grease or spray a 9" spring form pan and line with parchment paper. Dust with flour or almond flour.
• Cream the sugar, butter, salt, and extracts until very light and fluffy, about 4 minutes, scraping down the sides of the bowl as necessary. I do this with a hand mixer.
• Beat in the egg yolks, one at a time, scraping down the bowl as necessary.
• Add the cottage cheese (you can blend your cottage cheese beforehand if you desire that texture) and continue beating for another minute or so until very smooth. Add your lemon zest and lemon juice.
•Next add the almond flour and mix until just combined. Set aside.
• In a separate bowl, beat the egg whites until they form stiff peaks.
• Gently fold the egg whites into the batter. I do this in two stages. The last addition should be gently folded into the mixture.
• Spread the batter into your prepared springform pan and smooth out the top evenly.
• Sprinkle sliced almond evenly over the top.
• Bake in your preheated oven for 50-55 minutes. The cake will be puffed, golden, and not jiggly in the center. Lay a piece of foil loosely over the top of the cake towards the end of baking if it seems to be browning too quickly.
• Let the cake cool for 10 minutes, then release the sides of the pan. Let the cake cool 15 minutes before dusting with confectioner's sugar.
• Refrigerate once it's cooled. Will last in the fridge 4 days. You can freeze up to 3 months.
Notes
Almond flour comes in a few different forms. Almond flour is made from ground blanched almonds. Extra fine almond flour is great for baking and yields an extra tender cake. Almond meal is made from almonds that still have their skin on, and is a little coarser in texture. It can be used, but the texture of the cake will be a little ‘grittier’.
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