💡 Why It Works

Cottage cheese replaces much of the flour and fat, adding protein, moisture, and structure, while keeping the carb count low.

Reduced flour content (only 50g whole wheat + 50g almond) makes this cake lighter on carbs.

Poppy seeds add fiber, healthy fats, and a satisfying crunch, amplifying texture and depth without relying on sugar.

This isn’t your average lemon poppy seed loaf. I developed it after scoring a century-old poppy-patterned plate at a flea market, and it inspired something equally timeless, but better suited to modern diets.

Traditional pound cakes rely heavily on sugar, excessive amount butter, and white flour, which can hit hard on both calories and blood glucose. My version swaps in cottage cheese as the backbone: it boosts protein, adds moisture, and cuts down the need for flour and fat

Poppy seeds are here not only for visual charm. They contribute fiber, healthy fats, and a subtle crunch that brings the whole loaf to life.

And with almond flour in the mix, the glycemic load stays lower without sacrificing structure or flavor.

This cake is light, balanced, and naturally blood-sugar-friendly — a smarter take on a classic, with summer written all over it. It is mildly sweet, perfect for pairing with fresh fruit. If you want to make it sweeter, just add more erythritol, or replace it with a small amount of honey or sugar if that fits your dietary needs.

This cake makes an excellent low-carb breakfast or a dessert, especially when you’re looking for something quick, satisfying, and blood-sugar-friendly. Paired with black cofee or tea, it works great letting the flavor of the cake stand out while keeping the meal low-impact for blood sugar.

Recipe

Strawberry And Poppy Seed Cottage Cheese Cake

A lightly sweet lemon-poppy cottage cheese cake with a high-protein cottage cheese and a summery touch of strawberries — low-carb and healthy version of classic desert.

Course Dessert

Cuisine European, Fusion

Keyword cake, cottage cheese, healthy dessert

Prep Time 10

Cook Time 40

Total Time 50

Servings 6 slices

Calories 800kcal

Ingredients

250 g cottage cheese
2 eggs
50 g erythritol or sugar
50 g whole wheat flour
50 g almond flour
1 Pinch of salt
Zest of ½ lemon
15 g poppy seeds
½ tsp vanilla extract
1½ tsp baking powder
1½ tsp cornstarch 6g
5 fresh strawberries
A few drops lemon extract optional

Instructions

Preheat oven to 170°C
In a bowl, whisk eggs with salt and erythritol until light and foamy.
In another bowl, mash the cottage cheese until smooth. Combine with the egg mixture. Add vanilla and lemon extract (optional), and mix well.
In another bowl, combine whole wheat flour, almond flour, poppy seeds, baking powder, cornstarch, and lemon zest.
Fold the dry ingredients into the wet until just combined.
Pour the batter into a lined loaf pan. Press strawberry quarters into the top.
Bake for 35–40 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing.