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.
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.