Ingredients
Scale
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup cottage cheese
- 3/4 cup almond flour
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan or loaf pan.
- Whisk yogurt, eggs, cottage cheese, and vanilla until smooth.
- Stir in almond flour, baking powder, almond milk, and salt until batter is thick and lump-free.
- Pour into pan and bake 25-30 minutes until a toothpick comes out clean.
- Cool completely before slicing. Optional: dust with cocoa powder or berries.
Notes
- To lighten: use half almond flour and half all-purpose flour.
- Store covered in fridge up to 3 days.
- For dairy-free version, replace yogurt with unsweetened coconut yogurt and cottage cheese with silken tofu.
- Prep Time: 15 mins
- Cook Time: 25-30 mins
- Method: Bake
- Cuisine: Global
- Diet: High-Protein; Sugar-Free
Nutrition
- Serving Size: 1 slice (1/4 cake)
- Calories: 150 Kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 60 mg
