High-Protein Cottage Cheese Cups (Printable)

Creamy cups with cottage cheese and almond flour, offering a healthy, protein-rich snack or dessert.

# Components:

→ Base

01 - 3.5 oz almond flour
02 - 2 tablespoons melted coconut oil
03 - 1 tablespoon honey or maple syrup
04 - Pinch of salt

→ Cheesecake Filling

05 - 14 oz low-fat cottage cheese
06 - 3.5 oz Greek yogurt, 0-2% fat
07 - 2 large eggs
08 - 2 tablespoons cornstarch
09 - 2.1 oz granulated sweetener (erythritol, stevia, or sugar)
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon, optional

→ Topping

12 - Fresh berries, optional
13 - 2 teaspoons honey or maple syrup, optional

# Directions:

01 - Preheat oven to 350°F. Line a standard 6-cup muffin tin with silicone or paper liners.
02 - In a small bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a crumbly texture forms.
03 - Divide the base mixture evenly among the six liners and press firmly to form an even foundation.
04 - In a blender or food processor, blend cottage cheese and Greek yogurt until completely smooth with no lumps.
05 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended mixture. Blend until silky and fully combined.
06 - Pour the filling evenly over the prepared bases, distributing the mixture among all six cups.
07 - Bake for 18 to 22 minutes, or until the centers are just set with a slight wobble remaining in the middle.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 30 minutes before serving.
09 - Top with fresh berries and a light drizzle of honey if desired before serving.

# Expert Advice:

01 -
  • Twelve grams of protein per cup means you're actually nourishing yourself, not just satisfying a sweet tooth.
  • The cottage cheese base stays impossibly creamy without any weird texture or graininess once you blend it right.
  • Ready in an hour total, including chill time—perfect for when you want dessert without the fuss.
  • Naturally gluten-free and so simple that you'll memorize it after making it once.
02 -
  • Not blending the cottage cheese completely is the number one reason these disappoint—invest those 90 seconds because lumpy filling will feel grainy no matter what else you do right.
  • The wobble in the center is not undercooked; it's the difference between creamy and cake-like, so trust that slight jiggle.
03 -
  • If your blender struggles with cottage cheese, let it sit at room temperature for 15 minutes before blending—cold cottage cheese can be stubborn.
  • A lemon zest really does change everything; if you skip it, the filling tastes good but feels slightly one-dimensional, so grab a microplane and spend 30 seconds making it shine.
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