Strawberry cottage cheese cake
Prep time: 
Cook time: 
Total time: 
Serves: 4
Simple, quick and healthy mid-week dessert: strawberry and cottage cheese cake made with coconut flour {gluten-free, refined sugar free, low carb}
  • 2 eggs
  • 250 g | 1⅓ cups cottage cheese
  • ½ cup milk (I used skimmed milk)
  • ¼ cup | 4 tbsp coconut flour
  • 2 tbsp stevia powder (or 4 tbsp brown sugar)
  • ½ tsp baking powder
  • pinch of salt
  • 4-6 strawberries sliced
  • ½ teaspoon butter to grease the pan
Let's get started!
  1. Grease a baking pan or pie pan with butter.
  2. Preheat the oven to 200 °C | 390 °F.
  3. In a large bowl beat the eggs with the sweetener, until it turns white and foamy, then add the coconut flour, baking power, milk, cottage cheese and a pinch of salt. Whisk until well combined and the cottage cheese is smooth.
  4. Pour the batter into the prepared pan. Place the strawberry slices on top of the cake, slightly press them into the batter.
  5. Bake until a wooden tooth pick inserted in the center comes out clean, about 35-40 minutes.
  6. Let the cake cool completely in the pan and slice. Serve it from the pan with fresh strawberries.
Recipe by My Zucchini Recipes at