Blueberry Cottage Cheese Cake
Prep time: 
Cook time: 
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Serves: 6 slices
Blueberry and cottage cheese cake made with almond flour is super easy one bowl low carb cake you can make less in an hour. {low carb, gluten free}
  • 1 cup / 250 g cottage cheese
  • ⅓ cup / 75 g butter
  • 2 eggs
  • ⅓ cup/ 70 g low carb sweetener ( or 2 tbsp Stevia powder or more of your choice)
  • 1 teaspoon vanilla extract
  • ½ tablespoon lemon juice
  • 2 tbsp coconut flour
  • ⅓ cup / 60 g almond flour
  • 3 tbsp sour cream
  • ½ teaspoon baking powder
  • a pinch of salt
  • ½ cup blueberry
Let's get started!
  1. Grease lightly a 8" spring baking pan.
  2. Preheat the oven to 180 °C| 355°F.
  3. In a large bowl beat the butter with the sweetener, then add the eggs and cottage cheese. Whisk until smooth and well incorporated.
  4. Add the vanilla extract, lemon juice, salt and sour cream. Stir to combine.
  5. Stir in gently the almond flour, coconut flour and baking powder, then set aside for 5 minutes.
  6. Gently fold in half of the blueberries, pour the batter in the prepared baking pan. Arrange the rest of the blueberries on top of the cake.
  7. Bake the cake for 40 minutes, or until the inserted toothpick comes out clean.
  8. Let the cake cool in the baking pan, the remove it and refrigerate it for 2 hours before slicing.
Recipe by My Zucchini Recipes at