Description
Creamy, tangy, and packed with 12 g protein per serving—these easy cottage cheesecake bites are naturally gluten-free and ready in 30 minutes.
Ingredients
- 1 cup cottage cheese
- 1 large egg
- ½ cup almond flour (or oat flour)
- 2–3 tbsp honey or maple syrup (optional)
- ½ tsp vanilla extract
- Pinch of salt
- ½ cup fresh or frozen blueberries
- Optional: 2 tbsp Greek yogurt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a bowl, whisk cottage cheese, egg, honey or maple syrup, vanilla, and salt until smooth. Stir in almond flour until combined.
- Gently fold in blueberries, reserving a few for topping.
- Spoon batter into muffin cups. Bake 20–25 minutes until lightly golden and set.
- Cool slightly before serving. Enjoy creamy, tangy cottage cheesecake bites!
Notes
Use frozen blueberries straight from the freezer. Add lemon zest for extra tang. Store in the fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American