Description
High-protein, gluten-free mini cheesecakes with cozy carrot-cake spices—ready in 25 minutes.
Ingredients
- 1 cup cottage cheese
- 1 large egg
- ½ cup almond flour
- 2 tbsp honey or maple syrup (optional)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- Pinch of salt
- ½ cup grated carrot
- Optional: chopped nuts or raisins for topping
Instructions
- Preheat oven to 350 °F and line a muffin tin with parchment paper.
- Blend cottage cheese, egg, honey, vanilla, cinnamon, nutmeg, and salt until smooth.
- Stir in almond flour and grated carrot until evenly mixed.
- Divide batter into muffin cups; sprinkle optional toppings.
- Bake 20–25 minutes until set and lightly golden.
- Cool slightly before serving.
Notes
Store in the fridge up to 4 days or freeze up to 2 months. Reheat gently or enjoy chilled.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American