Forget everything you think you know about healthy desserts. This Flourless Lemon Cottage Cheese Cake is about to become your new obsession. It’s light, it’s bright, and it’s packed with protein—all without a single grain of flour. Whether you’re gluten-free, watching your carbs, or just looking for a guilt-free way to satisfy your sweet tooth, this cake delivers big on flavor and texture. It’s creamy, tangy, and so easy to whip up, you’ll wonder why you haven’t made it sooner.

Flourless Lemon Cottage Cheese Cake

Recipe by riehlfood.com

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 ½ cups full-fat cottage cheese
3 large eggs
¼ cup lemon juice
Zest of 1 lemon
¼ cup low-carb sweetener (monk fruit)
1 tsp vanilla extract
1 tsp baking powder

Directions

Blend ingredients in blender until completely smooth.
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or line with parchment. Pour in the batter and smooth the top. Bake for 30–35 minutes, or until the edges are golden and the center is just set.
Let the cake cool at room temperature for 15 minutes, then transfer to the fridge to chill for at least 2 hours. This sets the texture and enhances the flavor.

Flourless Lemon Cottage Cheese Cake