Creamy, protein-packed cottage cheese cups with almond flour base and fresh berries for a satisfying, healthy treat.
# What You'll Need:
→ Base
01 - 3.5 ounces almond flour
02 - 2 tablespoons melted coconut oil
03 - 1 tablespoon honey or maple syrup
04 - Pinch of salt
→ Cheesecake Filling
05 - 14 ounces low-fat cottage cheese
06 - 3.5 ounces Greek yogurt (0-2% fat)
07 - 2 large eggs
08 - 2 tablespoons cornstarch
09 - 2.1 ounces granulated sweetener (erythritol, stevia, or sugar)
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon (optional)
→ Topping
12 - Fresh berries (optional)
13 - 2 teaspoons honey or maple syrup (optional)
# How To Make It:
01 - Preheat oven to 350°F. Line a 6-cup muffin tin with silicone or paper liners.
02 - In a small bowl, combine almond flour, melted coconut oil, honey, and salt. Stir until a crumbly dough forms.
03 - Distribute base mixture evenly among the 6 liners and press firmly to create an even base layer.
04 - Using a blender or food processor, blend cottage cheese and Greek yogurt until completely smooth and creamy.
05 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended dairy mixture. Blend until silky and fully incorporated.
06 - Divide filling evenly among the prepared cups, pouring over the bases until nearly full.
07 - Bake for 18 to 22 minutes until the centers are just set with a slight wobble remaining.
08 - Allow cups to cool to room temperature, then refrigerate for at least 30 minutes before serving.
09 - Top each cup with fresh berries and a light drizzle of honey if desired before serving.
