Creamy, protein-rich cottage cheese cups with almond flour bases, offering a healthy and delicious snack option.
# What You 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
13 - 2 teaspoons honey or maple syrup
# Directions:
01 - Preheat oven to 350°F. Line a 6-cup muffin tin with silicone or paper liners.
02 - In a small mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a crumbly dough forms. Divide mixture evenly among liners and press firmly to form compact base.
03 - In a blender or food processor, combine cottage cheese and Greek yogurt. Blend until completely smooth with no lumps remaining.
04 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended cheese mixture. Blend until silky, well-combined, and homogeneous.
05 - Pour the filling over prepared bases, dividing evenly among the six cups.
06 - Bake for 18-22 minutes, or until centers are just set with a slight wobble remaining.
07 - Remove from oven and allow to cool to room temperature. Transfer to refrigerator and chill for at least 30 minutes before serving.
08 - Top each cup with fresh berries and a light drizzle of honey if desired before serving.
