Lemon Blueberry Cottage Cheese Mini Cakes 
– High-Protein, Low-Carb & Bursting with Flavor
Ingredients (makes about 24 mini cakes):
2 cups cottage cheese
1 cup almond flour
2 eggs
1/4 cup honey
1 tsp vanilla extract
zest of 1 lemon
juice of 1 lemon
1 cup fresh blueberries
1/4 cup coconut flour
1 tsp baking powder
Nutrition (per mini cake): ~85 kcal | 6g protein | 5g fat | 6g net carbs
Full step-by-step right below — just 10 min prep + 20 min bake!
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease or line a mini muffin tin with liners.
Step 2: Blend Wet Ingredients
In a blender or food processor, combine cottage cheese, eggs, honey, vanilla, lemon zest, and lemon juice. Blend until smooth and creamy.
Step 3: Mix Dry Ingredients & Combine
In a bowl, whisk almond flour, coconut flour, and baking powder. Fold into the wet mixture until just combined, then gently stir in blueberries.
Step 4: Fill & Bake
Spoon batter into the mini muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes, until tops are golden and a toothpick comes out clean.
Prep Time: 10 min | Bake Time: 20 min | Total: 30 min
Tips for Success:
Use fresh blueberries for the best flavor and texture; frozen may bleed more color.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month. Thaw at room temp before enjoying.