Blueberry Cottage Cheese Loaf
Blueberry Cottage Cheese Loaf is made with almond flour and real cottage cheese, it has a rich, buttery crumb with bright lemon flavor in every bite. Simple ingredients, no refined flour, and a texture that'll surprise you. Just a really good loaf.
Servings: 10 people
Calories: 232kcal
Cost: $10
Ingredients
- 2 cups almond flour
- ¾ cups powdered sweetener sugar substitute
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cottage cheese
- 3 large eggs
- ⅓ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup fresh blueberries freeze for 1 hour
Instructions
- Preheat oven to 325°F. Line a 9x5 loaf pan with parchment paper.
- Whisk together almond flour, sweetener, baking powder, and salt in a large bowl.
- In a blender, combine cottage cheese, eggs, unsalted butter, vanilla, and lemon zest until smooth.
- Pour the wet ingredients into the dry and mix until well combined.
- Fold in ¾ cup of the frozen fresh blueberries.
- Transfer batter to the prepared pan and smooth the top.
- Top with the remaining blueberries.
- Bake for 50 to 55 minutes until golden and a toothpick inserted in the centre comes out clean.
- Cool completely in the pan before slicing.
Video
Notes
- Blueberry tip: Freeze your blueberries for at least one hour before baking and toss in a little almond flour before folding in. This stops them from bleeding into the batter and turning your loaf purple.
- Cooling note: Do not rush the cooling step. Almond flour loaves continue to set as they cool. Slice too early and the inside will look gummy even if fully baked.
Nutrition
Calories: 232kcal | Carbohydrates: 7g | Protein: 8g | Fat: 20g | Fiber: 3g | Sugar: 3g
