BEST High-Protein Cottage Cheese Cake (Viral 2025 Recipe)

This high-protein cottage cheese cake is the perfect guilt-free treat that’s as nourishing as it is delicious. What I love about this recipe is how the zesty lemon and nutty almond flavors create a beautifully balanced cake that’s light, fluffy, and naturally gluten-free and healthy.

Watch my video below for a simple, step-by-step recipe for creating this delicious lemon almond cottage cheese cake. If you enjoy it, don’t forget to like and subscribe for more recipes!


Why Cottage Cheese Cake Is Good For You

best high-protein cottage cheese cake
  1. High in Protein: Cottage cheese adds a protein boost, making this cake more filling and energizing.
  2. Naturally Gluten-Free: To me, using almond flour instead of regular flour feels like a win—it’s gluten-free and adds that nutty flavor we all love.
  3. Lower in Sugar: With less sugar than traditional cakes, it’s a healthier dessert option.
  4. Rich in Healthy Fats: Thanks to almond flour and cottage cheese, this cake is packed with good fats that keep you full and happy.
  5. Light Yet Satisfying: One thing I always notice about this cake is how it feels indulgent without being heavy. It’s the perfect post-meal treat!
  6. Full of Nutrients: Packed with calcium, B vitamins, and phosphorus for overall wellness.
  7. Great for Active Lifestyles: Whether you’re hitting the gym or just need a quick pick-me-up, this high-protein, low-carb cake is perfect.

What You Need to Make This High-Protein Cottage Cheese Cake

In my opinion, the magic of this cake is how it turns a few everyday ingredients into something that feels truly special.

Lemon Almond Cottage Cheese Cake
  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (150 grams) raw cane sugar
  • 1 ½ teaspoons (9 grams) vanilla extract
  • 1 ½ teaspoons (7 grams) almond extract
  • Pinch of salt
  • 1/2 lemon juice
  • Zest of 1 lemon
  • 4 large egg yolks
  • 1 ¼ cups (280 grams) cottage cheese
  • 1 ½ cups (150 grams) almond flour
  • 4 large egg whites
  • 1/2 cup (50 grams) almond flakes


Wholesome Yum Premium Fine Blanched Almond Flour For Baking & More (16 oz / 1 lb) - Low Carb, Gluten Free, Non GMO, Keto Friendly Flour Substitute With Ground Almonds (Pack of 2)
TAP ON IMAGE TO VIEW PRICE

Quick Note: If you don’t have almond flour, finely ground almonds work just as well.

How to Make the Best High-Protein Lemon Almond Cottage Cheese Cake

Let me show you how to bake this super easy, zesty cottage cheese cake—it’s light, fluffy, and honestly, so good you’ll want to make it again and again!

Lemon Almond Cottage Cheese Cake

Step 1: Get Things Ready
First things first—preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter, or if prefer less cleanup, just line it with parchment paper.


HIWARE 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan - Black
TAP ON IMAGE TO VIEW PRICE

Step 2: Cream the Base
In a mixing bowl, cream together the butter and sugar using an electric mixer. Let it mix until it’s light and fluffy—this is the magic step for a soft, airy cake.

Step 3: Add Flavor
Now comes the fun part! Stir in the vanilla extract, almond extract, a pinch of salt, fresh lemon juice, and zest. The aroma at this point? Absolutely amazing. Mix everything until it’s well combined.

Top Tip: Use a microplane for super fine zest and zest the lemons before juicing them—it’s so much easier.

Step 4: Incorporate Yolks
Add the egg yolks one by one, mixing well after each. The batter should turn smooth and silky.

Step 5: Blend in Cottage Cheese
Here’s the star of the show: cottage cheese. Add it to the batter and mix until it’s fully incorporated. This step makes the cake incredibly moist and protein-packed. Don’t rush it—every bit counts.

Step 6: Fold in Almond Flour
Gradually add the almond flour and mix just until it’s well combined. Set this batter aside for a while.

Step 7: Whip the Egg Whites
In a clean, dry bowl, whip the egg whites with an electric mixer until soft peaks form. This step is what gives the cake its amazing texture.

Pro Tip: Make sure your bowl is grease-free, or the egg whites won’t cooperate!

Step 8: Combine the Two
Now, gently fold the whipped egg whites into the batter. Carefully fold them in using a spatula. I always take my time here—being gentle is key to keeping all that lovely air in the mixture.

Step 9: Top and Bake
Pour the batter into your prepared pan and smooth out the top. Sprinkle almond flakes over the surface (this part makes it look so fancy with almost no effort). Bake for 50-55 minutes or until the cake is golden brown and the center is just set.

Step 10: Cool and Serve
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Slice yourself a piece, take a bite, and savor that zesty, nutty goodness.

Looking for the perfect pairing? Click here to check out my Creamy Sugar-Free Ice Cream Recipe—it’s the ultimate match!

The Protein-Packed Cottage Cheese Cake

Recipe by Jen Evansy
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

245

kcal

1

hour 

10

minutes

To me, this lemon almond cottage cheese cake is more than just dessert—it’s pure comfort on a plate. The bright, zesty lemon and the warm, nutty almond flavors come together in the most irresistible way. Light, fluffy, and naturally gluten-free, it’s one of those treats you’ll want to make again and again—not just because it’s delicious, but because it feels like a little moment of joy with every bite.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 cup (113 grams) unsalted butter

  • 3/4 cup (150 grams) raw cane sugar

  • 1 ½ teaspoons (9 grams) vanilla extract

  • 1 ½ teaspoons (7 grams) almond extract

  • 1 pinch salt

  • Juice of 1/2 lemon

  • 1 zest of lemon

  • 4 large egg yolks

  • 1 ¼ cups (280 grams) cottage cheese

  • 1 ½ cups (150 grams) almond flour

  • 4 large egg whites

  • 1/2 cup (50 grams) almond flakes

Directions

  • Prepare Your Oven and Pan: Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with butter, or line it with parchment paper for a fuss-free cleanup.preheat your oven
  • Mix the Base Ingredients Together: Start by creaming together the butter and sugar in a mixing bowl. Then, mix in the vanilla, almond extract, and a pinch of salt. Use an electric mixer to blend everything until the mixture becomes light and fluffy.Mix the Base Ingredients
  • Add in the Flavors: Mix in fresh lemon juice, and lemon zest. Then mix again to combine.Add in the Flavors
  • Incorporate Egg Yolks: Add the egg yolks one by one, mixing well after each addition. The batter will turn smooth and creamy—just the way it should be.Incorporate Egg Yolks
  • Mix in Cottage Cheese: Blend in the cottage cheese until fully combined. This ingredient is key to making the cake moist and protein-packed, so don’t rush this step.Mix in Cottage Cheese
  • Fold in Almond Flour: Gently stir in the almond flour, mixing just until it’s evenly incorporated. Be careful not to overmix to maintain the batter’s lightness.Fold in Almond Flour
  • Whip Egg Whites: In a separate clean bowl, whip the egg whites with an electric mixer until soft peaks form. This creates the fluffy, cloud-like texture that makes this cake so special.Whip Egg Whites
  • Combine the Batter: Fold the whipped egg whites into the batter, using a gentle motion to keep the mixture airy and light.Combine the Batter
  • Add the Finishing Touches: Pour the batter into your prepared pan and smooth out the top. Sprinkle almond flakes evenly for a beautiful finish.Add the Finishing Touches
  • Bake Until Golden and Set: Bake for 50-55 minutes, or until the top is golden and the center is just set.
  • Cool and Enjoy: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice, serve, and enjoy the perfect balance of zesty lemon and nutty almond flavors.Lemon Almond Cottage Cheese Cake

Recipe Video

Notes

  • Start with Room-Temperature Ingredients: Always let your ingredients come to room temperature for smooth mixing and the best texture.
  • Go for Full-Fat Cottage Cheese: Use full-fat cottage cheese for the creamiest texture and a rich, indulgent flavor.
  • Avoid Overmixing the Batter: When adding almond flour, mix just until combined—overmixing can make the cake dense.
  • Whip Egg Whites Perfectly: Whipping egg whites to soft peaks is key for a fluffy cake. Ensure your bowl and whisk are grease-free for the best results.
  • Don’t Skip the Lemon Zest: Lemon zest adds a burst of fresh flavor—make sure it’s part of your batter for that extra zing!
  • Add a Sweet Touch on Top: For extra sweetness, drizzle honey or sprinkle powdered sugar over the finished cake before serving.
  • Store Leftovers Properly: Keep leftovers fresh by storing them in an airtight container in the fridge for up to four days.
  • Freeze for Later: This cake freezes beautifully—slice and wrap each piece individually for quick, easy treats later on.

Nutrition Facts

  • Total number of serves: 8
  • Calories: 245kcal
  • Fat: 15g
  • Carbohydrates: 12g
  • Protein: 10g

Like this recipe?

Check Out @FoodHow on Pinterest.

Like our Facebook Page!

Follow us on Facebook

Related Recipe: If you’re looking for another simple, high-protein dessert, I highly recommend trying my High Protein Lemon Bars recipe. They cost about one dollar each, and every square packs 7 grams of protein.

Make It Your Own: Easy Variations

chopped almonds
  • Try Different Citrus: Swap the lemon for orange or lime if you want a different citrus twist.
  • Go Fruity: I love adding a handful of blueberries or raspberries to the batter for little bursts of fruity flavor in every bite.
  • Add Some Crunch: For a bit of crunch, try folding in some chopped almonds or walnuts—it adds such a nice texture!
  • Sweeten It Up: If you ask me, a drizzle of honey or powdered sugar glaze takes this cake to the next level.
  • Want to impress? Top it with fresh berries or thin slices of citrus for a pop of color and elegance.
  • Tropical Vibes: For a tropical twist, sprinkle shredded coconut on top instead of almond flakes—it’s a game-changer!

How to Keep Your Cottage Cheese Cake Fresh and Delicious

How to Keep Your Cottage Cheese Cake
  • Refrigerate Right Away: I always pop my cake into an airtight container and store it in the fridge—it stays perfectly moist for up to 4 days.
  • Freeze for Later: One of my favorite tricks is slicing the cake and wrapping each piece in plastic wrap before freezing. This way, I can grab a slice whenever I want without defrosting the whole thing!
  • Warm It Up for That Fresh-Baked Feel: If you’re like me and love a warm slice, just pop it in the microwave for 10-15 seconds. It’ll taste like it just came out of the oven!
  • Save the Toppings for Later: If you’re adding powdered sugar or glaze, wait until you’re ready to serve. It keeps everything looking and tasting fresh.
  • Use Freezer Bags for Extra Protection: For those frozen slices, I like to tuck the wrapped pieces into a freezer-safe bag to keep them extra protected from freezer burn.

Surprising Ways to Serve Your Cottage Cheese Cake

Surprising Ways to Serve
  • Pair it with Fresh Fruits: Fresh berries or sliced peaches bring out the lemon and almond flavors—so simple and so good!
  • Add Sugar-Free Ice Cream: A scoop of sugar-free vanilla or almond ice cream takes this cake to the next level. Cold, creamy, and totally irresistible!
  • Top it with Whipped Greek Yogurt: Whip up some Greek yogurt with a little honey and vanilla for a protein-packed topping that’s seriously delicious.
  • Make it a Parfait: Layer cake slices with yogurt, fruit, and granola in a glass for a fun, no-fuss dessert.
  • Enjoy with Tea or Coffee: This cake and a hot cup of tea or coffee or even these delicious coffee alternatives? A match made in heaven!

Questions or Want to Share Your Experience?

Tried this High-Protein Lemon Almond Cottage Cheese Cake? I’d love to hear how it turned out—leave a comment or a question, I’m here to help. Watch my video for a step-by-step video guide here, and don’t forget to subscribe for more delicious and healthy recipes! – Jen

Leave a Comment

About Jen Evansy

Nutritionist, researcher, avid home cook, and writer interested in everything nutrition and food-related. Striving to inform, encourage, and inspire all the readers to make healthy and informed choices when it comes to cooking, food, diet, and nutrition.