Preheat & Prep: Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
Blend Wet Ingredients: In a blender or food processor, combine cottage cheese, eggs, Greek yogurt, honey (or maple syrup) and vanilla extract. Blend until smooth and creamy.
Mix Dry Ingredients: In a large mixing bowl, whisk together oat flour, protein powder, baking powder, baking soda and salt.
Combine & Fold: Pour the blended wet mixture into the dry ingredients. Gently fold until just combined—avoid overmixing. If using mix-ins, fold them in now.
Bake: Transfer batter to the prepared loaf pan, smoothing the top. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Slice: Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice into 8 even pieces.
Nutrition Information (per slice, makes 8)
Calories: ~150 kcal
Protein: ~13 g
Carbohydrates: ~12 g
Fat: ~5 g
Fiber: ~2 g
Tips & Variations
Flavor Boost: Stir in 1 tsp lemon zest or 1 tbsp cocoa powder for a citrus or chocolate twist.
Sweetness Level: Adjust honey/maple to taste, or use a zero-calorie sweetener for lower sugar.
Flour Swap: Use coconut flour (start with ¼ cup and add more as needed) for a grain-free option.
Mini Muffins: Pour batter into a greased or lined mini-muffin tin; bake 12–15 minutes.
Serving & Storage
Serve plain, dusted with cinnamon, or topped with fresh berries and a dollop of Greek yogurt.
Store airtight in the refrigerator up to 4 days.
Freeze individual slices for up to 2 months; thaw overnight in the fridge.
Conclusion
This Cottage Cheese Protein Cake proves healthy desserts can be both tasty and nutritious. Easy to customize and rich in protein, it’s an ideal treat for fitness buffs, busy families, or anyone craving a guilt-free sweet bite. Give it a try, and let us know which variation is your favorite!
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