Ingredients
1 cup cottage cheese
1/2 cup Greek yogurt
1/4 cup almond flour
2 tablespoons honey or sweetener of choice
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 teaspoon baking powder
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
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Blend the Ingredients: In a blender, combine cottage cheese, Greek yogurt, almond flour, honey, vanilla extract, lemon juice, and baking powder. Blend until smooth and creamy.
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Fill the Muffin Tin: Pour the cheesecake mixture evenly into the muffin tin, filling each cup about 3/4 full.
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Bake: Bake for 20-25 minutes or until the cheesecakes are firm and lightly golden on top.
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Cool and Refrigerate: Let the cheesecakes cool to room temperature, then refrigerate for at least 1 hour before serving to allow them to set.
Notes
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Add Fruit Toppings: Top with fresh berries like strawberries, raspberries, or blueberries for a refreshing twist.
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Sugar-Free Option: Use a sugar substitute like stevia, erythritol, or monk fruit for a low-sugar version.
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Chocolate Lovers: Mix in a tablespoon of cocoa powder or dark chocolate chips for a rich chocolate-flavored cheesecake.
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Lemon Zest: Add lemon zest to the mixture for an extra citrusy kick.
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Crust Option: Add a layer of crushed almonds or a low-carb graham cracker alternative at the bottom of each muffin tin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
