Strawberry Cottage Cheese Cake
Strawberry Cottage Cheese Cake.
Why this is peri-perfect…Cake that’s good for you! This one is a protein-packed, nutrient-rich treat designed to satisfy cravings without derailing your metabolism. Flax meal and eggs provide protein, fibre, and healthy fats to support hormone balance, muscle maintenance, and steady energy. Cottage cheese adds creaminess and extra protein, while olive oil delivers heart-healthy fats that keep you full and satisfied. Sweet strawberries bring antioxidants, fibre, and a natural burst of sweetness, complemented by a hint of lemon zest for brightness. With optional protein powder, this cake becomes an even more muscle- and hormone-supporting dessert that feels indulgent while nourishing your body from the inside out.
Makes 8 slices - 12g protein per slice
Ingredients:
1½ cups flax meal
½ tsp baking powder
¼ tsp salt
1 cup cottage cheese (full fat or reduced fat both work)
3 eggs
¼ cup extra virgin olive oil
1/2 cup monk fruit sweetener (adjust to taste)
1 tsp vanilla extract
2 cups chopped strawberries (1 cup is to decorate)
Zest of ½ lemon (optional but lovely!)
1 tbsp arrowroot or cornstarch (helps set the moisture)
Optional: 1–2 tbsp vanilla or strawberry protein powder to boost protein even more (reduce almond meal slightly to balance)
🍰 Instructions:
Preheat oven to 170°C (340°F). Line a loaf tin or 20cm round tin with baking paper.
In a large bowl, whisk together eggs, cottage cheese, olive oil, vanilla, lemon zest, and monk fruit sweetener until smooth-ish (a few small curds from the cottage cheese is fine!).
In a separate bowl, combine flax meal, baking powder, salt, and arrowroot.
Fold dry ingredients into wet, then gently stir through 1 cup of chopped strawberries (keep 1 cup for serving).
Pour batter into prepared tin and smooth the top. Press a few extra sliced strawberries on top if you like.
Bake for 35–45 minutes, or until the top is golden and a skewer comes out clean. (Cover loosely with foil halfway if it’s browning too fast.)
Let cool in the tin for 10 mins, pop on a plate, pile on 1 cup chopped fresh strawberries and a good sproinkle of monk fruit brown sugar.
💡 Notes:
Best stored in the fridge (because of the cheese + fruit). Even better the next day!
(1/8 of cake): Calories: 280, Protein: 15g, Carbs: 9g, Fat: 16g, Fibre: 3g
Strawberry & Cottage Cheese Cake.
Strawberry Cottage Cheese Cake.