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Flourless Lemon and Almond Cottage Cheese Bake

This flourless lemon and almond cottage cheese bake is a light, protein-rich alternative to traditional cheesecake, perfect when you’re craving something sweet but nourishing. Made without flour, oil or refined sugar, it’s naturally gluten-free, low in sugar and high in protein, thanks to cottage cheese and ground almonds. It’s ideal as a light dessert after lunch, or served with afternoon tea or coffee when you want a fuss-free treat that still feels special. It’s quick & easy to prepare and bake in the oven or air fryer.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 175 g cottage cheese
  • 1 large or 2 small eggs
  • 1 tsp vanilla extract
  • 2 Tbsp honey
  • 1 Tbsp lemon curd optional
  • 4 Tbsp ground almonds
  • Juice of ½ lemon
  • 2 Tbsp sultanas optional
  • Finely grated zest of 1 lemon
  • About 2 Tbsp almond flakes
  • To garnish: extra lemon zest

Method
 

  1. Preheat the oven to 180°C, or preheat an air fryer to the same temperature. Lightly grease a small oven-proof dish or prepare two silicone moulds suitable for the air fryer.
  2. In a bowl, mix together the cottage cheese, vanilla extract, honey, lemon curd (if using), lemon juice and ground almonds until well combined.
  3. Fold in the sultanas and lemon zest.
  4. Spoon the mixture into the prepared dish or moulds and scatter the almond flakes evenly over the top.
  5. Bake for 15–20 minutes, until just set and lightly golden on top.
  6. Allow to cool slightly before serving.
  7. To serve: finish with extra lemon zest and a drizzle of honey, if desired. Perfect warm or at room temperature.