I always look for ways to enjoy classic baked treats without having to worry about sugar spikes.
This keto cottage cheese lemon drizzle cake is one of my favorite recent baking experiments.
Blending cottage cheese into the batter makes the crumb tender and keeps the cake moist without any regular wheat flour.
It is completely low carb and keto friendly, so you can enjoy a thick slice with your tea while staying on track with your daily carbs.
The fresh lemon juice and zest give it a bright flavor that balances the rich base really well.
Why You’ll Love This Recipe
Incredibly Moist Texture – Blended cottage cheese creates a tender crumb that never turns out dry or crumbly.
Bright Lemon Flavor – Fresh zest and real juice give every slice a sweet, sunny citrus taste you will love.
Secret Protein Boost – Cottage cheese secretly adds nourishing protein while keeping the loaf soft and creamy.
Delicious Lemon Drizzle – Poking holes lets the tart glaze soak deep inside for maximum flavor in every bite.
Recipe Ingredients
For the Cake
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 2/3 cup Granulated Erythritol Sweetener
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 4 Large Eggs, Room Temperature
- 3/4 cup Full-Fat Cottage Cheese
- 1/3 cup Unsalted Butter, Melted
- 2 tbsp Lemon Zest
- 3 tbsp Lemon Juice
- 1 tsp Vanilla Extract
For the Drizzle
- 1/2 cup Powdered Erythritol Sweetener
- 2 tbsp Lemon Juice
How To Make
Step 1
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2
Blend the cottage cheese until completely smooth. In a large bowl, whisk the blended cottage cheese, eggs, melted butter, lemon zest, lemon juice and vanilla until creamy.
Step 3
In a separate bowl, whisk together the almond flour, coconut flour, sweetener, baking powder and salt.
Step 4
Add the dry ingredients to the wet ingredients and stir until a thick, smooth batter forms. Spread it evenly into the loaf pan.
Step 5
Bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover it with foil after 25 minutes.
Step 6
While the cake is still warm, poke holes across the top with a skewer. Let it cool in the pan for 15 minutes, then transfer to a wire rack.
Step 7
Whisk the powdered sweetener with the lemon juice until smooth and pourable. Drizzle over the cooled cake and let it set for 15 minutes before slicing.
Tips
Blend the Cottage Cheese Until Completely Smooth
Make sure to blend the cottage cheese in a small blender or food processor until no curds remain. You want it to look just like smooth, silky sour cream before you mix it with the other wet ingredients.
If you skip this step or leave small lumps, those curds will turn into wet white spots inside your cake. Blending it completely guarantees a tender, uniform crumb that holds together nicely.
Use True Room Temperature Eggs
From my experience, using cold eggs straight from the fridge is a mistake. Cold eggs will cause your warm melted butter to firm up and clump instantly, leaving you with an uneven batter.
If you forgot to take your eggs out early, place them in a bowl of warm tap water for ten minutes. This warms them up quickly and keeps your batter silky and smooth.
Measure the Coconut Flour Precisely
Coconut flour is extremely absorbent and pulls in moisture like a sponge. Even a single extra teaspoon can make your low carb cake dry and crumbly instead of moist.
I recommend fluffing the coconut flour with a fork first, then spooning it gently into your measuring spoon. Never scoop straight from the bag or pack it down tightly.
More Recipes
- Keto Cottage Cheese Lemon Blueberry Bread
- Keto Lemon Blueberry Pound Cake
- Keto Lemon Poppy Seed Loaf
- Keto Lemon Ricotta Cloud Muffins
- Low Carb Ricotta Lemon Cake
Frequently Asked Questions
Will this cake taste like cheese or have visible lumps?
No, blending the cottage cheese makes it completely smooth so it blends into the batter without any lumps.
It provides wonderful moisture and protein instead of a cheesy flavor, allowing the fresh lemon to stand out.
Keto Cottage Cheese Lemon Drizzle Cake
Ingredients
For the Cake
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 2/3 cup Granulated Erythritol Sweetener
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 4 Large Eggs, Room Temperature
- 3/4 cup Full-Fat Cottage Cheese
- 1/3 cup Unsalted Butter, Melted
- 2 tbsp Lemon Zest
- 3 tbsp Lemon Juice
- 1 tsp Vanilla Extract
For the Drizzle
- 1/2 cup Powdered Erythritol Sweetener
- 2 tbsp Lemon Juice
Equipment
- blender
- skewer
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
- Blend the cottage cheese until completely smooth. In a large bowl, whisk the blended cottage cheese, eggs, melted butter, lemon zest, lemon juice and vanilla until creamy.
- In a separate bowl, whisk together the almond flour, coconut flour, sweetener, baking powder and salt.
- Add the dry ingredients to the wet ingredients and stir until a thick, smooth batter forms. Spread it evenly into the loaf pan.
- Bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil after 25 minutes.
- While the cake is still warm, poke holes across the top with a skewer. Let it cool in the pan for 15 minutes, then transfer to a wire rack.
- Whisk the powdered sweetener with the lemon juice until smooth and pourable. Drizzle over the cooled cake and let it set for 15 minutes before slicing.