Cottage Cheese Chocolate Cake
My cottage cheese chocolate cake has a soft, moist crumb and deep chocolate flavor. You can't taste the cottage cheese! This easy recipe comes together in 45 minutes with minimal prep. It is sugar free, keto and gluten free.
Servings: 8
Calories: 130kcal
Equipment
- 1 7-inch springform pan
Ingredients
Wet Ingredients
- 1 cup plus 2 tablespoons cottage cheese 2%-6% fat, all liquid drained, 250g
- 4 eggs large, room temperature
- 2 tablespoon butter very soft, or use light olive oil, 28g
Dry Ingredients
- ¾ cup cocoa powder unsweetened, 65g
- 1 cup allulose 200g (use ¾ cup for 1:1 sugar alternatives)
- ⅓ cup coconut flour 40g
- 1.5 teaspoon baking powder
- ⅛ teaspoon sea salt a good pinch
Instructions
- Preheat the oven to 350F / 180C. Line the bottom of a 7 inch springform pan with parchment paper and grease the sides with butter or olive oil.
Blend Wet Ingedients
- In a food processor, blend the eggs until pale, frothy and double in volume, about 2 minutes. You can also use a tall jug and an electric mixer.
- Add the drained cottage cheese and softened butter. Continue to blend the cottage cheese is completely smooth and no white curds remain visible, about 2 minutes. If needed, scrape down the side of the bowl with a spatula in between to incorporate everything.
Add Dry Ingedients
- Add all dry ingredients - cocoa powder, sweetener, coconut flour, baking powder and salt - and blend until a smooth batter forms. The batter should be thick yet creamy and spoonable.
Assembly & Bake
- Fill the cake batter into the prepared pan. Gently pound the pan on the kitchen counter a few times to level the top.
- Bake in the oven for 35 minutes or until the cake has risen with a few cracks forming. The centre should spring back when you gently press on it and a skewer inserted comes out with a few crumbs sticking.
- Let the cake come to room temperature in the pan. It will deflate a little during cooling. Once it has reached room temperature, run a knife around the edges and release it from the springform.
- Dust with cocoa powder and serve with a dollop of blended cottage cheese.
Notes
3.6g net carbs per serving. Makes 8 generous slices.
If you cut the cake into 12 slices, the nutrition changes to 86 kcal, 2.4g net carbs, 6.1g protein and 5.6g fat per serving.
Store in the fridge for up to 5 days. Let it come to room temperature before serving as this softens the crumb.
If you make it a day ahead, dust with cocoa powder right before serving. This way, the powder stays dry and does not seep into the cake.
You can freeze the cake (slice it first) for up to 3 months.
Nutrition
Calories: 130kcal | Total Carbohydrates: 7.5g | Protein: 9.1g | Fat: 8.5g | Saturated Fat: 4.5g | Fiber: 3.9g | Sugar: 1.4g
