Chocolate Almond Cottage Cheese Cake Recipe: A Decadent, Protein-Packed Dessert

Are you looking for a dessert that’s rich, chocolatey, and irresistibly unique? This Chocolate Almond Cottage Cheese Cake is the perfect indulgence! Combining the nutty flavors of almond flour with the creamy texture of cottage cheese, this recipe delivers a luscious treat with a subtle boost of protein. Perfect for any occasion, this cake is a crowd-pleaser with its decadent taste and elegant presentation.

Enjoy,

SiLLibake

Chocolate Almond
Cottage Cheese Cake

This high protein Chocolate Almond Cottage Cheese Cake strikes the perfect balance between indulgence and wholesome ingredients.

Why You'll Love This Chocolate Almond Cottage Cheese Cake:

Rich and Decadent: Dutch-process cocoa and almond flour create a luxurious flavor.
Unique Texture: Cottage cheese adds creaminess while keeping the cake light.
Protein Boost: Ideal for those looking for a dessert with added nutritional value.
Versatile Serving Options: Pairs perfectly with berry sauce, whipped cream, or even ice cream.
Tips for Success
- Room-Temperature Ingredients: Ensure eggs, butter, and cottage cheese are at room temperature for better blending.
- Be Gentle with Egg Whites: Folding them in carefully keeps the cake light and airy.
- Toasted Almond Flour: Toasting almond flour enhances its nutty flavor—don’t skip this step!
FAQ
Can I make this cake ahead of time?
Absolutely! Store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
What can I use instead of Amaretto?
Use an additional 1 tsp of almond extract or leave it out entirely—the cake will still be delicious.

PREP TIME: 15 MIN

COOK TIME: 40-50 MIN

SERVING: 12

Chocolate Almond Cottage Cheese Cake

This high protein Chocolate Almond Cottage Cheese Cake strikes the perfect balance between indulgence and wholesome ingredients. With its rich chocolate flavor, nutty almond undertones, and creamy texture, it’s bound to be a hit at your next gathering. Make it today, and watch it become a family favorite!

Ingredients:

4 large eggs + 1 egg yolk, at room temperature

3/4 cup (150 grams) raw cane sugar (or granulated sweetener of choice)

½ cup salted butter (4 ounces; 113 grams), at room temperature

½ tsp salt (use ¾ tsp if using unsalted butter)

1 teaspoon almond extract

1 ½ teaspoons vanilla extract

2 tbsp Amaretto Liquor (optional, or add 1 extra tsp of almond extract)

1 ¼ cups (285 grams) cottage cheese (I used 2% lactose free OR Ricotta Cheese)

1 ¼ cups (120 grams) of super-fine almond flour, toasted

½ cup (42 grams) Dutch process cocoa powder

½ cup (57 grams) blanched almond slices or slivers

For Serving: Easy Berry Sauce, Powdered Sugar, Whipped Cream, or Ice Cream

Instructions:

Preheat oven to 350F (180C). Add your almond flour to a parchment lined baking sheet, spread out in even layer, toast for 7-8 min (mix it once half way through). Once toasted, transfer to a bowl to stop the cooking and allow it to cool completely.
Decrease the oven to 325 degrees F (162 degrees C). Prepare a 9 inch springform pan as follows: Spread a thin layer of softened butter inside the pan, coating the bottom and sides. Cut a piece of parchment paper to fit the bottom of the pan, press it inside the pan, and cover it with a thin layer of butter. Sprinkle a tablespoon of cocoa powder inside the pan and shake it around to coat the inside bottom and sides of the pan.
Separate the eggs into two bowls, placing the 5 egg yolks in a large bowl and the 4 egg whites in a medium size bowl.
Use an electric mixer to beat 3/4 cup of sugar, butter, salt, and almond and vanilla extracts and Amaretto (if using) until lightened in color and fluffy in texture; about 3-5 minutes. Beat the egg yolks into the mixture, adding them one at a time, and blending completely before adding the next.
Mixing on medium-low speed, beat in the cottage cheese, scraping down the sides of the bowl. In a small bowl whisk together almond flour and cocoa powder, to remove any lumps Beat on low speed just until blended.
Using an electric mixer or electric whisk beat the egg whites until a stiff peak that holds its shape forms if you lift the beater from the bowl.
Add the beaten egg whites to the cake batter in two additions. First addition, mix it to lighten up the chocolate mixture. Second addition, fold it very gently into the batter. Be careful to not over-mix. It's ok if there are still some white streaks of egg whites visible in the batter.
Scrape the batter into the prepared pan and smooth the top into an even layer. Sprinkle the sliced almonds over the top and place the cake in the center of the oven. Bake for 40-50 minutes. When done, the cake will be starting to pull away from the side of the pan, and if you gently shake the pan, there will be very slight movement in the center of the cake, but the movement will appear "set". If you gently shake the pan and the movement looks like it might reflect liquid under the surface of the cake, it needs more time to bake.
When done baking, set the pan on a wire rack and let it cool for 10 minutes. Carefully slide a knife or flat spatula around the sides of the cake, then release the side of the pan and remove. Allow the cake to cool completely before turning it out onto a serving platter. If not serving immediately, cover the cake to prevent it from drying out.
To serve: sprinkle the top with some powdered sugar or top it with fresh berry sauce. Or serve with sweetened whipped cream, a scoop of ice cream, or any of these dessert sauces.

Notes

Dutch Process Cocoa powder is less acidic than natural cocoa powder. Its smooth, mild, slightly earthy flavor is perfect for this creamy, light, delicate cake.
Approximate Macros per Serving (using raw cane sugar):
Calories: 251 |Protein: 8.2 g | Fat: 19.5 g |Saturated Fat: 7.2 g |Carbs: 14.1 g |Fiber: 2.4 g |Sugars: 9.2 g
Approximate Macros per Serving (using Monk fruit sweetener):
Calories: 188 |Protein: 8.2 g | Fat: 19.5 g |Saturated Fat: 7.2 g |Carbs: 6.5 g |Fiber: 2.4 g |Sugars: <1 g