About the Recipe
Ingredients
1 cup (220g) low-fat cottage cheese
2 large eggs
1 tbsp liquid stevia or erythritol
1 tsp vanilla extract
Zest of 1 lemon
1/4 cup (28g) almond flour
1/2 cup (50g) fresh or frozen cranberries
1 tbsp water
Preparation
Directions
Preheat your oven to 350°F (175°C). Grease 2 small ramekins lightly with cooking spray.
In a blender, combine cottage cheese, eggs, stevia, vanilla extract, and lemon zest. Blend until smooth. Add almond flour and blend briefly to mix.
.Pour the mixture evenly into the prepared ramekins and smooth the tops. Bake for 20-25 minutes, or until the cheesecake is set but slightly jiggly in the center. Let it cool completely, then refrigerate for at least 2 hours to set.
In a small saucepan, combine cranberries, water, and a bit of sweetener if desired. Simmer over low heat for about 5-7 minutes.
Spoon the cranberry sauce over the cheesecake and garnish with a few extra cranberries or fresh herbs for a festive touch.
Nutrition | |||
Cal | 255 | ||
Protein | 235g | ||
Fat | 13g |