21 Easy High Protein Cottage Cheese Desserts

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cottage Cheese Pumpkin Muffins

Cottage Cheese Pumpkin Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT47M · Yield: [’12’, ’12 muffins’]

Protein-packed pumpkin muffins made with cottage cheese and whole grains. Bursting with warm fall spices, they’re a healthy, satisfying treat perfect for cozy autumn mornings or on-the-go snacking!

Ingredients

• 1 cup cottage cheese (blended)
• ¾ cup pumpkin puree
• ¼ cup avocado oil
• ½ cup maple syrup
• 3 eggs
• 1 tsp vanilla extract
• 2 cups white whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup dark chocolate chips

Instructions

1. Preheat the oven to 350F. Fill a 12-muffin pan with muffin liners.
2. In a large bowl, whisk together all of the wet ingredients.
3. In a medium bowl, combine all of the dry ingredients except for the chocolate chips.
4. Slowly add the dry ingredients to the wet ones and combine well.
5. Finally, fold in the chocolate chips with a rubber spatula.
6. Using a cookie scoop, divide the batter into each muffin liner. Sprinkle a few more chocolate chips on top.
7. Bake in the oven for 22-25 minutes or until the toothpick comes out clean after being inserted into the muffins.
8. Transfer onto a wire rack and let it cool down.

2. Cottage Cheese Protein Banana Bread

Cottage Cheese Protein Banana Bread with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT70M · Yield: [’10’, ’10 slices’]

Moist banana bread loaded with juicy blueberries and protein-rich cottage cheese. This gluten-free, refined sugar-free loaf is perfect for healthy baking and using up ripe bananas.

Ingredients

• 2 ripe bananas (mashed)
• 3 medium eggs
• 1/2 cup cottage cheese (blended)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1 tsp cardamom
• 1 cup + a few blueberries

Instructions

1. Preheat the oven to 350F. Line a loaf pan with parchment paper and grease it.
2. In a large bowl, mix together mashed bananas, eggs, cottage cheese, maple syrup, and vanilla extract.
3. In a smaller bowl, combine almond flour, baking soda, and cardamom.
4. Add the almond flour mixture to the wet ingredients, and mix until fully combined.
5. Finally, fold in 1 cup of blueberries.
6. Pour the batter into the loaf pan and top up the bread with a few blueberries, spread them evenly to prevent the top from sinking in from the blueberries.
7. Bake in the oven for 50 minutes. Cover with aluminum foil after 30 minutes to prevent the top from burning.
8. Remove from the oven, allow the bread to cool down and serve.

3. Cinnamon Roll Cottage Cheese Muffins

Cinnamon Roll Cottage Cheese Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [’12’, ’12 muffins’]

These Cinnamon Roll Cottage Cheese Muffins are a warm and comforting high protein treat. These moist and flavourful muffins are an easy healthy snack to meal prep for the week to come.

Ingredients

• 3 medium ripe bananas
• 2 eggs
• ½ cup cottage cheese
• ½ cup peanut butter (creamy)
• 2 tbsp butter (room temperature)
• ¼ cup maple syrup
• 1 tbsp vanilla extract
• 1 1/4 cups whole wheat flour (or all-purpose flour)
• 1/4 cup vanilla protein powder (or what/all-purpose flour)
• 1½ tsp baking soda
• ½ tsp salt
• 2 tbsp cinnamon
• 2 tbsp butter (melted)
• 1 tbsp maple syrup
• 3 tbsp Greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a 12-muffin tin with liners and spray them with oil to cover the bottom and the sides.
2. Add all of the wet ingredients into a food processor or a blender. Pulse or blend until all the ingredients blend well. Transfer into a large bowl.
3. In a medium bowl, combine all of the dry ingredients.
4. Sift the mixture of dry ingredients into the wet ingredients. Do it in 4 batches and mix throughout to form a thicker batter.
5. Transfer the batter into the muffin tin and form 12 muffins.
6. Finally, in a small bowl, combine cinnamon swirl ingredients.
7. Top up each muffin with the swirl mixture and then, using a knife, swirl the top of the muffin to create a cinnamon roll effect.
8. Bake in the oven for 18-20 minutes or until the toothpick comes out clean when you insert it.
9. While the muffins are baking, mix all of the glaze ingredients together in a small bowl.
10. Once the muffins have baked, let them cool down for 5-10 minutes. Drizzle each muffin with glaze and serve.

4. Strawberry Cottage Cheese Banana Bread

Strawberry Cottage Cheese Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT70M · Yield: [’10’, ’10 slices’]

A moist, protein-packed banana bread loaded with fresh strawberries and cottage cheese. Gluten-free and naturally sweetened, it’s the perfect wholesome treat for breakfast or an afternoon snack.

Ingredients

• 2 eggs
• 2 ripe bananas (mashed)
• 2/3 cup cottage cheese
• 1 tsp vanilla extract
• 3/4 cup oat flour
• 1 cup almond flour
• 1/4 cup brown sugar
• 1 ½ tsp baking powder
• 1/4 tsp salt
• 1 cup strawberries (diced)
• 2 tbsp strawberries (sliced)

Instructions

1. Preheat the oven to 350F. Prepare a loaf pan by lining it with parchment paper.
2. In a large bowl, whisk together eggs, bananas, cottage cheese, and vanilla extract.
3. In a smaller bowl, combine oat flour, almond flour, brown sugar, baking powder, and salt.
4. Slowly add the dry ingredients to the wet ones and mix to combine.
5. Finally, fold in diced strawberries, leaving a few sliced ones to top up the cake.
6. Pour the batter into the prepared loaf pan, level it out, and top it with strawberry slices.
7. Bake in the oven for 40-45 minutes until it’s fully cooked, let it cool down inside the loaf pan and serve sliced.

5. Lemon Blueberry Cottage Cheese Scones

Lemon Blueberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT53M · Yield: [‘8’, ‘8 scones’]

Fluffy, moist scones bursting with bright blueberries and tangy lemon flavor. Made with cottage cheese for extra protein, they’re the perfect balance of sweet and tart—ideal for busy morning pick-me-ups!

Ingredients

• 2 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/3 cup brown sugar
• 1 large egg
• 1 cup cottage cheese (blended)
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• ½ cup unsalted butter (very cold)
• 2/3 cup fresh blueberries
• 1 egg
• 1 tsp water
• 1 tbsp lemon juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes so it gets extra cold.
2. In a large bowl, mix together the flour, salt, baking powder, baking soda, and brown sugar.
3. In a smaller bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, and mix until combined.
4. Add the wet mixture to the dry ingredients and mix gently until just combined.
5. Take the butter out of the freezer and grate it into the dough, kneading lightly as you go so it disperses evenly.
6. Gently fold in the blueberries, being careful not to overmix or crush them. If the dough is too dry and blueberries are hard to fold in, add more lemon juice or water.
7. Form the dough into a ball and roll it on a floured surface into an 8-inch circle. Cut into 8 triangles and carefully transfer to the prepared baking sheet.
8. Prepare the egg wash by whisking the egg with water. Brush the tops of the scones with the egg wash.
9. Bake for 18–20 minutes, until lightly golden. Remove from the oven and let the scones cool on the baking sheet.
10. Optional: Mix the lemon juice with powdered sugar to make the glaze and drizzle over the scones before serving.

6. Lemon Almond Cottage Cheesecake

Lemon Almond Cottage Cheese Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT130M · Yield: [’10’, ’10 slices’]

A moist, protein-rich cottage cheese cake with bright lemon and nutty almond flavors. This gluten-free dessert is surprisingly creamy and delicious, perfect for a guilt-free treat! 12g of protein per slice and naturally gluten-free!

Ingredients

• 3/4 cup whole cane sugar
• 1/2 cup unsalted butter (room temperature)
• 1/4 tsp sea salt
• 4 large eggs (at room temperature)
• 1 1/4 cups cottage cheese (blended)
• 1 1/2 tsp vanilla extract
• Grated zest of 1 lemon
• Juice of half a lemon
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 cup sliced almonds
• Powdered sugar

Instructions

1. Preheat the oven to 325F. Line an 8-inch springform with parchment paper, grease it, and dust it with almond flour.
2. In a medium bowl, add in cane sugar, butter and sea salt. Mix all of the ingredients together using a hand mixer until it’s light and fluffy. Should take around 4 minutes.
3. Crack the eggs and beat them with the butter using the mixer.
4. Then, add cottage cheese, vanilla extract, lemon zest and lemon juice. Using a hand mixer mix for another minute.
5. Now, slowly add in the almond flour with baking powder and mix on a slower setting until a consistent batter is formed.
6. Pour the batter into the springform, smooth it out on the top, and cover with sliced almonds.
7. Bake in the oven for 55-60 minutes. If the top of the cake is browning up too much, cover with foil midway.
8. Let it cool down for 1 hour inside the form before serving.
9. Optional: dust with powdered sugar before serving.

7. Strawberry Cottage Cheese Scones

Strawberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT22M · Total: PT47M · Yield: [‘8’, ‘8 scones’]

These strawberry cottage cheese scones are the perfect healthy treat that gives you 9 grams of protein per serving!

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 3/4 cup fresh strawberries (hulled, diced, and patted dry)
• 1 egg
• 1 tsp water
• 1/2 cup powdered sugar
• 3 Tbsp Greek yogurt
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. Wash, hull, and dice the fresh strawberries into small pieces (about ¼–½ inch). Gently pat them dry with paper towels to remove excess moisture. Set aside.
3. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
4. Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
5. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
6. Gently fold in the fresh diced strawberries, being careful not to overmix or crush them.
7. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
8. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
9. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
10. Bake for 18–22 minutes, until lightly golden. Remove from the oven and let cool slightly.
11. Optional: in a small bowl, whisk together the powdered sugar, Greek yogurt, and vanilla extract until smooth. Drizzle the glaze over the scones before serving.

8. High Protein Cinnamon Rolls

High Protein Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 small cinnamon rolls’]

Fluffy cinnamon rolls packed with 8 grams of protein each, made with Greek yogurt and cottage cheese. A healthy, sweet treat perfect for high-protein breakfast or snack

Ingredients

• 1 ¼ cups all-purpose flour
• 1.5 tsp baking powder
• 3/4 cup cottage cheese (blended)
• ¼ cup Greek yogurt
• 2 tbsp maple syrup
• ¼ cup light brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp protein powder
• 2 tbsp cream cheese
• ¼ cup Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a meal prep container that’s oven safe with parchment paper.
2. In a medium or large bowl, mix flour and baking powder together. Then add in cottage cheese, Greek yogurt and maple syrup. Mix with a spoon to combine and once the dough is thick enough, use your hands to form a bowl. The dough will still be slightly sticky.
3. Sprinkle flour all over the surface and place your dough on it. Sprinkle some flour on top and start rolling to create a rectangular shape, about 7’’x12’’ in size.

Filling

1. In a small bowl, combine brown sugar, ground cinnamon, and protein powder.
2. Cover the rolled-out dough with the filling mixture and tightly roll up the dough into a log.
3. Using a floss or a thread, cut the log into 8 rolls that are around 1.5 inches thick.
4. Now dip your fingers in water and trace along the sides of the rolls, pinching where needed to make sure the rolls don’t open up when being baked. Make sure the sides are sealed well.
5. Place them in the meal prep container and bake in the oven for 20-22 minutes.

Frosting

1. While cinnamon rolls are baking, make the frosting by mixing cream cheese, Greek yogurt, and maple syrup.
2. Once the rolls are baked, remove them from the oven, let them cool down a little bit, and cover with the frosting. Serve immediately.

9. Cottage Cheese Apple Zucchini Cake

Cottage Cheese Apple Zucchini Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT85M · Yield: [’10’, ’10 slices’]

A moist, protein-packed cake featuring cottage cheese, apples, and zucchini with warm cinnamon spices. Gluten-free and low-carb, it’s the perfect guilt-free afternoon treat with your coffee.

Ingredients

• 1 cup grated zucchini (all juices squeezed out)
• 1 cup cottage cheese (blended)
• 3 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups almond flour
• ½ large apple (diced)

Instructions

1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. Grate the zucchini, squeeze out the liquids as well as you can in smaller batches, and pack a cup with it. Now, you have your measurement for zucchini ready.
3. In a large bowl, mix together grated zucchini, cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, baking powder, and baking soda.
4. Add in the almond flour slowly and mix gently to combine.
5. Pour the batter into the loaf pan, level it out, and top up with diced apple.
6. Bake in the oven for 50 minutes. Check with a toothpick, if it doesn’t come out clean, bake it for another 5-10 minutes.
7. Let it cool down inside the loaf pan and serve sliced.

10. Raspberry Chia Pudding with Cottage Cheese

Raspberry Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 small glasses or jars’]

This raspberry chia pudding is sweet, creamy, and tangy. Low-carb, high-protein and totally gluten-free.

Ingredients

• 1/4 cup chia seeds
• 1/2 cup cottage cheese
• 1/2 cup milk
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1 pinch salt
• 1 cup raspberries (frozen or fresh)
• 1 tbsp water
• Almond flakes

Instructions

1. Combine chia seeds, cottage cheese, milk, maple syrup, vanilla extra, and salt in a bowl. Cover the bowl and refrigerate for at least 2 hours or overnight,
2. Add raspberries and water to a saucepan, heat it up on medium-high heat, and cook for about 5 minutes, mashing the raspberries. Add more water if needed. Remove from the heat and let it cool down.
3. Separate the pudding into 2 glasses, pour over the raspberry sauce, and top up with almond flakes.

11. Chocolate Dipped Blueberry Cottage Cheese Clusters

Chocolate Dipped Blueberry Cottage Cheese Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT105M · Yield: [’14’, ’14 cluster halves’]

These chocolate-dipped blueberry cottage cheese clusters are soft on the inside, and crunchy outside. A tasty, gluten-free and protein-packed treat.

Ingredients

• 1 cup blueberries
• 1/2 cup pecans (chopped)
• 1 cup cottage cheese (low fat, blended)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 ½ cups dark chocolate chips
• 1 tbsp coconut oil
• A pinch sea salt

Instructions

1. Cover a chopping board with parchment paper.
2. In a large bowl, combine blueberries, pecans, cottage cheese, maple syrup and vanilla extract.
3. Now form clusters from the mixture on the chopping board. Use about 2 tablespoons of mixture per cluster.
4. Pop into the freezer for 90 minutes. You want the clusters too harden up a little bit but not to completely freeze over as the inside should be soft.
5. Just before bringing the clusters out of the freezer, combine chocolate chips with coconut oil in a bowl. Pop into the microwave and heat up in 30s increments, mixing in between until the chocolate melts.
6. Take the clusters out of the freezer and dip them in chocolate. Place them back onto the chopping board and drizzle areas that don’t have chocolate on them with a spoon.
7. The chocolate will very quickly harden. Sprinkle them with sea salt.
8. Store away whole inside the fridge, and cut in half before serving.

12. Carrot Cake Chia Pudding with Cottage Cheese

Carrot Cake Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

This carrot cake chia pudding has all the classic flavors of carrot cake with warm spices. It is high protein and gluten-free.

Ingredients

• 1/2 cup oat milk
• 1 cup cottage cheese (low fat, blended)
• 4 tbsp finely grated carrot
• 2 tbsp maple syrup
• 4 tbsp chia seeds
• 1 tsp cinnamon
• 1/2 tsp cardamon
• 1/3 tsp ginger powder
• 1/2 tsp vanilla extract
• 1/2 cup Greek yogurt
• 2 tsp maple syrup
• Walnuts (or almonds chopped)

Instructions

1. In a bowl, combine all of the ingredients except for the toppings.
2. Cover the bowl and leave in the fridge for at least 2-4 hours or overnight.
3. Divide the chia pudding into 2 glasses and cover with Greek yogurt, drizzle with maple syrup, and sprinkle with chopped walnuts.
4. Serve immediately or cover to store in the fridge for up to 3 days.

13. Lemon Cottage Cheese Loaf Cake

Lemon Cottage Cheese Loaf Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT80M · Yield: [’10’, ’10 slices’]

Moist, tangy lemon loaf cake made with cottage cheese for a tender crumb and protein boost. Easy to make with bright citrus flavor, perfect for afternoon coffee breaks or anytime you crave something sweet!

Ingredients

• 3 large eggs
• 1/2 cup cane sugar
• 1 1/4 cup cottage cheese (blended)
• 2 tbsp grated lemon zest
• 1 1/2 tbsp lemon extract
• ½ cup+ 1 tbsp coconut oil (melted)
• 1 ½ cups all-purpose flour
• 2 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp lemon juice
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 350F. Grease and flour a 9’’x5’’ loaf pan.
2. In a large bowl, whisk together eggs, cane sugar, cottage cheese, lemon zest, lemon extract, and melted coconut oil.
3. Add in the flour, baking powder, and salt, and stir until combined. Don’t overmix the batter, it will be thick and lumpy.
4. Pour the batter into the loaf pan and level it out with a spoon.
5. Bake for 40-45 minutes until the cake sets. Check with a toothpick to make sure that’s the case.
6. Let the cake cool down inside the loaf pan for 10 minutes. Then remove from the pan and let it cool further on a wire rack.
7. Combine lemon juice and powdered sugar, and glaze the cake before serving.

14. Cottage Cheese Almond Flour Cookies

Cottage Cheese Almond Flour Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT40M · Yield: [’14’, ’14 cookies’]

Soft, chewy chocolate chip cookies with nutty vanilla flavor. Made with cottage cheese and almond flour, they’re high in protein and gluten-free, proof that sweet and healthy can go together!

Ingredients

• 1 cup cottage cheese (I used 4%)
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil (melted)
• 1 ½ cup almond flour (finely sifted)
• ½ cup vanilla protein powder
• ½ dark cup chocolate chips

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Add cottage cheese, maple syrup, vanilla extract, and coconut oil to a blender and blend until smooth.
3. In a medium bowl, combine almond flour and vanilla protein powder.
4. Combine wet and dry ingredients with a silicone spatula. Finally, fold the chocolate chips in.
5. Then, use a 2 tbsp cookie scoop and scoop the dough onto the baking sheet. Flatten the cookies with a spoon or fingers; they won’t change much in shape.
6. Bake in the oven for 15-17 minutes until the cookies are slightly golden on the edges. Transfer onto the cooling rack and let them cool down before serving.

15. Oatmeal Blueberry Crumb Cake with Cottage Cheese

Oatmeal Blueberry Crumb Cake with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT85M · Yield: [‘9’, ‘9 slices’]

Moist, gluten-free blueberry cake made with oat flour and cottage cheese, topped with buttery crumble. Bursting with juicy blueberries and perfect for afternoon coffee or celebrating blueberry season!

Ingredients

• 3/4 cup cane sugar
• 3/4 stick butter (room temperature)
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 1/3 cup cottage cheese
• 1 1/4 cup oat flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 cup oat flour
• 1/4 cup cane sugar
• 1 tsp cinnamon
• 4 tbsp butter

Instructions

1. Preheat the oven to 350F. Line a 9×5’’ loaf pan with parchment paper.
2. In a large bowl, add cane sugar and butter to a bowl and mix using a hand mixer. It will take around 3 minutes. Add eggs, vanilla extract and cottage cheese and continue mixing with a hand mixer.
3. In a separate medium bowl, combine oat flour, baking soda, baking powder and salt.
4. Now, add the dry ingredients to the wet ones and gently fold with a rubber spatula. The dough will be quite thick.
5. Transfer the dough into the loaf pan and pack it at the bottom of the pan.
6. Cover with fresh blueberries equally across the pan.
7. In another bowl, combine oat flour, cane sugar, cinnamon and butter with fork or fingers.
8. Sprinkle the top of the cake with the crumble topping and use a spoon to pack it in.
9. Bake uncovered in the oven for 45 minutes. Check with the toothpick that it’s baked and let it cool inside the loaf pan for 20 minutes. Then remove by the edges of the parchment paper and slice before serving.

16. Oatmeal Carrot Cake

Oatmeal Carrot Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT75M · Yield: [‘9’, ‘9 squares’]

Gluten-free oatmeal carrot cake with warm cinnamon, ginger, and maple syrup flavors. At 9 grams of protein and only 10 grams of added sugar per serving, it’s a delicious, healthy way to start your day!

Ingredients

• 2 cups rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp salt
• 2 cups Greek yogurt (fat free (0%))
• 2 eggs
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 1 cup shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup Greek yogurt
• 1/4 cup maple syrup

Instructions

1. Preheat the oven to 375F and line a 9’’x9’’ baking dish with parchment paper.
2. Add rolled oats, baking powder, cinnamon, ginger and salt into a food processor and pulse until the oats become finer. Don’t overprocess.
3. In a large bowl. Whisk together Greek yogurt and eggs. Then, mix in maple syrup, vanilla extract, and shredded carrots.
4. Now, add the oats into the large bowl and mix to combine to form batter.
5. Finally, fold in half of the raisins and half of the chopped walnuts.
6. Pour the batter into the baking dish and sprinkle with the remaining half of raisings and walnuts.
7. Bake in the oven for 40-45 minutes until lightly golden.
8. Remove and let it cool down.
9. Then cover with Greek yogurt and drizzle with maple syrup. Slice into squares and serve immediately.

17. Apple Oatmeal Carrot Cake with Cottage Cheese

Apple Oatmeal Carrot Cake with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: [’10’, ’10 slices’]

Moist cake packed with sweet apple, banana, and carrot flavors. Made with cottage cheese and oats, it’s high in protein, gluten-free, and has no added sugars, a healthy twist on classic comfort baking!

Ingredients

• 2 cups rolled oats (200 g)
• 1 cup cottage cheese
• 1/4 cup milk
• 1 ripe banana (cut into rough pieces)
• 3 eggs
• 1 medium carrot (chopped)
• 1 large apple (diced)
• 1 tbsp chia seeds
• 1 tsp baking soda
• 1/4 cup walnuts (chopped)

Instructions

1. Preheat the oven to 350F. Line an 8’’ springform cake form with parchment paper and grease it.
2. Add all of the ingredients to a food processor except for walnuts, and pulse until it forms a consistent thick batter and all the ingredients are well mixed.
3. Transfer it into the cake form and level it out. Sprinkle with walnuts.
4. Bake in the oven for 30-35 minutes until the toothpick comes out clean.
5. Let it cool down for 10-20 minutes before serving.

18. Chocolate Chip Cottage Cheese Scones

Chocolate Chip Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’, ‘8 scones’]

These chocolate scones are packed with 9 grams of protein per serving. They’re healthy, easy to make, and perfect for breakfast or as a snack.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips (preferably unsweetened)
• 1 egg
• 1 tsp water
• 2 tbsp milk
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place your butter in the freezer for 10 minutes.
2. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
3. Take the butter out of the freezer and grate it into the dry ingredients. Work it into the flour using two forks, then your hands, until small crumbles form.
4. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then begin kneading the dough gently with your hands until it comes together.
5. Fold in the chocolate chips, mixing just until evenly distributed.
6. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
7. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
8. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
9. Bake for 18-20 minutes, until golden brown. Remove from the oven, let cool slightly.
10. Optional: mix together the glazing and drizzle the scones with it before serving warm.

19. Raspberry Cottage Cheese Scones

Raspberry Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT48M · Yield: [‘8’, ‘8 scones’]

Tangy, fluffy raspberry scones made with cottage cheese and packed with 9 grams of protein per serving. Perfect for breakfast when you want a healthier, homemade alternative to your usual bakery treats!

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 3/4 cup frozen raspberries (fresh will work too)
• 1 egg
• 1 tsp water
• 2 tbsp lemon juice
• 6 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
3. Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
4. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
5. Gently fold in the raspberries, being careful not to overmix or crush them. It’s best to use frozen raspberries here because they won’t crush.
6. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
7. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
8. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
9. Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool slightly.
10. Optional: Mix the lemon juice with the powdered sugar to make the glaze and drizzle over the scones before serving warm.

20. Cottage Cheese Lemon Cookies

Cottage Cheese Lemon Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT16M · Total: PT51M · Yield: [’16’, ’16 cookies’]

Soft, cakey cookies bursting with bright lemon flavor, they’re like mini lemon pies in cookie form. Perfect for afternoon coffee or tea breaks when you crave something sweet, refreshing, and comforting!

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ tsp baking powder
• 4 tbsp unsalted butter (softened)
• ½ cup cane sugar
• 1 large egg
• 1 cup cottage cheese (4%, blended)
• 1 tsp vanilla extract
• 1 lemon (divided)
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 375F. Cover a baking sheet with parchment paper and set aside.
2. In a small bowl, combine all-purpose flour with baking powder.
3. In a medium bowl, using a mixer, mix together butter and cane sugar until smooth.
4. Add in the egg and continue mixing. Then, add in cottage cheese, vanilla extract, grate in half of the lemon zest, and squeeze out the juice from half of the lemon. Mix with a mixer.
5. Add the dry ingredients into the wet ones and gently mix to form sticky dough.
6. Now using a 2 tbsp cookie scoop, scoop the dough onto the baking sheet, giving enough space for the dough to spread when baking.
7. You should form around 16 cookies, you might need two baking sheets depending on their size.
8. Bake in the oven for 16-18 minutes until the sides of the cookies turn slightly golden.
9. Remove and let them cool down on the baking sheet for 20 minutes.
10. Meanwhile, squeeze out the rest of the lemon and use 2 tbsp of lemon juice with powdered sugar to make a glaze in a small bowl.
11. Optional: once the cookies have cooled down, pour the glazing over them and serve.

21. Peach Blueberry Cottage Cheese Cake

Peach Blueberry Cottage Cheese Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT85M · Yield: [’10’, ’10 slices’]

Moist, tender cake with juicy peaches and blueberries. Made with protein-packed cottage cheese, this easy protein dessert is incredibly delicious!

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 cup protein powder (if none available, use all-purpose flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup butter (softened)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs + 1 egg white
• ½ cup cottage cheese (blended)
• 2 peaches (sliced into wedges)
• 3/4 cup blueberries
• 1 tsp granulated sugar
• 2 tbsp milk

Instructions

1. Preheat the oven to 350F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides of the springform and the parchment paper.
2. In a medium bowl, sift flour, protein powder, baking powder, and baking soda together. Give it a mix.
3. In a large bowl, beat butter, granulated sugar, vanilla extract, eggs, and egg white together. Do it until the mixture is light and fluffy, which should take around 2-3 minutes.
4. Then, add in the cottage cheese and continue beating until creamy texture. It should take around 1 extra minute.
5. Slowly add in the dry ingredients into the wet, mixing throughout until all the ingredients are combined and your form slightly thicker batter. Do not overmix.
6. If you’re using protein powder, the batter will be very thick, so add in the 2 tbsp of milk to make it slightly thinner.
7. Pour the batter into the form, level it out, top up with slices of peach and scatter the blueberries around. Sprinkle with 1 tsp granulated sugar.
8. Bake in the oven for 35-40 minutes until the cake turns golden. Check with a toothpick before fully removing it from the oven.
9. Let it cool down inside the springform pan for about 30 minutes before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.