10 Flourless Cakes That Are Actually Good For You

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. Flourless Raspberry Cheesecake Brownies

Flourless Raspberry Cheesecake Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT100M · Yield: [‘8’, ‘8 slices’]

These flourless raspberry cheesecake brownies are rich, chocolatey, and bursting with tangy raspberries—all while being gluten-free.

Ingredients

• 3 medium ripe bananas (mashed)
• 1/2 cup creamy peanut butter
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1 cup cottage cheese (low fat, smooth)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 egg
• ½ cup cornstarch
• 1/2 tsp baking powder
• 1/4 cup raspberries

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium-sized bowl, mix together mashed bananas, creamy peanut butter, cocoa powder, and baking powder.
3. Add to the loaf pan and level out the brownie mixture.
4. In another medium-sized bowl, combine cottage cheese with maple syrup, vanilla extract, and egg. Mix them well.
5. Add in cornstarch and baking powder and combine until the batter is thick and smooth.
6. Add the cheesecake layer on top of the brownie layer. Level it out.
7. Finally, crush raspberries with a fork, put them on top of the cheesecake layer, and spread them around to cover the brownie completely.
8. Bake in the oven for 45 minutes until the brownie is done. Let it cool down before slicing.

2. Flourless Cinnamon Swirl Banana Bread

Flourless Cinnamon Swirl Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M · Yield: [‘8’, ‘8 slices’]

Sweet bananas, cinnamon, and a creamy cottage cheese swirl come together in this flourless banana bread. Gluten-free, soy-free, and high in protein.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup almond butter
• 1 tsp baking powder
• 2 eggs
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• 1 tbsp cinnamon
• 1/2 cup powdered sugar
• 1/2 tbsp butter (melted)
• 1/2 tsp vanilla extract
• 1 tbsp milk

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium bowl, combine mashed bananas, almond butter, eggs, and baking powder. Mix well to form batter.
3. In another bowl, combine cottage cheese, egg, maple syrup, cornstarch, and cinnamon. Mix well.
4. Pour half of the banana batter into the loaf pan and level it out. Then, add a cinnamon swirl layer on top and level it out. Finally, cover with the remaining batter.
5. Take a knife and pass it through the middle of the batter a couple times, we want the middle layer of cinnamon swirl to shift between the layers a little bit.
6. Now, level the top layer and bake the bread in the oven for 45-50 minutes. Cover with foil after 20-25 minutes so the top of the banana bread doesn’t burn.
7. While the banana bread is baking, combine all of the vanilla icing ingredients.
8. When the banana bread has baked, let it cool down before drizzling it with vanilla icing and then slicing.

3. Flourless Chocolate Cake with Cottage Cheese

Flourless Chocolate Cake with Cottage Cheese 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’]

This fudgy, flourless chocolate cake with creamy cottage cheese is gluten-free, high-protein, and made with simple, clean ingredients.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 1 tsp baking powder
• 2 eggs
• 2 tbsp cocoa powder (unsweetened)
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• Almond flakes

Instructions

1. Preheat the oven to 350F. Spray a loaf pan with oil.
2. In a large bowl, mix mashed bananas, peanut butter, baking powder, and eggs together. Combine them well.
3. Add in cocoa powder and combine well.
4. Now use half of the batter and pour it into the loaf pan.
5. Now, in a smaller bowl, combine cottage cheese, egg, maple syrup, and cornstarch until it’s smooth.
6. Add cottage cheese to the loaf pan and spread it around so it forms a thin layer.
7. Cover with the rest of the cocoa batter and level it out. Sprinkle with almond flakes on top.
8. Bake in the oven for 50 minutes. After 20 minutes of baking, cover with foil so the top of the bread doesn’t burn.
9. Let it cool down inside the loaf pan before slicing!

4. Flourless Protein Banana Bread

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

This flourless protein banana bread recipe is gluten-free and made with wholesome ingredients for a healthy dessert or snack.

Ingredients

• 3 ripe bananas (mashed)
• 1 1/2 cups peanut butter powder (divided)
• 2/3 cup oat milk
• 2 eggs
• 1 tsp baking powder
• 1/4 cup almond flakes
• 2 tbsp poppy seeds
• 1 tsp poppy seeds

Instructions

1. Preheat the oven to 350F. Spray a loaf tin (I used 4’’x9’’) with cooking oil.
2. Combine 1 cup of peanut butter powder with oat milk in a medium bowl.
3. In a large bowl, mix mashed bananas, peanut butter mixture, eggs, and baking powder until a smooth batter forms.
4. Add in the remaining ½ cup of peanut butter powder into the batter and give it a good mix, the batter should thicken up.
5. Now, fold in almond flakes and poppy seeds.
6. Pour the batter into the loaf tin and sprinkle some poppy seeds on top.
7. Bake for 50-55 minutes total. After about 20 minutes of baking, cover the loaf tin with foil to prevent the top from burning. Let it cool before slicing and serving.

5. Flourless Cottage Cheese Carrot Cake

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 slices’]

This moist carrot cake is made with cottage cheese, oats, bananas, and pecans. It’s healthy, gluten-free, and high in protein.

Ingredients

• 2 bananas (mashed)
• 1 1/2 cup low fat cottage cheese (blended)
• 1 carrot (grated)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 2 cups oats
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/3 cup pecans (chopped)
• 1/2 cup Greek yogurt
• 1/3 carrot (grated)
• Pecans (chopped)
• 2 tbsp maple syrup (optional)

Instructions

1. Preheat the oven to 360F. Prepare your bread loaf pan (I used a 9×4) by spraying it with oil.
2. In a bowl, combine mashed bananas, cottage cheese, carrot, vanilla extract and maple syrup. Combine well.
3. Now, add in oats, cinnamon, and baking powder. Combine well.
4. Finally, fold in chopped pecans.
5. Transfer the mixture to the loaf pan, level out, and bake in the oven for 35-40 minutes.
6. Once out of the oven, top up with a layer of Greek yogurt, grated carrots, and chopped pecans. If you love more sweetness in your cakes, drizzle with maple syrup or sweetener of your choice. Enjoy warm.

6. Flourless Cottage Cheese Protein Cake

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

This healthy cottage cheese protein cake is naturally sweet, moist, flavorful and filling. It’s gluten-free and high-protein.

Ingredients

• 2 small ripe bananas (mashed)
• 4 eggs
• 1/2 cup cottage cheese
• 2 tbsp maple syrup (optional)
• 2 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup blueberries
• 2 tbsp chocolate chips

Instructions

1. Preheat the oven to 350F, line a loaf pan with parchment paper and spray with oil.
2. In a large bowl, mash bananas, crack in the eggs, add in the cottage cheese, maple syrup (if using) and vanilla extract. Whisk all of the ingredients together.
3. Add in almond flour, baking soda, cinnamon and combine all of the ingredients well to form thick batter. Fold in the blueberries.
4. Pour the batter into the loaf pan, level it out, sprinkle with chocolate chips and press them in. Bake in the oven uncovered for 30 minutes. Then, cover with foil, bring back to the oven, and bake for another 20 minutes.
5. Remove from the oven and check with a toothpick that it’s cooked. Let it cool down before serving.

7. Flourless Pumpkin Bread

Flourless Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’10’, ’10 slices’]

This healthy pumpkin bread is made without flour, moist and packed with pumpkin spice flavor. Gluten-free and high in fiber.

Ingredients

• 1 15 oz can pumpkin puree
• ½ cup semi-skimmed milk (or use oat milk)
• 2 cups old-fashioned oats
• 2 tbsp chia seeds
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven to 350F and spray a 5”x9” loaf pan with oil.
2. Add all of the ingredients except for chocolate chips into a large blender and blend until the batter is well combined. Make sure not to over-blend, so the bread comes out a little fluffy. The blender might be slow as the batter is quite thick, don’t worry, just keep on pulsing and mix it with a spoon once in a while if needed.
3. Pour the batter into the loaf pan. Level it out and then cover with chocolate chips, press them in with the spoon
4. Bake in the middle of the oven for 30 minutes, and use a toothpick in the middle to check whether it’s cooked. It should come out clean.
5. Let the bread cool down inside the loaf pan before removing and slicing it.

8. Flourless Banana Bread (No Added Sugar)

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [‘8’, ‘8 slices’]

This flourless banana bread is gluten-free, grain-free, and made with no added sugar. Yet, it’s sweet and moist!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 2 eggs
• 1 tsp baking powder
• 1/4 cup walnuts or pecans (chopped)
• 2 oz dark chocolate (chopped)

Instructions

1. Preheat the oven to 350F (or 320F fan). Spray a loaf tin with cooking oil.
2. In a large bowl, combine mashed bananas, peanut butter, eggs and baking powder.
3. Fold in the walnuts/pecans.
4. Pour the batter into the loaf tin.
5. Top up with chopped chocolate chips.
6. Bake in the oven for 50-55 minutes. Let it cool down before slicing and serving. If you’re noticing that the top of the bread is browning up very quickly, cover the loaf pan with foil once that happens to prevent burning.

9. Flourless Matcha Banana Bread

Flourless Matcha Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

Savor the rich flavor of matcha and sweet bananas in this flourless matcha banana bread. Paleo-friendly, healthy and delicious!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 1 tsp baking powder
• 2 eggs
• 1 tbsp matcha powder
• 2 tbsp cold water
• Pecans (chopped)

Instructions

1. Preheat the oven to 350F. Spray a loaf pan with oil.
2. Add mashed bananas, peanut butter, baking powder, and eggs to a large bowl. Combine all of the ingredients to form a batter.
3. In a small bowl, combine matcha powder with cold water.
4. Transfer 1/3 of the batter into another smaller bowl and set it aside.
5. Now, add the matcha mixture into the original bowl and combine until the batter turns green.
6. Pour the green batter into the loaf pan, then cover with 1/3 of the batter that we’ve set aside.
7. Level out with a spoon and top up with chopped pecans.
8. Bake in the oven for 50 minutes. If you notice that the top of the bread is turning darker than it should, cover it with foil midway to prevent burning.
9. Let it cool down before slicing up and serving.

10. Flourless Protein Cake with Blueberries

Flourless Protein Cake with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT140M · Yield: [’10’, ’10 slices’]

This flourless protein cake with blueberries is an easy, wholesome, high protein and gluten-free dessert. It has jelly-like texture, is sweet and fruity.

Ingredients

• 3 cups unsweetened plain Greek Yogurt
• 1/3 cup powdered sugar (you can add up to 1 cup of powdered sugar if you’re more a sweet tooth)
• 6 eggs
• 1 cup cornstarch
• 2 cups blueberries

Instructions

1. Preheat the oven to 340F. Place a round piece of parchment paper on the bottom of a 9-inch cake form, spray with cooking oil and set it aside.
2. In a large bowl, whisk together Greek yogurt and sieved powdered sugar.
3. Then, crack in 6 eggs and whisk them together.
4. Then, using a sieve add in the cornstarch and whisk it in.
5. Finally, add in the blueberries and fold them into the batter.
6. Now, pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the heat to 350F and bake for another 20 minutes until the sides of the cake turn gold.
7. Remove from the oven and let the cake cool down inside the cake form.
8. Once it’s no longer hot, cover with a plate and place in the fridge for 1-2 hours for the cake to set.
9. Remove from the fridge, cut with a knife around the edges and remove the cake from the form. Slice and enjoy!

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.