Flourless Protein Strawberry Shortcake Bake for Guilt-Free Indulgence

This Flourless Protein Strawberry Shortcake Bake offers a delightful guilt-free dessert with 13 grams of protein per slice, perfect for satisfying sweet cravings.

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Prep Time 15

Cook Time 35

Cooling Time 15

Total Time 1 5

Servings: 9 slices

Course: Dessert

Cuisine: Gluten-Free

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups cottage cheese use full-fat for better texture
1 cup almond flour acts as the gluten-free base
3 large eggs binds the ingredients together
1/4 cup vanilla extract enhances flavor

For Sweetness

1/4 cup maple syrup or honey sweetens the bake

For the Fruity Goodness

1-2 cups frozen strawberries thawed and drained to avoid excess moisture

Equipment

8x8 inch baking dish
mixing bowl
Hand mixer
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking dish by greasing it lightly or lining with parchment paper.
In a medium mixing bowl, blend together 2 cups of cottage cheese, 3 large eggs, and 1/4 cup of your chosen sweetener until smooth.
In a separate bowl, mix together 1 cup of almond flour with 1 teaspoon of vanilla extract until well combined.
Gently fold the dry ingredients into the wet mixture until no dry flour is visible.
Fold in the thawed and drained frozen strawberries until evenly distributed.
Pour the batter into the prepared baking dish and bake for approximately 35 minutes.
Allow to cool in the dish for about 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 12gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 6mg

Notes

Serve warm or chilled. Best enjoyed within a few days for optimal taste and texture.

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