Prep time: 10 mins | Bake time: 30 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 2 Points
Protein: 14g
Net Carbs: 6g
Fat: 5g
Calories: 130 kcal
Description
This Lemon Coconut Cottage Cheese Cake is light, custardy, and naturally packed with protein! Bright citrus notes from fresh lemon zest combined with the tropical flavor of coconut create a guilt-free, low-carb dessert that satisfies sweet cravings while keeping your nutrition targets completely on track.
Anti-Inflammatory Highlights
Fresh Lemon Zest: Rich in bioflavonoids and antioxidant compounds that support immune health and combat cellular stress.
Cottage Cheese & Greek Yogurt: Deliver high-quality, bioavailable protein and beneficial probiotics to support gut health and muscle recovery.
Shredded Coconut: Contains healthy medium-chain fats (MCTs) that offer quick, clean energy and metabolic support.
Ingredients
1 cup cottage cheese
2 large eggs
½ cup Greek yogurt
2 tbsp shredded coconut
1 tbsp fresh lemon zest
2 tbsp honey
½ tsp vanilla extract (optional)
Pinch of salt
Butter or parchment paper for pan
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a small 6-inch round cake pan or pie dish with parchment paper or grease well with butter.
2. Blend the Base: Add the cottage cheese, eggs, Greek yogurt, honey, vanilla extract (if using), and a pinch of salt to a blender or food processor. Blend on high speed for 1–2 minutes until completely smooth and velvety.
3. Fold in Flavors: Pour the smooth mixture into a bowl and gently fold in the fresh lemon zest and shredded coconut.
4. Bake: Pour the batter into the prepared cake pan. Bake for 28–32 minutes, or until the edges are golden and the center is set with a soft bounce.
5. Chill & Serve: Allow the cake to cool to room temperature, then refrigerate for at least 1–2 hours to let it set into a firm, custardy texture. Top with extra lemon zest or coconut before slicing!