12g Protein Blueberry Cheesecake Cups 
Gluten-Free | Low-Carb | High-Protein
Ingredients (Makes 6 Bites)
1 cup Cottage Cheese (Full-fat or 2% works best)
1 Large Egg
½ cup Almond Flour (or oat flour for a nut-free option)
2–3 tbsp Honey or Maple Syrup (Optional)
½ tsp Vanilla Extract
Pinch of salt
½ cup Fresh or Frozen Blueberries
Optional: 2 tbsp Greek Yogurt (for ultimate creaminess)
Nutrition (Per Bite)
Calories: 140 kcal | Protein: 12g | Fat: 7g | Net Carbs: 6g
Instructions
1. Set the Stage
Preheat your oven to 350°F (175°C). Prep a muffin tin with liners or a light coating of non-stick spray.
2. Create the Creamy Base
In a medium bowl, whisk the cottage cheese, egg, sweetener of choice, vanilla, and salt until the mixture is smooth. Stir in the almond flour and the optional Greek yogurt until well combined.
3. The Blueberry Fold
Gently fold in the blueberries. Pro Tip: Save a few berries to press into the tops for that “viral-worthy” look!
4. Bake to Perfection
Distribute the batter evenly into the 6 muffin cups. Bake for 20–25 minutes until the centers are set and the edges are a beautiful light golden brown.
5. Chill & Enjoy
Allow them to cool in the tin for a few minutes. These are incredible served warm, but the texture becomes even more cheesecake-like after chilling in the fridge!
Quick Tips
No Thaw Needed: Using frozen berries? Toss them in straight from the freezer to keep the batter from turning purple.
Zest it Up: Add a teaspoon of fresh lemon zest to the batter for a bright, bakery-style flavor.
Meal Prep: These stay fresh in the fridge for up to 3 days. They’re the perfect high-protein treat to have on hand!
Prep Time: 5 mins | Bake Time: 20–25 mins | Total Time: 30 mins
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