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Low-Carb Cottage Cheese Strawberry Cupcakes — Silky low-carb curd cupcakes with yogurt, vanilla and a strawberry heart, held t
High ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedLow CarbLow Carb — less than 15g per servingGluten-FreeGluten-Free — no gluten-containing ingredientsCottage CheeseCottage Cheese — features cottage cheese as a key ingredient

Low-Carb Cottage Cheese Strawberry Cupcakes

Silky low-carb curd cupcakes with yogurt, vanilla and a strawberry heart, held together by a spoon of starch. Erythrit-sweetened, tender after 30 minutes.

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10 min prep / 45 min total
158 kcal
7.3g protein
6 servings
Easy

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Ingredients

Ingredients updated to metric measurements
  • 180 gcottage cheese
  • 250 gyogurt
  • 3 tbsperythritol
  • 1 gvanilla
  • 2eggs
  • 1 tbspstarch
  • strawberries

    a few, for centres

  • vegetable oil

    for greasing

Instructions

  1. Whisk 180g cottage cheese with 250g yogurt, 3 tablespoons erythritol and 1g vanilla until smooth.

  2. Add 2 eggs and mix well.

  3. Fold in 1 tablespoon starch for structure.

  4. Grease silicone cupcake moulds, fill with batter and press a strawberry into each centre.

  5. Bake at 160°C for and cool before unmoulding.

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