Ingredients
1 cup full-fat cottage cheese
2 eggs
1/4 cup almond flour
1 clove garlic, minced
1 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
Pinch of sugar-free seasoning
24 cherry tomatoes, halved
12 fresh basil leaves, torn
Instructions
Preheat oven to 350°F (180°C)
In a bowl, blend cottage cheese, eggs, almond flour, garlic, salt, and pepper until smooth
Line a baking sheet with parchment paper
Portion dollops of the cheese mixture onto the sheet
Top each dollop with a cherry tomato half and basil leaf
Drizzle olive oil over the bites
Bake for 12-15 minutes until golden and slightly crisp
Notes
Use riced cauliflower as a low carb alternative if cottage cheese must be omitted
Store in an airtight container in the fridge for up to 4 days
Freeze unbaked mixture for up to 2 months; bake from frozen for 18-20 minutes
Serving suggestion: Pair with cucumber slices or gluten-free bread for a complete snack
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb
Nutrition
- Serving Size: 1 bite
- Calories: 50
- Sugar: 2g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1.2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg