Makes: 8 servings
Prep: 20 minutes | Bake: 35–40 minutes | Total: about 1 hour
Oven: 375°F (190°C) (webdevwizardyt.com)
Ingredients
- 3 medium Yukon Gold potatoes (about 1½ lb), peeled and grated
- 3 large eggs
- 1 cup low-fat cottage cheese
- ½ cup grated Parmesan cheese
- ½ cup almond flour
- 2 tbsp olive oil
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tsp baking powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Optional garnish:
- Fresh chopped parsley
- Extra grated Parmesan
- Plain Greek yogurt or sour cream for serving (webdevwizardyt.com)
Directions
- Preheat oven to 375°F (190°C). Generously grease a donut cake pan or Bundt pan.
- Prepare the potatoes: Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible. This is the key to getting a crispy exterior.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, cottage cheese, olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
- Add the dry ingredients: Stir in Parmesan, almond flour, and baking powder until evenly combined.
- Add potatoes and onions: Fold in the squeezed potatoes and green onions until everything is well coated.
- Fill the pan: Transfer the mixture to the prepared donut or Bundt pan and spread it evenly.
- Bake for 35–40 minutes, until the top is golden brown and crispy and the center is fully cooked.
- Rest: Let the cake stand for 10 minutes before carefully turning it out of the pan.
- Serve: Garnish with parsley and additional Parmesan. Greek yogurt or sour cream makes a nice accompaniment.
