They’re gluten free, grain free, high in protein, and naturally sweetened with no refined sugar, which makes them perfect for an easy breakfast or a feel-good snack during the week. They are so perfect for Spring!

This is a spinoff of my popular Almond Flour Orange Muffins. You guys loved this recipe so much, so I wanted to make another fun version with the same base ingredients.

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Equipment You’ll Need

• Mixing bowls (large and medium)
• Whisk
• Spatula
• Muffin tin
• Muffin liners
• Zester or fine grater
• Cooling rack

The Power of Greek Yogurt

Greek yogurt isn’t just a healthy snack—it’s a secret ingredient that makes these muffins incredibly moist and fluffy. Packed with protein, probiotics, and calcium, Greek yogurt adds a rich creaminess while also boosting the muffins’ nutritional profile. It helps balance the slight nuttiness of the almond flour and makes the texture of these muffins extra soft and pillowy.

But Greek yogurt doesn’t only improve texture. It’s slightly tangy, which complements the bright, refreshing flavor of the lemon and enhances the overall taste of the muffins.

Why Choose Almond Flour?

Almond flour is a game-changer in the baking world. Unlike traditional wheat flour, almond flour is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. It’s also lower in carbs and higher in healthy fats and protein, which helps to keep you full longer. Plus, almond flour gives baked goods a moist and tender texture that wheat flour just can’t match. It’s a pantry staple for anyone looking to make their baking healthier without compromising on flavor.

Ingredients:

Muffins:

• 3 eggs (large, organic)
• 1/2 cup maple syrup (organic)
• 1 cup Greek yogurt (plain, organic, nonfat)
• 1 tsp vanilla extract (organic)
• 4 1/2 cups almond flour (organic)
• 1 tbsp poppyseeds
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 lemons (zest of 2 lemons)
• 3/4 cup blueberries (fresh. anywhere from 3/4 cup to a cup – measure with your heart!)

Glaze:

• Juice of 1 lemon
• 1/4 tsp vanilla extract
• Powdered monk fruit, to taste (until you get your desired glaze consistency. You can use any powdered sugar substitute you’d like!)

How To Make Them

Dietary Information

These muffins are gluten free, grain free, and refined sugar free. They’re also high in protein thanks to the Greek yogurt and eggs, making them a great balanced option for breakfast or snacks. For dairy free, substitute with a thick plant-based yogurt.

Tips for the Best Results

To ensure your muffins come out perfectly every time, there are a few tips to keep in mind:

• Parchment paper liners are a must. They’ll make it so much easier to remove the muffins without sticking or crumbling.
• Don’t substitute the almond flour—this recipe has been specifically developed for almond flour, and other flours won’t provide the same texture or result.
• What really tops these muffins off – The glaze is crucial to these muffins. The muffins themselves are not super sweet (which is what I love about these) but the glaze creates just the perfect amount of sweetness plus really brings out the lemon flavor.

If You Are Dairy Free

If you are dairy free, you can substitute the Greek yogurt with a thick dairy-free yogurt, such as coconut yogurt. Just make sure it has a similar consistency as Greek yogurt.

FAQ Section

Can I use frozen blueberries?
Yes, just defrost them first to avoid excess moisture.

Why are my muffins dense?
Overmixing or too many blueberries can weigh down the batter.

Can I skip the glaze?
Absolutely, they’re still delicious without it.

How should I store them?
Keep in an airtight container in the fridge for best freshness.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Almond Flour Greek Yogurt Lemon Blueberry Poppyseed Muffins appeared first on Cooking Katie Lady.

With just a few wholesome ingredients and the magic of the Ninja CREAMi, you can whip up a tangy, creamy frozen treat that tastes just like something from a frozen yogurt shop.

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Why You’ll Love This Recipe

• Refined sugar free – naturally sweetened with maple syrup.
• Customizable – easy to make dairy-free, lighter, or extra rich.
• Versatile – works in both the Ninja Creami and Ninja Swirl Creami.
• Kid-friendly – chocolate soft serve that tastes like the real deal!

What You Will Need:

• Blender or Ninja Creami – For best results, I highly recommend using a Ninja CREAMi Ice Cream Maker. It’s a total game-changer when it comes to texture. Unlike a regular blender, the Ninja CREAMi uses its Creamerizer System to finely shave and churn the ice particles, which results in the creamiest, smoothest ice cream—no icy chunks or gritty texture.
  • You can use any Ninja CREAMi model—I actually own all of them (LOL). For this recipe, I used the newest model: the Ninja CREAMi Deluxe 11-in-1 Soft Serve Maker, which gives that fun, swirled soft-serve look. But don’t worry, this recipe works perfectly with any version of the CREAMi! This is the older one.
  • If you don’t have a CREAMi, you can try using a high-speed blender, but just know the texture may not be quite as smooth or scoopable.
• 1 ½ cups Greek yogurt (plain, nonfat, full-fat)
• ¼ cup cottage cheese (small curd, full-fat)
• 4 tbsp lemon juice (freshly squeezed)
• Lemon zest (for garnish)
• ¼ cup maple syrup (organic)
• 1 tbsp monk fruit sweetener (optional, for extra sweetness, or sweetener of choice)

And if you’re like me and want a bold lemon punch, try adding just ½ tablespoon of Simply Delish Lemon Pudding Mix (use code KATIE10 for a discount!). It gives the froyo a dessert-shop level lemon flavor boost—without the junk.

Step-by-Step Instructions

1. Add the Greek yogurt, cottage cheese, lemon juice, maple syrup, and monk fruit to a Ninja CREAMi pint container. Mix until smooth.
2. Place the container in the freezer for 24 hours.
3. Insert the pint into your Ninja CREAMi machine. If using the Swirl model, select the soft serve frozen yogurt setting. If using the regular CREAMi, choose the frozen yogurt setting.
4. Once churned, garnish with fresh lemon zest.
5. If you have the Ninja Swirl, dispense through the soft serve spout for that perfect froyo swirl.
6. Serve immediately and enjoy your refreshing lemony treat!

Health Benefits of Lemon Greek Yogurt Frozen Yogurt

This recipe is not only delicious but also full of nourishing ingredients:

• Greek Yogurt (full-fat): Packed with probiotics, protein, and healthy fats for satiety and gut health.
• Cottage Cheese: Adds extra protein and creaminess without heavy cream.
• Lemon Juice: Rich in vitamin C and antioxidants.
• Maple Syrup & Monk Fruit: Natural sweeteners that make this dessert refined sugar-free.

It’s a treat you can enjoy without guilt!

FAQ’s

1. Can I use non-fat Greek yogurt?
You can, but I don’t recommend it. Full-fat yogurt makes the frozen yogurt much creamier and less icy.

2. Do I need the cottage cheese?
Technically no, but it makes a huge difference in texture and flavor. Cottage cheese helps mimic the richness of traditional ice cream.

3. How can I make it even more lemony?
Add ½ tablespoon of Simply Delish Lemon Pudding Mix for an extra burst of lemon flavor. Don’t forget to use code KATIE10 to save!

4. Can I make this without a Ninja CREAMi?
Yes! You can freeze the mixture in a container and blend in a high-speed blender before serving. But the Ninja CREAMi gives you that perfect soft-serve swirl.

Serving Suggestions

• Top with fresh berries for a burst of color.
• Sprinkle granola or crushed graham crackers.
• Add a drizzle of honey or a dollop of coconut whipped cream.

How To Store Leftovers

If you’re not serving it all right away, smooth the top, secure the lid, and return the pint to the freezer. When ready to enjoy again, re-spin it twice to restore that creamy texture.

Why the Ninja CREAMi is a Game-Changer

The Ninja CREAMi is truly a game-changer when it comes to making homemade ice cream. Unlike traditional ice cream makers that require constant attention and churning, the Ninja CREAMi takes your frozen base and transforms it into a perfectly creamy texture in just a few minutes. Whether you’re making a healthy version like this one or a more indulgent treat, the CREAMi ensures that every scoop is smooth and velvety.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This Lemon Greek Yogurt Frozen Yogurt is the perfect mix of tangy, sweet, and creamy. It’s light enough for a weekday treat but special enough to serve to friends and family. And with just a handful of wholesome ingredients, it’s a dessert you’ll want to make again and again. Whether you’re using the original Ninja CREAMi or the new Ninja CREAMi Deluxe Soft Serve Machine, you’re going to love how easy and satisfying this one is!

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Why You’ll Love This Healthy Olive Oil Lemon Cake

• Gluten-Free & Dairy-Free: Perfect for those with dietary sensitivities or anyone looking for a better-for-you option.
• Made with Almond Flour: A naturally gluten-free flour that’s high in healthy fats, fiber, and vitamin E.
• Sweetened with Maple Syrup: No refined sugar here — just a hint of natural sweetness.
• Moist & Citrusy: Thanks to olive oil and fresh lemon zest, this cake is moist, aromatic, and bursting with citrus flavor.
• Easy to Make: Comes together in one bowl with just a few pantry staples!

Ingredients:

Dry Ingredients:

• 2 1/4 cups almond flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• Zest of 1 lemon

Wet Ingredients:

• 1/3 cup extra virgin olive oil (preferably organic)
• 1/2 cup pure maple syrup (organic)
• 2 large eggs, room temperature
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract

Optional Icing:

• Fresh lemon juice
• Confectioners-style monk fruit sweetener
• A splash of vanilla extract

Tip: Adjust glaze amounts to taste and desired consistency. Start small and mix until it’s smooth and pourable.

How to Make Gluten-Free Olive Oil Orange Cake

Step 1: Prep the Oven & Pan Preheat your oven to 325°F (163°C). Lightly grease a standard loaf pan with olive oil spray and line it with parchment paper for easy removal. Set aside.

Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the almond flour, baking powder, salt, and fresh lemon zest. This step ensures the zest is evenly distributed throughout the cake.

Step 3: Add Wet Ingredients To the same bowl, add olive oil, maple syrup, eggs, fresh lemon juice, and vanilla extract. Mix gently with a spatula or whisk until just combined — avoid overmixing to keep the cake tender.

Step 4: Bake Pour the batter into the prepared loaf pan. Smooth the top with a spatula and place it in the oven. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean and the internal temperature reaches about 190°F.

Step 5: Cool & Glaze Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Once fully cooled, drizzle with the lemon icing for a bright, naturally sweet finish.

Health Benefits of Key Ingredients

Almond Flour:
Rich in protein, healthy fats, and vitamin E, almond flour supports heart health and helps keep you full longer. It’s also a great gluten-free alternative for those with celiac or gluten sensitivity.

Extra Virgin Olive Oil:
A heart-healthy fat packed with antioxidants and anti-inflammatory properties. It adds a moist texture and depth of flavor without any dairy.

Maple Syrup:
A natural, unrefined sweetener that contains small amounts of minerals like zinc and manganese — a better alternative to refined sugar.

FAQ: Gluten-Free Olive Oil Lemon Cake

Can I use a different sweetener?
Yes! Honey or agave syrup can work as substitutes, though flavor and texture may vary slightly. For a lower-sugar option, try a monk fruit maple syrup blend.

Is this lemon loaf keto?

It’s low in carbs and sugar, especially if you use a sugar-free glaze, but not fully keto due to the use of maple syrup. You can try subbing with a keto liquid sweetener.

How do I make it extra lemony?

Add a little lemon extract to the batter. You can also poke small holes in the loaf and drizzle a bit of lemon juice over while it’s still warm for added moisture and flavor.

How do I store this cake?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well — just wrap tightly and thaw before serving.

Can I make this into muffins?
Absolutely! Just reduce the baking time to about 18–22 minutes, or until the tops are golden and a toothpick comes out clean.

How To Store Leftovers

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well — just wrap tightly and thaw before serving.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The Magic of Cottage Cheese

Cottage cheese might not be the first ingredient that comes to mind when you think of cheesecake, but trust me, it works wonders here. It adds a creamy texture and boosts the protein content without the heaviness of traditional cream cheese. Plus, it’s a great source of calcium and other nutrients, making these cheesecake cups a wholesome treat. Trust me, these taste just like cheesecake. Don’t knock it until you try it!

Why No-Bake?

Let’s face it—sometimes turning on the oven feels like a daunting task, especially in the summer months. That’s where no-bake desserts come to the rescue. This recipe requires minimal effort and absolutely no baking. Just mix, chill, and enjoy—a perfect solution for satisfying your dessert cravings without breaking a sweat.

What You Will Need

For the “Crust”

• 30 (75g) Simple Mills sweet thins – This is my favorite and healthy alternative to graham crackers!!
• 2 tbsp. grass fed butter or organic coconut oil, melted

For the Filling

• 2 cups of small curd cottage cheese (1 or 2% to keep the fat lower)
• 2-3 tbsp. organic maple syrup
• Zest of 1 large lemon
• Juice of 1 large lemon
• 1-2 tsp monk fruit/stevia/sweetener of choice (optional if you like it super sweet. I personally don’t need it!)
  

How To Make Them

1. Crush up the sweet thins until small crumbles resemble and mix with melted butter or coconut oil. Set aside.
2. Combine filling ingredients in a strong food processor until smooth and creamy.
3. Divide graham cracker crumble among 5 dessert cups (mine are linked here). Top with the lemon filling.
4. Garnish with any reserved crumbs & additional lemon zest, if desired.

How To Store Them

Store your leftover lemon cheesecake cups covered in the fridge for up to 2 days. If you separate the graham crackers, they can last a whole week or more in the fridge. The reason why I say 2 days is because the graham crackers lose their crunch sitting in the mixture after that.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Why Is Consuming Protein Important?

• Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies! When I have protein baked oats for breakfast, they keep me full until lunch and I don’t crave snacks at all.
• It boosts your metabolism & increases fat burning.
• It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference! It is also great for maintaining your muscle mass.
• It can be linked to a lower your blood pressure.

Reasons To Love These Oats

• High Protein: There are a whopping 36 GRAMS of protein in these!! Protein for the gains!!!
• Filling: Because they are high in protein and full of whole grains, you will stay full until lunch and not crave any snacks!
• Delicious: I mean come on, I have to state the obvious. The lemon flavor is SO refreshing in the morning.

Ingredients

Instructions

1. Preheat your oven to 350°F. Spray a small oven safe ramekin with nonstick spray (about 10-12 oz. in size).
2. Add all oat ingredients to a small blender (such as a Ninja nutribullet) until smooth. Pour into an oven save ramekin.
3. Bake for 25 minutes. Top with a lemon glaze and lemon zest after baking if desired. Notes on how to make a healthy lemon glaze are below!

Optional Substitutions

Can I Prepare These Ahead of Time?

Yes and they are just as good reheated! You can make these baked oats the night before, cover your ramekin, and place in the fridge overnight. If you are making these the night before, I would keep the frosting separate and add it on the oats after you warm them up so the frosting does not melt away in the microwave! When you are ready to enjoy them in the morning just pop them in the microwave for about 45 seconds. You can keep your oats in the fridge for up to 4 days. Sometimes I will make 3-4 different flavors of baked oats at once to enjoy throughout the week.

Can You Make These In The Microwave?

You definitely can make these in the microwave. I personally feel like in the microwave oats get more of a spongy texture and I prefer to bake them to taste more like a cake, but if you are in a time crunch you can definitely microwave them! Just blend all of the oats ingredients together and microwave them for 45 seconds then top with your frosting.

What Kind of Ramekin Do You Use?

I use a 12 oz. oven-safe ramekin but you can use any kind that is between 10 and 12 ounces. Mine is a little large! Here’s a great set that you can get off of Amazon.

Check Me Out on Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

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Why Is Consuming Protein Important?

• Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
• It boosts your metabolism & increases fat burning.
• It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
• It lowers your blood pressure.

Ingredients

• 2 lbs. ground chicken, organic
• 1/4 cup almond flour, fine & organic
• 1 egg, large
• 2 heaping tbsp. rosemary, fresh & chopped
• 1 + 1/4 tsp salt
• 1/2 tsp pepper
• 1 tsp cayenne pepper (or more if you like spice like me!)
• 4 tsp. garlic, minced
• Zest of 2 lemons
• 4 tbsp. chives, fresh & chopped
• Juice of 1 large lemon

How To Make Them

1. Combine all fritter ingredients into a large mixing bowl.
2. Divide into 18 chicken patties/fritters. Preheat a large pan with some olive or avocado oil over medium/high heat.
3. Cook the fritters for 4 minutes or so on each side and serve with your favorite sauce & sides!

Feel-Good. Taste-Good Food.

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop the fritters in the microwave for a minute or so! You can also air fry or bake them at 350 for about 5-10 minutes to keep the edges more crispy.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Lemon Rosemary Chicken Fritters appeared first on Cooking Katie Lady.