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–+ servings
Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake That Will Brighten Your Day

This Lemon Raspberry Cottage Cheese Bake combines creamy cottage cheese with fresh lemons and raspberries for a high-protein, gluten-free treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Cottage Cheese Use full-fat for richer texture or low-fat if preferred.
  • 3 large Eggs Essential for binding and structure; no substitutes recommended.
  • 2 cups Raspberries Use frozen berries straight from the freezer to avoid sogginess.
  • 1 cup Almond Flour Can substitute with oat flour or cassava flour.
  • 1/4 cup Honey or Maple Syrup Can be swapped with sugar-free alternatives for lower sweetness.
  • 1 teaspoon Vanilla Extract Deepens the flavor profile.
  • 1 tablespoon Lemon Zest Always use fresh for the best results.
  • 1/4 cup Lemon Juice Infuses the bake with bright flavor.
  • 1 teaspoon Baking Powder Ensures the bake rises nicely.

Equipment

  • Mixing bowl
  • Baking Dish
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice, and whisk until smooth.
  3. Gently fold in the almond flour and baking powder into the wet mixture until just combined.
  4. Gently fold in the frozen raspberries, ensuring they remain mostly intact.
  5. Pour the prepared batter into the greased baking dish and smooth it out with a spatula.
  6. Bake for 30-35 minutes until the edges are set and the top is lightly golden.
  7. Allow to cool for 10-15 minutes before slicing and serve warm or chilled.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 18gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Always use frozen raspberries to avoid excess moisture. Allow the bake to cool for easier slicing. Serve warm or chilled, potentially with Greek yogurt.

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