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–+ servings
Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake for a Protein-Packed Treat

Enjoy a high-protein Lemon Raspberry Cottage Cheese Bake that’s gluten-free and perfect for breakfast or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese Full-fat recommended
  • 3 large Eggs Preferably room temperature
  • 1/2 cup Almond Flour Can substitute with gluten-free flour blend
  • 1 tsp Baking Powder
For the Flavor
  • 1 cup Raspberries Fresh or frozen
  • 1/4 cup Honey or Maple Syrup Adjust to taste
  • 1 tsp Vanilla Extract Opt for pure extract
  • 1 small Lemon Zest and juice, yields about 2 tbsp of juice

Equipment

  • Mixing bowl
  • whisk
  • spatula
  • baking dish
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, zest, and juice from the lemon until well combined.
  3. Gently fold in the almond flour and baking powder.
  4. Fold in the raspberries gently to maintain their shape.
  5. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30-35 minutes until golden brown.
  6. Allow the bake to rest for 10-15 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 14gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 250IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For a creamier texture, blend the cottage cheese before mixing. This bake can be frozen for up to 2 months and reheated easily.

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