Lemon Raspberry Cottage Cheese Bake: A Creamy Delight

This Lemon Raspberry Cottage Cheese Bake is a high-protein, gluten-free dessert featuring zesty lemon and sweet raspberries, perfect for any time of day.

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Prep Time 15

Cook Time 35

Cooling Time 15

Total Time 1 5

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Cottage Cheese Use full-fat for optimal texture
3 large Eggs Provides structure and binding
1 cup Raspberries Use frozen straight from the freezer for best results
1 cup Almond Flour Contributes to a low-carb, gluten-free base
1/3 cup Honey or Maple Syrup Can be reduced for lower sugar content
1 teaspoon Vanilla Extract Enhances overall flavor
1 tablespoon Lemon Zest Brings brightness
1/4 cup Lemon Juice Essential for achieving the signature lemony profile
1 teaspoon Baking Powder Make sure it's fresh for the best results

Equipment

8x8-inch baking dish
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until combined.
Gently fold in the almond flour and baking powder until just mixed.
Fold in the raspberries carefully, avoiding breaking them apart too much.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 30–35 minutes until the edges are set and the top turns golden brown.
Cool for about 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 10gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Feel free to experiment with different flour types or sweeteners to cater to dietary needs.

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