Delightful Lemon Raspberry Cottage Cheese Bake for Breakfast Bliss

Enjoy a scrumptious Lemon Raspberry Cottage Cheese Bake with 11 grams of protein per serving, perfect for a delightful breakfast.

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Prep Time 10

Cook Time 35

Cooling Time 15

Total Time 1

Servings: 9 slices

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Cottage Cheese Full-fat is recommended
3 medium Eggs Use room temperature
1 cup Almond Flour Gluten-free alternative
2 teaspoons Baking Powder

For Sweetness

2 tablespoons Honey or Maple Syrup Use sparingly
1 teaspoon Vanilla Extract Pure vanilla preferred

For Flavor

1 medium Lemon Zest and Juice One small lemon
2 cups Raspberries Fresh or frozen

Equipment

8x8-inch baking dish
medium mixing bowl
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a medium mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice.
Gently fold in the almond flour and baking powder until no dry spots remain.
Lightly fold in the raspberries, being careful with fresh berries or adding frozen straight from the freezer.
Pour the batter into the greased baking dish and spread evenly. Bake for 30–35 minutes.
Allow to cool for 10–15 minutes, then cut into 9 equal squares and serve.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 11gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 4 days or freeze for up to 2 months. Thaw at room temperature or microwave for 30 seconds.

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