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–+ servings
Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake for a Bright Morning Treat

Lemon Raspberry Cottage Cheese Bake is a high-protein breakfast that redefines morning routines with zesty lemon and luscious raspberries.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 9 squares
Course: Breakfast
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 16 oz Cottage Cheese full-fat is best for texture
  • 4 Eggs use room temperature
  • 2 cups Raspberries fresh or frozen, do not thaw
  • 1 cup Almond Flour can switch to gluten-free flour blend
  • 1/4 cup Honey or Maple Syrup opt for pure maple syrup for unique taste
  • 1 tsp Vanilla Extract pure vanilla is best
  • 1 tbsp Lemon Zest about one small lemon
  • 2 tbsp Lemon Juice about one small lemon
  • 1 tbsp Baking Powder

Equipment

  • 8x8-inch baking dish
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). 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. Blend until smooth.
  3. Add the almond flour and baking powder to your wet mixture and gently fold them in.
  4. Carefully fold in the raspberries using a spatula.
  5. Transfer the batter into your greased baking dish and smooth the top.
  6. Place the baking dish in the preheated oven and bake for 30-35 minutes.
  7. Remove from the oven and let cool for 10-15 minutes before slicing into 9 squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 15gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

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