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–+ servings
Lemon Raspberry Cottage Cheese Bake

Zesty Lemon Raspberry Cottage Cheese Bake for Guilt-Free Bliss

Enjoy this high-protein, gluten-free Lemon Raspberry Cottage Cheese Bake, combining zesty lemon and sweet raspberries for a guilt-free treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 9 squares
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese full-fat preferred
  • 3 large Eggs
  • 1 cup Almond Flour or gluten-free flour
For the Sweetness
  • 1/2 cup Honey or maple syrup
  • 1 teaspoon Vanilla Extract
For the Flavor Boost
  • 1 tablespoon Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 teaspoon Baking Powder
For the Fruity Touch
  • 1 cup Raspberries fresh or frozen

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 medium mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until creamy.
  3. Gently fold in almond flour and baking powder until just combined.
  4. Fold in the raspberries carefully to avoid breaking them.
  5. Pour the batter into the baking dish and bake for 30-35 minutes until golden brown.
  6. Allow to cool for 10-15 minutes before slicing and serving warm or chilled.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 15gProtein: 12gFat: 6gSaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in the fridge for up to four days. This bake improves in flavor when stored overnight.

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