Go Back
–+ servings
Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake: A Creamy Delight

Enjoy this Lemon Raspberry Cottage Cheese Bake, a high-protein dessert bursting with citrus flavor and nutritious ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups cottage cheese full-fat is best for texture
  • 3 pieces eggs provide structure and moisture
  • 1/4 cup honey or maple syrup acts as a natural sweetener
  • 1 teaspoon vanilla extract enhances flavor profile
  • 1 pieces lemon zest and juice vital for flavor
  • 1 cup almond flour keeps recipe gluten-free
  • 1 teaspoon baking powder helps the bake rise
For the Fruit
  • 1 cup raspberries fresh or frozen

Equipment

  • 8x8-inch baking dish
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, combine 2 cups of cottage cheese, 3 eggs, 1/4 cup of honey or maple syrup, 1 teaspoon of vanilla extract, and the zest and juice of 1 lemon. Whisk until well combined and smooth.
  3. Gently fold 1 cup of almond flour and 1 teaspoon of baking powder into the mixture. Combine until just mixed.
  4. Fold in 1 cup of raspberries carefully to avoid breaking them.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
  6. Bake for 30–35 minutes, until the edges are set and golden.
  7. Let it cool for about 10–15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 15gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

Store in an airtight container for up to 4 days or freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Tried this recipe?

Let us know how it was!