Bright, fresh, and delightfully comforting, this lemon raspberry cottage cheese bake is proof that wholesome ingredients can taste truly indulgent. With a soft, custard-like texture and a vibrant balance of citrus and berries, this recipe is perfect for breakfast, brunch, or a lighter dessert. It comes together in one bowl, requires no mixer, and is ready in under an hour—ideal for busy days when you still want something homemade and nourishing.

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Ingredients

2 cups full-fat cottage cheese
3 large eggs
1 cup raspberries (fresh or frozen)
½ cup almond flour or gluten-free flour
¼ cup honey or pure maple syrup
1 teaspoon vanilla extract
Zest and juice of 1 small lemon
1 teaspoon baking powder

Instructions

Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), vanilla, lemon zest, and lemon juice until smooth.
Stir in the almond flour and baking powder just until combined.
Gently fold in the raspberries, being careful not to crush them.
Pour the batter into the prepared dish and smooth the top.
Bake for 30–35 minutes, until the edges are set and the center is just firm.
Let cool for 10 minutes before slicing. Serve warm or chilled.

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Pro Tips

Use frozen raspberries straight from the freezer to prevent excess moisture.
For an ultra-smooth texture, blend the cottage cheese before mixing.
If the top browns too quickly, loosely tent with foil near the end.

Why This Recipe Works

High in protein thanks to cottage cheese and eggs
Naturally gluten-free with almond flour
Lightly sweetened for a balanced, fresh flavor
Soft, cheesecake-like texture without cream cheese

Substitutions & Variations

Swap raspberries for blueberries or blackberries
Use oat flour or cassava flour instead of almond flour
Replace honey with a natural sugar-free sweetener
Add shredded coconut or white chocolate chips for texture

Make-Ahead, Storage & Reheating Guide

Refrigerator: Store covered for up to 4 days
Freezer: Slice, wrap individually, and freeze for up to 2 months
Reheat: Warm gently in the microwave (20–30 seconds) or oven at 300°F

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Serving Ideas

Top with Greek yogurt and fresh berries for breakfast
Dust lightly with powdered sweetener for dessert
Serve chilled with whipped coconut cream on warm days

Nutrition (Per Serving Estimate)

Calories: 180
Protein: 11g
Carbohydrates: 12g
Fat: 10g
Fiber: 2g
Sugar: 9g

Frequently Asked Questions

Can I use low-fat cottage cheese?

Yes, but full-fat creates a creamier texture. Drain low-fat cottage cheese briefly if it seems watery.

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Why is my bake too soft in the center?

Excess moisture from berries or cottage cheese is usually the cause. Toss berries in flour and bake until just set.

Is this recipe good for meal prep?

Absolutely. The flavor improves after chilling, making it ideal for make-ahead breakfasts.

This lemon raspberry cottage cheese bake is a simple yet elegant way to enjoy a protein-rich, lightly sweet treat. With its fresh citrus notes, juicy berries, and creamy texture, it fits effortlessly into breakfast routines or dessert menus. Easy, flexible, and deeply satisfying, it’s a recipe you’ll come back to again and again.