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Lemon Raspberry Cottage Cheese Bake

Light lemon raspberry cottage cheese bake with creamy texture, high protein, and simple ingredients, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 180 kcal

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 tsp vanilla extract
  • Zest and juice of 1 small lemon
  • 1 tsp 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.

Notes

  • Best texture comes from full-fat cottage cheese
  • Always allow cooling time before slicing
  • Flavor deepens after a few hours in the fridge