Lemon Raspberry Cottage Cheese Bake Recipe
This Lemon Raspberry Cottage Cheese Bake is a light, healthy, and delicious baked dessert or breakfast option. Combining creamy cottage cheese with vibrant raspberries and zesty lemon, it offers a perfect balance of tart and sweet flavors. The use of almond flour keeps it gluten-free, and natural sweeteners like honey or maple syrup add gentle sweetness without refined sugar.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 1/2 cup almond flour or gluten-free flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Zest and juice of 1 small lemon
- 1 teaspoon baking powder
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk thoroughly until the mixture is smooth and well blended.
- Add Dry Ingredients: Gently fold in the almond flour and baking powder, taking care not to overmix to maintain a light texture.
- Incorporate Raspberries: Carefully fold in the raspberries, trying not to break them up too much so they remain whole within the batter.
- Transfer to Baking Dish: Pour the batter evenly into the prepared baking dish and spread it out smoothly.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the edges are fully set and the top is lightly golden brown.
- Cool and Serve: Remove from oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature as desired.
Notes
- You can use frozen raspberries; just thaw slightly before folding in to avoid coloring the batter.
- Almond flour can be substituted with any gluten-free flour to keep it gluten-free.
- This bake makes a great breakfast or a healthy dessert option.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
Keywords: Lemon Raspberry Bake, Cottage Cheese Bake, Gluten-Free Dessert, Healthy Breakfast, Baked Cottage Cheese
