Lemon Raspberry Cottage Cheese Bake Recipe
This Lemon Raspberry Cottage Cheese Bake is a light, protein-packed dessert or breakfast option that combines the tartness of fresh lemon and raspberries with the creamy texture of cottage cheese. Sweetened naturally with honey or maple syrup and made with almond flour, this gluten-free dish is easy to prepare and perfect for a wholesome treat any time of day.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cake 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 Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy removal of the bake.
- 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 until the mixture is smooth and well blended.
- Add Dry Ingredients: Gently fold in the almond flour and baking powder just until combined. Overmixing can affect the texture, so aim for a light, even mix.
- Fold in Raspberries: Carefully fold in the raspberries, taking care not to break them apart too much to preserve their shape and vibrant color in the bake.
- Transfer Batter to Dish: Pour the batter into the prepared baking dish and spread it out evenly with a spatula to ensure uniform baking.
- Bake: Place the dish in the oven and bake for 30–35 minutes, or until the edges are set and the top has a light golden color.
- Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw before folding into the batter to prevent discoloration.
- Almond flour can be substituted with any gluten-free flour for a similar texture.
- Adjust sweetness by varying the amount of honey or maple syrup to your taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving if desired.
Keywords: lemon raspberry bake, cottage cheese dessert, gluten free dessert, healthy dessert, protein dessert, almond flour bake
