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–+ servings
recipe image of cottage cheese lemon juice lemon zest raspberries sugar substitute vanilla extract graham cracker crust cream cheese eggs flour baking powder salt butter sweetener cornstarch arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Lemon Raspberry Cottage Cheese Bake

A high-protein, healthy breakfast bake with a creamy cottage cheese base, tangy lemon, and sweet raspberries. Perfect for a nourishing start to the day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Cottage Cheese Full fat for creamiest texture
  • 1 cup Fresh Raspberries Fresh berries provide a beautiful pop of color
  • 3 tablespoons Lemon Juice
  • 1 tablespoon Lemon Zest
  • 3 Eggs Acts as the binder
  • 3 tablespoons Sweetener Honey, maple syrup, or sugar substitute
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Cornstarch or Flour Helps firm up the custard

Equipment

  • Mixing bowl
  • - Whisk
  • Baking dish,
  • oven

Method
 

Preheat and Prep
    Blend the Base
      Add the Citrus
        Fold in the Flour
          The Berry Layer
            Bake to Perfection
              The Cooling Wait

                Nutrition

                Calories: 250kcalCarbohydrates: 25gProtein: 15gFat: 10g

                Notes

                This Lemon Raspberry Cottage Cheese Bake is naturally gluten-free and can be adapted for a keto diet by using a sugar substitute and skipping grain-based flours. Store in an airtight container in the fridge for up to 4 days or freeze individual slices for later use.
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