Description
A delicious and healthy dessert featuring creamy cottage cheese and sweet raspberries with bright lemon notes, perfect for brunch or a guilt-free snack.
Ingredients
Scale
- 2 cups cottage cheese (full-fat 4% or low-fat)
- 3 large eggs
- 1/3 cup honey or maple syrup (or 1/4 cup monk fruit sweetener for sugar-free)
- 1 tbsp fresh lemon zest
- 1/2 cup almond flour (or gluten-free flour for non-keto)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 1 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
- Combine the cottage cheese, eggs, honey (or monk fruit sweetener), lemon zest, and vanilla extract in a blender or food processor. Blend until smooth.
- Add the almond flour, baking powder, and salt to the blender, then blend again until well combined. Stir in the lemon juice.
- Fold in the fresh or frozen raspberries gently to maintain their shape.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
- Let cool for 5–10 minutes before slicing and serving with optional toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices separated by parchment paper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
Keywords: cottage cheese bake, low-calorie dessert, lemon raspberry dessert, healthy bake, guilt-free treat