Lemon Raspberry Cottage Cheese Bake Recipe
This Lemon Raspberry Cottage Cheese Bake is a creamy, protein-packed dessert or breakfast option featuring tangy lemon and sweet raspberries combined with smooth cottage cheese and almond flour. Naturally gluten-free and lightly sweetened with honey or maple syrup, it offers a moist, custard-like texture with bursts of juicy berries throughout.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cottage Cheese Mixture
- 2 cups cottage cheese (full-fat recommended for best texture)
- 3 large eggs (room temperature preferred)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract (pure vanilla recommended)
- 1 small lemon (zest and juice, yields about 2 tbsp juice)
Dry Ingredients
- 1/2 cup almond flour or gluten-free flour blend (almond flour keeps it naturally gluten-free)
- 1 tsp baking powder
Fruit
- 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray. For easiest removal, line the bottom with parchment paper, leaving overhang on two sides to create handles.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until well combined. Small cottage cheese curds throughout the mixture are normal and add texture. For a completely smooth texture, blend cottage cheese alone first before adding other ingredients.
- Add Dry Ingredients: Using a spatula, gently fold in the almond flour and baking powder. Mix just until no dry flour streaks remain. The batter should look thick and creamy, similar to thick pancake batter. Avoid overmixing, which creates a dense texture.
- Incorporate Raspberries: Add the raspberries with a light folding motion. If using frozen berries, add them directly from the freezer without thawing to help them hold their shape during baking and release less juice.
- Transfer to Baking Dish: Pour the batter into the prepared dish and spread to the edges with a spatula. The surface will not be perfectly smooth due to berries.
- Bake: Bake for 30-35 minutes until edges are lightly golden and have pulled slightly from pan sides, and center jiggles only slightly when the pan is gently shaken.
- Rest and Serve: Let the bake rest in the pan for 10-15 minutes. This resting time allows the custard to set properly and become sliceable. Cut into 9 equal squares (3 rows by 3 rows). Serve warm, at room temperature, or chilled.
Notes
- For a smoother texture, blend the cottage cheese before mixing with other ingredients.
- Using almond flour keeps this recipe naturally gluten-free.
- Frozen raspberries can be used directly from the freezer to prevent excess moisture.
- Letting the bake rest after baking ensures cleaner slices and better texture.
- Can be served as a dessert, breakfast, or snack.
Keywords: lemon raspberry bake, cottage cheese dessert, gluten-free bake, baked custard, almond flour dessert, healthy dessert
