Lemon Raspberry Cottage Cheese Bake Recipe
This Lemon Raspberry Cottage Cheese Bake is a light and tangy baked dessert that blends creamy cottage cheese with fresh raspberries and bright lemon zest. Sweetened naturally with honey or maple syrup and made with almond or gluten-free flour, it creates a moist, protein-rich treat perfect for breakfast, brunch, or a healthy dessert option.
- 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
Base Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Zest and juice of 1 small lemon
Dry Ingredients
- 1/2 cup almond flour or gluten-free flour
- 1 teaspoon baking powder
Fruit
- 1 cup fresh or frozen raspberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy serving.
- Mix wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and fully blended.
- Add dry ingredients: Gently fold the almond flour and baking powder into the wet ingredients until just combined, ensuring the batter remains light and not overmixed.
- Incorporate raspberries: Carefully fold in the raspberries, taking care not to break them up too much to maintain their shape and distribute them evenly throughout the batter.
- Transfer to baking dish: Pour the batter into the prepared baking dish and spread it out evenly to ensure uniform baking.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the edges are set and the top is lightly golden, indicating it is cooked through.
- Cool and serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature for a delicious treat.
Notes
- You can substitute almond flour with any gluten-free flour to keep this recipe gluten-free.
- Use fresh raspberries for the best texture, but frozen raspberries work well—just thaw and drain them to reduce extra moisture.
- Adjust the sweetness by varying the amount of honey or maple syrup based on your preference.
- This bake can be stored in the refrigerator for up to 3 days and is delicious served cold or reheated.
- For a dairy-free version, substitute cottage cheese with a plant-based alternative, though texture will vary slightly.
Keywords: Lemon raspberry bake, cottage cheese dessert, gluten-free dessert, healthy baked dessert, almond flour recipe, lemon raspberry casserole
