Cottage Cheese Berry Bake

By: Rabia

A creamy, protein-packed breakfast or snack bar made with cottage cheese, almond flour, and fresh berries — light, wholesome, and naturally sweetened.

📝 Recipe Card

Hook

Cottage Cheese Berry Bake – A healthy, high-protein dish that tastes like cheesecake meets coffee cake. Perfect for breakfast meal prep, afternoon snacks, or a guilt-free dessert.

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 35–40 minutes

  • Cooling Time: 20–30 minutes

  • Total Time: ~1 hour

  • Yield: 9–12 slices

Dietary Badges

🧀 High-Protein | 🌾 Gluten-Free | ❌ Refined Sugar-Free Option | 🍓 Meal Prep Friendly

Ingredients

  • 2 cups full-fat cottage cheese (strained if watery)

  • 3 large eggs

  • ½ cup almond flour

  • ¼ cup honey or maple syrup (or sugar-free alternative)

  • 1 tsp vanilla extract

  • 1 tsp lemon zest

  • 1 tsp baking powder

  • 2 cups mixed berries (fresh or frozen — see notes)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.

  2. In a blender, puree cottage cheese and eggs until smooth and creamy.

  3. Transfer to a mixing bowl. Stir in almond flour, sweetener, vanilla, lemon zest, and baking powder.

  4. Gently fold in berries. (If using frozen, toss lightly with almond flour first.)

  5. Pour batter into prepared dish, spreading evenly.

  6. Bake 35–40 minutes, until golden and center is just set.

  7. Cool 20–30 minutes before slicing. Serve warm or chilled.

Notes

  • Strain cottage cheese if it’s too watery.

  • For frozen berries: don’t thaw — fold in gently with a dusting of almond flour to prevent bleeding.

  • Cool completely before slicing for clean edges and a firm texture.

Brief Introduction

This Cottage Cheese Berry Bake is one of those recipes that feels indulgent but is secretly healthy. Packed with protein, lightly sweetened, and full of juicy berries, it’s a versatile dish that works as breakfast, dessert, or a post-workout snack.

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Step-by-Step Guide

Step 1 – Blend the Base

Blending cottage cheese with eggs ensures a silky, cheesecake-like texture.

Step 2 – Mix the Dry Ingredients

Almond flour keeps this bake gluten-free, while baking powder adds lift.

Step 3 – Add the Berries

Fold gently so you don’t crush the berries or discolor the batter.

Step 4 – Bake & Cool

Golden edges + firm center = perfectly baked. Letting it cool makes slicing easier.

Ingredient Details & Substitution Tips

  • Cottage Cheese: Full-fat works best for creaminess. Low-fat can be used but may taste less rich.

  • Almond Flour: Can substitute with oat flour for nut-free.

  • Sweetener: Honey and maple syrup add natural sweetness. For keto, swap with monk fruit or erythritol.

  • Berries: Use your favorites — blueberries, raspberries, strawberries, or a mix.

Variations & Serving Suggestions

  • Chocolate Chip Berry Bake: Add ¼ cup sugar-free dark chocolate chips.

  • Citrus Twist: Replace lemon zest with orange zest.

  • Nutty Topping: Sprinkle sliced almonds or walnuts on top before baking.

  • Serving Ideas:

    • Warm with a drizzle of honey.

    • Cold with Greek yogurt for extra protein.

    • Dessert-style with a dollop of whipped cream.

Storage & Make-Ahead Info

  • Refrigeration: Store in airtight container up to 5 days.

  • Freezer: Freeze individual slices up to 2 months. Thaw overnight in fridge.

  • Meal Prep: Bake on Sunday, slice, and store for grab-and-go breakfasts all week.

Nutrition (per slice, approx., based on 9 servings with honey)

  • Calories: 150–170 kcal

  • Protein: 9–10 g

  • Fat: 7–8 g

  • Carbohydrates: 14–16 g (lower with sugar-free sweetener)

  • Fiber: 2 g

  • Allergens: Dairy, Eggs, Tree Nuts (almond flour)

FAQs

Q: Can I use ricotta instead of cottage cheese?
A: Yes — ricotta will give a slightly denser, richer texture.

Recommended  Two Point Chocolate Chip Cookies

Q: Do I need to strain cottage cheese?
A: Only if it’s very watery — excess liquid can make the bake too soft.

Q: Can I use frozen berries?
A: Yes! Just don’t thaw them first, and toss in almond flour before folding in.

Personal Note

This recipe has become one of my favorite “healthy bakes.” It tastes indulgent like dessert, but it’s light and packed with protein. I love making a batch, cutting it into squares, and enjoying it all week long with coffee or tea.

Call to Action

If you try this Cottage Cheese Berry Bake, share your version! ⭐ Did you stick with mixed berries, or try blueberries, strawberries, or even chocolate chips? Post your creation and inspire others to bake healthier!

Rabia
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