Ingredients
Main Ingredients
- 2 cups cottage cheese Use full-fat for a richer flavor.
- 3 large eggs Large eggs provide the best texture.
- 1 cup fresh or frozen raspberries Frozen raspberries can be added directly.
- 1/2 cup almond flour or gluten-free flour Almond flour adds flavor and texture.
- 1/4 cup honey or maple syrup Natural sweeteners; adjust to taste.
- 1 teaspoon vanilla extract
- 1 small lemon (zest and juice) Zest enhances lemon flavor.
- 1 teaspoon baking powder For leavening.
Method
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
- Gently fold in the almond flour and baking powder until just combined.
- Carefully fold in the raspberries, being mindful not to break them apart too much.
- Pour the batter into the prepared baking dish and spread it out evenly.
Baking
- Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 12gFat: 7gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 5g
Notes
Serve warm with Greek yogurt or powdered sugar. Store leftovers in an airtight container in the fridge for up to three days. For freezing, wrap slices well.
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