Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour (or rolled oats for a heartier texture)
- 1 tsp vanilla extract
- 2–3 tbsp honey or maple syrup (optional)
- ½ tsp baking powder
- Pinch of salt
- 1 cup chopped strawberries (fresh or frozen)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease two oven-safe bowls or ramekins.
- In a mixing bowl, combine cottage cheese, eggs, almond flour, vanilla extract, honey or maple syrup, baking powder, and salt. Stir until the mixture is smooth and well combined.
- Fold in half of the chopped strawberries into the batter.
- Divide the mixture evenly between the prepared bowls.
- Top each bowl with the remaining chopped strawberries.
- Bake for 25–30 minutes, or until the tops are set and lightly golden.
- Remove from the oven and let cool for 5 minutes before serving. Enjoy warm.
Notes
- You can use frozen strawberries without thawing them first. The bake time may increase by 3–5 minutes.
- Swap almond flour for rolled oats if you prefer a denser, chewier texture.
- Skip the honey or maple syrup if your strawberries are already sweet enough for your taste.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 300°F for 10 minutes or microwave for 60 seconds.
- You can add a dollop of Greek yogurt or a drizzle of honey on top before serving for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 14g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 195mg