Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup almond flour
- 1 tsp vanilla extract
- 1–2 tbsp honey or maple syrup (optional)
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup fresh or frozen blueberries
- 2 tbsp sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease a small baking dish or line it with parchment paper.
- Whisk together cottage cheese, eggs, vanilla, honey (if using), cinnamon, and salt until smooth. Stir in almond flour.
- Gently fold in blueberries and half the sliced almonds. Pour into the dish and sprinkle remaining almonds on top.
- Bake for 25–30 minutes until set and lightly golden.
- Serve warm or chilled.
Notes
- Fresh or frozen blueberries work—no need to thaw.
- Store leftovers in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 95mg