Ingredients
Scale
- 1.5 cups cottage cheese, blended completely smooth
- 3 large eggs
- 1/3 cup honey or pure maple syrup
- 1/4 cup almond flour
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F. Grease a small 8×8-inch baking dish or pie plate well.
- In a large bowl, whisk together the blended cottage cheese, eggs, honey, lemon juice, and lemon zest until fully combined. Whisk in the almond flour until a smooth, thin custard base forms.
- Pour the mixture into your prepared baking dish.
- Wash your fresh raspberries and pat them dry with a paper towel. Gently place the whole raspberries on top of the batter. Do not stir them in. Stirring or broken raspberries will leak juice and create soggy pockets.
- Bake for 28 to 32 minutes. The edges should look golden and puffed, and the center should have a slight jiggle when gently shaken.
- Let it cool on the counter for 30 minutes, then refrigerate for at least 1 hour before slicing.
Notes
- Blend your cottage cheese until fully smooth before mixing. Any lumps will affect the texture of the final bake.
- Pat your raspberries completely dry before placing them on the batter to avoid soggy spots.
- Do not slice the bake while warm. It needs time in the fridge to fully set and hold clean slices.
- This bake behaves like a crustless cheesecake or custard. Chilling is not optional, it is part of the cooking process.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can use maple syrup instead of honey for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (1/6 of bake)
- Calories: 180
- Sugar: 14g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 100mg