Ingredients
Scale
- 1½ cups frozen raspberries
- 1 tbsp cornstarch
- 2 cups full-fat cottage cheese
- 3 large eggs
- 1/2 cup almond flour
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pie dish.
- In a small bowl, toss the frozen raspberries with the cornstarch. Using frozen berries and coating them helps them hold their shape and prevents the bake from becoming watery.
- In a blender, combine the cottage cheese, eggs, almond flour, maple syrup, and vanilla. Blend until completely smooth.
- Pour the batter into a large bowl. Gently fold in the white chocolate chips.
- Pour the batter into the prepared dish. Sprinkle the cornstarch-coated raspberries evenly over the top (some will sink, which is fine).
- Bake for 35-40 minutes, until the center is just set (it should have a slight wobble).
- Let it cool for at least 15 minutes before slicing.
Notes
- Use frozen raspberries for best results.
- Let the bake cool before slicing to set properly.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg