Lemon Raspberry Cottage Cheese Bake

This Lemon Raspberry Cottage Cheese Bake has become my favorite guilt-free breakfast that tastes like dessert. I love how it combines bright citrus flavor with juicy raspberries while packing serious protein into every serving. It’s the perfect solution when you want something sweet but nutritious.

I first made this protein-packed bake on a Sunday morning when I wanted something special but didn’t have hours to spend in the kitchen. The cottage cheese creates an incredibly creamy, custardy texture that reminds me of cheesecake, but it’s so much healthier. This lemon raspberry cottage cheese bake works beautifully as a make-ahead breakfast or a satisfying high-protein dessert. The fresh raspberries burst with flavor in every bite, and the lemon adds that perfect tangy brightness. It’s become my go-to recipe when I need something nutritious that feels indulgent.

What You’ll Need to Make This Protein-Packed Bake

I always recommend using full-fat or low-fat cottage cheese rather than fat-free for the best creamy texture. Here’s what you’ll gather:

• 16 oz low-fat cottage cheese (I prefer Good Culture or Daisy brand)
• 3 large eggs (room temperature works best)
• 1/4 cup honey or maple syrup (or use monk fruit sweetener for sugar-free)
• 1/4 cup almond flour (finely ground, not almond meal)
• 1 tablespoon lemon zest (from about 1 large lemon)
• 2 tablespoons lemon juice (freshly squeezed is best)
• 1 teaspoon vanilla extract (pure, not imitation)
• 1/2 teaspoon baking powder
• 1 cup fresh or frozen raspberries (no need to thaw if frozen)
• 2 tablespoons sliced almonds (optional topping)
• 1 tablespoon coconut sugar (optional topping)

Pro tip: I always zest my lemon before juicing it. It’s much easier to zest a whole lemon than trying to zest it after cutting. Also, using an immersion blender instead of a whisk makes this lemon raspberry cottage cheese bake incredibly smooth and eliminates any cottage cheese curds.

How to Make This Easy Cottage Cheese Bake

I recommend using an immersion blender for the smoothest, most custardy texture possible. Here’s how I make mine every time:

Step 1: Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish with butter or cooking spray, or line it with parchment paper for easy removal. I prefer parchment because the bake lifts right out after cooling.

Step 2: Add the cottage cheese, eggs, honey (or your preferred sweetener), almond flour, lemon zest, lemon juice, vanilla extract, and baking powder to a large mixing bowl. Use an immersion blender and blend for 30-45 seconds until completely smooth with no visible curds. The mixture should look like thick pancake batter. If you don’t have an immersion blender, use a regular blender or whisk vigorously for 2 minutes.

Step 3: Gently fold in the raspberries using a spatula. Be careful not to overmix or the raspberries will break down and turn your batter pink. Just a few gentle folds until they’re evenly distributed throughout the batter.

Step 4: Pour the batter into your prepared baking dish and spread it into an even layer with a spatula. Tap the dish gently on the counter a few times to release any air bubbles.

Step 5: If you’re using the optional topping, sprinkle the sliced almonds and coconut sugar evenly over the top. This creates a lovely golden, slightly crunchy topping that contrasts beautifully with the creamy interior.

Step 6: Bake for 35-45 minutes, until the center is set and jiggles only slightly when you shake the pan. The top should be golden brown. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs. Don’t overbake or it will become rubbery.

Step 7: Let the lemon raspberry cottage cheese bake cool in the pan for at least 10 minutes before slicing. It will continue to set as it cools and will be much easier to slice cleanly. I usually wait 15-20 minutes for the best texture.

Perfect Pairings for Your Protein Bake

This lemon raspberry cottage cheese bake pairs beautifully with both breakfast and dessert accompaniments.

Greek Yogurt: A dollop of plain Greek yogurt adds extra protein and creates a lovely tangy contrast to the sweet bake, plus the cool creaminess is perfect alongside the warm, custardy texture.

Fresh Berry Compote: Simmer mixed berries with a touch of honey for 5 minutes to create a warm, jammy topping that doubles down on the fruity flavors and makes this feel like a special brunch treat.

Whipped Cream: A small spoonful of lightly sweetened whipped cream turns this into an elegant dessert, especially when garnished with fresh mint and extra lemon zest.

Hot Coffee or Tea: The bright citrus notes in this bake complement a bold morning coffee or a delicate Earl Grey tea perfectly, making it ideal for a leisurely weekend breakfast.

Nut Butter Drizzle: Warm almond butter or cashew butter thinned with a bit of milk creates a rich, nutty sauce that adds healthy fats and makes this an even more satisfying meal.

More Delicious High-Protein Breakfast Ideas

This lemon raspberry cottage cheese bake is perfect for meal prep alongside other protein-packed breakfast options that help fuel busy mornings. For another creative cottage cheese recipe, try the High Fiber Broccoli Cheddar Rice Cup, which offers savory flavors that complement the sweet citrus notes of this bake. The Sweet Potato Honey Cornbread makes an excellent brunch companion with its naturally sweet flavor that pairs beautifully with the tangy lemon.

For complete breakfast spreads, consider serving this cottage cheese bake alongside the Crispy Feta Fried Eggs for guests who prefer savory morning options, or pair it with Maple Bacon Cinnamon Rolls for an indulgent weekend brunch. The Southern Breakfast Enchiladas with Sausage Gravy offers hearty protein that balances perfectly with this lighter, fruit-forward bake when feeding a crowd.

Storing Your Cottage Cheese Bake for Later

I recommend storing leftovers in an airtight container in the refrigerator for up to 4 days. The bake actually tastes even better the next day once the flavors have melded together.

To reheat, warm individual portions in the microwave for 30-45 seconds or enjoy it cold straight from the fridge. I personally love eating it chilled in the summer months. It has an almost cheesecake-like quality when cold.

Pro tip: This lemon raspberry cottage cheese bake freezes beautifully for up to 2 months. Cut it into individual portions, wrap each piece in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator and reheat or enjoy cold. It’s perfect for meal prep!

Your Questions About This High-Protein Recipe Answered

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