Description
A delicious and nutritious High Protein Triple Berry Bake combining full-fat cottage cheese, almond flour, and mixed berries for a wholesome, satisfying dessert or breakfast option.
Ingredients
Scale
Primary Ingredients
- 2 cups Full-Fat Cottage Cheese
- 3 large Eggs
- ½ cup Almond Flour
- ¼ cup Honey or Maple Syrup (or sugar-free alternative)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
- 1 teaspoon Baking Powder
- 2 cups Mixed Berries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking dish to prevent sticking.
- Blend Base Ingredients: Blend the cottage cheese and eggs together until the mixture becomes smooth and creamy, ensuring a consistent texture throughout.
- Mix Dry and Wet Ingredients: Transfer the blended mixture to a bowl, then stir in almond flour, sweetener (honey, maple syrup, or sugar-free option), vanilla extract, lemon zest, and baking powder until well combined.
- Fold in Berries: Gently fold the mixed berries into the batter, being careful not to crush them; if using frozen berries, do not thaw but toss them in almond flour first to prevent bleeding.
- Pour and Spread: Pour the prepared batter into the greased baking dish and spread it evenly for uniform baking.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Allow the bake to cool for 20 to 30 minutes to let it set properly before slicing into 6 servings.
Notes
- Use full-fat cottage cheese and strain any excess liquid to avoid a watery bake.
- If using frozen berries, do not thaw them; instead, toss with almond flour before folding in to prevent color bleed and sogginess.
- Let the bake cool completely before slicing to ensure firm, clean slices.
Nutrition
- Serving Size: 1 slice (1/6th of recipe)
- Calories: 210
- Sugar: 9g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 110mg
