Description
This High Protein Triple Berry Bake combines cottage cheese, almond flour, and eggs for a nourishing, naturally sweetened breakfast loaded with antioxidants, flavor, and satisfying texture.
Ingredients
Full-Fat Cottage Cheese (2 cups)
Large Eggs (3)
Almond Flour (½ cup)
Honey or Maple Syrup (¼ cup)
Vanilla Extract (1 teaspoon)
Lemon Zest (1 teaspoon)
Baking Powder (1 teaspoon)
Mixed Berries (2 cups, fresh or frozen)
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking dish with butter, coconut oil, or nonstick spray.
2. In a blender or food processor, blend cottage cheese and eggs until smooth and creamy.
3. Transfer mixture to a large bowl and stir in almond flour, honey or maple syrup, vanilla extract, lemon zest, and baking powder. Mix until fully combined.
4. Gently fold in the mixed berries. If using frozen berries, toss them in almond flour before folding to prevent sinking.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 35–40 minutes or until golden brown, set at the edges, and the center is no longer jiggly.
7. Let cool for 20–30 minutes before slicing to ensure clean, firm portions.
Notes
This bake stores well in the fridge for up to 4 days and tastes great chilled or gently reheated. You can use any combination of berries you like, and swap maple syrup with sugar-free alternatives for a lower-carb option. For extra texture, top with sliced almonds or granola before baking.