Can I make this bake ahead?

Yes! You can mix and pour it into your baking dish, then refrigerate overnight. Bake it fresh in the morning for a warm, bright breakfast.

Can I use frozen raspberries?

Absolutely. Fold them in while still frozen so they don’t bleed into the batter.

Ricotta works perfectly. It’ll give a smoother texture, almost like a cheesecake bar.

Yes, use a plant-based cottage cheese and coconut oil instead of butter if greasing the pan.

It’s lighter, higher in protein, and lower in sugar. Think of it as a cross between a custard, a muffin, and a cheesecake.

A light and simple Lemon Raspberry Cottage Cheese Bake made with protein-rich cottage cheese, fresh raspberries, and a hint of lemon zest.

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Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
Gently fold in the almond flour and baking powder until just combined.
Carefully fold in the raspberries.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 30–35 minutes or until the edges are set and the top is lightly golden.
Allow to cool for a few minutes before slicing.

Serve warm or at room temperature. Pairs well with Greek yogurt or a drizzle of honey.