Description
A quick, high-protein cottage cheese bake that’s gluten-free, kid-friendly, and perfect for meal prep.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour
- 1 tsp vanilla extract
- 1–2 tbsp honey or maple syrup (optional)
- ½ tsp cinnamon
- Pinch of salt
- ½ cup fresh or frozen blueberries
- 2 tbsp sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Grease a small baking dish or line with parchment paper.
- In a bowl, whisk together cottage cheese, eggs, vanilla, honey (if using), cinnamon, and salt until smooth. Add almond flour and stir until fully combined.
- Gently fold in blueberries and half of the sliced almonds. Pour into the prepared dish and smooth the top. Sprinkle remaining almonds on top.
- Bake for 25–30 minutes, until set and lightly golden.
- Serve warm or chilled—delicious either way!
Notes
Fresh or frozen blueberries work—no need to thaw frozen ones. Store leftovers in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American