Introduction

This High Protein Triple Berry Bake is a delicious and nutritious dessert or breakfast option packed with creamy cottage cheese and fresh berries. It’s naturally sweetened and perfect for those seeking a wholesome treat that feels indulgent but supports your health goals.

A white baking dish holds a thick, creamy baked dessert cut into squares. The top layer is golden brown with a slightly crispy edge, dotted generously with bright red raspberries, deep purple blackberries, and dark blue blueberries. Inside, the soft, white cake base is speckled with berries, showing a moist texture with chunks of red and blue fruit. Fresh green leaves sit atop, adding a fresh color contrast. A silver spatula lifts one piece, revealing the creamy inside and the fruit embedded within. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking dish.
Step 2: Blend cottage cheese and eggs until smooth and creamy.
Step 3: Transfer the mixture to a bowl and stir in almond flour, honey or syrup, vanilla extract, lemon zest, and baking powder.
Step 4: Gently fold in the mixed berries, being careful not to break them up too much.
Step 5: Pour the batter into the prepared baking dish and spread it evenly.
Step 6: Bake for 35–40 minutes until the top is golden and the center is set.
Step 7: Allow to cool for 20–30 minutes before slicing and serving.

Tips & Variations

Use fresh berries for a brighter flavor, or frozen berries (thawed) when fresh aren’t available.
Swap almond flour for oat flour if preferred, adjusting texture as needed.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice note.
For extra protein, stir in a scoop of your favorite protein powder before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. This bake also freezes well—wrap portions individually and thaw overnight in the fridge before warming.

How to Serve

A close-up image of a white rectangular dish filled with a creamy, soft dessert that looks like a baked cheesecake or a creamy custard. The dessert has multiple layers: the top layer is dotted with fresh berries, including dark purple blackberries and bright red raspberries, some slightly sunken into the creamy white base below. The texture of the creamy layer is smooth and slightly dense, with visible specks of berry juices blending in. A woman's hand is holding a metal utensil that is lifting a thick, square piece from the dish, showing the inside layers, white with hints of berry color. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cottage cheese?

Cottage cheese offers a creamy texture and high protein content that’s ideal for this recipe. Ricotta can be a substitute, but the texture and moisture levels may vary slightly.

Do I have to use honey or maple syrup?

No, you can use a sugar-free sweetener if you prefer to reduce sugar. Adjust the quantity to taste, as some alternatives are sweeter than honey or syrup.

High Protein Triple Berry Bake Recipe

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★★★★★

4.6 from 86 reviews

This High Protein Triple Berry Bake is a nutritious and delicious dessert or breakfast option packed with protein from cottage cheese and eggs, combined with the natural sweetness of mixed berries and a hint of lemon zest. Made with almond flour and a touch of honey or maple syrup, this bake is grain-free and offers a satisfying, creamy texture that makes for a wholesome treat.

Author: Marco
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

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 the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking dish to prepare it for the batter.
Blend Cottage Cheese and Eggs: In a blender, combine the full-fat cottage cheese and eggs. Blend until the mixture is smooth and creamy, ensuring no lumps remain.
Mix Dry Ingredients: Transfer the blended mixture into a large bowl. Add the almond flour, your choice of sweetener (honey, maple syrup, or sugar-free alternative), vanilla extract, lemon zest, and baking powder. Stir gently until all ingredients are well incorporated.
Fold in Berries: Carefully fold the mixed berries into the batter, distributing them evenly without breaking them up too much.
Pour the Batter: Pour the prepared batter into the greased baking dish, spreading it out evenly for uniform baking.
Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set when gently shaken.
Cool Before Serving: Remove the bake from the oven and allow it to cool for 20 to 30 minutes. This rest time helps it firm up, making it easier to slice and serve.

Notes

You can use fresh or frozen mixed berries, but if using frozen, do not thaw them before folding into the batter to prevent excess moisture.
For a lower sugar option, use a sugar-free sweetener instead of honey or maple syrup.
This bake is best served warm or at room temperature and can be refrigerated for up to 3 days.
Ensure the baking dish is well-greased to prevent sticking.
If you prefer a fluffier texture, separate eggs and beat the whites before folding them in last.

Keywords: high protein bake, triple berry bake, cottage cheese bake, almond flour recipe, healthy breakfast, berry dessert, gluten-free baking