Meta Info
Servings: 6–8
Total Time: 35–40 minutes
Difficulty: Easy
Calories per Serving: ~140–170 kcal (estimate)
Macros (approx.):
Protein: 10–12g | Carbs: 6–8g | Fat: 4–6g | Fiber: 2–3g
Intro
This high-protein, low-carb raspberry bake is one of those recipes that quietly becomes a staple. It’s light but satisfying, gently sweet, and creamy without feeling heavy — exactly the kind of dessert you can enjoy without second-guessing your choices.
Made with cottage cheese, Greek yogurt, and eggs, this high-protein raspberry bake delivers real nourishment while still feeling like a treat. The bursts of juicy raspberries balance the richness perfectly, giving every bite a fresh, comforting flavor.
Whether you need a healthy dessert, a post-dinner sweet, or a protein-rich snack you can prep ahead, this high-protein, low-carb raspberry bake fits seamlessly into a balanced routine — simple, dependable, and genuinely enjoyable.
Look at the Recipe
- Creamy, custard-like texture with juicy raspberry pockets
- High in protein, low in carbs, and naturally sweetened
- Perfect for dessert, snack time, or light breakfast prep
Ingredients Needed
- 1½ cups cottage cheese (low-fat or full-fat)
- 1 cup Greek yogurt, unsweetened
- 3 large eggs
- 1 tbsp almond flour
(or coconut flour for grain-free) - ½ tsp vanilla extract
- ¼ tsp cinnamon (optional)
- 1 cup fresh raspberries
- 2–3 tbsp erythritol or preferred sweetener (to taste)
- ½ tsp baking powder
How to Make Our High-Protein Raspberry Bake
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
- Blend the wet ingredients. In a large bowl, combine cottage cheese, Greek yogurt, eggs, vanilla, sweetener, and cinnamon. Mix until smooth and creamy.
- Whisk in almond flour and baking powder until fully incorporated. The batter should be thick but pourable.
- Fold in the raspberries gently to keep them whole and juicy.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 25–30 minutes, until the center is set and the top is lightly golden. A toothpick should come out mostly clean.
- Cool slightly before slicing. Serve warm or chilled.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Enjoy chilled for a cheesecake-style texture or gently warmed for a softer bite.
- Serve plain or topped with extra berries or a spoon of Greek yogurt.
Tips & FAQs
Can I blend the cottage cheese first?
Yes. Blending first gives an ultra-smooth, cheesecake-like texture.
Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture.
Is this suitable for meal prep?
Absolutely. This bake holds its texture beautifully and slices clean after chilling.
Can I make it dairy-free?
You can experiment with dairy-free yogurt and cottage-style alternatives, but texture may vary.
How sweet is this recipe?
Lightly sweet. Adjust the sweetener to match your preference.
Final Thoughts
This high-protein, low-carb raspberry bake proves that healthy desserts don’t need to feel like a compromise. It’s creamy, balanced, and quietly satisfying — the kind of recipe that supports consistency without sacrificing enjoyment. Simple ingredients, real nourishment, and just enough sweetness to feel special.
