High Protein Triple Berry Bake

This protein-packed berry bake has become my go-to breakfast when I need something both satisfying and nutritious that feels like a treat. The creamy cottage cheese base creates a custardy texture while delivering impressive protein content, and the berries add natural sweetness and antioxidants.

I first created this recipe when looking for a higher protein alternative to my usual weekend pancakes. My family was skeptical about cottage cheese as the base, but now they request this berry bake at least once a week since it keeps everyone full until lunchtime.

Ingredients

• Cottage cheese full fat provides the creamy texture and protein foundation
• Eggs bind everything together while adding additional protein
• Almond flour creates structure without the heaviness of wheat flour
• Honey or maple syrup adds natural sweetness without being overwhelming
• Vanilla extract enhances the overall flavor profile
• Lemon zest brightens the entire dish with subtle citrus notes
• Baking powder ensures proper rising and light texture
• Mixed berries provide bursts of flavor and natural sweetness

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to exactly 350°F and thoroughly grease your baking dish. The size matters here a deeper dish will require slightly longer baking time than a wider, shallower one.

Create The Base

Blend the cottage cheese and eggs together until completely smooth. This step is crucial for the right texture take your time here, as any cottage cheese lumps will affect the final consistency.

Mix The Dry Ingredients

Transfer your smooth mixture to a bowl and thoroughly incorporate the almond flour, your chosen sweetener, vanilla extract, fresh lemon zest, and baking powder. Stir until everything is evenly distributed.

Add The Berries

Gently fold in your mixed berries, being careful not to crush them. If using frozen berries, do not thaw them first as they will bleed less color into the batter when added frozen.

Bake To Perfection

Pour the batter into your prepared dish, ensuring it spreads evenly to the corners. Bake for 35 to 40 minutes, watching for golden edges and a set center that should still have a slight jiggle.

Cool Before Serving

Allow the bake to rest for at least 20 minutes before slicing. This cooling period is essential as it allows the proteins to set properly, making for cleaner slices and better texture.

Bookmark

The lemon zest is my secret weapon in this recipe. It might seem like a small addition, but that bright citrus note completely transforms the flavor profile. When I accidentally made this without the zest once, my daughter immediately noticed something was missing. Now I always keep a lemon on hand specifically for this weekend treat.

Storage Solutions

This berry bake stores beautifully in the refrigerator for up to 4 days in an airtight container. The texture actually improves after a day as the flavors meld together more thoroughly. You can also freeze individual portions for up to 3 months simply thaw overnight in the refrigerator and warm gently in the microwave or enjoy cold. I find that freezing in individual portions makes for perfect grab and go breakfasts during hectic weekday mornings.

Ingredient Swaps

The beauty of this recipe lies in its flexibility. For a dairy free version, substitute the cottage cheese with coconut yogurt combined with a plant based protein powder, though the texture will be slightly different. The almond flour can be replaced with oat flour for those with nut allergies. For a completely sugar free version, use a monk fruit sweetener or erythritol instead of honey or maple syrup. I personally prefer using a mix of raspberries, blueberries and blackberries, but strawberries or even diced peaches work wonderfully in summer months.

Serving Suggestions

While delicious on its own, this berry bake reaches new heights when served with complementary toppings. A dollop of Greek yogurt adds extra protein and creaminess. A light drizzle of additional maple syrup or honey creates a more dessert like experience. For added texture, sprinkle with toasted sliced almonds or a low sugar granola. I love serving this alongside a hot cup of coffee for breakfast, but it also makes a satisfying afternoon snack or healthy dessert option when topped with a small scoop of vanilla ice cream for special occasions.

Recipe FAQs

→ Can I use frozen berries in this protein bake?

Yes, both fresh and frozen berries work perfectly in this recipe. If using frozen, there's no need to thaw them first - simply fold them into the batter while still frozen. This may extend the baking time by 5-10 minutes.

→ Is there a dairy-free alternative to cottage cheese?

While cottage cheese provides the distinct protein and texture, you could experiment with silken tofu as a dairy-free alternative. Blend it thoroughly and you may need to add 1-2 tablespoons of lemon juice to mimic the slight tanginess of cottage cheese.

→ What's the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The bake can also be frozen in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through.

→ Can I substitute the almond flour?

Yes, you can substitute almond flour with other nut flours like hazelnut or cashew flour at a 1:1 ratio. For a nut-free version, try oat flour, though this may alter the texture slightly and add some gluten to the dish.

→ How can I tell when the berry bake is done?

The berry bake is done when the edges are golden brown and the center is set but still slightly jiggly. Insert a toothpick into the center - it should come out mostly clean with perhaps a few moist crumbs. The bake will continue to set as it cools.

→ What can I serve with this triple berry bake?

This versatile dish pairs beautifully with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of chopped nuts for breakfast. For dessert, try it with a small scoop of vanilla ice cream or whipped cream and additional fresh berries.