The light, high-protein Keto Blueberry Cottage Cheese Bake is best for people who eat a lot of low-carb foods. The creamy cottage cheese and juicy blueberries give the dish a rich texture and natural sweetness without adding a lot of carbs. Because it is made with almond and coconut flour instead of grains, this bake has the perfect structure and fluffiness. It tastes great whether it’s hot out of the oven or cold out of the fridge. It is soft, tasty, and filling. It’s also great for meal prep; just divide it up for quick breakfasts on weekdays. You can eat it by itself or with avocado and eggs for a full ketogenic meal.
Ingredients
Equipment
Method
- Warm the oven to 350 degrees F.
- Apply the grease to the dish.
- Mix the cottage cheese, sweetener, eggs, vanilla, & cinnamon in a big dish to make a smooth consistency.
- Include baking powder, coconut flour, salt, & almond flour in the dish and mix to form the smooth batter.
- Gently fold the blueberries into the batter.
- Add the batter to the dish and evenly distribute the berries in the dish.
- Bake the dish for thirty-five minutes till it gets brown on top.
- Cool the cake slightly, make slices, and serve.
Notes
NUTRITIONAL INFORMATION:
- Caloric count: 210 kcal
- Net carbs: 5 g
- Total carbs: 8 g
- Fiber: 3 g
- Protein: 14 g
- Fat: 14 g
- Calcium: 180 g
- Iron: 0.9 g
- Vitamin A: 120 g
- Sodium: 210 g
- Potassium: 140 g
- Serving size: 1 slice
Blueberry Cottage Cheese Bake
Ingredient Notes
Cottage cheese is good for you, keeps you hydrated, and is creamy. The full-fat cottage cheese gives the bake a rich texture and makes it keto-friendly. It is the most important part that makes everything work. Cottage cheese is creamy, hydrating, and good for you. Using full-fat cottage cheese makes the bake rich and keeps it keto-friendly. It is the most important part that holds everything together.
Eggs give baked goods structure, help them rise, and add protein and healthy fats. Fresh eggs give the best results.
Almond flour is great for keto baking because it has a low carb content and makes a cake-like texture with a hint of nutty flavor.
Coconut flour helps get the batter to the right consistency by soaking up moisture from the cottage cheese. A little bit goes a long way, so be careful how much you use.
Erythritol powder is a keto-friendly sugar substitute that doesn’t improve blood sugar levels. Taste it and make changes as needed.
Baking powder: Makes sure the dough rises and stays light. Use baking powder that you made yourself for the best texture.
Vanilla extract makes things taste better and adds warmth. It goes well with blueberries and cinnamon.
Cinnamon gives the blueberries a warm, slightly spicy flavor that balances out the acidity without adding any extra carbs.
Blueberries: Add color and a natural sweetness. Fresh is best, but frozen is fine too.
Salt: It brings out the best in every ingredient by balancing and improving the flavors.
Ideas for serving
Toppings:
- Sugar-free maple syrup
- Keto cream cheese
- Pecans that have been cut up
- Drizzle of almond butter
- Blueberries that are fresh
Sides:
- Scrambled eggs
- Pieces of avocado
- Bacon strips
- Patties of sausage
- Chia seed pudding for the keto diet
Drinks:
- Bulletproof coffee
- Almond milk without sugar
- Tea that is green
- Coffee that has been brewed cold
- Latte with coconut milk
Tips
- Use parchment paper for easy removal.
- Don’t mix the batter too much, or it will be too thick.
- If you want a sweeter bake, add more erythritol.
Storage Information
- Store slices in an airtight container in the fridge for up to five days.
- Freezer: Put the slices in a freezer-safe bag and wrap them in foil. They can stay frozen for up to two months.
FAQs
Can I use ricotta cheese instead of cottage cheese?
- Yes, but the bake may be slightly denser.
Can I make a dairy-free version?
- Substitute with keto-friendly almond or coconut yogurt.
Can I use frozen blueberries?
- Yes, frozen blueberries work fine—no need to thaw.
