Blueberry Cottage Cheese Breakfast Bake (Keto-Friendly)

🧾 Ingredients:

  • 1 cup full-fat cottage cheese
  • 3 large eggs
  • 1/4 cup almond flour
  • 1/4 cup unsweetened almond milk (or heavy cream for richer texture)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2–3 tbsp erythritol, monk fruit sweetener, or stevia (to taste)
  • 1/2 cup fresh or frozen blueberries (no sugar added)
  • 1 tbsp coconut flour (optional, for structure)
  • Pinch of salt
  • Optional topping: sliced almonds, extra cinnamon, or sugar-free syrup

👩‍🍳 Instructions:

  1. Preheat oven to 350°F (175°C) and grease a small baking dish (8×8 or similar).
  2. Blend the base: In a blender or food processor, blend the cottage cheese, eggs, almond milk, vanilla, sweetener, and cinnamon until smooth.
  3. Mix in dry ingredients: Add almond flour, coconut flour (if using), and a pinch of salt. Blend again until combined.
  4. Fold in blueberries gently with a spoon or spatula.
  5. Pour into baking dish and spread evenly. Optional: Sprinkle extra blueberries or sliced almonds on top.
  6. Bake for 35–40 minutes, or until the center is set and the top is golden.
  7. Cool slightly before slicing. Serve warm or cold.

🥗 Nutrition (approx. per serving, 6 servings):

  • Calories: ~150
  • Protein: ~10g
  • Fat: ~9g
  • Net Carbs: ~4g (mostly from blueberries and almond flour)

💡 Tips:

✅ Use frozen blueberries straight from the freezer—no need to thaw.
✅ Add a dollop of Greek yogurt or sugar-free whipped cream when serving.
✅ Store in fridge for up to 5 days or freeze slices individually for meal prep.