Raspberry Cottage Cheese Breakfast Cake
Start your day with a delicious Raspberry Cottage Cheese Breakfast Cake! Packed with protein and bursting with flavor, it's a guilt-free treat! 🍰✨
Equipment
- 1 9-inch round cake pan Greased or lined with parchment paper.
- 1 Mixing bowl For combining wet and dry ingredients.
- 1 Oven Preheat to 350°F (175°C).
Ingredients
Wet Ingredients
- 1 cup Cottage cheese Creamy and protein-rich.
- 3 large Eggs Essential for binding.
Dry Ingredients
- 1 cup Flour (almond or whole wheat) Choose based on dietary preference.
- 1 teaspoon Baking powder Leavening agent.
Flavor Enhancers
- 1 teaspoon Vanilla extract Adds depth to flavor.
- 1/2 cup Natural sweetener (honey or maple syrup) For natural sweetness.
Fruits
- 1 cup Fresh raspberries Star ingredient for flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mixing Ingredients
- In a mixing bowl, combine cottage cheese, eggs, and natural sweetener. Blend until smooth.
Combining Dry Ingredients
- Gradually fold in flour and baking powder. Mix gently.
Adding Raspberries
- Carefully fold in fresh raspberries.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes.
Cooling
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
Serving
- Slice and serve warm or at room temperature.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 150 | 5g | 8g | 20g |