Ingredients
Scale
- 2 cups frozen raspberries
- 2 tablespoons cornstarch
- 1 cup cottage cheese (or dairy-free yogurt)
- 3 large eggs (whisked until pale yellow)
- 1 cup almond flour (or oat flour)
- 1/2 cup maple syrup (or honey/agave)
- 1 teaspoon vanilla extract (preferably pure)
- 1 cup white chocolate chips (or vegan white chocolate)
- 1 cup Greek yogurt (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix the raspberries with cornstarch until they are well coated.
- In another bowl, combine the cottage cheese, whisked eggs, almond flour, maple syrup, and vanilla extract. Stir until smooth.
- Gently fold in the raspberry mixture and white chocolate chips into the wet ingredients.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
- Allow it to cool before serving.
Notes
Serve warm with a dollop of Greek yogurt and a drizzle of honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg