Silky Berry Cottage Cheese Breakfast |

Silky Berry Cottage Cheese Breakfast

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Author: EsmeSalon
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast and Brunch
Method: Easy Cooking
Diet: High Protein

Description

These come out soft, creamy, and just set in the middle, almost like a cross between cheesecake and baked oats. I keep a batch in the fridge for quick breakfasts, and honestly, they reheat better than expected.

Ingredients

Units Scale

500 g 2% or full-fat cottage cheese
100 g eggs, about 2 large
40 g almond flour
25 g allulose sweetener (monk fruit or erythritol)
5 ml vanilla extract
2 g cinnamon
2 g baking powder
25 g ISO protein 100 powder
Pinch of salt
80 g frozen blueberries or small mixed berries
Butter or cooking spray for greasing

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Instructions

Preheat your oven to 375⁰F (190⁰C).
Lightly grease 4 ramekins or small oven-safe jars with butter or cooking spray and set them on a baking tray so they’re easier to move later.
Add the 500 g cottage cheese, 100 g (2) eggs, 40 g almond flour, 25 g allulose sweetener, 5 ml vanilla extract, 2 g cinnamon, 2 g baking powder, 25 g vanilla protein powder, and a pinch of salt into a blender.
Blend until completely smooth, as you don’t want little curds left behind. It should look like thick pancake batter.
Pour the mixture into a bowl and gently fold in about 60 g of the 80 g frozen blueberries. If they’re clumped together, just break them apart a bit.
Divide the batter evenly between your ramekins.
Top each one with the remaining blueberries.
If you’ve got slivered almonds lying around, scatter a few on top, which I did at the last minute.
Bake for ±25 minutes until the tops are lightly set, and the centres still have a slight wobble. Don’t overbake or they’ll turn dry instead of creamy.
Let them sit for about 5 minutes before eating.
They firm up slightly as they cool, but stay soft inside.