Blueberry Cottage Cheese Breakfast Bake

Diabetic-Friendly Blueberry Cottage Cheese Breakfast Bake

Ingredients (4 servings)

• 1 cup full-fat cottage cheese
• 2 large eggs
• ½ cup unsweetened almond milk
• ½ cup almond flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1–2 tbsp monk fruit sweetener (or erythritol)
• 1 cup fresh or frozen blueberries (thawed and drained if frozen)
• Optional: ½ tsp cinnamon or lemon zest

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a bowl, whisk eggs, cottage cheese, almond milk, vanilla, and sweetener until smooth.
3. Stir in almond flour, baking powder, and optional cinnamon or lemon zest.
4. Gently fold in blueberries.
5. Pour mixture into the baking dish.
6. Bake 30–35 minutes until set and lightly golden on top.
7. Cool 5–10 minutes before serving.

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Nutrition (per serving approx.)

• Net carbs: 6–8g
• Protein: 18–22g
• Sugar: Natural from blueberries only
• Low glycemic load