Baked Raspberry Cottage Cheese Cups – A Simple, High-Protein Breakfast You’ll Crave

If you’re looking for a protein-packed breakfast that feels like dessert but fuels like a meal, Baked Raspberry Cottage Cheese Cups are about to become your new favorite. These golden, custardy cups are made with simple ingredients like creamy cottage cheese, eggs, and sweet raspberries—perfect for meal prep or a cozy weekend treat.

Not only are they naturally high in protein and low in refined sugar, but they also deliver a warm, fruity flavor that pairs beautifully with a drizzle of honey or a spoonful of Greek yogurt. Plus, they’re easy to make ahead and enjoy throughout the week—ideal for busy mornings or post-workout snacks.

Looking for a protein-packed breakfast idea? Check out these baked protein pancake bowls for another delicious grab-and-go option.

Whether you’re baking for yourself, your family, or hosting a brunch, this recipe is as practical as it is tasty. Let’s dig into what makes these cups so satisfying—and how to make them at home.

Baked Raspberry Cottage Cheese Cups – A Simple, High-Protein Breakfast You’ll Crave

Camilia

High-protein, custardy breakfast cups made with cottage cheese, eggs, and raspberries. Lightly sweet, meal-prep friendly, and perfect warm or cold for a healthy treat.

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What Makes These Cottage Cheese Cups So Special?

What Are Baked Raspberry Cottage Cheese Cups?

Baked Raspberry Cottage Cheese Cups are single-serve breakfast or snack portions made by blending cottage cheese with eggs, natural sweetener, and a bit of flour, then baking with raspberries until golden. The result? A lightly sweet, custard-like texture that’s both satisfying and nourishing.

Unlike traditional muffins or egg bites, these cups offer a smooth, creamy bite thanks to the blended cottage cheese. They’re incredibly simple to prepare—all the ingredients go into a blender—then you pour, top with berries, and bake. It’s as easy as it gets, yet the outcome feels special and homemade.

Each cup bakes into a protein-rich treat that works well warm, chilled, or even cold from the fridge.

Why They’re a Perfect Breakfast or Snack

These baked cups hit that sweet spot between indulgence and nutrition. They’re:

• High in protein from both cottage cheese and eggs, helping you stay full longer.
• Naturally sweetened, so you avoid sugar crashes mid-morning.
• Gluten-free friendly, especially when made with oat or almond flour.
• Meal-prep ready—just store them in the fridge for a few days and grab one when you need a quick bite.

They also look beautiful with bright raspberries peeking through the golden tops—ideal for brunch spreads or healthy snacking.

If you love recipes that balance comfort with health, you’ll also enjoy our white chocolate berry cake—another fruity delight that satisfies without being overly sweet.

Ingredients & Their Benefits

Cottage Cheese: The Protein Powerhouse

Cottage cheese is the unsung hero of many high-protein recipes—and in these raspberry cups, it plays a central role. With about 13 grams of protein per half cup, it provides sustained energy and helps curb hunger throughout the day.

Beyond protein, cottage cheese brings a creamy texture that, when blended with eggs, creates a custard-like base. It’s also rich in calcium and B vitamins, making it a solid choice for anyone looking to support bone health or increase their daily nutrients.

You can use full-fat or 2% versions, depending on your preference. Full-fat gives a richer texture, while 2% keeps things lighter.

Why Raspberries Shine in Baked Goods

Raspberries don’t just add vibrant color—they deliver flavor, fiber, and antioxidants. Their tart-sweet balance works beautifully with the mild base of cottage cheese and eggs, cutting through the richness with fruity bursts in every bite.

Whether you use fresh or frozen, raspberries hold their shape well during baking and give a “jammy” texture as they cook down slightly. This makes every cup look and taste fresh from a bakery.

You can also swap them out for blueberries, blackberries, or chopped strawberries depending on the season or what’s in your fridge.

How to Make Them (Step-by-Step Guide)

Preparing the Base Mixture

Making Baked Raspberry Cottage Cheese Cups is straightforward—and only takes about 10 minutes of prep time.

Here’s what you’ll need for the base:

• 1 cup cottage cheese (full-fat or 2%)
• 2 eggs
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 2 tablespoons oat flour or almond flour
• Pinch of salt

Simply add all these ingredients to a blender and blend until the mixture is smooth. This creates a silky, custard-like batter that forms the foundation of the cups.

Pro tip: Grease 4 ramekins or oven-safe jars lightly with cooking spray or a little oil to prevent sticking. Preheat your oven to 350°F (175°C) while you prepare the batter.

Baking Tips & Customizing Texture

Once blended, pour the batter evenly into your ramekins. Then, gently press about ¾ cup of raspberries (fresh or frozen) into the tops of each cup.

Place the ramekins on a baking sheet for stability and bake for 25–28 minutes. You’ll know they’re done when the tops are lightly golden and the centers are set but slightly jiggly.

Let them cool for 5–10 minutes before serving warm. For a firmer, chilled texture, pop them in the fridge—they taste fantastic cold, too.

Serving idea: Top with extra raspberries, a drizzle of honey, Greek yogurt, or granola for crunch.

Flavor Variations & Serving Tips

Optional Toppings and Flavor Twists

One of the best parts about Baked Raspberry Cottage Cheese Cups is how versatile they are. You can customize them to suit your taste or whatever you have on hand.

Topping ideas to try:

• Extra raspberries or sliced strawberries for a burst of freshness.
• Drizzle of honey or maple syrup for natural sweetness.
• Greek yogurt adds creaminess and more protein.
• Granola or chopped nuts for a little crunch.

Flavor swaps:

• Use blueberries or blackberries instead of raspberries.
• Add a touch of lemon zest for brightness.
• Mix in mini chocolate chips or shredded coconut for a treat-style twist.
• Replace vanilla extract with almond extract for a deeper flavor.

The base is mild and lightly sweet, so it pairs well with a range of fruits, spices, and toppings.

How to Serve for Breakfast, Dessert, or Meal Prep

These cottage cheese cups are incredibly flexible. Enjoy them:

• Warm from the oven for a soft, custardy texture.
• Chilled from the fridge for a firmer bite—great as a midday snack.
• As a grab-and-go breakfast—they’re portable and packable.
• With coffee or tea as a light afternoon treat.
• As a healthy dessert topped with a bit of whipped cream or extra fruit.

They keep well in the fridge for up to 4 days, making them ideal for meal prep.

Nutrition & Storage

Macro Breakdown: Calories, Protein & Carbs

One of the standout benefits of these Baked Raspberry Cottage Cheese Cups is their nutritional profile. Each serving delivers a balance of protein, healthy fats, and natural carbs—perfect for fueling your morning or keeping energy levels steady throughout the day.

Here’s a rough estimate per cup (based on 4 servings):

These numbers can vary slightly depending on whether you use full-fat or reduced-fat cottage cheese, and if you opt for maple syrup or honey.

For a lower-carb version, you can reduce the sweetener or use a sugar-free alternative, and ensure your flour choice (like almond flour) aligns with your goals.

Storage Tips for Fridge & Freezer

These cups are great fresh, but they also store well—making them a smart choice for weekly meal prep.

To store:

• Let them cool completely.
• Place in an airtight container.
• Refrigerate for up to 4 days.

To reheat:

• Warm in the microwave for 20–30 seconds, or enjoy cold straight from the fridge for a firmer texture.

To freeze (optional):

• Wrap each cup individually in plastic or foil.
• Store in a freezer-safe container or bag for up to 2 months.
• Thaw overnight in the fridge and warm gently before eating.

FAQ Section

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly in this recipe. There’s no need to thaw them before baking—just gently press them into the batter as you would with fresh berries. They may release a bit more moisture, which can make the cups slightly softer, but the flavor remains just as delicious.

Are these good for low-carb or keto diets?

While these cups are lower in carbs than traditional muffins or breakfast bakes, they aren’t strictly keto due to the presence of maple syrup or honey and some natural sugars in the fruit. To reduce carbs further, you can swap the sweetener for a keto-friendly alternative like stevia or monk fruit, and use almond flour instead of oat flour.

How do I make a dairy-free version of this recipe?

To make these dairy-free, substitute the cottage cheese with a dairy-free cottage cheese alternative or blended silken tofu. The texture will be similar, though the taste may vary slightly. Be sure to check your egg replacement options as well—chia eggs or flax eggs may work, but they could alter the final texture.

Can I bake these in muffin tins instead of ramekins?

Absolutely. If you don’t have ramekins, you can bake the mixture in a greased muffin tin. The recipe makes about 4–5 muffin-sized portions. Use paper liners or silicone baking cups for easier removal, and check for doneness around the 20–25 minute mark.

Do they need to be refrigerated after baking?

Yes. Since these cups contain dairy and eggs, it’s best to refrigerate them once they’ve cooled to room temperature. Store them in an airtight container in the fridge for up to four days. You can enjoy them cold or reheat gently in the microwave before serving.

Conclusion

Baked Raspberry Cottage Cheese Cups are proof that nutritious recipes don’t have to be boring—or complicated. With just a few everyday ingredients, you can whip up a batch of creamy, fruity, protein-rich cups that satisfy cravings and support your goals, whether you’re fueling a workout, packing a lunchbox, or planning a weekend brunch.

They’re flexible enough for different dietary needs, easy to customize with various fruits or toppings, and perfect for make-ahead mornings when time is short.

Don’t forget—if you love this kind of wholesome, fruit-forward baking, check out our white chocolate berry cake for another tasty treat to add to your rotation.

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