Keto Berry Cottage Cheese Casserole

Ingredients List

For the Custard Base

• 24 oz (3 cups) Full-Fat Cottage Cheese (4% milkfat preferred for maximum creaminess)

• 4 Large Eggs (room temperature)

• ½ cup Granulated Erythritol or Monk Fruit Sweetener (adjust to preference)

• ¼ cup Almond Flour (super-fine, blanched)

• 2 tbsp Unsalted Butter (melted and slightly cooled)

• 1 tbsp Fresh Lemon Juice (brightens the dairy flavor)

• 1 tsp Pure Vanilla Extract

• ½ tsp Almond Extract (optional, but elevates the berry flavor)

• ½ tsp Baking Powder

• ¼ tsp Fine Sea Salt

For the Berry Fold-In

• 1 cup Fresh Mixed Berries (raspberries, blackberries, or wild blueberries; fresh or unthawed frozen)

• 1 tbsp Almond Flour (to coat berries and prevent sinking)

Step-by-Step Cooking Instructions

Expert Chef Tips for Success

1. Don’t Skip the Blending: If you dislike the texture of cottage cheese curds, blending is non-negotiable. It transforms the granular cheese into a rich, silk-like batter resembling cheesecake mix.

2. Room Temperature Eggs: Cold eggs can cause melted butter to curdle in the batter. Bring eggs to room temp or submerge them in warm water for 5 minutes before cracking.

3. Berry Selection: Stick to lower-carb fruits like raspberries, blackberries, and blueberries. Strawberries work great too—just chop them into small pieces first.

Storage & Reheating Instructions

• Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 5 days.

• Freezing: Wrap individual slices tightly in parchment paper and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

• Reheating: Reheat individual portions in the microwave for 25–30 seconds or in an air fryer/oven at 300°F (150°C) for 5–7 minutes until warm.

Complete Nutritional Profile

Serving Size: 1 slice (1/8th of casserole)