Baked Blueberry Cottage Cheese Pudding
This is the dessert that tastes like cheesecake but eats like a cloud — creamy cottage cheese baked into a golden, custardy pudding, studded with juicy blueberries that burst and swirl purple through every spoonful. Warm from the oven with a light dusting on top, it's comfort in a ramekin.
With ~18g of protein per serving and no added sugar — the dessert that actually fuels you.
Why You'll Love This
Creamy, custardy, bursting with blueberries
~18g protein per serving, only ~8g net carbs
5 minutes to mix, the oven does the rest
Individual ramekins — perfect for sharing (or not)
Amazing Protein Recipes
Baked Blueberry Cottage Cheese Pudding
- Prep5 min
- Cook30 min
- Total35 min
- Servings4 ramekins
- Calories210 kcal
- oven
- ramekins
- blender
- spoon for greasing
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease 4 ramekins or small glass dishes.
- Add the cottage cheese, eggs, sugar substitute, vanilla, lemon zest, and almond flour to a blender. Blend 30–45 seconds until completely smooth.
- Pour the batter evenly into the ramekins.
- Scatter the blueberries over the top — they'll sink slightly as they bake.
- Bake 28–32 minutes until the tops are golden and the centers are just set (a slight jiggle is fine).
- Cool 10 minutes before serving. Dust with powdered sugar substitute if using.
Notes & Tips
- Blend until silky: The blender breaks down the cottage cheese curds into a smooth, creamy batter — hand-mixing leaves it grainy.
- Don't overbake: The centers should still jiggle slightly — they set as they cool.
- Lemon zest matters: It brightens the whole pudding and cuts the richness — don't skip it.
- Cool before serving: 10 minutes lets the custard set so it scoops cleanly instead of running.
- Nutrition: Per ramekin (estimate): 180 calories, 7g fat.
- Fridge: Store covered up to 4 days.
- Reheat: Warm in the oven at 325°F for 10 minutes, or enjoy cold.
- Freezer: Freeze baked puddings up to 1 month; thaw overnight in the fridge.
- Meal prep: Bake a batch on Sunday — breakfast or dessert for the whole week.
- The Secret to a Pudding That's Silky, Not Grainy
- The secret is the blender and the gentle bake. Cottage cheese straight from the tub is full of curds — 45 seconds in the blender turns it into a smooth, creamy custard base. And a gentle 350°F bake sets the eggs slowly, so the pudding stays silky instead of turning rubbery. High heat is how you get scrambled eggs in a ramekin.
Variations & serving ideas
- Different berries: Raspberries, chopped strawberries, or mixed berries all work.
- Chocolate version: Add 2 tbsp cocoa powder to the batter and use sugar-free chocolate chips.
- Cinnamon version: Add 1 tsp cinnamon and a pinch of nutmeg for a warm, spiced pudding.
- Larger bake: Pour into a greased 8-inch baking dish and bake 35–40 minutes.
Nutrition Facts
Per serving · recipe makes 4 ramekins
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 10 g |
| Saturated fat | 3.5 g |
| Cholesterol | 140 mg |
| Sodium | 530 mg |
| Total carbohydrate | 8 g |
| Fibre | 0.9 g |
| Sugars | 5 g |
| Protein | 18 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Baked Blueberry Cottage Cheese Pudding?
About 35 minutes in total: 5 minutes of prep and 30 minutes of cooking.
What ingredients do I need for Baked Blueberry Cottage Cheese Pudding?
The key ingredients include eggs, cottage cheese, lemon zest, blueberries, almond flour and sugar substitute. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store covered up to 4 days. Freezer: Freeze baked puddings up to 1 month; thaw overnight in the fridge.
Can I make substitutions in this recipe?
Add the cottage cheese, eggs, sugar substitute, vanilla, lemon zest, and almond flour to a blender.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!