There’s something about the smell of warm cinnamon and baked apples that instantly takes me back to chilly autumn mornings in my childhood kitchen. My mom would always have a batch of something comforting bubbling in the oven, filling the house with cozy aromas while I rubbed sleep from my eyes. These baked apple cinnamon cottage cheese breakfast bowls hit that exact spot—a little sweet, softly textured, and the perfect warm hug to start the day. Plus, they’re low-carb, which makes me feel like I’m sneaking in a healthy indulgence without any guilt. Best part? They’re incredibly simple to pull together, even on a rushed morning.
Quick Facts
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 large crisp apple (like Honeycrisp or Granny Smith), cored and diced
1 cup cottage cheese (full-fat for creamier texture)
2 large eggs
2 tbsp almond flour
1 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp low-carb sweetener (like erythritol or monk fruit, adjust to taste)
Pinch of salt
Butter or coconut oil, for greasing
How I Make It
Step 1:
Preheat your oven to 350°F. Grease two small ramekins or oven-safe bowls with a little butter or coconut oil to prevent sticking and add a hint of richness.
Step 2:
In a mixing bowl, combine the cottage cheese, eggs, almond flour, cinnamon, vanilla extract, sweetener, and salt. Use a whisk or fork to blend everything together until smooth and well incorporated. You’ll notice the mixture getting thick and creamy—a good sign!
Step 3:
Fold in the diced apples gently so the fruit is evenly distributed but still retains some bite.
Step 4:
Spoon the batter evenly into the prepared ramekins, smoothing the tops with a spatula.
Step 5:
Bake for 22-25 minutes until the tops are lightly golden and the edges start to pull away from the sides. They’ll puff up slightly but will settle as they cool.
Step 6:
Remove from the oven and let the bowls cool for a few minutes—this helps them firm up so they’re easier to eat. If you like, sprinkle a little extra cinnamon or chopped nuts on top before serving.
Variations & Tips
Swap apples for pears or fresh berries for a different fruity twist.
Add a sprinkle of chopped walnuts or pecans inside the mixture for extra crunch.
Use ricotta cheese as a substitute for cottage cheese if you want a creamier texture.
If you want it sweeter, drizzle a little sugar-free syrup or honey on top before serving.
For a gluten-free option, make sure your almond flour is certified gluten-free.
Don’t overbake; the center should be set but still moist, not dry.
How I Like to Serve It
I love serving these warm breakfast bowls with a dollop of Greek yogurt or a spoonful of sugar-free maple syrup drizzled on top. They’re perfect for a weekend brunch at home or even a holiday morning when you want something special but easy to prep. Pair with a hot cup of chai tea or coffee to complete that cozy, relaxed vibe.
Notes
Store leftovers in the fridge for up to 3 days and reheat gently in the microwave.
If the apples release too much juice, simply blot them dry before folding into the batter.
Closing: These baked apple cinnamon cottage cheese bowls are a cozy, perfectly balanced breakfast that feels like a warm hug—simple, satisfying, and always a crowd-pleaser.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
