Low-Carb Blueberry Quark Bake
A light and creamy low-carb bake made with quark, cream cheese, and blueberries, perfect for a guilt-free breakfast or snack.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings2
This German-inspired Quarkauflauf is a baked cheesecake-like dish that's naturally low in carbs and packed with protein. The combination of quark and cream cheese creates a silky, smooth texture, while erythritol keeps it sugar-free.
Frozen or fresh blueberries add a burst of tartness that balances the creamy base. Serve it warm or chilled – it's equally delicious either way.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 350°F with top and bottom heat. Lightly grease a small ovenproof dish (about 15x20 cm). Crack the eggs into the dish and beat them lightly with a fork.
- Add the quark and cream cheese to the eggs and whisk until smooth and well combined.
- Add the erythritol, lemon juice, almond flour, vanilla pudding powder, and salt. Beat for a few minutes until the mixture is completely smooth and free of lumps.
- Gently fold in most of the blueberries, reserving a handful for the top.
- Smooth the top of the mixture with a spatula. Scatter the remaining blueberries over the surface.
- Bake for about 30 minutes, until golden and set. If the top browns too quickly, cover loosely with foil toward the end.
- Serve warm or let cool completely. The bake will firm up as it cools.
💡 Tips
- If you don't have quark, substitute with Greek yogurt (strained) for a similar texture.
- For a sweeter result, add a few drops of liquid stevia along with the erythritol.
- Store leftovers in the fridge for up to 3 days.
Inspired by a recipe from Kitchen Stories