Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.

In a mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until combined and slightly frothy.

Gently fold in the almond flour and baking powder into your wet mixture until just incorporated.

Fold the raspberries into the batter gently, taking care not to break them.

Pour the batter into your prepared baking dish, spreading it out evenly.

Bake for 30 to 35 minutes until the edges are set and golden on top; a toothpick should come out with a few moist crumbs.

Allow to cool for about 10 minutes before slicing into squares and serving.