Berry Custard Squares
A creamy, lightly sweet baked breakfast bar with a custard-meets-cheesecake vibe — packed with protein, fruit, and simple ingredients.
Perfect for meal prep, lower-carb mornings, or a balanced post-workout snack.
Ingredients
1½ cups plain Greek yogurt (nonfat or 2%)
4 large eggs
2 tablespoons almond flour
1 teaspoon vanilla extract
1 tablespoon monk fruit or stevia blend (optional, for sweetness)
Zest of ½ lemon (optional, but brightens the flavor)
1 cup mixed berries (fresh or frozen)
Optional: 1–2 tablespoons unflavored or vanilla protein powder*
Optional topping: sprinkle of cinnamon or chia seeds
*Skip the protein powder if you prefer a more custard-like texture — or add it to boost each serving to 12–15g protein.
Instructions
Preheat oven to 350°F. Grease or line an 8×8-inch baking dish.
In a medium bowl, whisk together yogurt, eggs, almond flour, vanilla, sweetener (if using), and lemon zest until smooth.
Fold in berries gently. If using frozen berries, toss them in a teaspoon of almond flour first to reduce sinking.
Pour the mixture into the baking dish and smooth the top.
Sprinkle with cinnamon or chia seeds if desired.
Bake for 35–40 minutes, or until the center is fully set and no longer jiggly.
Let cool completely before slicing. Store in the fridge for up to 4 days.
Top It Off
Drizzle with almond butter, sugar-free chocolate suace, sugar-free syrup or tahini
Add a spoonful of vanilla skyr or whipped Greek yogurt
Serve with more berries or a sprinkle of chopped walnuts
Macros (per bar, yields 6 servings)
Using plain nonfat Greek yogurt and 1 cup berries
Calories: 105
Protein: 9g
Carbs: 7g
Fat: 5g
Add a scoop of whey or collagen to increase protein without changing texture much. You can also swap ¼ cup of yogurt for Fairlife milk to keep things creamy.
Happy Cooking!
-Kev
@KevTheDietitian
