Start by preheating your oven to 350°F (175°C) so it reaches the correct temperature before baking. While the oven heats, lightly grease a small baking dish or oven-safe bowl with a little butter or cooking spray. This prevents the breakfast bowl from sticking and makes it easier to serve later.

In a medium mixing bowl, add the cottage cheese, eggs, keto sweetener, and vanilla extract. Using a whisk or fork, mix everything together until the eggs are fully incorporated and the mixture becomes smooth and evenly combined. The goal is a creamy batter where the ingredients are well blended.

Add the blueberries to the mixture and gently fold them in using a spoon or spatula. Stir carefully so the berries stay whole and don’t break apart too much. Keeping the blueberries intact helps create sweet bursts of flavor throughout the baked breakfast bowl.

Pour the prepared mixture into the greased baking dish. Use a spoon or spatula to spread the mixture evenly so it cooks uniformly. If you like, you can place a few extra blueberries on top for a more colorful finished dish.

Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the center is set and the top looks lightly golden. The edges may puff slightly as it bakes, which is perfectly normal and helps create a soft, custard-like texture.

Remove the dish from the oven and allow it to cool for about 5 minutes before serving. This short resting time helps the breakfast bowl firm up slightly and makes it easier to scoop and enjoy while still warm.