Description
This mini high protein keto cottage cheese cheesecake is a delicious, low-carb, high-protein dessert that’s easy to make and perfect for a ketogenic diet. Made with cottage cheese, cream cheese, sour cream, and sweetener, this recipe yields a creamy, satisfying cheesecake with only 3g net carbs per serving and no added sugar. Perfect for a quick treat or healthy dessert, it can be enjoyed plain or topped with sugar-free whipped cream, keto caramel sauce, or fresh berries.
Ingredients
Units
Scale
-
Main Cheesecake
- 1 cup cottage cheese
- 2 ounces full-fat cream cheese
- 2 ounces sour cream
- 1–2 tsp Monk Fruit Liquid sweetener, to taste
- Pinch salt
- 2 eggs, room temperature
- Optional: 1 teaspoon lemon zest
- Optional: 1 teaspoon lemon juice
-
Optional Crust
- Your preferred keto crust mixture, as desired
-
Optional Toppings
- Sugar Free Whipped Cream
- Sugar Free Keto Caramel Sauce
- Fresh berries
Instructions
- Preheat Oven – Set your oven to 350°F (175°C) to ensure it is properly heated before you start baking your cheesecake.
- Prepare the Cheesecake Mixture – In a food processor or high-powered blender, add cottage cheese, cream cheese, sour cream, monk fruit liquid sweetener, salt, and optional lemon zest and juice. Blend until the mixture is completely smooth. If you don’t have a food processor, use an electric hand mixer in a large bowl to achieve the same result.
- Adjust Sweetness – Taste the smooth mixture and add more sweetener if a sweeter cheesecake is desired. Make sure to blend again for even distribution.
- Add Eggs – Add the eggs to the cheesecake mixture, then blend again until just combined. Be careful not to overmix.
- Prepare the Pan – If using an optional keto crust, press the mixture into the bottom of a 6-inch springform pan or into the base of four 6-ounce ramekins. Pour the cheesecake filling evenly over the crust or directly into greased pans if not using crust.
- Bake with Water Bath – Place the filled pan or ramekins on a small baking sheet. Add some hot water to the bottom of the baking sheet to create a water bath, which helps even cooking and prevents cracking.
- Bake the Cheesecake – Bake in the preheated oven for 25–30 minutes, or until the center is set—firm but still slightly jiggly.
- Chill the Cheesecake – Remove from the oven and let the cheesecakes cool, then refrigerate for at least 1–2 hours to fully set and chill.
- Add Toppings and Serve – Top your mini cheesecakes with sugar-free whipped cream, keto caramel sauce, or fresh berries, or enjoy them plain!
Notes
- The nutritional information does not include optional toppings.
- There is no dietary fiber in this recipe; net carbs do not apply.
- Total carbs per slice is just 3 grams.
- For best texture, use full-fat dairy products and ensure all ingredients are at room temperature before blending.
- Store leftover cheesecake covered in the fridge for up to 7 days.
Nutrition
- Serving Size: 1 piece
- Calories: 161 kcal
- Sugar: 3g
- Sodium: 246mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.01g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 114mg
