High Protein Keto Cheesecake
A creamy, crustless high protein keto cheesecake blended from cottage cheese and Greek yogurt, sweetened with sugar-free maple syrup and monk fruit. Velvety, low carb, and packed with protein in every slice.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours
- Yield: 8 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2⅓ cups cottage cheese (1% small curd)
- 1 cup Greek yogurt (plain, nonfat)
- 2 large eggs (organic)
- ¼ cup sugar-free maple syrup
- ⅛ cup monk fruit sweetener (or Swerve)
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
- Preheat the oven to 325°F (165°C) and lightly grease an 8-inch springform pan.
- Add the cottage cheese to a high-powered blender and blend until completely smooth, scraping down the sides as needed.
- Add the Greek yogurt, eggs, sugar-free maple syrup, monk fruit, vanilla extract, and salt; blend again until silky and uniform.
- Pour the filling into the prepared springform pan and gently tap on the counter to release air bubbles.
- Bake for 45 to 55 minutes, until the edges are set and the center still has a gentle wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Transfer to the refrigerator and chill for at least 4 hours, ideally overnight, until completely firm.
- Run a warm knife around the edge, release the springform, and slice into 8 clean wedges.
Notes
- Blend the cottage cheese until completely smooth — any leftover curds will show in the finished cheesecake.
- Use room temperature eggs and yogurt to prevent the filling from cracking during baking.
- Cool slowly with the oven door cracked, then chill overnight for the best texture and flavor.
- Store covered in the fridge for up to 5 days, or freeze individual slices for up to 2 months.
Find it online: https://www.kitchenmomy.com/high-protein-keto-cheesecake/