Keto Cottage Cheese Cheesecake

Indulge in the rich, creamy delight of Keto Cottage Cheese Cheesecake, a low-carb twist on a classic dessert that's perfect for satisfying your sweet tooth without compromising your diet goals. This gluten-free cheesecake features a buttery almond flour crust and a luscious filling made with full-fat cottage cheese and cream cheese, delivering indulgent flavor with minimal carbs. Sweetened with erythritol and brightened with a hint of lemon zest, this dessert achieves the perfect balance of sweetness and tang, while the smooth, airy texture is irresistibly decadent. With just 20 minutes of prep time and a seamless blending method, this keto-friendly cheesecake is surprisingly easy to make. Serve it chilled for a luxurious treat that will impress your guests or make any occasion feel special. Perfect for ketogenic diets, gluten-free lifestyles, or anyone looking for a healthier take on a timeless favorite!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Granulated erythritol (or preferred keto sweetener)
• 0.25 cup Unsalted butter
• 1 teaspoon Vanilla extract
• 2 cups Cottage cheese (full-fat)
• 8 ounces Cream cheese
• 3 large Eggs
• 0.5 cup Additional granulated erythritol
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat the oven to 325°F (163°C).

Step 2

In a mixing bowl, combine almond flour and 0.25 cup granulated erythritol.

Step 3

Melt the unsalted butter and stir it into the almond flour mixture until well combined to create a crust dough.

Step 4

Press the almond flour mixture into the bottom of an 8-inch springform pan to form a crust.

Step 5

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly.

Step 6

In a large blender or food processor, blend together the cottage cheese, cream cheese, and the remaining 0.5 cup of granulated erythritol until smooth.

Step 7

Add the eggs one at a time, blending after each addition until incorporated.

Step 8

Mix in the vanilla extract and lemon zest to the cheese mixture.

Step 9

Pour the cheesecake mixture over the pre-baked crust.

Step 10

Bake in the preheated oven for about 50 minutes, or until the center of the cheesecake is set and slightly jiggly.

Step 11

Turn off the oven and crack open the oven door, allowing the cheesecake to cool gradually to prevent cracking.

Step 12

Once completely cooled, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

Step 13

Before serving, run a knife around the edges of the springform pan to release the cheesecake. Remove the sides of the pan and serve chilled.

Nutrition Facts

Serving size	(1208.7g)

Amount per serving	% Daily Value*
Calories	2550.6

Total Fat 208.8g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 930.0mg	0%
Sodium 2662.9mg	0%
Total Carbohydrate 239.4g	0%
Dietary Fiber 15.8g	0%
Total Sugars 27.6g
Protein 119.1g	0%

Vitamin D 123IU	0%
Calcium 1019.4mg	0%
Iron 8.5mg	0%
Potassium 1022.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 14.4%

Carbs: 28.9%