Low Carb Cottage Cheese Cheesecake

Indulge guilt-free with this creamy and delicious Low Carb Cottage Cheese Cheesecake, a perfect dessert for those watching their carbs or following a keto lifestyle. Made with protein-packed cottage cheese, a buttery almond flour crust, and naturally sweetened with stevia or erythritol, this cheesecake is both wholesome and satisfying. The recipe blends smooth cottage cheese with hints of vanilla and a zesty touch of lemon juice, creating a luscious filling that's baked to perfection. With just 20 minutes of prep and 60 minutes of cook time, this easy-to-make cheesecake is a decadent treat that requires minimal effort. Serve chilled with a splash of heavy cream for an extra layer of indulgence—ideal for family gatherings, special occasions, or simply treating yourself! Perfect for low-carb, high-protein dessert lovers, this recipe delivers all the creamy goodness of traditional cheesecake without the guilt.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 500 grams Cottage cheese
• 100 grams Almond flour
• 50 grams Unsalted butter
• 3 whole Eggs
• 2 teaspoons Vanilla extract
• 2 tablespoons Lemon juice
• 100 grams Stevia or erythritol sweetener
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 100 milliliters Heavy cream

Directions

Step 1

Preheat the oven to 325°F (165°C). Grease an 8-inch (20 cm) springform pan with a little butter.

Step 2

In a small bowl, combine the almond flour and melted unsalted butter. Mix thoroughly until you get a crumbly texture.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the cheesecake crust. Set aside.

Step 4

In a blender or food processor, add the cottage cheese and blend until smooth and creamy.

Step 5

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

Step 6

Mix in the vanilla extract, lemon juice, sweetener, baking powder, and salt. Blend until smooth.

Step 7

Pour the blended cheese mixture over the crust in the springform pan.

Step 8

Place the springform pan on a baking sheet and bake for approximately 50-60 minutes, or until the edges are firm and the center is just slightly jiggly.

Step 9

Remove the cheesecake from the oven and let it cool at room temperature for about an hour.

Step 10

Refrigerate the cheesecake for a minimum of 3 hours, or overnight, to allow it to set completely before serving.

Step 11

Slice the chilled cheesecake and serve with a drizzle of heavy cream if desired.

Nutrition Facts

Serving size	(1046.0g)

Amount per serving	% Daily Value*
Calories	1920.2

Total Fat 152.1g	0%
Saturated Fat 57.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 813.7mg	0%
Sodium 2903.2mg	0%
Total Carbohydrate 169.6g	0%
Dietary Fiber 10.8g	0%
Total Sugars 44.2g
Protein 73.5g	0%

Vitamin D 143IU	0%
Calcium 542.0mg	0%
Iron 6.5mg	0%
Potassium 546.6mg	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: 58.5%

Protein: 12.6%

Carbs: 29.0%