Description
These Mini Protein Keto Cottage Cheese Cheesecakes are low-carb, high-protein treats with a rich, creamy texture. Easy to make and naturally sweetened, they’re a perfect healthy dessert or snack for anyone on a keto or low-carb diet.
Ingredients
- For the crust (optional):
- 3/4 cup almond flour
- 3 tbsp melted butter
- 1 tbsp erythritol or monk fruit sweetener
- 1/4 tsp cinnamon (optional)
- For the filling:
- 1 1/2 cups full-fat cottage cheese
- 2 large eggs
- 1/4 cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp unflavored protein powder (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or silicone cups.
- Mix almond flour, melted butter, sweetener, and cinnamon (if using) for the crust. Press about 1 tbsp into each cup and pre-bake for 5–7 minutes.
- Blend cottage cheese until smooth. Add eggs, sweetener, vanilla, lemon juice, and protein powder (if using). Blend until fully combined.
- Pour mixture into muffin cups, nearly to the top.
- Bake for 18–22 minutes, or until centers are just set.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
- Top with whipped cream, berries, or sugar-free chocolate if desired.
Notes
- Skip the crust for fewer carbs and quicker prep.
- Use flavored or chocolate protein powder for variety.
- Swirl in mashed berries or keto jam before baking for a fruity twist.
- Freeze individually for a ready-to-go dessert option.
- Let cool gradually to prevent cracking.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 1g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
