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Easy Cottage Cheese Keto Cheesecake Recipe

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A simple, creamy keto cheesecake made with cottage cheese. Low-carb, no sugar, and packed with protein. Perfect for a sweet bite without breaking your diet.

Ingredients

Scale

Crust

  • 1 ½ cups almond flour

  • 4 tbsp butter, melted

  • 2 tbsp erythritol or monk fruit sweetener

  • Pinch of salt

Filling

  • 2 cups full-fat cottage cheese

  • 8 oz cream cheese, softened

  • 3 large eggs

  • ½ cup keto-friendly sweetener

  • ½ cup sour cream

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice (optional)

Instructions

  • Preheat oven to 325°F (160°C). Line or grease a 9-inch springform pan.

  • In a bowl, mix almond flour, melted butter, sweetener, and salt. Press into pan.

  • Bake crust for 10 minutes. Let cool.

  • In a blender, blend cottage cheese and cream cheese until smooth.

  • Add eggs one by one, blending after each.

  • Add sweetener, sour cream, vanilla, and lemon juice. Blend until smooth.

  • Pour filling into crust.

  • Bake for 45–55 minutes until edges are set and center jiggles.

  • Cool in oven with door slightly open for 1 hour.

  • Chill in fridge at least 4 hours or overnight before slicing.

Notes

  • Full-fat ingredients give best texture.

  • Adjust sweetener to taste.

  • Top with whipped cream, berry compote, or sugar-free chocolate drizzle.

  • Store in fridge up to 5 days or freeze up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/cottage-cheese-keto-cheesecake/