Easy baked sugar free keto cottage cheese cheesecake

This sugar-free keto cottage cheese cheesecake recipe uses simple ingredients, has an incredibly creamy texture, and uses only 6 grams of carbohydrates and protein in total per serving!

Healthy cottage cheese cake

This healthy cheesecake recipe is a quick and easy recipe for those on a keto diet or low-carb diet, and for those who need a simple dessert to keep their sweet teeth under control.

I’m always looking for the best way to increase my daily protein intake and enjoy keto desserts that benefit from the extra protein content.

I have to be honest with you, I am a bit skeptical of my own ability to actually make baked cheesecake sets, especially since I use cottage cheese to replace the fillings of cheesecakes It was.

I wasn’t sure how the cottage cheese mixture would last and produce the best flavor and best results for the baked no low-carb cheesecake recipe compared to freshly baked cheesecake.

There is no bake cottage cheese cheesecake

The beauty of baked cheesecakes is not the eggs, and there is no need to cook the cheesecake in a water bath. It then takes several hours after it is cooled and cooked.

So I decided to make a protein cheesecake that bakes without sugar or low carbs for a ketonogenic diet and without refined sugar.

To my surprise, the cottage cheese to cream cheese ratio worked perfectly and I’m pleased with the results!

Cottage cheese is a great source of protein and I enjoy not only eating it every day, but adding it to many of me.

Cottage cheese has become very viral and popular due to the influencers of Tiktok.

However, since 2012, I’ve been adding it to my chocolate smoothies, and since then I’ve added cottage cheese to my recipes with a delicious recipe like spinach pie.

Can I exchange cottage cheese?

Classic cheesecakes usually don’t contain full fat cottage cheese, but it’s a great way to make a high protein cheesecake that’s not typical of standard keto cheesecake recipes.

Yes, if you don’t want to use cottage cheese, you can exchange it for the same amount of full fat cream cheese. When changing cottage cheese, be aware that you will add fats, calories and carbohydrates to reduce protein.

Whole milk ricotta cheese can also be exchanged for cottage cheese, but you can also add fats, calories and carbohydrates, but the protein is almost the same.

I haven’t tested it, but you can also trade the cottage cheese for plain Greek yogurt.

Can I use low fat cream cheese?

You can exchange it for full fat cream cheese and low fat cream cheese if you like.

Various flavor options

Make this into a lemon cheesecake by replacing a teaspoon of vanilla extract with lemon juice and lemon rind and replacing vanilla stevia with lemon stevia or plain liquid monk fruit sweetener.

Make this into a lime cheesecake by replacing the vanilla extract with lime juice and lime rind, lemon stevia or plain.

Replace the vanilla extract with coffee extract and make this into a coffee cheesecake.

Keto No Bake Pie Crust

I didn’t make this baked crust first, but after testing it for this baked cheesecake, I feel it’s not even really necessary. The cheesecake is filled without the crust and satisfied.

But if you really decide you want an optional crust at the bottom, if you include it in your bake cottage cheese cheesecake, we’ll show you the nutritional information.

The nutritional information listed on the printable recipe cards at the bottom of this page is just for cheesecake, not skin mixtures or optional toppings.

Non-baking Cottage Cheese Cheesecake Nutritional Information Crust – 8 Total Servings

One serving includes the following:

307 calories

7 grams total carbohydrates

7 grams of protein

28 grams of fat

3 grams of dietary fiber

4g net carbohydrates

Optional cottage cheesecake topping

Fresh fruits and slices of fresh fruit

Sugar Free Whipped Cream

Sugar-free caramel sauce

Sugar-free chocolate ganache

Easy baked sugar free keto cottage cheese cheesecake

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Easy baked sugar free keto cottage cheese cheesecake

Serving: 8 Serving

calorie: 212kcal

author: Brenda Bennett/Sugar Free Mama

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Instructions

Optional: No bake crust

Grease an 8-inch springform pan. Please put it aside.

Place all the crust ingredients in a large mixing bowl or food processor and combine to process. Spread the crust batter over the bottom of a springform pan and tap it until it reaches level. Set in the fridge.

There are no baked cheesecakes

Sprinkle the gelatin over the water in a bowl, release the microwave for 1 minute, microwave for 1 minute, stir until dissolved. Set aside to cool.

Place the cottage cheese in a fine mesh strainer, press the sides to remove any liquid, then use cream cheese and vanilla extract or an electric mixer to place in a food processor with a large bowl. You can use a stand mixer, but you cannot blend a large curd of cottage cheese with a food processor or electric mixer. Pour in sour cream and sweeteners and blend until combined. Place the heavy cream in a small bowl and use a hand electric mixer to whip and pulse and combine until the hard peaks have joined the food processor. Taste and adjust the sweetener if necessary.

Drizzle the cooled gelatin and blend until incorporated.

If refrigerate for 2-3 hours or overnight, spread the cheesecake batter over the crust.

Note

This cheesecake makes 8 servings.
Nutrition information does not include optional bake crusts or toppings.
Please post the nutritional information above, including No Bake Crust.

nutrition

Serving: 1slice | calorie: 212kcal | carbohydrates: 3g | protein: 6g | fat: 19g | Saturated fat: 8g | Polyunsaturated fat: 1g | January Saturated Fat: 3g | cholesterol: 42mg | sodium: 186mg | potassium: 87mg | sugar: 2g | Vitamin A: 510iu | Vitamin C: 0.1mg | calcium: 67mg | iron: 0.1mg