Description
This Mini High Protein Keto Cottage Cheese Cheesecake is a creamy, low-carb dessert packed with protein. Made with simple ingredients like cottage cheese, cream cheese, and a keto-friendly sweetener, it’s a satisfying and guilt-free treat. Perfect for those following a keto or high-protein diet, these cheesecakes are easy to make and delicious to enjoy!
Ingredients
- 1 cup cottage cheese
- 4 oz full-fat cream cheese
- 1/4 cup sour cream
- 2 tablespoons monk fruit liquid sweetener (or to taste)
- Pinch of salt
- 2 large eggs (room temperature)
Instructions
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Preheat & Prepare:
- Preheat your oven to 325°F (163°C).
- Place ramekins or a muffin tin on a baking sheet for easy handling.
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Blend Ingredients:
- In a blender or food processor, combine cottage cheese, cream cheese, sour cream, monk fruit sweetener, and salt.
- Blend until smooth and creamy.
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Add Eggs:
- Add eggs and pulse just until combined. Avoid overmixing.
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Pour Batter:
- Evenly distribute the batter into the prepared ramekins or muffin tin.
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Bake in Water Bath:
- Place the baking sheet in the oven and pour hot water into the bottom of the pan to create a water bath.
- Bake for 25-30 minutes, until the centers are set but slightly jiggly.
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Cool & Chill:
- Let cheesecakes cool at room temperature, then refrigerate for 1-2 hours before serving.
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Serve & Enjoy:
- Top with sugar-free whipped cream, fresh berries, or keto-friendly chocolate sauce if desired.
Notes
- Flavor Enhancements: Add lemon zest, vanilla extract, or cinnamon for extra flavor.
- Crust Option: Make a keto crust using almond flour and butter.
- Dairy-Free Option: Substitute with plant-based cream cheese and coconut yogurt.
- Storage: Refrigerate leftovers for up to 7 days or freeze for up to 1 month.
- Serving Suggestion: Best enjoyed chilled, not reheated.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
