Keto Protein Cheesecake Recipe: A Delicious and Nutritious Dessert

This article explores various approaches to creating a keto-friendly protein cheesecake. Whether you're seeking a single-serve treat or a dessert to share, these recipes offer a healthier alternative to traditional cheesecake, packed with protein and low in carbs and sugar.

Why Choose a Keto Protein Cheesecake?

Traditional cheesecakes are delicious but often high in sugar and carbohydrates. Keto protein cheesecakes offer a guilt-free alternative, providing a good source of protein and healthy fats while keeping carb counts low. These cheesecakes are perfect for those following a keto or low-carb diet, or anyone looking for a healthier dessert option.

High Protein Mini Cheesecake

This recipe focuses on creating a single-serve mini cheesecake that is gluten-free, low-carb, and lower in sugar than traditional cheesecakes. It uses just four simple ingredients, making it a quick and easy dessert to prepare.

Ingredients:

• 8oz ramekin
• 1/2 cup cottage cheese
• 1/2 cup Greek yogurt
• 1 egg
• 2 tbsp sweetener of choice (honey, monk fruit, maple syrup, etc.)
• Toppings of choice: chocolate, berries, nut butter, etc.

Instructions:

1. Preheat oven to 350F and lightly spray an 8oz ramekin.
2. Add cottage cheese, Greek yogurt, egg, and sweetener to a food processor or high-speed blender.
3. Puree until smooth - this should be a thin consistency.
4. Pour the mixture into the prepared ramekin.
5. Bake for 25-30 minutes or until the center is set, firm but still jiggly.
6. Let them cool completely and set in the fridge for one to two hours.
7. Add toppings of your choice before serving.

Why You'll Love This Recipe:

• Single-serve: Perfect for a personal treat.
• Customizable: Add your favorite toppings to suit your cravings.
• Dietary friendly: Gluten-free, low-carb, and low in sugar.
• Sweetener of choice: Use honey, maple syrup, monk fruit, or another sweetener.

Keto Cheesecake with Peanut Butter Cookie Crust

This recipe transforms a classic cheesecake into a keto-friendly dessert using a peanut butter cookie crust. It's made with simple and affordable ingredients and takes less than an hour to bake.

Ingredients:

• Keto peanut butter cookies
• Melted butter
• Cream cheese (softened and at room temperature)
• Sour cream
• Superfine sugar substitute
• Vanilla extract
• Eggs

Instructions:

1. Preheat the oven to 325F (160C). Line a 9-inch springform pan with parchment paper or tin foil.
2. Make the crust: Add keto peanut butter cookies to a food processor and blend until a fine consistency remains. Mix the crushed cookies with melted butter. Transfer the mixture to the prepared pan and press to form a crust. Refrigerate the crust while you prepare the filling.
3. Make the cheesecake filling: Add the cream cheese, sour cream, and sugar substitute into a high-speed blender and pulse until smooth. Add the eggs, then the vanilla extract, and blend once more until fully incorporated.
4. Remove the pie crust from the refrigerator and add the cheesecake filling to it.
5. Bake for 50-55 minutes, or until the cheesecake has set in the middle.
6. Turn off the oven and open the oven door slightly. Allow the cheesecake to cool completely in the oven before refrigerating for at least four hours.

Tips for Success:

• Use cream cheese from a block instead of a tub for better results.
• Avoid overbaking the cheesecake, as it continues to cook as it cools.
• Cooling your cheesecake in the still-warm oven helps it firm up.
• Do not refrigerate the cheesecake until it has cooled completely.

High Protein Cheesecake (No Cottage Cheese)

This recipe offers a unique approach to a high-protein cheesecake, excluding traditional ingredients like cream cheese and cottage cheese. Instead, it utilizes ricotta cheese and almond flour for a creamy, low-carb dessert.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Whole milk ricotta cheese
• Superfine almond flour
• Sugar-free honey substitute

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 6-inch round cake pan (solid one piece, not springform) and line the bottom with a parchment round.
2. Blend all ingredients in a high-speed blender until smooth and creamy.
3. Pour the mixture into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
4. Place the pan inside a slightly larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan (creating a water bath).
5. Bake for 50 minutes, or until the center is just set.
6. Cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Key Considerations:

• Using a water bath helps to ensure a creamy, smooth texture.
• Adjust the amount of honey substitute to your desired sweetness level.

High Protein Cottage Cheese Cheesecake

This recipe combines cottage cheese and Greek yogurt with a grain-free crust to create a high-protein cheesecake that is both delicious and nutritious. Each serving contains an impressive 14 grams of protein.

Ingredients:

• Crust:
  • Blanched almond flour
  • Lupin flour
  • Granulated monk fruit sweetener
  • Melted butter
• Filling:
  • Full-fat cottage cheese
  • Full-fat Greek yogurt
  • Softened cream cheese
  • Monk fruit sweetener with allulose
  • Protein powder
  • Vanilla
  • Eggs

Instructions:

1. Preheat the oven to 350°F.
2. Make the crust: Add all of the crust ingredients to a medium bowl and mix until the consistency is like damp sand. Transfer the mixture into a springform pan and press it evenly along the sides and base. Bake the crust for 8-10 minutes.
3. Make the filling: Add the cottage cheese and Greek yogurt to a high-powered blender and blend until smooth. Add the softened cream cheese, then the sweetener, protein powder, and vanilla. Blend to combine, then add each of the eggs and continue blending for 1 more minute.
4. Pour the filling into the crust. Tap the pan on the counter several times to help release any air bubbles, then smooth out the surface with a spoon.
5. Bake at 225°F for 1-½ hours to 1 hour and 45 minutes.
6. Cool completely, then refrigerate for at least 4 hours before serving.

Tips for Success:

• Baking at a lower temperature helps avoid big cracks without the need for a water bath.
• Use full-fat cottage cheese, Greek yogurt, and cream cheese for the creamiest texture.
• Consider using a monk fruit and erythritol blend for the crust and a monk fruit sweetener with allulose for the filling.

Protein Cheesecake with Almond Flour Crust

This recipe uses almond flour to create a low-carb crust for a protein-packed cheesecake. It's a versatile recipe that can be customized with different flavors and toppings.

Ingredients:

• Crust:
  • Almond flour
  • Protein powder
  • Sweetener
  • Butter
• Filling:
  • Cottage cheese (full fat or low fat)
  • Cream cheese (full fat)
  • Protein powder
  • Sweetener
  • Extract
  • Eggs

Instructions:

1. Preheat the oven to 350.
2. Make the crust: In a large food processor pulse the almond flour, protein powder, sweetener, and butter until a coarse dough forms. Press into the bottom of an 8-inch springform pan to form a crust. Bake for 8 minutes. Reduce the oven temperature to 275.
3. Make the filling: Meanwhile, combine the cottage cheese and the cream cheese in the food processor. Pulse the cheeses until smooth. Add the protein powder, sweetener, and extract. Mix until combined. Add the eggs. Blend until smooth. You will need to scrape down the sides.
4. Pour the filling over the crust.
5. Bake for 90 minutes until the center no longer jiggles when the pan is lightly shaken.
6. Cool completely.

Customization Options:

• Add toppings like berries, chocolate sauce, or whipped cream.
• Use flavored protein powder to add a unique twist to the cheesecake.
• Make mini cheesecakes by using ramekins instead of a springform pan.

Sweetener Substitutes

For those following a keto diet, choosing the right sweetener is essential. Here are some options:

• Monk fruit sweetener: A natural sweetener with no aftertaste.
• Allulose: A rare sugar that doesn't raise blood sugar levels.
• Erythritol: A sugar alcohol that is low in calories and carbs.
• Sugar-free honey substitute: A monk fruit-based syrup that mimics the taste and texture of honey.

Storage Instructions

• Refrigerate: Store leftover cheesecake in the refrigerator, covered, for up to one week.
• Freeze: Wrap the cheesecake tightly with plastic wrap and freeze for up to 2 months. Thaw slices overnight in the fridge.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #protein #cheesecake #recipe