Keto Cottage Cheese Cheesecake
Indulge in the creamy, guilt-free decadence of this Keto Cottage Cheese Cheesecake, a luscious dessert that’s perfect for your low-carb lifestyle. With a buttery almond flour crust and a rich, velvety filling made with full-fat cottage cheese and cream cheese, this cheesecake achieves a smooth texture while keeping carbs in check. Sweetened with keto-friendly granulated erythritol and brightened by a hint of lemon zest, every bite delivers the perfect balance of sweetness and tang. This easy cheesecake recipe comes together with minimal prep time, bakes to perfection with a golden base, and sets into a dessert that’s ideal for special occasions or a satisfying sweet treat after dinner. Serve it chilled for the ultimate keto dessert experience!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Granulated erythritol (or preferred keto sweetener)
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 2 cups Cottage cheese (full-fat)
- 8 ounces Cream cheese
- 3 large Eggs
- 0.5 cup Additional granulated erythritol
- 1 teaspoon Lemon zest
Instructions
Preheat the oven to 325°F (163°C).
In a mixing bowl, combine almond flour and 0.25 cup granulated erythritol.
Melt the unsalted butter and stir it into the almond flour mixture until well combined to create a crust dough.
Press the almond flour mixture into the bottom of an 8-inch springform pan to form a crust.
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly.
In a large blender or food processor, blend together the cottage cheese, cream cheese, and the remaining 0.5 cup of granulated erythritol until smooth.
Add the eggs one at a time, blending after each addition until incorporated.
Mix in the vanilla extract and lemon zest to the cheese mixture.
Pour the cheesecake mixture over the pre-baked crust.
Bake in the preheated oven for about 50 minutes, or until the center of the cheesecake is set and slightly jiggly.
Turn off the oven and crack open the oven door, allowing the cheesecake to cool gradually to prevent cracking.
Once completely cooled, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.
Before serving, run a knife around the edges of the springform pan to release the cheesecake. Remove the sides of the pan and serve chilled.
Nutrition Facts
Calories |
2551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.8 g | 268% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 27.6 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1019 mg | 78% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
