Mini Protein Keto Cottage Cheese Cheesecake
Mini Protein Keto Cottage Cheese Cheesecakes are rich, creamy, and low-carb desserts made with cottage cheese instead of cream cheese for a lighter texture and protein boost. Baked in muffin tins, they’re perfect for easy portion control and make-ahead treats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8–10 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1/3 cup low-carb sweetener (erythritol or monk fruit)
- 1 tsp vanilla extract
- 1 tbsp lemon juice or zest (optional)
- 2 tbsp protein powder (vanilla or unflavored, optional)
- Pinch of salt
- Optional crust: 1/2 cup almond flour + 2 tbsp melted butter + 1 tbsp sweetener
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners or silicone cups.
- If using a crust, mix almond flour, melted butter, and sweetener. Press 1 tbsp into each liner and set aside.
- In a blender or food processor, combine cottage cheese, eggs, sweetener, vanilla, lemon juice, protein powder (if using), and salt. Blend until completely smooth.
- Pour the mixture evenly into the muffin cups over the crust (or directly into the cups if skipping the crust).
- Bake for 18–22 minutes, until centers are set but slightly jiggly.
- Let cool at room temperature, then chill for at least 2 hours before serving.
Notes
- Swirl in sugar-free jam before baking for added flavor.
- Add cocoa powder and chocolate protein powder for a chocolate version.
- Skip the crust for an ultra low-carb version.
- Top with chopped nuts or shredded coconut for texture.
- Serve with whipped cream and fresh berries for a light finish.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 110
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 65mg
