Go Back
–+ servings
sugar-free cheese cheesecake with berries
Print

Cottage Cheese Cheescake

Make low carb cottage cheese cheesecake, sugar-free, keto-friendly, and perfect for an special date, enjoy the texture and flavor.
Course cake, Dessert
Cuisine keto, low carb, sugar free
Keyword cheesecake, low carb cake, sugar free dessert
Prep Time 20 minutes
Cook Time 40 minutes
Chill time 2 hours
Total Time 3 hours
Servings 6 portions
Calories 196kcal
Author missblasco

Equipment

  • Convection oven

Ingredients

  • 2 cups cottage cheese 450g
  • 3 large eggs
  • 2 tbsp monk fruit granulated
  • 1 tsp vanilla extract
  • ½ tsp lemon juice
  • ½ cup almond flour
  • 2 tbsp melted butter
  • 1 cup fresh strawberries blended (for sauce)
  • ½ tbsp monk fruit for sauce

Instructions

  • First, preheat oven to 325°F (160°C). Mix almond flour and melted butter. Next, blend cottage cheese, eggs, monkfruit, vanilla, and lemon juice until smooth. Mix with the almond meal and butter.
  • Bake for 40-45 minutes until set. Cool at room temperature for 1 hour, then refrigerate for 4 hours.
  • Blend strawberries with ½ tablespoon monkfruit until smooth. Simmer for 5 minutes to thicken, then cool.
  • Slice cheesecake and drizzle with strawberry sauce. Add some berries on top.
  • Store cheesecake in the fridge for 5 days or freeze for 1 month. Keep sauce separate for up to 3 days.

Notes

Notes
  • Blend Cottage Cheese Smooth
  • Use Room-Temperature Ingredients
  • Chill Thoroughly, 4 hours firms the cheesecake
  • Moderation with Erythritol

Nutrition

Calories: 196kcal | Carbohydrates: 11g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 282mg | Potassium: 142mg | Fiber: 1g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 1mg