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Homemade Easy Cottage Cheese Cheesecake Recipe (keto, low carb) photo

Easy Cottage Cheese Cheesecake Recipe (keto, low carb)

This Easy Cottage Cheese Cheesecake is a creamy, dreamy dessert that fits perfectly into your keto lifestyle!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Almond flour
  • 2 tablespoons Swerve brown sugar substitute
  • 5 tablespoons Melted butter
For the Filling:
  • 16 ounces Cottage cheese (small curd, full fat)
  • ½ cup Greek yogurt (plain)
  • ½ cup Swerve confectioners sugar substitute
  • 2 teaspoons Vanilla extract
  • 2 large eggs

Equipment

  • Mixing bowl
  • Food processor
  • Springform Pan
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, Swerve brown sugar substitute, and melted butter. Mix until the mixture resembles wet sand.
  2. Step 2: Press the Crust - Press the almond flour mixture into the bottom of the springform pan, ensuring it’s evenly distributed. Bake the crust for about 10 minutes or until lightly golden, then remove it from the oven and let it cool.
  3. Step 3: Blend the Filling - In a food processor, add the cottage cheese and Greek yogurt. Blend until smooth and creamy.
  4. Step 4: Add Sweetness and Flavor - Add the Swerve confectioners sugar substitute, vanilla extract, and eggs. Blend again until everything is well combined.
  5. Step 5: Combine and Pour - Carefully pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even finish.
  6. Step 6: Bake - Bake the cheesecake in the oven for about 45-50 minutes or until the edges are set, and the center is slightly jiggly. Allow it to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
  7. Step 7: Serve and Enjoy - Once chilled, carefully run a knife around the edges of the cheesecake and release it from the springform pan. Slice and serve plain or with low-carb fruits.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • Freeze individual portions wrapped tightly for up to 2-3 months.
  • For a different flavor, add lemon zest or cocoa powder to the filling.