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This healthy Low Carb Protein Cheesecake will satisfy your cheesecake cravings without blowing a whole week’s calorie budget. It’s simple to make and simply delicious!
Some days, I absolutely crave cheesecake.
Ok, fine, it’s most days. So to get through the cravings without blowing a whole week’s calorie budget, I created this healthy low carb protein cheesecake!
It’s definitely not a traditional cheesecake. Actually, I was inspired by a recipe I saw in a fitness magazine a few years ago, but since I couldn’t find that exact recipe again, I decided to just create my own.
For a cake with almost no calories, fat, or carbs, it tastes absolutely amazing! I regularly serve it for my health-conscious friends, and it always gets high praise.
Plus it’s so healthy that you can eat it as a snack whenever you like without feeling guilty. What could be better than having cheesecake as a mid-morning snack or after your workout? The high protein also makes it a great bedtime snack that will leave you satisfied and feed your muscles throughout the night.
And it’s a breeze to make! So the next time you find yourself craving something sweet like cheesecake, you have to give this recipe a try.
How to make low carb protein cheesecake
This recipe is super simple and quick, but it does need to be refrigerated for at least 10 hours to allow it to set. So I recommend making it the day before you want to serve it!
Step 1: Preheat the oven to 325 F (160 C).
Step 2: Prepare the Jell-O according to the instructions on the package and place in the freezer.
Step 3: Blend the cottage cheese and egg whites until the consistency is smooth.
Step 4: Pour the blended mixture into a bowl and whisk it together with the protein powder, Stevia, and vanilla extract.
Step 5: Transfer the batter to a small nonstick pan and bake for 25 minutes.
Step 6: Turn off the oven, but leave the cake in it while it cools down. Once the oven has cooled, remove the cheesecake.
Step 7: When the Jell-O is almost set (you should just be able to stir it), pour it over the cheesecake.
Step 8: Let the cake set in the fridge for about 10-12 hours minimum before enjoying.
I usually make several at once so I have enough for a few days. Because it’s so low-carb and low calorie, you can eat A LOT of it!
Choosing your ingredients
It’s important to use a protein powder with a good vanilla flavor that also holds up when heated.
I use MetRx Vanilla Protein in all of my high protein baked goods, it always turns out very well! If you have another brand you prefer, you are welcome to use that instead.
For the topping, you can change up the flavor by using different types of Jell-O. I like to use strawberry, but really any flavor works!
Height of your cheesecake
Traditional cheesecakes are usually quite tall. Because this cheesecake does not use the same dense, high fat ingredients as traditional cheesecake, you can expect it to be a bit smaller.
It will get most of its height from the whipped egg whites and cottage cheese, so make sure you have a high-powered blender and that you whip the ingredients for long enough.
For a taller cheesecake, you can use a smaller pan so it doesn’t spread out as far. Alternatively, you could double the recipe and keep it in the same size pan.
Storage
This low carb cheesecake keeps very well! That’s why I love making a few at once to have on hand whenever I’m craving cheesecake.
Leftovers can be kept covered in the refrigerator for up to a week.
More high-protein snacks
I love finding new high protein recipes! That’s why we have plenty of them here on Diabetes Strong. Here are some of my absolute favorites!
I have also created a post with all my favorite diabetes-friendly desserts, be sure to check it out!
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Protein Cheesecake
Ingredients
- 8.5 oz. low fat cottage cheese
- 2 egg whites
- 1 scoop vanilla protein powder
- 1 tablespoon Stevia
- 1 teaspoon vanilla extract
- 1 serving sugar-free Strawberry Jell-O
- Water
Instructions
- Preheat the oven to 325 F (160 C).
- Prepare the Jell-O according to the instructions on the package and place in freezer.
- Blend cottage cheese and egg whites until the consistency is smooth.
- Pour the blended mixture into a bowl and whisk it together with the protein powder, Stevia, and vanilla extract.
- Transfer the batter into a small nonstick pan and bake for 25 minutes.
- Turn off the oven, but leave the cake in it while it cools down. Once the oven has cooled, remove the cheesecake.
- When the Jell-O is almost set (you should just be able to stir it), pour it over the cheesecake.
- Let the cake set in the fridge for about 10-12 hours minimum before enjoying.
SherriL
Can you sub ricotta cheese or greek yogurt for cottage cheese? Have you thought about using pecan meal to make a bottom crust??
Christel Oerum
Ricotta cheese should work and great idea to use pecans
Ka
What size pan do you use?
Christel Oerum
I usually use a 6″x2″ pan, but you can also go smaller