I make this healthy Low Carb Protein Cheesecake to satisfy my cheesecake cravings without blowing a whole week’s calorie budget. It’s simple and delicious!
I sometimes get days where I absolutely crave cheesecake (in fact, that’s most days…). To get through the cravings without blowing a whole week’s calorie budget, I created this healthy Low Carb Protein Cheesecake based on my memory of a recipe I saw in a fitness magazine a few years back.
It’s definitely not a traditional cheesecake, but it tastes amazingly great for a cake with almost no calories, fat, or carbs. I regularly serve it for my health-conscious friends and it always gets high praise.
The best thing about it is that it’s so healthy that you can eat it as a snack whenever you like without feeling guilty. What could be better than having Low Carb Protein Cheesecake as a mid-morning snack or after your workout?
Because it is almost pure protein, it’s also a perfect bedtime snack that will leave you satisfied and feed your muscles throughout the night.
How to make low carb protein cheesecake
This recipe is super simple and quick, but you have to make the cheesecake the day before you want to serve it so it has time to set in the fridge. 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 😀
Step 1: Blend cottage cheese and egg whites to a smooth mix. Whisk in the protein powder, Stevia, and vanilla extract.
It’s important to use a protein powder with a good vanilla flavor that holds up when heated. I use MetRx Vanilla Protein but other brands should work as well.
Step 2: Pour the mixture into a small non-stick pan and bake for 25 minutes at 325F (160C). Leave it in the oven while the oven cools.
Step 3: Prepare the jello according to the instructions on the package and put it in the freezer. When it’s almost set, pour it over the cheesecake.
You can change the flavor by using different types of Jell-O for the topping. I like to use strawberry, but almost any flavor works.
Step 4: Put the cheesecake in the fridge to set for at least 10 hours before serving.
More high-protein snacks
I am always experimenting with high protein recipes so you can find a lot of them here on Diabetes Strong. These are some of my absolute favorites!
I have also created a post with all my favorite diabetes-friendly desserts that I keep updated whenever I make a new one.
When you’ve tried this low carb protein cheesecake 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 tbsp. Stevia
- 1 tsp. 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 and without any lumps.
- Pour the mixture into a bowl and whisk it together with the protein powder, Stevia, and vanilla extract.
- Pour the mixture into a small nonstick pan and bake for 25 minutes.
- Turn off the oven, leaving the cake in there while it cools down.
- 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.
Nutrition Info Per Serving
what do you mean with a scoop, and also how much water?
Most protein powders weight out a scoop to around one oz. The water is just for the Jell-O, so will depend on how much Jell-O you make
Why only egg whites? Is it ok to use whole eggs instead of only egg whites?
The consistency will change some and so will the macros. I haven’t tried it with whole eggs, but don’t see why it wouldn’t work
Thank you for the recipe. It was really good.
oh wow yum! I need to try this protein cheesecake!
This looks amazing! I am gonna try to make it right away
Made it for a neighbor but something didn’t come out right So I held off Possibly didn’t let it cool off enough cake resembled a thin pancake I used the entire sm box jello you mentioned a serving which is 1/4 cup Also used 9in round cake pan Really want to do it again with better results It tasted great
It does sink a little bit once cooled. If you want more hight, make sure that the dough is really whisked hard before you bake it (my Nutribullet really does a good job on that) and you could try a smaller tin. Glad you liked the taste