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Home » Recipes » Low Carb Protein Cheesecake

Christel OerumBy Christel Oerum on June 20, 2018, Updated May 13, 2020
Recipes

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Low Carb Protein Cheesecake

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Low-carb protein cheesecake
Low-carb protein cheesecake

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!

Piece of low carb protein cheesecake on a plate with a small piece on a fork

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!

  • Peanut Butter Protein Balls
  • Cinnamon Swirl Protein Cake
  • Low-Carb Chocolate Greek Yogurt Ice Cream

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!

Recipe Card

Low Carb Protein Cheesecake

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!
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Author:Christel Oerum
Servings:2
This protein cheesecake really hits the spot when you crave something sweet but healthy. 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
4.6 from 42 votes
Review Print

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
US Customary – Metric

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.

Recipe Notes

This recipe is for 2 servings of cheesecake. Each serving is half of the cake.
The cake needs to be refrigerated for at least 10 hours to set, so it should be made the day before you plan to serve it.
Make sure to use a protein powder with good vanilla flavor that holds up well in baking.
You can change up the flavor of the topping by using different types of Jell-O.
The egg whites need to be thoroughly whipped to ensure the cake has some height. For a taller cake, use a smaller pan or double the recipe.
This cheesecake can be kept covered in the refrigerator for up to a week.

Nutrition Info Per Serving

Nutrition Facts
Low Carb Protein Cheesecake
Amount Per Serving
Calories 165 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 12mg4%
Sodium 560mg23%
Potassium 122mg3%
Carbohydrates 6g2%
Fiber 0g0%
Sugar 3.5g4%
Protein 32.5g65%
Vitamin A 200IU4%
Net carbs 6g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Snack
Cuisine: American
Keyword: cheesecake, low carb, protein cheesecake
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Categories: Recipes Tags: Gluten Free, Desserts & Snacks

Christel Oerum

About Christel Oerum

Christel is the founder of Diabetes Strong. She is a Certified Personal Trainer specializing in diabetes. As someone living with type 1 diabetes, Christel is particularly passionate about helping others with diabetes live active healthy lives. She’s a diabetes advocate, public speaker, and author of the popular diabetes book Fit With Diabetes.

View all posts by Christel Oerum

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Reader Interactions

Comments

  1. AvatarGonzalo says

    November 29, 2020 at 1:21 pm

    Amazing

    Reply
  2. AvatarNoley says

    February 18, 2020 at 2:28 pm

    I am making this as I write. I wanted to make this to take to church for some people that are diabetic or just may want to eat a little healthier, me included. Is there a recipe that will let me make it bigger so I can use all the jello. (4 serving size)? I wasn’t sure the size of a small non stick pan either. I have to have details and I can still mess things up. Reviews were great so I was giving it a try. Can’t rate it yet because I haven’t tried it yet. The pictures that were on the recipe looked really yummy.

    Reply
    • Christel OerumChristel Oerum says

      February 19, 2020 at 10:17 am

      I’ve made larger batches and brought along to parties, so yes that can easily be done. My small form is 6×2′ so you’ll just have to scale up

      Reply
      • AvatarNoley says

        February 20, 2020 at 5:18 am

        Thank you so much. I have tried it and it does taste really good.

        Reply
  3. AvatarNyx says

    September 21, 2019 at 10:08 am

    I was really happy with the outcome of this recipe, though I changed a few things for mine, it still came out great. I am always weary of online recipes. I have had far to many fail me or end up tasting not great. I didn’t have the same protein powder on hand but I used one I did have and liked. I used muscle milk vanilla creme and it worked out fine, no issue when it came to cooking with it. I was also doing other sugar free recipes that needed my oven, and one of the recipes was Sugar free almond flour peanut butter cookies. The dough tasted really good so I lined a pie pan with a very very thin layer of the dough, baked it a bit while i prepped everything else for this recipe. Added in the cheese cake batter, baked it, topped it with the jello as instructed and got to eat a slice of it today for lunch. It was delicious. Will definitely do this recipe again with or without the sugar free almond flour peanut butter cookie dough crust. Thank you for sharing this recipe and glad I ran across it.

    Reply
    • Christel OerumChristel Oerum says

      September 21, 2019 at 12:03 pm

      That sounds amazing! Thank you for sharing

      Reply
  4. AvatarLised says

    July 5, 2019 at 7:22 pm

    what do you mean with a scoop, and also how much water?

    Reply
    • Christel OerumChristel Oerum says

      July 5, 2019 at 8:49 pm

      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

      Reply
  5. AvatarMichelle L says

    June 21, 2019 at 2:30 pm

    Why only egg whites? Is it ok to use whole eggs instead of only egg whites?

    Reply
    • Christel OerumChristel Oerum says

      June 21, 2019 at 2:48 pm

      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

      Reply
  6. AvatarBelinda says

    November 7, 2017 at 12:07 am

    Thank you for the recipe. It was really good.

    Reply
  7. Avatarrachel says

    June 27, 2015 at 10:25 am

    oh wow yum! I need to try this protein cheesecake!

    Reply
  8. AvatarMichelle V says

    December 10, 2014 at 7:32 pm

    This looks amazing! I am gonna try to make it right away

    Reply
    • AvatarThomas Kotalik says

      July 21, 2019 at 8:10 pm

      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

      Reply
      • Christel OerumChristel Oerum says

        July 23, 2019 at 12:31 pm

        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

        Reply

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