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 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.
- 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.
I’m looking to make this recipe and would like an appropriate size for the baking pan please. 8×8? Loaf pan size? Something completely different? Thank you
I usually use a 6″x2″ pan, but you can also go smaller
Amazing
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.
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
Thank you so much. I have tried it and it does taste really good.
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.
That sounds amazing! Thank you for sharing
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