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.
The world’s easiest Low Carb Protein Cheesecake recipe
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 calorie, you can eat A LOT of it 😀
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.
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 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!
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 22-25 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.