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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!

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!

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

4.63 from 78 votes
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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!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2

Ingredients 

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.

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
% Daily Value*
Fat
 
0.5
g
1
%
Saturated Fat
 
0
g
0
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
12
mg
4
%
Sodium
 
560
mg
23
%
Potassium
 
122
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
0
g
0
%
Sugar
 
3.5
g
4
%
Protein
 
32.5
g
65
%
Vitamin A
 
200
IU
4
%
Net carbs
 
6
g
* Percent Daily Values are based on a 2000 calorie diet.