Mini High Protein Keto Cottage Cheese Cheesecake
These mini keto cottage cheese cheesecakes offer a creamy, high-protein, and low-carb dessert option. Smooth and rich, they satisfy sweet cravings while supporting ketosis. Perfect for portion-controlled treats or quick snacks, they’re easy to customize and make ahead.
Equipment
- Muffin tin
- Silicone or parchment cupcake liners
- Blender or food processor
- Mixing bowls
- Measuring cups and spoons
- Small bowl (for crust)
- Oven
Ingredients
Optional Crust:
- ¼ cup almond flour
- 2 tbsp melted butter
Filling:
- 1½ cups full-fat cottage cheese
- 2 large eggs room temperature
- ¼ cup low-carb sweetener erythritol, allulose, or monk fruit
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
Instructions
Preheat and Prep:
- Preheat oven to 325°F (160°C).
- Line a muffin tin with 8–10 silicone or parchment liners.
Prepare Optional Crust:
- Mix almond flour and melted butter.
- Press about 1 tbsp of crust mixture into each liner’s bottom.
- Bake for 5–6 minutes until golden. Cool before filling.
Blend Filling:
- In a blender or food processor, combine cottage cheese, eggs, sweetener, vanilla extract, and lemon juice.
- Blend 1–2 minutes until very smooth, scraping sides once.
Fill Muffin Liners:
- Divide batter evenly, about 2–3 tbsp per liner.
- Tap pan gently to release air bubbles.
Bake:
- Bake 20–25 minutes, until edges are set and centers slightly jiggle. Avoid overbaking.
Cool and Chill:
- Cool 15 minutes at room temperature, then refrigerate at least 2 hours before serving.
Notes
Nutrition (Per Mini Cheesecake)
- Calories: 110 kcal
- Total Fat: 7g
- Total Carbs: 3g
- Fiber: 0g
- Net Carbs: 3g
- Protein: 9g