Protein Cheesecake

It's a win-win. Delicious and nutritious. I won't even judge if you want it for breakfast. You can make it standard version, or Chocolate or Pumpkin! It's crustless, so very low carb!


15-16 oz Cottage Cheese (I recommend Good Culture) - you can use whole milk or lowfat, I don't recommend no fat.
9 oz Greek Yogurt (I use Fage) 2% or 5%
1 tsp Vanilla
1/2 tsp Stevia Glycerite
1-2 Tablespoons Sweetener (I use Confectioner's Swerve)
Lemon Zest (up to whole Lemon) and 1 Tablespoon Juice
2 egg whites + 2 whole eggs


Preheat oven to 325

Put cottage cheese and yogurt in a food processor and process until the texture resembles ricotta cheese.
Add everything but the eggs. Pulse to combine.
Add whole eggs and egg whites 1 at a time, processing JUST enough to combine.

You can make mini's in cupcake holders or a large one in a springform pan (8" is perfect, 9" is fine!)

Cook times:
Springform pan: 40-45 mins
Double sized Silicone Cupcakes - makes 6 : 20-25 mins
Standard size Silicone Cupcakes - makes 12: 15-20 mins

Cheesecake is done when it's set but still slightly jiggly.

To make Chocolate Cheesecake: 
Omit lemon, add 2 Tablespoons Unsweetened Cocoa Powder.
Optional: Add 4 Tablespoons Equip Chocolate Protein Powder

To make Pumpkin:
Omit Lemon.
Reduce Yogurt to 5 oz.
Add 8 oz pumpkin puree

Add 1 Tablespoon Pumpkin Pie Spice

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