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High Protein Cheesecake (Low Carb, Grain Free)

High Protein Cheesecake (Low Carb, Grain Free) - recipe card
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A rich, creamy cheesecake that’s surprisingly high in protein and low in carbohydrates. This grain-free version uses a nut-based crust and a smooth filling packed with Greek yogurt and cottage cheese, delivering a classic dessert with a healthy twist.

Ingredients

  • For the Crust: 1/2 cup almond flour
  • For the Crust: 1 tablespoon unsalted butter, melted
  • For the Crust: 1 large egg yolk
  • For the Crust: 1/4 teaspoon vanilla extract
  • For the Crust: 1/8 teaspoon fine sea salt
  • For the Filling: 8 oz (227g) cream cheese, softened
  • For the Filling: 1 cup full-fat Greek yogurt
  • For the Filling: 1/2 cup cottage cheese
  • For the Filling: 1/2 cup granulated sweetener (e.g., Swerve or erythritol)
  • For the Filling: 2 large eggs
  • For the Filling: 1/4 cup unsweetened whey protein powder (or unflavored collagen peptides)
  • For the Filling: 1 teaspoon fresh lemon juice
  • For the Filling: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Place a rack in the middle position. Lightly grease a 6-inch springform pan or a 4-ramekin set (each about 6-ounce capacity) with butter or nonstick spray.
  2. In a small bowl, combine the almond flour, melted butter, egg yolk, vanilla extract, and salt. Use a fork or your fingertips until the mixture resembles coarse sand. Press the mixture evenly into the bottom of the prepared pan (or divide among ramekins, pressing about 1/4 inch thick). Bake the crust for 8 minutes, until lightly golden and fragrant. Remove and let cool completely on a wire rack while you prepare the filling. This pre-baking sets the crust and prevents sogginess.
  3. In a food processor or blender, combine the softened cream cheese, Greek yogurt, cottage cheese, and sweetener. Blend on medium-high until completely smooth, scraping down the sides with a spatula as needed. Ensure the mixture is silky and free of lumps—this step is critical for a velvety texture. If using cottage cheese with large curds, blending ensures they disappear.
  4. Add the eggs, one at a time, pulsing gently after each addition until just incorporated. Do not overmix—overmixing can incorporate too much air, which can cause cracks during baking. The mixture should be homogeneous and gently thick.
  5. Add the protein powder (if using), lemon juice, and vanilla extract. Blend on low until fully incorporated and smooth. Taste the batter—if you like a stronger sweet, add a pinch more sweetener, but remember the baking will concentrate flavors slightly.
  6. Pour the filling over the cooled crust. Firmly tap the pan on the counter 5-6 times to release any air bubbles. Use a toothpick to gently pop any remaining surface bubbles for a smooth top.
  7. Place the springform pan (or ramekins) in a larger roasting pan. Place the roasting pan on the oven rack, then carefully pour hot water into the larger pan until it reaches halfway up the sides of the cheesecake pan. This water bath (bain-marie) creates a humid environment that helps the cheesecake bake evenly without cracking.
  8. Bake at 325°F (163°C) for 45-55 minutes, or until the edges are set and the center is almost set but still has a slight jiggle when gently shaken. For ramekins, start checking at 35 minutes. When done, a knife inserted 1 inch from the center should come out with a moist crumb, not wet batter.
  9. Turn off the oven and crack the oven door open (about 2 inches). Leave the cheesecake inside for 30 minutes. This slow cooling step is another secret to preventing cracks.
  10. Remove the cheesecake from the water bath and set on a wire rack to cool completely at room temperature for 1 hour. The center will still be soft; this is normal.
  11. Refrigerate the cheesecake for at least 4 hours (ideally overnight) until fully chilled and firm. This chilling is essential for clean slicing and the rich, dense texture that defines cheesecake.
  12. To serve, run a thin-bladed knife around the edge of the pan before releasing the springform (or gently run a knife around each ramekin and invert). Slice into 4 equal portions. Optionally, top with a dollop of Greek yogurt or a sprinkle of cinnamon.
  13. Store leftovers in the refrigerator, covered, for up to 5 days. For longer storage, wrap individual slices in plastic wrap, place in an airtight container, and freeze for up to 2 months.

Notes

Storage: Refrigerate at 40°F (4°C) in an airtight container for up to 5 days. Freezing: Wrap individual slices tightly in plastic wrap and then place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: Cheesecake is best enjoyed chilled; do not microwave. If you prefer a warm note, let a slice sit at room temperature for 15 minutes before serving. For a thicker crust, increase almond flour to 3/4 cup. To boost protein even further, stir 1 scoop of your favorite protein powder into the crust or top with Greek yogurt and chopped nuts.

Nutrition

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