Easy Cottage Cheese Keto Cheesecake
A rich, creamy cheesecake made with cottage cheese for a lighter, yet indulgent dessert that fits into a keto lifestyle.
Ingredients
For the crust
- 1 cup almond flour or ground pecans You can use crushed graham crackers if you're not worried about carbs.
- 3 tablespoons melted butter Coconut oil is a good dairy-free alternative.
For the filling
- 2 cups cottage cheese Opt for full-fat for creaminess.
- 3 large eggs Hold the cheesecake together and add richness.
- 3/4 cup low-carb sweetener Erythritol or stevia works well here.
- 1 teaspoon vanilla extract Almond extract can be a flavorful alternative.
- 1 tablespoon lemon zest Brightens the dish; orange or lime can be used.
- 1 tablespoon lemon juice Freshly squeezed for best results.
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour and melted butter. Mix until the texture resembles wet sand.
- Press the mixture into a greased 9-inch springform pan, ensuring an even layer.
- Bake for 10-12 minutes, or until golden brown. Allow it to cool.
Make the Filling
- In a food processor, blend cottage cheese until smooth.
- Add in eggs, low-carb sweetener, vanilla extract, lemon zest, and lemon juice. Process until fully blended and creamy.
Combine and Bake
- Pour the filling into the cooled crust and smooth out the top.
- Bake for 30-35 minutes, until the edges begin to set and the center remains slightly jiggly.
Chill and Serve
- Let the cheesecake cool at room temperature for about an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure your cottage cheese is smooth; avoid overmixing the filling to prevent cracks. Consider adding a dollop of whipped cream or fresh berries when serving.