3 Ingredient Keto Chocolate Cottage Cheese Cake
This chocolate cottage cheese cheesecake is creamy and light. It is also low carb, low sugar, high protein and keto-friendly. The cake needs just 3 ingredients and is very easy to prepare.
This cottage cheese cake has a texture that is light and creamy. I love that it has a texture similar to Japanese souffle cheesecake but without all the work.
Ingredients
- Cottage Cheese
- Eggs
- Keto-friendly milk chocolate chips
Cottage cheese: This recipe uses 4% cottage cheese. Try to use a cottage cheese that is not watery and one that is high protein. I used Good Culture brand which has 14 grams of protein per 1/2 cup. A high protein cottage cheese will help prevent the cheesecake from deflating too much after it is done baking.
Eggs: Eggs provide the structure for this cheesecake.
Milk chocolate chips: For this recipe, I used Lily’s milk chocolate chips which are sweetened with erythritol and stevia extract. I recommend using milk chocolate chips because semisweet or dark chocolate is not sweet enough and the only sweetener for this cake is the chocolate. While Lily’s is not the only brand that will work, this cake may not turn out the same if you use a milk chocolate sweetened with a different sugar-free sweetener since different sweeteners react differently during baking and can affect the recipe.
How to Make Chocolate Cottage Cheese Cake
- The cottage cheese and eggs are added to a blender and blended until smooth. The chocolate is melted until smooth and then added to the blender and blended in.
- Pour the mixture into your prepared cake pan.
- Bake cake for about 30 minutes or until the edges are set and the center is still slightly jiggly. Remove the cake from the oven and allow the cake to cool.
- Refrigerate the cake for a few hours to allow the flavors to develop and the cake to fully set. You can dust the cake with powdered sweetener before serving.
Texture
This cake is a cross between classic American cheesecake and Japanese souffle cheesecake. The cake is light and creamy with a little bit of a fluffy cake layer at the very top of the cake. The cake is lightly sweet.
Tips
- Make sure to use milk chocolate, otherwise the cake may not be sweet enough.
- This recipe works best with 4% cottage cheese. Low fat cottage cheese is too watery.
- Use a solid one-piece cake pan and not a springform pan. The batter is very thin and will leak with a springform pan. If you only have a springform pan, you can use it, but you will need to line the entire cake pan with a single sheet of parchment paper (similar to Basque-style cheesecake).
More Keto Cheesecake Recipes
- 3 Ingredient No Bake Keto Cheesecake
- 3 Ingredient Keto Japanese Cheesecake
- 4 Ingredient Keto Basque Cheesecake
3 Ingredient Chocolate Cottage Cheese Cake
Ingredients
- 3/4 cup (125g) Lily's milk chocolate chips
- 1 cup (226g) 4% cottage cheese
- 3 large eggs
Instructions
- Preheat the oven to 350°F (177°C). Grease a 6 inch cake pan (a one piece pan and not springform pan) with cooking oil spray and line the bottom with a parchment round. Make sure to thoroughly grease the sides but you do not need to line the sides with parchment paper.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly, about 5 minutes.
- Add cottage cheese and eggs to a blender and blend until completely smooth.
- Add the melted chocolate to the blended mixture and blend again until the mixture is uniform in color.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cake should also have pulled away from the edges of the pan.
- Cool to room temperature, then transfer to the fridge and chill for at least 3 hours or overnight. The cake will deflate a little as it cools, this is normal. To remove cake from pan, gently loosen the edges and then flip the cake pan upside down onto a plate. Then turn the cake again so that it is right side up.
- If desired, dust cake with powdered sweetener before serving. I used powdered monkfruit. Use a sharp knife to slice the cake. Store any uneaten cake in the fridge or freezer in an airtight container.
Notes
- The batter is too thin for a springform pan and will leak through. If you only have a springform pan, I would line the entire pan with a single sheet of parchment paper to prevent the batter from leaking through. You cake will end up looking more rustic, like a Basque-style cheesecake.
- I found that it is best to only line the bottom of the cake pan and not the sides. If you line the sides with parchment paper, the cake will shrink more along the sides as it cools, creating an uneven shaped cake.
- It is important not to overcook the cake. If you overbake it, it will actually deflate more as it cools and the bottom of the cake will end up being more firm rather than light and creamy.
- Cottage cheese note: This recipe works best with a high protein cottage cheese like Good Culture brand* which contains 14 grams of protein per 1/2 cup (110g) serving.
- Milk chocolate chips note: I used Lily's milk chocolate chips* sweetened with erythritol and Stevia extract. You can use other keto-friendly milk chocolate chips but avoid using ones that are sweetened with a different sweetener because different sweeteners react differently when baking and will affect the texture of the cake.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
The first time I made this came up out completely perfect and smooth.
Second time…. It came out gritty, with a completely different texture. can you tell me why?
Did you happen to change any of the brand of ingredients you used? My guess is it might be the chocolate chips. If you used a different brand of low carb chocolate chips–different brands often use different sweeteners to sweeten the chips and that can make a difference.
Do you need to strain the cottage cheese at all?
You shouldn’t have to. Try to use a cottage cheese that is not watery and one that is high protein. I used Good Culture brand which has 14 grams of protein per 1/2 cup.
Turned out great! I whipped the egg white to a fairly stiff peak and folded them into the yolk/cottage cheese/chocolate chip mix. Gave the cake a nice, light texture (and my springform pan easily held the batter). Also added a simple sugar-free crust (macadamias and sugar-free ginger cookies w/touch of butter).
That sounds delicious! We’re so glad you loved this cake!
It was a hit! I served on Father’s day and everyone loved it. I made keto whip cream and covered it like it was frosting, sprinkled keto chocolate chips on top and put half strawberries around the sides. It was so good!
Yum! That sounds great! We’re so glad you enjoyed this cake!
Hi,
Do you think soft farmer cheese would work? It is definitely less watery and has a lot more protein than cottage cheese. I know I would have to add some salt since it has much less salt than cottage cheese. Please, what are your thoughts on this. Thank you.
Hello! We haven’t tested this recipe with that kind of cheese so we are not sure what the final result would be! If you give it a try, let us know!
Can you use cocoa and stevia instead of Lilly’s chips? I like the brand, but I have to drive 30 miles or wait for shipping to get them.
Cocoa powder and sweetener would not be a good substitute for chocolate chips. Chocolate chips contain cocoa butter, milk and other ingredients which are all used to help the cake set up. You could use try using a different brand if that is more accessible to you