3 Ingredient Keto Cottage Cheesecake

This cottage cheese cheesecake is smooth, creamy and tastes like regular cheesecake. It is also low carb, high protein and keto-friendly. The cheesecake needs just 3 ingredients and is easy to make.

This cheesecake tastes a lot like regular cheesecake but is made with cottage cheese instead of cream cheese. I love that it is a healthier cheesecake option that still satisfies my cheesecake cravings.

Ingredients

• Cottage cheese
• Eggs
• Keto-friendly white chocolate chips

Cottage cheese: This recipe works best with a high protein cottage cheese that has 4% milkfat. Lowfat cottage cheese is too watery. You also want a high protein cottage cheese to prevent the cheesecake from being too liquidy.

Eggs: Eggs act as a binder and help create the structure for the cheesecake.

White chocolate chips: White chocolate chips help the cake set up and sweeten the cake. I used Lily’s white chocolate chips which are sweetened with erythritol and stevia extract instead of sugar. You can use other brands of keto-friendly white chocolate chips though try to use ones sweetened with erythritol and Stevia extract. The cake may not turn out the same if you use chocolate sweetened with allulose or monkfruit. I also have a version that is made with milk chocolate chips.

How to Make Cottage Cheesecake

• The cottage cheese and eggs are blended in a blender until completely smooth.
• The chocolate is melted until smooth. The melted chocolate is then added into the blender with the cottage cheese mixture and blended until smooth.
• Transfer the batter to your prepared pan. Place your pan into a large pan and add water to the outer pan until it reaches halfway up the cake pan. Place into the oven and bake until the cake is set.
• Allow the cake to cool and refrigerate for a few hours if desired.

Texture

This cake has a soft, creamy texture similar to a regular baked cheesecake. The cake is a little more moist than regular cheesecake. It is also lightly sweet and a little tangy. The cottage cheese gives the cheesecake a tangy flavor just like cream cheese and it doesn’t taste like you are eating cottage cheese.

Expert Tips

• This cake is baked in a waterbath for a smoother texture and a more even bake. I did test baking it without a waterbath and it caused the cake to rise a lot while baking and then deflated a lot after it cooled.
• I kept the cheesecake plain because I love the natural deep brown caramelized surface. However, you can decorate the cake with powdered sweetener, whipped cream or fresh fruit.
• Make sure your eggs and cottage cheese are brought to room temperature before using. If they are too cold, it will cause the melted chocolate to seize.

More Low Carb Cheesecake Recipes

• 3 Ingredient No Bake Cheesecake
• 4 Ingredient High Protein Cottage Cheese Cheesecake
• 3 Ingredient Keto Japanese Cheesecake

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5 from 4 votes

3 Ingredient Keto Cottage Cheesecake

This cottage cheesecake tastes like regular cheesecake except it is made with cottage cheese. It is just 3 ingredients and is low carb, high protein and keto-friendly.

Servings: 8 slices

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

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Ingredients

• ▢ 3/4 cup (115g) keto-friendly white chocolate chips, see note before starting
• ▢ 1 cup (226g) 4% high protein cottage cheese, brought to room temperature, see note before starting
• ▢ 3 large eggs, brought to room temperature

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 blender with the cottage mixture and blend until the chocolate is fully incorporated and the mixture is smooth and uniform in color.
• Pour the batter into the prepared pan. Place your cake pan into a slightly larger baking pan, such as a 9 inch square pan. Pour enough water in the outer pan until it reaches halfway up the sides of the cheesecake pan.
• Bake for about 35-45 minutes, or until the center is set and no longer jiggly.
• Let the cake fully cool at room temperature. It will deflate a little as it cools. I also recommend placing the cake in the fridge for a few hours or overnight to help the flavors develop better. To remove cake from pan, gently loosen the edges with a thin spatula and then flip the cake pan upside down onto a plate. Then turn the cake again so that it is right side up.
• Use a sharp knife to slice the cake. Store any uneaten cake in the fridge or freezer in an airtight container.

Notes

• Cottage cheese note: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving. High protein cottage cheese will absorb more liquid and prevent your cheesecake from being too moist. You also want to avoid using low fat cottage cheese which is too watery.  I used  Good Culture brand.* Avoid brands like Knudsen which doesn't contain enough protein and Daisy brand which doesn't use the same thickeners as other cottage cheese brands.
• White chocolate chips note: I used Lily's white chocolate chips* sweetened with erythritol and Stevia extract. You can use other keto-friendly white chocolate chips but try to avoid using ones that are sweetened with a different sweetener like allulose or monkfruit because different sweeteners react differently when baking and may affect the texture of the cake.
• I used this 6 inch cake pan.*
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• 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.
• 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.

Serving: 1slice, Calories: 117kcal, Carbohydrates: 9g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Sodium: 135mg, Fiber: 2g, Sugar: 3g, sugar alcohol: 4g, NET CARBS: 3

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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