This creamy cheesecake is high protein, low carb, low sugar and keto-friendly. It only needs 4 ingredients and is easy to make. The batter takes just a few minutes to prepare. The cheesecake comes out smooth and creamy.
A slice of cheesecake on a small white plate

This high protein cheesecake is so easy to make. Blend the ingredients and then pour into a cake pan to bake. It doesn’t use cream cheese or cottage cheese. Instead, it uses ricotta cheese to give the cheesecake its rich creamy texture and tangy flavor.

Ingredients

  • Ricotta cheese
  • Eggs
  • Almond flour
  • Sugar-free honey substitute

Ricotta cheese: Make sure to use whole milk ricotta cheese. Low fat ricotta cheese will make the cheesecake watery.

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

Almond flour: Use superfine almond flour which has a finer texture. You shouldn’t taste or feel the almond flour in this cake. Instead, it used to absorb some of the excess moisture to prevent the cake from being too moist. If you need a substitute for almond flour, you can use coconut flour, but you will taste the coconut flour and it makes the cheesecake a little more firm.

Sugar-free honey substitute: I used a monkfruit based honey syrup. The honey substitute is used to sweeten the cake. You can adjust the amount to suit your personal preferences.

How to Make High Protein Cheesecake

  • The ingredients are blended in a blender until smooth.
  • Transfer the batter to your prepared cake pan.Ingredients blended in a blender and then in a cake pan
  • Put the cake pan in a slightly larger pan and add water to the outer pan to create a water bath. This helps the cake bake more evenly and have a smoother texture.
  • Bake the cake until it is set. Let the cake cool and place into the fridge for a few hours before serving.
  • You can also decorate the cake with fresh fruit or frosting before serving.

Cheesecake decorated with frosting and fresh fruit

Texture and Sweetness

This cake has a creamy, smooth texture similar to regular cheesecake. The cake is only lightly sweet and is not as sweet as regular cheesecake. You can adjust the sweetness level if you prefer.
A bite taken from a slice of cheesecake

Expert Tips

  • This cake comes out best baked in a water bath. Without the water bath, the cake doesn’t bake evenly and sinks in the middle when it has cooled.
  • This cake is only lightly sweet. You can add more sweetener if you prefer a sweeter cake.
  • Placing the cake in the fridge helps it set up better and allows the flavors to fully develop.

More Low Carb Cheesecake Recipes

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4 Ingredient Keto High Protein Cheesecake

Light, creamy, and packed with protein, this low-carb cheesecake comes together with just four simple ingredients. Naturally gluten-free and lightly sweetened with keto honey, it’s a perfect make-ahead dessert for any day of the week.
Servings: 7 slices
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
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Ingredients

  • 2 cups (505g) ricotta cheese, whole milk
  • 2 large eggs
  • 2-4 tbsp (1-2floz/30-59ml) sugar-free honey substitute
  • 2 tbsp (17g) superfine blanched almond flour

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 6-inch round cake pan (solid one piece, not springform) and line the bottom with a parchment round. You do not need to line the sides but make sure they are greased.
  • Blend all ingredients in a high-speed blender until smooth and creamy. Scrape down the sides to ensure no lumps remain. You can decide the amount of honey substitute you want to add. Adding 2 tablespoons will give the cake a very mild sweetness. 3 tablespoons will give it a light sweetness. 4 tablespoons will provide a medium amount of sweetness.
  • Pour the mixture into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
  • Place the pan inside a slightly larger baking dish (such as an 8 or 9 inch square pan) and fill the outer dish with hot water halfway up the sides of the cheesecake pan.
  • Bake for 50 minutes, or until the center is just set.
  • Cool completely at room temperature, then refrigerate for at least 4 hours before serving. To remove cake from cake pan, place it upside down onto a plate, and it should slide out easily. Then put another plate on top to flip the cake again so it is right side up. Store uneaten cake in an airtight container in the fridge.

Notes

  • I used ChocZero Sugar-Free Honey.* You can add more honey for personal preference. 
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional frosting:
    • 1 cup heavy cream
    • 2 tbsp powdered sugar-free sweetener (like monkfruit or Swerve)
    • To make the frosting, add heavy cream and sweetener to a stand mixer and beat on high speed until stiff peaks form.
  • Estimated nutrition does not include optional frosting.
  • 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: 166kcal, Carbohydrates: 8g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Sodium: 77mg, Fiber: 5g, Sugar: 0.4g, 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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