3 Ingredient Chocolate Cottage Cheese Cake
This Keto Chocolate Cottage Cheese Cake is rich, creamy, and made with just three ingredients. It’s low in carbs, low in sugar, high in protein, and unbelievably easy—just blend, bake, and chill. A perfect no-fuss dessert.
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.
Serving: 1slice, Calories: 110kcal, Carbohydrates: 10g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Sodium: 124mg, Fiber: 4g, Sugar: 1g, sugar alcohol: 3g, 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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