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.
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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