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5 from 1 vote

3 Ingredient Keto Fluffy Cottage Cheesecake

This light and fluffy cottage cheesecake is high protein, low carb, low sugar and keto-friendly. It only needs 3 ingredients and is easy to make.
Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional cook time: 30 minutes
Total Time: 1 hour 30 minutes
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Ingredients

  • 3/4 cup (115g) keto-friendly white chocolate chips , see note before starting
  • 3/4 cup (187g) 4% high protein cottage cheese, brought to room temperature, see note before starting
  • 4 large eggs, brought to room temperature, yolks and whites separated

Instructions
 

  • Preheat oven to 325°F (163°C). Grease the inside of a 7 inch round cake pan with a cooking oil spray and line the bottom with parchment paper. Do not line the sides but make sure they are greased. Use a solid one-piece cake pan (no removable bottom).
  • 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 egg yolks to a blender and blend until completely smooth.
  • Add the melted chocolate to the blender and blend until the chocolate is fully incorporated and the mixture is smooth and uniform in color.
  • Add egg whites to a large mixing bowl. Beat at high speed until stiff peaks form. Add one third of the egg white mixture to the egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain. Make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then the remaining 1/3.
  • Pour batter into the prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a slightly larger baking pan, such as an 8 inch or 9 inch square pan. Make sure to use a pan that is only slightly larger than the pan the cake is baking in so that there is not too much water added. Place your cake pan into the bigger pan. Pour just enough room temperature water into the outer pan so that the water level reaches 1/2 inch. Use a ruler to measure the water to ensure you only have 1/2 inch of water. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.
  • Place cake with water bath into your oven. Bake for 45 minutes or until top of cake is browned and looks set. (Check on the cake through the oven window and don't open the oven door.) Turn off the oven but do not open the oven door and leave the cake in the oven for 30-40 minutes. It is important to leave the cake in the oven (unopened) because this allows the cake to finish cooking and the gradual drop in temperature prevents the cake from suddenly collapsing. The cake will deflate as it cools, but it shouldn't completely collapse. After 30-40 minutes, you can remove the cake from the oven. Let the cake cool to room temperature. It will deflate a little more as it cools. The cake can be eaten after it is fully cooled but I recommend placing it into the fridge for a few hours which will help the cake flavors develop better. The cake may taste a little eggy to some people if not refrigerated first.
  • To remove the cake from the pan, gently flip it upside down onto a plate and then flip the cake again onto another plate so that it is right side up. If desired, you can dust the cake with powdered sweetener or add fresh fruit for garnish before serving. Store any uneaten cake in an airtight container in the fridge or freezer.

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. You should not need to strain your cottage cheese if using a high protein 4% but if your cottage cheese looks watery, then strain before using.
  • 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 brands but keep in mind that if the brand you are using uses a different sweetener, it may affect the outcome of the cake.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • When measuring the water level for the water bath, make sure the cake is already in the pan before adding the water because the weight of the cake will affect the water level.
  • I find using a small high powered personal blender works best when working with small amounts of cottage cheese, like in this recipe. I used my nutribullet to blend the cottage cheese mixture.
  • 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: 97kcal, Carbohydrates: 7g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Sodium: 103mg, Fiber: 2g, Sugar: 2g, sugar alcohol: 3g, NET CARBS: 2
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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